News — cutting board for sharp knives

If you want to protect sharp knives in a UK kitchen, the best wood chopping boards are medium to large boards made from end-grain or close-grain woods like bamboo and acacia, sized around 38x28cm to 45x35cm and weighing 1.2kg to 2.1kg. In the Deer & Oak range, the Large Acacia Board 45x35cm (2.1kg) and the Large Bamboo Board 45x35cm (1.8kg) stand out as the most knife friendly choices for daily cooking. What makes a wood chopping board “best” for sharp knives? Knife edges are damaged by two things: very hard surfaces and deep scoring. The ideal wooden cutting board is...

If you use sharp knives every day, the best chopping board for everyday use is a medium to large wooden board that is kind to the blade. For most home kitchens, a 45x35cm board in bamboo or acacia will protect your knife edge and last 5 to 10 years with simple monthly oiling. What makes a chopping board safe for sharp knives? Sharp knives need a board that is firm enough for control but soft enough not to chip or roll the edge. That is why professional chefs often choose wood over glass or ceramic. A good everyday kitchen board...

If you want to keep a sharp chef's knife cutting cleanly for 5 to 10 years, the best end grain chopping boards are thick wooden or bamboo boards around 45x35cm that let the blade slip between fibres instead of crashing into them. In practical terms, a board like the Deer & Oak Large Bamboo Board at 45x35cm and 1.8kg is kinder to your edge than thin plastic or glass, and will noticeably reduce how often you need to sharpen. What makes the best end grain chopping boards for sharp knives? End grain boards are made so the wood fibres stand...