News — end grain boards

If you want to keep a quality chef's knife sharp for 5 to 10 years of regular home use, an end grain wooden board is one of the best surfaces you can choose. End grain boards are good for knife care because the wood fibres stand upright and separate as the blade passes, which reduces edge wear by a noticeable amount compared with hard plastic or glass. What makes end grain boards kinder to knives? When you cut on an end grain surface, you are cutting into the ends of the wood fibres rather than across them. Think of it...

If you spend your days behind the pass or your evenings perfecting your knife skills at home, you already know your chopping board matters. It affects your blades, your speed and even your food hygiene. So the big question many chefs ask is simple: Is end grain bamboo the best for professional UK chefs? The short answer: it can be an excellent choice, but it is not the only one worth considering. Let’s break it down so you can decide what belongs on your station. What exactly is end grain bamboo? Most people are used to flat grain boards, where...

Ask any keen home cook what they treasure most in the kitchen and sharp knives will be near the top of the list. You can buy the finest steel in the world, but if you are chopping every day on the wrong surface, your blades will dull in no time. That is where the best end-grain bamboo boards for preserving your best knives at home come into their own. Why your chopping board matters more than you think Every cut you make is a tiny collision between steel and board. Hard plates, glass, marble and cheap plastic boards can feel...