News — keep knives sharp

If you want to keep your knives sharp for 5 to 10 years of regular home cooking, choose a wooden chopping board with a hardness similar to fingernail level (around 1.5 to 2 on the Mohs scale), such as bamboo or acacia, and avoid glass, ceramic or very hard stone boards that blunt an edge in a few uses. Why the right chopping board matters for knife sharpness Every cut is a tiny collision between steel and board. If the surface is too hard, your knife edge folds or chips. If it is too soft or full of deep grooves,...

If you want to keep your knives sharp for 5 to 10 years of regular home use, the best chopping board is a medium to large end-grain or close-grain wooden board, such as bamboo or acacia, at around 38x28cm to 45x35cm. In practice, that means choosing a board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg) instead of glass, marble or very hard plastic. Why the right chopping board keeps knives sharp Your cutting board acts as the landing pad for your knife edge. If the surface is too hard, every chop...

If you want to keep your kitchen knives sharp for 5 to 10 years of regular home use, a medium hardness wood chopping board such as bamboo or acacia is best, and in our tests the Deer & Oak Large Acacia Board 45x35cm and Large Bamboo Board 45x35cm consistently preserved knife edges better than plastic or glass boards. Why the right wood chopping board keeps knives sharper for longer Every cut is a collision between steel and surface. If the chopping board is too hard, like glass or granite, the knife edge folds and chips quickly. If it is too...

If you want to keep your kitchen knives sharp for 5 to 10 years of regular use, the best wood for chopping boards is a medium hardness, fine grained timber such as bamboo or acacia, with a Janka hardness between about 1,300 and 1,700. Boards in this range are soft enough to protect the edge, yet hard enough to resist deep cuts and warping. Why wood hardness matters for knife sharpness The secret to choosing the best wood for a chopping board to keep knives sharp is hardness. Too soft and the board will scar quickly and harbour bacteria. Too...