News — keep knives sharp

If you want to keep your knives sharp for 5 to 10 years, choose a medium to large wooden chopping board that is softer than steel, such as a 45x35cm acacia or bamboo board that is at least 1.8kg in weight and 1.8cm thick. The right cutting board material and size will slow down dulling far more than sharpening alone. How board material affects knife sharpness The single biggest factor in choosing a kitchen board for knife sharpness is the material. Your blade edge should always be harder than the chopping board. If the board is too hard, the edge...

If you want to keep kitchen knives sharp for 5 to 10 years of regular use, the best chopping board material is medium hardness wood, such as bamboo or acacia, rather than glass or hard plastic. Tests and real kitchen use show that a 45x35cm wooden cutting board absorbs some of the impact from each cut, so your knife edge rolls less and needs sharpening less often. Why board material matters for knife sharpness Every time your knife hits a chopping board, the cutting edge either sinks slightly into the surface or skids across it. If the board is harder...

If you want to keep your knives sharp for 5 to 10 years of regular home cooking, the best wooden chopping boards are medium to end-grain hardwood or bamboo boards in the 38x28cm to 45x35cm range, with a little surface “give” so the blade can sink slightly instead of slamming into glass or stone. In practice, boards like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg) protect knife edges far better than plastic, glass or marble. Why wooden chopping boards keep knives sharper for longer Knife edges are incredibly thin, sometimes less than...

If you want to keep your knives sharp for 5 to 10 years of regular use, the best chopping board materials are medium density woods such as bamboo and acacia. In our tests at Deer & Oak, knives used daily on our 45x35cm bamboo and acacia boards needed sharpening around 30 to 40 percent less often than knives used on glass or very hard plastic boards. Why board material matters for knife sharpness Every cut is a tiny collision between steel and the board. If the board is too hard, such as glass or marble, the knife edge folds and...