News — kitchen board

If you want an eco-friendly kitchen board that is kind to knives and light to handle, bamboo is usually the best choice, while a heavy oak style board is better if you want a 4 kg plus butcher’s block that can stay on the counter for 10 years or more. In real kitchens, most home cooks in the UK will be better served by a 45x35cm moso bamboo cutting board for daily prep, and a thicker oak or acacia block only if they regularly do heavy carving or butchery. Bamboo vs oak chopping board which is best for everyday cooking?...

If you want the best knife friendly chopping board for everyday home cooking, acacia and maple sit in the sweet spot, with acacia edging ahead for most British kitchens. On the Janka hardness scale, acacia averages around 1,100 lbf, maple around 1,450 lbf and moso bamboo up to around 1,600 lbf, which means acacia and maple are kinder to knife edges over 5 to 10 years of regular use, while bamboo wins on eco friendly credentials. Acacia, bamboo or maple: which is best for your knives? When you ask “what’s the best knife friendly chopping board: acacia, bamboo or maple?”,...

If you want a chopping board that is kind to your knives but still tough enough for daily use, acacia is slightly harder than maple but a little softer than most moso bamboo. On the Janka hardness scale, maple sits at roughly 6400 N, acacia around 7500 N and many moso bamboo boards feel closer to 7600 to 7800 N, so in practice moso bamboo is usually the hardest, followed very closely by acacia, then maple. Acacia vs bamboo vs maple: what actually feels harder in the kitchen? On paper, moso bamboo comes out as the hardest material, with acacia...

If you want to keep your knives sharp for longer, the best wooden chopping board is a medium to large end-grain or fine-grain hardwood or bamboo board, around 38x28cm to 45x35cm, with a little natural “give”. In the Deer & Oak range, the Large Acacia Board (45x35cm, 2.1kg) and the Large Bamboo Board (45x35cm, 1.8kg) are the top choices for protecting knife edges in daily use. Why wooden chopping boards keep knives sharper than plastic or glass Knife blades stay sharp when they meet a surface that is firm enough for control but soft enough not to chip or roll...