News — kitchen boards

If you want to keep your kitchen knives sharper for longer, high quality Moso bamboo chopping boards are a very good choice, as tests and real world use show they can help maintain a keen edge for 5 to 10 years when paired with regular honing and proper hand washing. Why bamboo chopping boards are good for knives Bamboo sits in a sweet spot on the hardness scale. It is firm enough that your knife does not bite in too deeply, yet not so hard that it chips or rolls the edge. Compared with glass or stone, a Moso bamboo...

If you cook at home at least 3 times a week and want a board that will last 5 to 10 years, a well made wooden chopping board is usually better than plastic for knives, longevity and everyday enjoyment in the kitchen. Plastic boards can be useful as lightweight backups, but for your main cutting board, wood wins for most people. Wood vs plastic: what is actually better in daily kitchen use? When people ask if wooden chopping boards are better than plastic, they usually mean: which is safer, kinder to knives, easier to live with and better value over...

If you want the kindest chopping board for your knives, acacia is slightly better than carbonised bamboo, but only by a small margin. In our tests at Deer & Oak, a 20 cm chef’s knife stayed sharper for around 10 to 15 percent longer on our Large Acacia Board than on our Carbonised Bamboo Board, while both protected the blade far better than glass or stone. Carbonised bamboo vs acacia: quick answer for your knives So which should you pick for your knives: carbonised bamboo or acacia wood? If blade sharpness is your absolute priority, choose acacia. It is a...

If you want to protect your knives in the UK, the best chopping board is a medium to large wooden board between 38x28cm and 45x35cm, made from bamboo or acacia, with a little surface “give” so your knife edge stays sharp for 5 to 10 years of regular use. At Deer & Oak, our Large Bamboo Board (45x35cm, 1.8kg) and Large Acacia Board (45x35cm, 2.1kg) are designed specifically to be kind to knife edges while still feeling solid under the blade. What makes a chopping board “best” for knives in the UK? For your knives, the board material matters more...