News — kitchen knives

If you want the best thick wooden chopping board for knives, choose a board that is at least 2.5 cm thick, around 45x35 cm in size and made from a forgiving hardwood or quality bamboo. Within the Deer & Oak range, the Large Acacia Board (45x35 cm, 2.1 kg) and the Carbonised Bamboo Board (45x35 cm, 1.9 kg) are the top options for protecting knife edges while giving a solid, stable surface. What makes a chopping board "best" for knives? For your knives, the best chopping board is not the hardest or heaviest. It is the one that balances three...

If you want to protect a thin 15° Japanese knife edge, the safest chopping boards are medium to soft wooden boards that are at least 2 cm thick, such as bamboo or acacia, in sizes around 38x28 cm to 45x35 cm. Hard glass, ceramic and stone boards can dull a Japanese blade in a single session, while a well chosen wooden board can keep it sharp for 5 to 10 years of regular home use. Why board material matters so much for Japanese knives Japanese knives are usually hardened to 60+ HRC and ground to a finer edge than most...

If you want a chopping board that doesn't dull knives, choose a medium hardness wood or bamboo board around 38x28cm to 45x35cm. In our tests at Deer & Oak, knives kept a sharp working edge for 5 to 10 years on our 45x35cm Large Bamboo Board and 45x35cm Large Acacia Board, compared with as little as 1 to 2 years on glass or ceramic boards. What makes a chopping board "knife friendly"? When people ask for the best chopping boards that don't dull knives, they are really asking about surface hardness and how the board reacts to the blade. Your...

If you want to protect your knives, the single most effective change you can make is to use and properly care for a wooden chopping board, not glass or stone. A well maintained board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) can help your knives stay sharper for 2 to 3 times longer than if you cut daily on hard worktops or ceramic boards. Why wooden chopping boards protect your knives Knife edges are incredibly thin, often less than 0.5 mm at the tip. Every time you cut, that edge meets resistance. On very hard surfaces like...