News — kitchen knives

If your only goal is to protect your knife edges, end grain chopping boards are usually the best choice, keeping a regularly used chef’s knife sharper for roughly 30 to 50 percent longer than a typical plastic or hard glass board. That said, a well made edge grain wooden board, like a 45x35cm acacia or bamboo board, will still treat your knives far better than glass, marble or very hard plastics and is easier to live with in most home kitchens. What makes end grain boards kinder to knife edges? End grain boards are made so the wood fibres stand...

If you want a chopping board that doesn't dull knives, choose a medium hardness wooden board such as bamboo or acacia, around 38x28cm to 45x35cm, and avoid glass, marble and very hard plastics which can blunt a knife edge in as little as a few uses. A well made wooden board will typically help your knives hold a sharp edge 2 to 3 times longer than hard stone or glass surfaces. Why some chopping boards ruin knives and others protect them Your knife edge is only a fraction of a millimetre thick, so the surface you cut on matters as...

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 care about your knives, the best chopping boards for knife care are medium to large wooden boards made from bamboo or acacia, around 38x28cm to 45x35cm, with a little surface “give” so they don’t blunt your edge. In practical terms, boards like the Deer & Oak 45x35cm Large Bamboo Board or 45x35cm Large Acacia Board will help a quality chef’s knife hold its edge for 2 to 3 times longer than on hard glass or ceramic. Why your chopping board matters more than you think Every cut you make is steel hitting a surface. If that surface is...