News — kitchen knives

If your main goal is knife longevity, high quality Moso bamboo cutting boards typically keep edges sharper about 20 to 30 percent longer than standard plastic boards, provided you hand wash and oil them every 4 to 6 weeks. Plastic is softer on impact, but it scars deeply, which forces you to sharpen more often. A well made bamboo board, like the Deer & Oak Large Bamboo Board at 45x35cm and 1.8kg, gives a stable, slightly forgiving surface that helps your knives hold an edge for years rather than months. Plastic vs bamboo: which is actually kinder to your knives?...

If you want to protect your knives and handle raw meat safely, the best setup is usually one rubber board kept only for raw meat and one quality wood board for everything else. Rubber boards tend to win on strict food safety for raw chicken and mince, while a well made wood board can protect knife edges for 5 to 10 years or more with simple care. Rubber vs wood cutting boards for knives and raw meat: the quick answer For raw meat, especially poultry, a high quality rubber board is easier to disinfect at high temperatures and does not...

If you want to keep a quality chef’s knife sharp for 5 to 10 years of regular home cooking, an end grain wooden board is usually the best choice because the knife edge slides between the wood fibres instead of cutting straight across them. That single detail reduces microscopic chipping, so you sharpen less often and your blade lasts longer. What is an end grain board and how is it different? On an end grain board you are cutting on the ends of the wood fibres, like looking down at a bundle of drinking straws. On a normal long grain...

If you are asking “what’s the best chopping board material for a busy kitchen”, most professional chefs still choose wooden boards, because a well made wooden or bamboo board can safely last 5 to 10 years, while many plastic boards need replacing every 12 to 24 months once they are deeply scored and stained. Why do chefs prefer wooden chopping boards over plastic? Chefs prefer wooden chopping boards over plastic for three very practical reasons: knife care, hygiene and stability. On a good quality wooden or bamboo board, such as a 45x35cm acacia or bamboo board, the surface has enough...