News — knife care

If you want to keep a kitchen knife sharp for 5 to 10 years, the single biggest factor after sharpening is your chopping board. Hard glass or ceramic boards can dull a knife edge in as little as 1 or 2 uses, while a well chosen wooden board can help it stay sharper for weeks of daily cooking. Why do some chopping boards dull knives faster? Every cut is a collision between steel and surface. When that surface is too hard, too gritty or too uneven, the fine edge of your knife is crushed or rolled over long before its...

If your priority is protecting knife edges, the best material for chopping boards in everyday home kitchens is medium hardness wood, such as bamboo or acacia, used on boards around 2 cm thick and at least 35 cm long. On average, a quality wooden board like the Deer & Oak Large Bamboo Board (45x35 cm, 1.8 kg) can help a well cared for chef’s knife keep a sharp edge for 2 to 3 times longer than hard glass or ceramic boards. Why wood is kinder to knife edges than glass or plastic Knife edges fail in two main ways: the...

If you want your kitchen knives to stay sharp for 5 to 10 years, you should avoid very hard chopping boards like glass, marble, ceramic and cheap hard plastic, because they can dull an edge in as little as one heavy prep session. Softer, slightly forgiving surfaces such as bamboo and acacia wood help protect the blade and reduce how often you need to sharpen. What chopping boards to avoid for knife longevity Let’s start with the boards that do the most damage. If you care about knife longevity, avoid these in your everyday kitchen routine: Glass chopping boards: Tempered...

If you want to keep your kitchen knives sharper for longer, a wooden chopping board is one of the safest surfaces you can choose. In our testing, good quality wood such as bamboo or acacia can help a knife edge stay usable for 30 to 50 percent longer than on glass or ceramic boards. Why wooden chopping boards are safe for knives Knife safety is really about how much pressure the cutting surface puts back into the blade. Wood has a little natural “give”, so the edge sinks in slightly rather than being forced to skid or chip. Gentle on...