News — knife care

If you want the best end grain cutting board for knives, look for a board that is at least 45x35cm, around 2kg in weight, and made from a forgiving hardwood like acacia that lets knife edges sink between the fibres rather than crash against them. In the Deer & Oak range, the closest match to a traditional butcher style end grain block for daily home cooking is the Large Acacia Board (45x35cm, 2.1kg), which is sized and weighted to protect knives while still being easy to handle. What makes an end grain board best for your knives? End grain boards...

If you want the best end grain chopping board for keeping knives sharp, you need a board that is at least 45x35cm, around 2kg in weight, and made from a forgiving wood like acacia or bamboo that lets the knife edge sink between the fibres instead of crashing against them. In the Deer & Oak range, the Large Acacia Board (45x35cm, 2.1kg) is the closest match to a traditional end grain board and is the most protective option for knife edges over 5 to 10 years of regular home cooking. End grain vs other chopping boards: what actually keeps knives...

If your main question is “what’s the best chopping board material for knife care?”, the answer is simple: a well made wooden board (bamboo or acacia) will keep a sharp knife edge up to 2 times longer than a typical hard plastic board, provided you care for it properly and replace it every 5 to 10 years. Plastic vs wooden chopping boards for knife care? When you slice, your knife edge is hitting the board hundreds of times per meal. The harder and more abrasive the surface, the faster that edge rolls or chips. Plastic boards are usually made from...

If you want to protect your knives in the UK, the best chopping boards are medium to large wooden boards made from bamboo or acacia, around 38x28cm to 45x35cm, with a bit of “give” in the surface. In practical terms, boards like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg) are kinder to knife edges than glass, marble or very hard plastics and can help keep a home cook’s knives sharper for 5 to 10 years with proper care. Why chopping board material matters for knife care Knife edges are very thin. Every...