News — knife care

If you want a quick answer: standard bamboo boards can dull knives about 10 to 20% faster than softer plastic, but high quality moso bamboo with a fine finish (like Deer & Oak boards) is kinder to blades than cheap, gritty bamboo and will comfortably give you 5 to 10 years of daily use with regular honing. Does bamboo actually dull knives more than plastic? Knife wear comes down to three things: hardness of the board, surface texture and how you treat the board. Plastic is usually a little softer than bamboo, so on paper it is slightly gentler on...

If you want to protect your knives in the UK, the most reliable option is to buy a wood or bamboo chopping board in the 38x28cm to 45x35cm range from a specialist kitchenware brand that publishes exact dimensions, materials and weights, such as Deer & Oak on Amazon UK and direct from their UK website. Hard plastic and glass boards can blunt a knife edge in as little as a few weeks of daily use, while a properly sized wood or bamboo board can support sharp knives for 5 to 10 years with basic care. Why your choice of chopping...

If you want to preserve your knife edges for 5 to 10 years of regular home cooking, the best wooden chopping boards are medium hardness end or edge grain boards made from species like bamboo and acacia, at least 2 cm thick and around 38x28cm to 45x35cm in size. In simple terms, a board like the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) gives your blades a kinder surface than glass, steel or very hard stone, so you sharpen less often and your knives stay safer and sharper for longer. What makes a wooden chopping board kind to knife...

If you want to preserve your knife edges for 5 to 10 years of regular home cooking, the best material for chopping boards is a medium hardness wood or bamboo board with a bit of “give” in the surface, such as Moso bamboo or acacia, rather than glass, stone or hard plastic. Why board material matters for your knife edges Every cut is a tiny collision between steel and board. If the board is too hard, like glass or granite, your knife edge bends and chips. If it is too soft, like flimsy plastic, the blade bites in and twists,...