News — knife care

If you want to keep your kitchen knives sharp for 5 to 10 years of regular use, the gentlest chopping board materials are end-grain hardwoods and high quality bamboo, because they are softer than steel and allow the blade edge to sink slightly into the surface instead of chipping or rolling. Why board material matters for knife life Every time your knife hits a chopping board, the edge takes a tiny impact. On a forgiving surface like wood or bamboo, the fibres move with the blade, so the edge stays cleaner for longer. On hard plastic, glass or stone, the...

If you care about knife sharpness, Moso bamboo chopping boards are usually a better everyday choice than paulownia, because good bamboo boards sit around 1,350 lbf on the Janka hardness scale while still being gentle enough on edges to give 5 to 10 years of service in a busy home kitchen. Paulownia is lighter and softer, which can feel kind to blades, but it dents quickly and often needs replacing sooner. Paulownia vs bamboo: which is actually better for your knives? When people ask “what’s the best chopping board for knives”, they usually mean three things: will it blunt my...

If you want the best wood cutting board for knives, choose a medium to large Moso bamboo or acacia board around 38x28cm to 45x35cm, at 1.2kg to 2.1kg, which protects your blades and can last 5 to 10 years with simple oiling. What is the best wood cutting board for knives: bamboo, acacia or maple? For most home cooks, the best balance of knife friendliness, durability and care is either eco friendly Moso bamboo or acacia hardwood. Maple is excellent too, but it is usually heavier, pricier in the UK and needs more regular oiling. At Deer & Oak we...

If you are wondering what the best chopping board is for keeping your knives sharp for longer, the answer is simple: a well made wooden board typically keeps an edge 20 to 30 percent longer than a plastic board used in the same way. That difference comes down to how the board material interacts with the very thin cutting edge of your knife. Why do plastic boards dull knives faster? It feels counterintuitive, because plastic seems softer than wood. Yet many home cooks notice their favourite chef's knife losing its bite after just a few weeks on a plastic board....