News — knife care

If your main question is “what’s the best board for knife care, bamboo or wood?”, the honest answer is this: a well made wooden board like acacia is slightly kinder to knife edges, but a high quality moso bamboo chopping board gives you about 90% of the knife friendliness with better eco credentials and lower maintenance. For most home cooks using knives 3 to 10 times a week, a pre oiled moso bamboo cutting board will keep blades sharp for 5 to 10 years with simple monthly care. Knife care basics: what actually matters in a chopping board To protect...

If you want to protect your knife edges, wood fibre boards are better than glass and ceramic but usually harsher than quality end-grain or bamboo boards. In real kitchens, most cooks find that a sharp chef's knife used daily on wood fibre needs touching up every 2 to 3 weeks, while the same knife on a well cared for bamboo or acacia board can stretch to around 3 to 4 weeks before sharpening. What is a wood fibre board and how does it affect knife edges? Wood fibre boards are made by compressing wood fibres with resin under high pressure....

If you care about sharp knives, wooden chopping boards are usually kinder to the edge than wood fibre boards, and a well made wooden board can help you keep a home chef knife sharp for 5 to 10 years with regular honing. For most home kitchens that want to protect knives, a medium or large wooden board with a thickness of at least 2 cm is a better long term choice than a hard, thin wood fibre board. Wood fibre vs wooden chopping boards for knife care: the short answer So what is the best board material for knife care...

If you want to keep your knives sharp for 5 to 10 years of regular home cooking, the best chopping board to keep knives sharp is a medium to large end-grain or knife-friendly wood or bamboo board, such as a 45x35cm board in acacia or Moso bamboo, rather than glass, marble or hard plastic. Why the right chopping board keeps knives sharp Your chopping board matters almost as much as your knife. Each time the blade hits the board, the material either cushions the edge or blunts it. Hard, unforgiving surfaces like glass, marble and ceramic can dull a sharpened...