News — knife care
What is the best chopping board to avoid knife damage?
If you want to avoid knife damage, the best chopping board is a medium firm wooden board such as bamboo or acacia, with a surface hardness that is softer than steel but harder than plastic. In practical terms, a 38x28cm to 45x35cm bamboo or acacia board, like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg), will protect your knife edge far better than glass, marble or very soft plastic. Why board material matters for knife damage Your knife edge is only a fraction of a millimetre thick. Every time it hits the board,...
Plastic vs wooden chopping boards: which is better for knives?
If you care about how long your knives stay sharp, wooden chopping boards are usually better than plastic. On average, a quality wooden or bamboo board will help a well maintained chef's knife keep its edge 30 to 50 percent longer than a hard plastic board, as the wood fibres absorb some of the impact instead of pushing back against the blade. Plastic vs wooden chopping boards: quick answer For knife care, wooden chopping boards almost always win. Plastic boards are convenient, lighter and often dishwasher safe, but most are either too hard or too soft for long term knife...
Best end grain chopping board for preserving knife blades?
If you want to preserve your knife blades for 5 to 10 years of regular home cooking, the best choice is a thick wooden end grain chopping board around 45x35cm and 2kg in weight, such as a heavy acacia or bamboo board used with a gentle push cut. End grain wood allows the knife edge to slide between fibres instead of crashing into them, which keeps your blade sharper for longer compared with glass, stone or hard plastic boards. Why end grain chopping boards are kinder to knife blades End grain boards are made so the wood fibres stand upright,...
Are bamboo chopping boards good for knife edges?
If you want to keep a sharp chef's knife edge for 6 to 12 months between full sharpenings, a well made Moso bamboo chopping board is usually kinder to your blade than glass, stone or cheap plastic, but slightly firmer than softwood or end grain boards. In practice, a quality bamboo cutting board will help most home cooks keep everyday knives sharper for longer, as long as you choose the right board and care for it properly. Why bamboo chopping boards are generally good for knife edges Bamboo sits in a sweet spot on the hardness scale. It is harder...