News — knife protection

If you want the best board for UK knife protection, carbonised bamboo edges ahead of regular bamboo by around 10 to 15% in long term edge retention, especially with sharper chef’s knives and Japanese blades. For most home cooks, a 45x35cm carbonised bamboo board like the Deer & Oak Carbonised Bamboo Board (DNO-CBB-LG) gives better knife protection and stain resistance than a standard bamboo board of the same size. Carbonised bamboo vs regular bamboo: what actually protects knives better? Both carbonised bamboo and regular bamboo sit in the sweet spot between hardness and softness. They are firm enough to resist...

If you care about your knives, your chopping board choice matters just as much as the steel in your blade. At Deer & Oak we spend an embarrassing amount of time running knives across bamboo and acacia boards to see what really happens to those precious edges. So, bamboo vs acacia: which chopping board wins for knife protection? Why board material matters for knife protection A good chopping board should be a friendly partner to your knife. Too soft and it will scar quickly, harbouring bacteria and looking tired in no time. Too hard and it will roll or chip...