News — knives

If you want the best end grain style chopping board for knives in the UK, look for a board that is at least 38x28cm, made from a medium hardwood or bamboo, weighs around 1.5 to 2.5kg for stability, and is pre oiled. In the Deer & Oak range, the Large Acacia Board 45x35cm (DNO-ACB-LG) and the Carbonised Bamboo Board 45x35cm (DNO-CBB-LG) are the top choices for keeping knives sharper for longer while giving you a generous cutting surface. What makes the best end grain chopping board for knives in the UK? End grain chopping boards are designed so the wood...

If you care about your knives, the short answer is no: you shouldn’t use glass chopping boards for regular cutting. Tests show that hard surfaces like glass can dull a sharp kitchen knife edge in as little as 50 to 100 cuts, while a wooden board can keep the same knife usable for months of daily cooking. Why glass chopping boards damage your knives Glass chopping boards look clean and modern, and they’re often sold as hygienic. The problem is hardness. A good kitchen knife is hardened to about 55 to 60 HRC on the Rockwell scale. Tempered glass is...

If you care about your knife edges, maple is technically kinder to blades than acacia because it usually sits around 1,450 lbf on the Janka hardness scale, while many acacia species are closer to 1,700 lbf. In practice though, a well made acacia board with the right finish will still protect your knives for 5 to 10 years of daily use, which is why many home cooks happily choose acacia for its durability and appearance. Maple vs acacia: which cutting board is best for knives? When you ask which wood is best for knives, you are really asking how soft...

If you care about keeping your kitchen knives sharper for longer, the best chopping board material for kitchen knives is a medium hard wood such as bamboo or acacia, used on a board around 45x35cm in size and 1.8 to 2.1kg in weight for stability and control. Why board material matters for your kitchen knives Your chopping board is in contact with your knife edge thousands of times every week. Choose the wrong material and you can blunt a new knife in a few days. Choose the right one and your knives can hold a good edge for 5 to...