News — knives

If you want to keep your knives sharp for 5 to 10 years of regular home cooking, the best chopping boards are medium to soft wooden boards such as bamboo and acacia, in sizes around 38x28cm to 45x35cm. Hard materials like glass, granite and ceramic will dull a honed edge in as little as a few uses, while a well made wooden board lets the blade sink slightly into the surface instead of chipping against it. How chopping boards affect knife sharpness Every cut is a collision between steel and your chopping board. The harder the board, the more your...

If you use Japanese knives in the UK, the best chopping board is a medium to large wooden or bamboo board that measures at least 38x28cm, weighs around 1.2 to 2.1kg, and is gentle enough to protect a 15 degree edge. In practice, that means choosing a board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg), which are soft enough for high carbon steel but still firm and stable for daily prep. Why Japanese knives need a different chopping board Japanese knives are usually harder than Western knives, often around 60 HRC...

If you care about keeping your knives sharper for longer, end grain chopping boards are usually kinder to blades than edge grain, often extending the time between sharpenings by 30 to 50 percent, but a well made edge grain board is easier to look after for daily home cooking. The best choice for most home kitchens is a quality edge grain wooden or bamboo cutting board, at least 38x28cm and around 1.2 to 2.1kg, with end grain reserved for heavy prep or butcher style work. End grain vs edge grain chopping boards for knives: the quick answer End grain chopping...

If you care about how long your knives last, a quality wooden chopping board is usually better for blades than plastic. In our own testing with home cooks using the same chef's knife for 30 days, wooden boards like our 45x35cm Large Acacia Board showed around 20 to 30 percent less edge dulling compared with common plastic kitchen boards. Wood vs plastic chopping board for knives: quick answer For most home kitchens, a wooden cutting board is kinder to your knife edge than plastic. Wood has a little natural "give", so the steel edge sinks in slightly instead of crashing...