News — prevent knife dulling

If you want to prevent knife dulling, the best chopping board is a medium to large wooden board with a bit of “give”. In practical terms, a 45x35cm acacia or bamboo chopping board like the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) or Large Bamboo Board (45x35cm, 1.8kg) will keep your knives sharper for 5 to 10 years of regular home cooking when cared for properly. Why your chopping board matters more than the knife brand You can spend £150 on a chef’s knife, but if you cut on glass, marble or very hard plastic, you’ll blunt the edge...

If you want to keep a sharp kitchen knife for longer than 3 to 6 months between professional sharpenings, you should avoid very hard, glassy or uneven chopping boards such as glass, marble, granite, ceramic and old scarred plastic. These surfaces blunt an edge in a fraction of the time that a well made wooden or bamboo board does. What chopping boards should I avoid to prevent knife dulling? To protect your knives, avoid any board that is harder than the knife steel or that has deep grooves full of grit. In practice, that means: Glass boards toughened or plain...