News — protect knives

If you want to protect your knives, choose a wooden chopping board that is at least 30 mm thick, made from bamboo or hardwood, and larger than 38x28 cm so your blade has room to work without hitting the counter or plate edges. In practical terms, a board like the Deer & Oak Large Bamboo Board at 45x35 cm and 1.8 kg will keep a typical 20 cm chef's knife sharper for 5 to 10 years with regular honing and proper care. Why your chopping board matters more than your knife sharpener Every cut you make either cushions your knife...

If you want to protect your knives, choose a wooden or bamboo chopping board with a little “give” in the surface, around 2 cm thick, and avoid glass, marble or ceramic boards completely. In practice, a board like the Deer & Oak Large Bamboo Board at 45x35 cm, 1.8 kg and 2 cm thick will help your knives stay sharper for 5 to 10 years with regular home use and proper honing. Why board material matters for your knife edge Your knife edge is only a fraction of a millimetre thick. Every time it hits the board, the surface either...

If you want to protect your knives for 5 to 10 years of regular home cooking, the best choice is an acacia chopping board with a medium hardness, at least 2 cm thick and a surface size around 38x28cm to 45x35cm. The right acacia board is soft enough to cushion the blade, but firm enough not to scar deeply every time you chop. Why acacia is kind to your knives Acacia sits in a sweet spot for knife care. It is harder than softwoods that mark too quickly, yet noticeably gentler on blades than glass, marble or cheap plastic. That...