News — sharp knives

If you want the best wooden chopping board for sharp knives in the UK, a medium to large end-grain or fine-grain wooden board around 38x28cm to 45x35cm is ideal, and within the Deer & Oak range the Large Acacia Board 45x35cm (DNO-ACB-LG) and the Large Bamboo Board 45x35cm (DNO-BCB-LG) are the top choices for protecting knife edges while staying practical for everyday kitchen use. Why wooden chopping boards are best for sharp knives Sharp knives need a cutting board that is hard enough to be durable but not so hard that it blunts the edge. Wood sits in the sweet...

If you want to keep a sharp knife edge for 5 to 10 years of regular home use, the best chopping board material is a medium hardness wood such as bamboo or acacia, in a board around 2 cm thick and at least 38x28cm in size. Plastic and glass score higher for hygiene or presentation, but they dull knife edges noticeably faster than a well made wooden board. Why wood is usually best for sharp knives Knife edges last longest when they meet a surface that is firm enough to feel stable, yet soft enough to give slightly under the...

If you want to keep a sharp chef's knife slicing cleanly for 5 to 10 years, a well made bamboo cutting board is usually kinder to your edge than a plastic board, especially once plastic develops deep grooves. In most home kitchens where knives are sharpened a few times a year, bamboo offers a better balance of edge protection, hygiene and durability than plastic. Bamboo vs plastic: what actually touches your knife edge? When you cut, your knife edge meets the board thousands of times a week. Over a year that can easily be 50,000 to 100,000 contacts. Two things...

If you care about your knives, you should care just as much about what they are cutting on. A good carbonised bamboo board can help keep your blades sharper for longer, protect your worktops and look rather smart on the counter too. Carbonised bamboo is gently heat treated, which gives it that rich, toasty colour and a touch more water resistance than natural bamboo. It is kinder to knife edges than glass or stone, and more stable than many cheap softwood boards that end up warping by Christmas. So which boards actually deserve a place in busy British kitchens? Here...