News — teak chopping board

If you care most about keeping your knives sharp, teak is kinder to knife edges than paulownia, but in a busy British kitchen many cooks now choose medium hardness woods like bamboo or acacia instead, as they balance knife friendliness with durability over 5 to 10 years of daily use. Paulownia vs teak chopping board for knives: the simple answer When you compare paulownia vs teak chopping board performance for knives, you’re really weighing three things: hardness, water resistance and maintenance. Teak is a medium hard tropical hardwood with a Janka hardness around 4,700 N. It is oily, very water...

If you are searching for the best teak chopping boards for kitchen use, the key fact to know is this: a dense, mid weight hardwood board around 45x35cm and 1.8 to 2.1kg will usually protect your knives better and last 5 to 10 years with simple oiling, whether it is teak, acacia or bamboo. At Deer & Oak we don’t currently make teak boards, but our pre oiled acacia and bamboo chopping boards are designed to solve the same problems people look to teak for: durability, water resistance and a stable work surface. Why people look for the best teak...