News — wood fibre cutting board

If you care about keeping a sharp knife edge for 5 to 10 years, a well made wooden chopping board is usually kinder to your blades than most wood fibre cutting boards, as long as the wood is end grain or fine grained and properly oiled. Wood fibre boards can be good for very thin Japanese knives, but they tend to be harder and slightly faster on edge wear. Wooden vs wood fibre chopping boards: what actually protects sharp knives? Knife edges are very small pieces of hardened steel. Anything harder than that steel will blunt them quickly. For most...

If you want the best wood fibre chopping boards for everyday use, the most practical setup for most British kitchens is a two board combination: one larger board around 45x35cm for mains and prep, paired with a medium board around 38x28cm for fruit and quick jobs. At Deer & Oak, that balance is matched most closely by our Bamboo Double Pack at 45x35cm and 38x28cm, weighing 3.0kg in total and designed for 5 to 10 years of regular use with simple oiling. What makes a wood fibre style chopping board the best for everyday use? When people ask for the...