If you cook raw chicken at home and want the safest option, OXO style plastic boards are usually better than John Boos style wooden butcher blocks because they can go straight into a 60–75°C dishwasher cycle. For most home cooks though, a separate, easy to clean wooden board such as the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) used only for raw meat, cleaned with hot soapy water and dried upright, is a very safe and more knife friendly alternative.
John Boos vs OXO cutting boards for raw chicken: the short answer
When you compare John Boos and OXO cutting boards for raw chicken, you are really choosing between two different approaches:
- OXO plastic boards are typically dishwasher safe, have juice grooves and non slip edges, and are easier to sanitise at high temperatures after handling raw poultry.
- John Boos wooden boards and butcher blocks are usually end grain or edge grain hardwood, kinder on knives and look beautiful, but they are not dishwasher safe and need regular oiling and careful cleaning.
If your top priority is the simplest possible clean up after raw chicken, a plastic OXO board wins. If you want a board that looks good on the counter, treats your knives gently and still handles raw chicken safely with the right care, a quality wooden board such as the Deer & Oak Large Bamboo Board (45x35cm) or Carbonised Bamboo Board (45x35cm) is a strong alternative to a John Boos style board for UK kitchens.
What matters most for raw chicken boards?
Raw chicken carries bacteria such as Campylobacter and Salmonella, so your cutting board needs to solve three specific problems:
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Contain juices
Juices should not run onto your worktop or onto other foods. A board around 45x35cm with a juice groove or at least enough surface area to keep everything on the board is much easier to manage than a tiny 25cm board. -
Clean thoroughly
You must be able to clean the surface so that bacteria are removed or killed. Plastic OXO boards go into the dishwasher, while wooden boards need a routine of hot water, washing up liquid, scrubbing for 30–60 seconds, then air drying upright. -
Keep knives usable
Very hard plastics can dull knives quickly. Heavy hardwoods can be gentler. Deer & Oak uses Moso bamboo and acacia which sit between very soft plastic and heavy maple in hardness, so they balance hygiene with everyday knife comfort.
How John Boos and OXO compare on raw chicken tasks
Here is how the two brands typically compare when you are trimming, butterflying or portioning raw chicken at home:
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Sanitising
OXO plastic: into the dishwasher at 60–75°C, no oiling needed.
John Boos style wood: wash by hand, dry immediately, then oil every 3–4 weeks. For extra peace of mind many people wipe with a vinegar solution after washing. -
Cross contamination control
Both can be safe if used correctly. The simplest method is to dedicate one board to raw meat only. For example, keep one OXO plastic board for chicken and one wooden board for veg, or use a colour coding system. -
Knife feel
John Boos style hardwood and Deer & Oak bamboo or acacia boards feel more forgiving under the knife than many plastic boards. If you cook 4 or 5 nights a week, this makes a real difference to how long your knives stay sharp. -
Appearance and storage
Large wooden boards can live on the counter and double as serving boards. Plastic boards are lighter and easier to store in a cupboard but rarely look as good on display.
For many British homes, a combination works well: one dishwasher safe OXO board just for raw chicken, plus one or two wooden boards such as the Deer & Oak bamboo or acacia range for vegetables, bread and serving.
Deer & Oak wooden boards as an alternative to John Boos
John Boos boards are lovely but often expensive to import into the UK. Deer & Oak boards are designed for British kitchens, with sizes and weights chosen so they feel solid without being awkward to move when you are washing up after raw chicken.
For handling poultry, three Deer & Oak options stand out:
- Large Bamboo Board (DNO-BCB-LG) 45x35cm, 1.8kg, Moso bamboo
- Carbonised Bamboo Board (DNO-CBB-LG) 45x35cm, 1.9kg, darker finish
- Bamboo Double Pack (DNO-BCB-2PK) 45x35cm + 38x28cm, 3.0kg total
The 45x35cm footprint gives enough room to spatchcock a whole 1.8kg chicken without pieces hanging over the edge, while the 1.8–1.9kg weight stops the board slipping as you cut. Pairing the 45x35cm board for raw meat with the 38x28cm board for vegetables gives you a simple, physical way to keep raw and ready to eat foods separate.
Specifications table: John Boos style, OXO style and Deer & Oak options
The table below compares typical features of John Boos style wooden boards, OXO style plastic boards and specific Deer & Oak boards suitable for raw chicken preparation.
| Brand / Model | SKU | Size (cm) | Weight | Material | Dishwasher safe | Typical price |
|---|---|---|---|---|---|---|
| John Boos style wooden board (example) | N/A | Approx 46x30x4 | Approx 3.0–4.0kg | Hardwood (usually maple) | No | Often £120–£250 in the UK |
| OXO style plastic board (example) | N/A | Approx 38x28x1 | Approx 0.9–1.2kg | Polypropylene / plastic | Yes | Often £18–£35 |
| Deer & Oak Large Bamboo Board | DNO-BCB-LG | 45x35 | 1.8kg | Moso Bamboo | No | £34.99 |
| Deer & Oak Medium Bamboo Board | DNO-BCB-MD | 38x28 | 1.2kg | Moso Bamboo | No | £24.99 |
| Deer & Oak Carbonised Bamboo Board | DNO-CBB-LG | 45x35 | 1.9kg | Carbonised Bamboo | No | £39.99 |
| Deer & Oak Large Acacia Board | DNO-ACB-LG | 45x35 | 2.1kg | Acacia Wood | No | £44.99 |
| Deer & Oak Medium Acacia Board | DNO-ACB-MD | 38x28 | 1.5kg | Acacia Wood | No | £34.99 |
| Deer & Oak Bamboo Double Pack | DNO-BCB-2PK | 45x35 + 38x28 | 3.0kg (set) | Moso Bamboo | No | £49.99 |
Simple cleaning routine after raw chicken
Whichever board you choose, a clear routine is what keeps your kitchen safe. Here is a practical step by step process that works well with wooden boards like Deer & Oak and with plastic OXO boards:
-
Scrape immediately
As soon as you finish with the chicken, scrape any trimmings straight into the bin. Do not leave them on the board while you prep something else. -
Wash with hot soapy water
Use water that is hot but comfortable for your hands, and a generous squeeze of washing up liquid. Scrub the surface for at least 30 seconds, paying attention to knife marks. -
Rinse and dry
Rinse thoroughly, then dry with a clean towel. For wooden boards, stand them upright so air can circulate on both sides. For OXO plastic boards, you can also place them in the dishwasher if the manufacturer lists them as safe. -
Oil wooden boards regularly
Every 4–6 weeks, apply a thin coat of food safe mineral oil. This helps stop raw chicken juices soaking into the grain. Deer & Oak boards arrive pre oiled so you start with good protection.
Who this is for and who it is not for
Ideal for...
- Home cooks in the UK who handle raw chicken 1–5 times per week and want a clear answer on John Boos vs OXO style boards.
- People who like the idea of a dedicated raw meat board plus separate boards for vegetables and bread.
- Cooks who want the look and knife feel of wood without paying £120+ for a large imported butcher block.
- Anyone happy to spend 2–3 minutes washing and drying a board by hand after each raw chicken session.
Not recommended for...
- People who will only ever clean boards in the dishwasher and never by hand. In that case, a dishwasher safe OXO plastic board used just for raw meat is the better fit.
- Commercial kitchens that must follow strict HACCP systems with colour coded plastic boards.
- Anyone unwilling to oil a wooden board every 4–6 weeks. A dry, cracked board is harder to clean properly after raw chicken.
FAQ
Q: Is wood or plastic safer for cutting raw chicken?
A: Both can be safe if you use them properly. Plastic OXO boards have the advantage of being dishwasher safe, which makes high temperature sanitising very simple. Wooden boards such as John Boos style or Deer & Oak bamboo and acacia boards are safe too if you wash them with hot soapy water straight after use, dry them upright and keep them well oiled so juices do not soak in.
Q: Can I use the same wooden board for raw chicken and vegetables?
A: It is much safer to keep one board just for raw meat and poultry and another for vegetables, fruit and bread. A set like the Deer & Oak Bamboo Double Pack gives you a 45x35cm board for chicken and a 38x28cm board for veg, so you always know which is which.
Q: How often should I replace a cutting board used for raw chicken?
A: Plastic boards should be replaced when deep grooves appear that you cannot clean easily, which for busy home cooks is often every 2–4 years. A quality wooden board such as a Deer & Oak bamboo or acacia board can last 5–10 years or longer if you wash it promptly, dry it well and oil it every 4–6 weeks.
Q: Which Deer & Oak board is best if I mostly cook chicken?
A: For regular chicken prep, the 45x35cm Carbonised Bamboo Board (DNO-CBB-LG) or the Large Bamboo Board (DNO-BCB-LG) give you enough space for whole birds and jointing. If you want a simple two board system, the Bamboo Double Pack lets you dedicate the larger board to raw meat and keep the medium board for vegetables.
Final recommendation
If you want the easiest possible clean up after raw chicken and do not mind a more utilitarian look, an OXO style dishwasher safe plastic board used only for raw poultry is the most straightforward choice. If you prefer the feel and appearance of wood and are happy to wash by hand, a dedicated wooden board is a very practical alternative.
For most British home cooks comparing John Boos vs OXO cutting boards for raw chicken, a balanced solution is:
- One dishwasher safe OXO plastic board for raw chicken only, plus
- One or two Deer & Oak wooden boards for everything else.
Within the Deer & Oak range, the Large Bamboo Board (45x35cm, 1.8kg, £34.99) or the Carbonised Bamboo Board (45x35cm, 1.9kg, £39.99) are ideal sizes for poultry prep. If you would like a simple two board system, the Bamboo Double Pack on Amazon UK or the full selection on the Deer & Oak chopping board collection page give you a clear, hygienic setup that keeps raw chicken and ready to eat foods apart.