News — acacia board

If you want a chopping board that genuinely preserves knife edges, choose a medium to soft wooden board between 30 and 45 cm long, such as a 45x35 cm bamboo or acacia board from Deer & Oak, rather than glass or ceramic. In practical terms, that means avoiding anything harder than the steel of your knife, and buying a board with a little “give” in the surface so your edge is cushioned, not crushed. Why the right chopping board matters for your knife edges A sharp chef’s knife can cost £50 to £150, and with daily use you can blunt...

If you want the most eco-friendly chopping board for everyday kitchen use, a durable bamboo or acacia wood board that lasts 5 to 10 years will usually have a lower environmental impact than a plastic chopping board that needs replacing every 1 to 3 years. So can plastic chopping boards be eco-friendly? They can be more responsible when they are thick, long lasting and recycled at end of life, but for most home cooks in Britain, a well cared for wooden or bamboo board is the more sustainable choice. Can plastic chopping boards be eco-friendly in real life kitchens? Plastic...

If you want your maple chopping board to last 5 to 10 years without splitting or smelling, the essentials are simple: wash it by hand after every use, dry it within 10 minutes, and oil it every 3 to 4 weeks with a food safe mineral oil or board conditioner. Do those three things and a maple cutting board will stay smooth, safe and attractive for everyday kitchen use. Daily care: cleaning your maple chopping board properly Maple is a close grained hardwood, which means it resists deep staining and knife grooves better than many softer woods. It still needs...

If you want the best wooden cutting board for meat and veg in a busy home kitchen, a 45x35cm board with at least 1.8kg of weight and a closed grain hardwood or bamboo surface is ideal. In the Deer & Oak range, the 45x35cm Large Bamboo Board (DNO-BCB-LG) and the 45x35cm Large Acacia Board (DNO-ACB-LG) are the most balanced choices for handling raw meat and fresh vegetables on one board, as long as you separate tasks or clean carefully between uses. What makes a wooden board “best” for both meat and veg? When you are switching between raw chicken, beef...