News — acacia board

If you want the best sustainable cutting board in the UK, choose a responsibly sourced bamboo or acacia wood board rather than plastic. A board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) typically lasts 5 to 10 years with basic care, while a thin plastic board may need replacing in under 2 years and is harder to recycle. Wood or plastic: what is actually most sustainable in the UK? When you compare the full life cycle, wood wins over plastic for sustainability in the UK in most home kitchens. Here is why: Renewable vs fossil fuel: Bamboo...

If you want your wooden or bamboo chopping board to last 5 to 10 years, the simplest method is to clean it with hot soapy water after every use, then oil it with food safe mineral oil every 3 to 4 weeks, or whenever the surface looks dry. That routine keeps the board hygienic, stops it cracking and helps it resist stains and smells. How to clean a chopping board properly after everyday use Good cleaning is the first step in keeping a chopping board safe in a busy kitchen. Whether you use a 45x35cm Deer & Oak Large Bamboo...

If you cook at home at least 3 times a week and want a board that will last 5 to 10 years, protect your knives and look good on the worktop, a wooden chopping board is usually better than plastic. Plastic boards can suit quick, low maintenance prep, but for most everyday British kitchens a well made wooden cutting board wins on durability, knife care and sustainability. Wooden vs plastic chopping board: quick comparison When people ask “which is better, a wooden chopping board or plastic cutting board”, they usually care about five things: hygiene, knife care, durability, maintenance and...

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...