News — acacia board

If you want to preserve your knife edges, choose a wooden chopping board with a surface hardness under 1,500 Janka, at least 2 cm thick, and never glass, marble or hard plastic. In simple terms: acacia or bamboo boards around 38x28 cm or 45x35 cm will keep a sharp chef's knife cutting cleanly for 3 to 5 times longer than glass or stone. Why your chopping board matters more than your sharpener Every cut you make is a clash between steel and surface. If the board is too hard, your knife edge folds or chips. If it is too soft...

If you want to keep your kitchen knives sharp for 5 to 10 years of regular use, the gentlest chopping board materials are end-grain hardwoods and high quality bamboo, because they are softer than steel and allow the blade edge to sink slightly into the surface instead of chipping or rolling. Why board material matters for knife life Every time your knife hits a chopping board, the edge takes a tiny impact. On a forgiving surface like wood or bamboo, the fibres move with the blade, so the edge stays cleaner for longer. On hard plastic, glass or stone, the...

The best material for cutting raw meat at home is a dedicated, non porous chopping board, used only for meat, that protects your knives and can be sanitised after every use. In practical terms, this usually means a high quality hardwood or bamboo board sized around 45x35cm and at least 2cm thick, paired with careful cleaning and strict separation from boards used for bread and vegetables. Why material matters so much for raw meat When you cut raw chicken, beef or pork, the board under your knife is doing three important jobs at once. It needs to: Reduce the spread...

If you want the best wooden cutting boards for raw meat in the UK, choose a dense, closed grain board that is at least 38x28cm, at least 1.2kg in weight, and used only for meat. In Deer & Oak’s range, the Carbonised Bamboo Board 45x35cm (DNO-CBB-LG, 1.9kg) is the strongest single choice for raw meat, with the Bamboo Double Pack (DNO-BCB-2PK) the most practical option if you want a dedicated meat board plus a separate board for veg. What makes a wooden board safe for raw meat? When you are handling raw chicken, beef or pork, the board you choose...