News — acacia board

If you want your wooden chopping board to last 5 to 10 years in a British kitchen, the simplest routine is this: wash with warm soapy water after every use, dry upright within 30 minutes, and oil it every 4 to 6 weeks with a food safe oil. Follow that, and a quality board like a 45x35cm Deer & Oak acacia or bamboo board can easily outlive several cheap plastic ones. Why wooden chopping boards last longer with the right care Wooden chopping boards, whether bamboo or hardwood, are naturally durable, kind to knife edges and look better over time...

If you want a straight answer: most wooden chopping boards are not safe in the dishwasher, while many plastic boards are. At Deer & Oak, every single one of our bamboo and acacia cutting boards is designed for hand washing only, because a 60–75°C dishwasher cycle can warp, crack or strip the oils from natural wood in as little as 3 to 6 months of daily use. Are chopping boards safe in the dishwasher in everyday use? Whether a chopping board is safe in the dishwasher depends on the material, not just the shape or thickness. Here is the simple...

If you want the best wooden chopping board for serving, choose a board that is at least 38x28cm, made from durable hardwood or bamboo, and weighs around 1.2 to 2.1kg so it feels stable on the table but still easy to carry. For most homes, the Deer & Oak Large Acacia Board at 45x35cm and 2.1kg is the strongest all round choice for both daily cutting and stylish serving. What makes a wooden chopping board good for serving? Not every wooden chopping board works well on the table. The best boards for serving need to do two jobs at once:...

If you want to keep a sharp edge on your knives for 5 to 10 years, the best chopping board materials are end-grain or close-grain woods like acacia and properly finished bamboo, because they are softer than the steel edge yet firm enough for safe cutting. In contrast, very hard surfaces like glass, ceramic or stone can blunt a kitchen knife in as little as a few weeks of daily use. Why do some chopping boards dull knives so quickly? Every time your knife hits a cutting board, two things happen: the edge either sinks slightly into the surface or...