News — acacia board

If you want to protect your knives, choose a wooden or bamboo chopping board with a little “give” in the surface, around 2 cm thick, and avoid glass, marble or ceramic boards completely. In practice, a board like the Deer & Oak Large Bamboo Board at 45x35 cm, 1.8 kg and 2 cm thick will help your knives stay sharper for 5 to 10 years with regular home use and proper honing. Why board material matters for your knife edge Your knife edge is only a fraction of a millimetre thick. Every time it hits the board, the surface either...

If knife sharpness is your priority, the best chopping board is a medium to large end grain or close grained wooden board that measures at least 38x28cm, weighs around 1.2 to 2.1kg, and uses a forgiving wood like bamboo or acacia. In practical terms, a board such as the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) or Large Bamboo Board (45x35cm, 1.8kg) will help your knives stay sharper for 5 to 10 years of regular home use when cared for properly. Why wooden chopping boards protect knife sharpness Knife edges are incredibly thin, often less than 0.5mm at the...

If you want a more eco-friendly chopping board for your kitchen, certified Moso bamboo is usually a better environmental choice than plastic or slow growing hardwoods, because it can regrow to full height in about 3 to 5 years and a well made board can last 5 to 10 years with simple care. So yes, bamboo chopping boards can be eco-friendly, as long as the bamboo is responsibly sourced, processed without harsh chemicals and used for the right jobs. What makes a bamboo chopping board eco-friendly? Not all bamboo cutting boards are equal. When you ask “are bamboo chopping boards...

If you follow standard UK kitchen colour codes, the correct colour chopping board for raw meat is red. Red boards are used for raw beef, pork and lamb, while yellow boards are used for raw poultry. At Deer & Oak we recommend keeping at least 2 separate boards for meat and everything else, even if you prefer natural wood instead of coloured plastic. Why colour coding matters for raw meat Raw meat can carry bacteria like Salmonella, E. coli and Campylobacter. If you cut chicken on one board then slice salad on the same surface, you risk transferring those bacteria...