News — acacia boards

If you want to know which is safer for everyday home cooking, wooden or plastic cutting boards, the short answer is this: a well maintained wooden board used with separate boards for raw meat and ready to eat food is usually safer over 5 to 10 years than a plastic board that’s heavily scarred with knife marks. Deep cuts in plastic can hold bacteria for longer than the naturally self healing surface of quality wood. Wooden vs plastic cutting boards: what actually makes one safer? Safety in the kitchen is less about marketing claims and more about three things you...

If you want to keep sharp knives in top condition, the best cutting board is a medium to large wooden board with a forgiving surface, such as the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) or Large Bamboo Board (45x35cm, 1.8kg). Both are firm enough for clean cuts but gentle enough to protect your knife edge for 5 to 10 years of regular home use. Why board material matters for sharp knives Your choice of cutting board affects how long your knives stay sharp by months, even years. Every cut is steel meeting a surface. If that surface is...

If your main goal is knife sharpness, then yes: high quality end grain wooden boards are usually the best option, keeping a well cared chef's knife sharper for around 20 to 30 percent longer than a similar knife used on plastic or glass. That said, a well made edge grain bamboo or acacia board, looked after properly, will still protect your knives for 5 to 10 years of regular home cooking. End grain vs other boards for knife sharpness End grain boards are made so the fibres of the wood stand upright, a bit like a bundle of drinking straws....

If you want the safest board for everyday home cooking, current food safety research suggests that a high quality wooden board is usually less likely to hold live bacteria after washing than a plastic board with deep knife scars. In simple terms, for most home kitchens, a well maintained wooden board is often the better choice for managing bacteria compared with a heavily worn plastic one. Wooden vs plastic cutting boards bacteria: what actually happens? When you slice chicken, chop onions or carve a roast, tiny bits of raw food and juice get into the surface of your board. The...