News — acacia boards

If you clean them properly after each use, bamboo cutting boards do not hold more bacteria than wood. In several kitchen hygiene tests, both bamboo and hardwood boards showed similarly low bacterial counts when washed with hot soapy water for at least 20 seconds and dried upright. Do bamboo cutting boards hold more bacteria than wood in real kitchens? The short answer is no. When you compare a quality Moso bamboo board with a hardwood board such as acacia, and you wash both properly, there is no meaningful difference in how much bacteria they hold. Here is what matters far...

If you want the best cutting board for everyday cooking, a well made wooden board that lasts 5 to 10 years and protects your knives is usually a better choice than a plastic board that may need replacing every 1 to 3 years and often ends up deeply scarred and stained. Why choose wood over plastic cutting board for everyday cooking When you compare wood and plastic side by side, three practical questions matter: how safe is it, how kind is it to your knives, and how long will it last. Quality wooden boards like the Deer & Oak Large...

If you cook raw meat at home, the safest and most practical setup is to use a dedicated plastic board for raw meat and a separate wooden board for everything else. Plastic is easier to sanitise at high temperatures, while a well made wooden board such as the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg) protects your knives and lasts 5 to 10 years with basic care. Wood or plastic: what is actually best for raw meat? The short answer: for raw meat itself, a separate plastic board is the most practical option...

If you want to know whether wooden cutting boards are safer than plastic, the short answer is: for everyday home use, a well maintained wooden board is usually safer than a scratched plastic board, because bacteria die off faster in wood and are less likely to survive more than 12 to 24 hours on the surface. Are wooden cutting boards actually safer than plastic? Food safety research from the early 1990s onwards has shown a clear pattern. New plastic boards can be easy to disinfect, but once they are scarred with knife marks, bacteria cling to the grooves and can...