News — acacia boards

If you want to keep a sharpened chef's knife cutting cleanly for 3 to 4 weeks of daily use instead of just 1 to 2 weeks, then yes, true end grain boards are usually better for knife edges than standard edge grain or plastic boards. The fibres stand upright and part under the blade, which reduces microscopic chipping and rolling of the edge. However, a well made edge grain board in the right wood can still be very gentle on knives and is often easier to live with day to day. End grain vs edge grain: what actually protects your...

If you cook meat at home and want a straight answer: for daily raw meat prep, most home cooks are better off with an easy to sanitise, grippy plastic board like OXO, then a heavier wood board in the 45x35cm range for carving and serving. In practice, pairing a plastic meat board with a wooden board such as a 45x35cm, 1.8kg bamboo or 2.1kg acacia board gives you safer hygiene, kinder treatment of knives and at least 5 to 10 years of use with basic care. John Boos vs OXO cutting boards for meat: what actually matters When people ask...

If you want the best dishwasher safe cutting boards for raw meat, the safest option is a dedicated plastic board that can go through a full 65–70°C dishwasher cycle, paired with a separate 45x35cm wooden board for cooked foods and prep. At Deer & Oak we don’t recommend putting any of our wooden boards in the dishwasher, but we do recommend using a two board system where a dishwasher safe plastic board handles raw meat and a pre oiled wooden board handles everything else. Why a separate dishwasher safe board for raw meat matters Raw chicken, beef and pork can...

If you want to know how to clean cutting boards after raw meat, the safest method is to wash within 2 minutes using hot water at around 60°C, washing up liquid, then sanitise with either a 1:20 diluted bleach solution or white vinegar, and let the board dry upright for at least 30 minutes. That routine greatly reduces bacteria from raw chicken, beef or pork and helps your board last 5 to 10 years, especially when you choose the right material. Why cleaning properly after raw meat matters Raw meat can carry Salmonella, E. coli and Campylobacter. These bacteria can...