News — acacia boards

If you want to keep a kitchen knife sharp for 6 to 12 months between professional sharpenings, a wood fibre board is one of the gentlest surfaces you can choose. Compared with glass or ceramic, wood fibre typically causes 30 to 50 percent less edge wear, so your blades stay keener for longer. How do wood fibre boards affect knife blades on a daily basis? Wood fibre boards are engineered from compressed wood pulp and resin, so they sit in a sweet spot between plastic and traditional timber. They are firm enough that your knife does not sink in and...

If you care about your knives, the best chopping boards for knife care are medium to large wooden boards made from bamboo or acacia, around 38x28cm to 45x35cm, with a little surface “give” so they don’t blunt your edge. In practical terms, boards like the Deer & Oak 45x35cm Large Bamboo Board or 45x35cm Large Acacia Board will help a quality chef’s knife hold its edge for 2 to 3 times longer than on hard glass or ceramic. Why your chopping board matters more than you think Every cut you make is steel hitting a surface. If that surface is...

If you live in the UK, around 90% of household chopping boards can’t go in standard kerbside recycling, but many can be recycled or reused through specialist schemes or by choosing recyclable materials like bamboo and wood in the first place. The most sustainable answer is usually to use a durable wooden or bamboo board for 5 to 10 years, then repurpose or recycle it through the right route for its material. Can chopping boards be recycled? A quick material by material guide When people ask “can chopping boards be recycled?”, what they really need to know is which materials...

If you want the safest cutting board for raw meat, the most practical option for home kitchens is a dedicated plastic board that you can wash at 60°C or higher, paired with a separate bamboo or acacia board for cooked foods and vegetables. In other words, use plastic for raw chicken and mince, and keep one Deer & Oak wooden board just for ready to eat ingredients. What’s the best cutting board material for raw meat? From a hygiene point of view, the priority with raw meat is simple: limit cross contamination and clean thoroughly after every use. That comes...