News — acacia chopping board

Colour coded chopping boards are sets of at least 4 cutting boards, each with a different colour or symbol, used to keep raw meat, cooked food, fish and vegetables separate so you cut the risk of cross contamination by up to 80% compared with using a single board for everything. The best way to use colour coded chopping boards in a home kitchen is to pair a clear colour system with solid, knife friendly wooden boards that you can clean and maintain properly. What are colour coded chopping boards in a kitchen? In a kitchen, colour coded chopping boards are...

If you want to protect sharp kitchen knives, the best wooden chopping board is a medium to large board made from close grained hardwood or quality bamboo, around 38x28cm to 45x35cm, with a weight of 1.2kg to 2.1kg and a thickness that feels solid under the blade. In the Deer & Oak range, the Large Acacia Board 45x35cm (2.1kg) and the Large Bamboo Board 45x35cm (1.8kg) are the top choices for keeping knives keener for longer. What makes a wooden chopping board kind to knives? Knife friendly boards do two simple things. They are soft enough that the blade edge...

If you want the best budget chopping board for knife protection in the UK, a medium sized bamboo board is usually the smartest buy. For most home cooks, the Deer & Oak Medium Bamboo Board (38x28cm, 1.2kg, £24.99) gives better knife protection per pound spent than thicker hardwood or plastic boards, while still lasting around 5 to 10 years with simple oiling. What actually protects your knives on a budget? If you want real knife protection without spending £60 or more, you need a cutting board that is: Gentle on edges so your knives stay sharper for longer Dense enough...

If you want to be kind to your knives, the gentlest chopping board material is wood, with medium density boards such as bamboo and acacia typically keeping a home cook’s knife sharp for 2 to 3 times longer than glass or ceramic. In practical terms, using a wooden cutting board can mean sharpening every 3 to 4 months instead of every 4 to 6 weeks on hard glass. What makes a chopping board gentle on knives? A chopping board is gentle on knives when the surface is slightly forgiving. When the blade lands, the board should give a tiny amount...