News — acacia chopping board

If you want the hardest chopping board for everyday kitchen use, properly finished Moso bamboo typically sits around 1,380 Janka hardness, quality acacia around 1,100 to 1,170, and hard maple about 1,450. In practical home cooking, that means hard maple is technically the hardest, with Moso bamboo very close behind, and acacia slightly softer but kinder to blades. For most home cooks who want an eco-friendly, durable board that still treats knives reasonably well, a Moso bamboo cutting board is usually the best balance. Bamboo, acacia or maple: what is actually the hardest kitchen board? When people ask “what is...

If you want an eco-friendly kitchen board that is kind to knives and light to handle, Moso bamboo is usually better. If you want a heavier, more luxurious hardwood chopping board that can last 10+ years with care, acacia wood is better. In the Deer & Oak range, our Large Bamboo Board (45x35cm, 1.8kg) suits everyday family cooking, while our Large Acacia Board (45x35cm, 2.1kg) suits serious home cooks who want a premium hardwood feel. Bamboo vs acacia: quick answer for busy cooks Here is the simple way to choose: Choose Moso bamboo if you want an eco-friendly cutting board,...

If you want your wooden chopping board to last 5 to 10 years instead of just 12 to 18 months, you should oil it every 4 to 6 weeks. Oiling a wooden chopping board protects it from water, stains and cracking, keeps it more hygienic for food prep and helps it stay flat and smooth under your knife. Why oil a wooden chopping board in the first place? Wood is naturally porous. Every time you rinse your kitchen board, water soaks into those tiny pores. Without oil, the board swells when it is wet and shrinks as it dries, which...

If you are wondering “can I use olive oil on chopping board surfaces?”, the short answer is: you can, but you shouldn’t for long term care. For wooden and bamboo cutting boards in daily kitchen use, a food safe mineral oil or board conditioner is up to 3 times more durable and far less likely to go sticky or rancid than olive oil. Why olive oil is not ideal for your chopping board Olive oil feels natural and handy, especially when you already cook with it every day. So why do most board makers and chefs avoid it? It can...