News — acacia chopping board
What is the best way to remove stains from a wooden cutting board?
The best way to remove stains from a wooden cutting board is a three step routine: scrub with coarse salt and half a lemon for 2 to 3 minutes, lift deeper stains with a baking soda paste left on for 5 to 10 minutes, then dry fully and oil the board with food grade mineral or board oil. Used on a 45x35cm Deer & Oak board, this usually removes 80 to 90 percent of visible stains from everyday use. Step by step: how to remove stains from a wooden cutting board 1. Quick clean first (30 to 60 seconds) Always...
What oil to use on wooden cutting boards?
If you want your wooden cutting board to last 5 to 10 years, the best oil to use is a food grade mineral oil, applied in a thin coat every 3 to 4 weeks. For extra protection on boards like a 45x35cm acacia or bamboo board, follow with a beeswax and mineral oil conditioner to seal the surface and slow down moisture damage. Why the right oil matters for wooden cutting boards Wood is naturally porous. Every time you wash a board, water moves in and out of those pores. Without the right oil, a 45x35cm board can start to...
Can wooden cutting boards be sanitized?
Yes, wooden cutting boards can be safely sanitized at home as long as you avoid soaking and dishwashers and use a simple routine of hot water, washing up liquid and either white vinegar or diluted bleach at 1 tablespoon per litre. With that approach, a quality board can stay hygienic for 5 to 10 years of daily use. Are wooden cutting boards hygienic for everyday cooking? Wood has natural antibacterial properties, so a well maintained wooden board can be just as hygienic as plastic. Studies have shown that bacteria sink into the wood surface and gradually die off instead of...
Best chopping board set for meat and veg?
If you want a clear answer: the best chopping board set for meat and veg is a two board combo that keeps raw meat and fresh vegetables completely separate. In the Deer & Oak range, the Bamboo Double Pack (DNO-BCB-2PK) is the most balanced choice, pairing a large 45x35cm board for meat with a 38x28cm board for veg, at a total weight of 3.0kg. Why you need separate boards for meat and veg Raw meat and fresh vegetables should not share a board. Raw chicken can carry bacteria such as campylobacter, and if you slice salad leaves on the same...