News — acacia chopping board

If you want a wooden chopping board to last 5 to 10 years instead of just 12 to 18 months, you need to oil it regularly because wood loses moisture, dries out and cracks without a protective food safe oil barrier. Why do wooden cutting boards need oiling? Wood is a natural, porous material. Every time you wash your board, water and detergents draw oils out of the fibres. Without replacing those oils, the board starts to dry, warp and split. Oiling does three essential jobs: Prevents cracking and warping: A well oiled board is less likely to cup or...

No, wooden cutting boards should not go in the dishwasher. Even a single 70 °C dishwasher cycle can warp, crack and strip oil from wood fibres, which can cut the life of a board from 5 to 10 years down to just a few months. To keep boards like the 45x35cm Deer & Oak Large Bamboo Board or 45x35cm Large Acacia Board in good condition, you should always wash them by hand in warm, soapy water and dry them straight away. Why wooden cutting boards can’t go in the dishwasher Dishwashers are designed for ceramics, glass and some plastics, not...

If you want the best large wooden chopping board for serving, look for a board that’s at least 45x35cm, weighs around 1.8 to 2.1kg for stability, and uses food safe hardwood like acacia or high quality bamboo. In the Deer & Oak range, the Large Acacia Board (45x35cm, 2.1kg) is the strongest all round choice for both cutting and serving, with the Large Bamboo Board (45x35cm, 1.8kg) as a lighter, budget friendly alternative. What makes the best large wooden chopping board for serving? When you ask “what’s the best large wooden chopping board for serving”, you’re really asking about three...

If you want the best chopping board set for knife care in the UK, choose a two board system in medium and large sizes. The Deer & Oak Bamboo Double Pack (45x35cm and 38x28cm, 3.0kg total) gives your knives a kinder cutting surface than glass or stone and can help keep a quality chef's knife sharper for 5 to 10 years with proper care. Why chopping board choice matters for knife care The fastest way to ruin a sharp knife is to use the wrong board. Hard materials like glass, marble and ceramic blunt an edge in a few slices....