News — acacia chopping boards

If you want the best sustainable chopping board for a zero waste kitchen, choose a fast growing, FSC certified wood or bamboo board that lasts at least 5 to 10 years, can be resurfaced instead of binned, and avoids plastic entirely. In practical terms, a 45x35cm bamboo or acacia board, like the Deer & Oak Large Bamboo Board or Large Acacia Board, gives you enough space to prep without needing disposable mats or multiple flimsy boards. What makes a chopping board truly sustainable? A sustainable chopping board is about more than just a natural material. For a genuinely low waste...

The best way to disinfect a plastic chopping board is to scrub it with hot soapy water, then soak it for 5 minutes in a solution of 1 tablespoon of unscented household bleach per 1 litre of cold water, before rinsing and air drying upright. This 5 minute contact time is what reliably kills common kitchen bacteria such as E. coli and Salmonella on plastic boards. Why plastic chopping boards need regular disinfection Plastic chopping boards are often used for raw meat, fish and poultry. Even if they look clean, tiny cuts in the surface can hold bacteria. A quick...

If you want the best plastic cutting boards for raw meat in the UK, the safest setup is a dedicated raw meat board around 38x28cm for daily prep plus a larger 45x35cm board for whole chickens and joints, used alongside a separate wooden board for cooked food. At Deer & Oak we actually recommend a two board system: one plastic or dishwasher safe board kept only for raw meat, and one pre oiled bamboo or acacia board such as our 45x35cm Large Bamboo Board or Carbonised Bamboo Board for serving and cooked carving. Why plastic boards are often chosen for...

If you want to reuse a chopping board for meat and vegetables in the same meal, the safest option is to use two separate boards or a double pack, and only reuse a board for vegetables after washing it in hot soapy water for at least 20 seconds. This simple habit cuts your risk of cross contamination from raw meat juices to ready to eat foods by a very large margin and keeps your kitchen safely within UK Food Standards Agency advice. Why reusing one chopping board is risky Raw meat, especially chicken and pork, can carry bacteria such as...