News — acacia vs oak

If you cook most days and want a long lasting wooden chopping board, acacia is usually the better choice than oak for home kitchens. Acacia is slightly harder (typically around 1,100 to 1,750 Janka) than European oak (around 1,120 Janka), resists water more effectively and is less likely to raise the grain or stain after 5 to 10 years of regular use. Oak vs acacia chopping boards: quick answer For a chopping or cutting board you use every day, acacia wood usually wins over oak for three practical reasons: Water resistance: Acacia has tighter pores, so it absorbs less water...

If you want a chopping board that protects your knives, lasts 5 to 10 years and is easy to look after, the best wood for cutting boards in most British kitchens is medium hard, closed grain timber such as acacia or quality bamboo. Oak looks beautiful, but for daily chopping, acacia and bamboo boards usually perform better and are kinder to your blades. What makes the best wood for cutting boards? When people ask “what’s the best wood for cutting boards?”, they usually mean: which board will stay flat, resist stains and not ruin my knives. To answer that, it...