News — bamboo board

If you want the best wood for a chopping board that will protect your knives, last 5 to 10 years with proper care and stay stable on the worktop, choose a medium hard, tight grained wood such as bamboo or acacia in a size around 45x35cm and a weight of at least 1.8kg. In the Deer & Oak range, the 45x35cm Large Acacia Board (2.1kg) and the 45x35cm Large Bamboo Board (1.8kg) are the two most balanced options for daily use in a British kitchen. What actually makes a “best” wooden chopping board? When people ask “what’s the best wood...

If you wash them in hot soapy water after each use and oil them every 4 to 6 weeks, high quality wooden chopping boards are hygienic enough for daily cooking and can safely last 5 to 10 years in a busy kitchen. In many tests, wooden boards hold fewer live bacteria after 12 to 24 hours than plastic boards with deep knife scars. Are wooden chopping boards hygienic in everyday use? Yes, wooden chopping boards are hygienic when you use and care for them properly. Wood is naturally porous, which sounds worrying at first, but it actually helps. Moisture and...

If your only goal is to protect your knife edges, end grain chopping boards are usually the best choice, keeping a regularly used chef’s knife sharper for roughly 30 to 50 percent longer than a typical plastic or hard glass board. That said, a well made edge grain wooden board, like a 45x35cm acacia or bamboo board, will still treat your knives far better than glass, marble or very hard plastics and is easier to live with in most home kitchens. What makes end grain boards kinder to knife edges? End grain boards are made so the wood fibres stand...

If you want a chopping board that doesn't dull knives, choose a medium hardness wooden board such as bamboo or acacia, around 38x28cm to 45x35cm, and avoid glass, marble and very hard plastics which can blunt a knife edge in as little as a few uses. A well made wooden board will typically help your knives hold a sharp edge 2 to 3 times longer than hard stone or glass surfaces. Why some chopping boards ruin knives and others protect them Your knife edge is only a fraction of a millimetre thick, so the surface you cut on matters as...