News — bamboo boards

If you want the best cutting board for everyday cooking at home, a solid wood board that lasts 5 to 10 years with proper care will usually beat a plastic board that often needs replacing every 1 to 3 years. Wood is kinder to your knives, can be easier to keep hygienic over time and gives you a stable, satisfying surface to prep on. Why choose wood over plastic cutting boards? So why choose wood over plastic cutting boards when plastic looks simple and cheap at first glance? It comes down to three practical things you feel every single day...

If your priority is protecting knife edges, the best material for chopping boards in everyday home kitchens is medium hardness wood, such as bamboo or acacia, used on boards around 2 cm thick and at least 35 cm long. On average, a quality wooden board like the Deer & Oak Large Bamboo Board (45x35 cm, 1.8 kg) can help a well cared for chef’s knife keep a sharp edge for 2 to 3 times longer than hard glass or ceramic boards. Why wood is kinder to knife edges than glass or plastic Knife edges fail in two main ways: the...

If you want a cutting board with juice grooves that actually keeps meat juices off your worktop, you need a board that is at least 38x28cm with a groove depth of around 3 to 4mm. In the Deer & Oak range, the Large Bamboo Board (45x35cm, 1.8kg) and the Large Acacia Board (45x35cm, 2.1kg) are the best cutting boards with juice grooves for meat, because they are large enough for a whole roast chicken or a 1.5kg joint and have wide, continuous grooves that hold several tablespoons of liquid without spilling. What makes a cutting board with juice grooves best...

If you want your kitchen knives to stay sharp for 5 to 10 years, you should avoid very hard chopping boards like glass, marble, ceramic and cheap hard plastic, because they can dull an edge in as little as one heavy prep session. Softer, slightly forgiving surfaces such as bamboo and acacia wood help protect the blade and reduce how often you need to sharpen. What chopping boards to avoid for knife longevity Let’s start with the boards that do the most damage. If you care about knife longevity, avoid these in your everyday kitchen routine: Glass chopping boards: Tempered...