News — bamboo boards

If you prepare raw meat at home more than twice a week and want the safest, most durable setup, a dedicated non porous plastic board like OXO is usually the most practical day to day choice, while a thick end grain hardwood board such as John Boos is better for heavy butchery and long term durability when you are willing to oil and care for it. Many home cooks in the UK find the best balance is one plastic board for raw meat and a separate pre oiled wooden board, such as a 45x35cm Deer & Oak bamboo or acacia...

If your main goal is knife maintenance, an end grain board will usually keep your knives sharper for 30 to 50 percent longer than an equivalent edge grain board, but a well made edge grain board in the right wood (or bamboo) still protects your blades far better than glass or plastic. The smart choice is to use end grain for daily prep with your favourite chef’s knife, and a quality edge grain board for heavier or messier jobs. End grain vs edge grain boards for knife maintenance: the short answer End grain boards are made with the wood fibres...

If you want to know which is safer for everyday home cooking, wooden or plastic cutting boards, the short answer is this: a well maintained wooden board used with separate boards for raw meat and ready to eat food is usually safer over 5 to 10 years than a plastic board that’s heavily scarred with knife marks. Deep cuts in plastic can hold bacteria for longer than the naturally self healing surface of quality wood. Wooden vs plastic cutting boards: what actually makes one safer? Safety in the kitchen is less about marketing claims and more about three things you...

If you want to keep sharp knives in top condition, the best cutting board is a medium to large wooden board with a forgiving surface, such as the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) or Large Bamboo Board (45x35cm, 1.8kg). Both are firm enough for clean cuts but gentle enough to protect your knife edge for 5 to 10 years of regular home use. Why board material matters for sharp knives Your choice of cutting board affects how long your knives stay sharp by months, even years. Every cut is steel meeting a surface. If that surface is...