News — bamboo

If you want to know how to remove stains from wooden cutting boards, the most effective routine is a 3 step process that takes about 15 minutes: scrub with coarse salt and lemon for 5 minutes, lift deeper stains with a bicarbonate of soda paste for 5 minutes, then disinfect with white vinegar and dry upright for at least 5 minutes. Step by step: how to remove stains from wooden cutting boards Here is a simple routine you can use on any oiled wooden or bamboo board, including the Deer & Oak Large Bamboo Board at 45x35cm and 1.8kg or...

If you want to know how to clean wooden cutting boards properly, the simplest proven method is this: wash by hand within 2 minutes of use with hot water at roughly 50–60°C, a small drop of washing up liquid, then dry upright for at least 30 minutes. Done consistently, this keeps boards like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) hygienic for 5–10 years. Daily cleaning: the 5 step method that protects wood Wooden boards need a slightly different routine to plastic. They should never go in the dishwasher and they should not be left to soak. Here...

If you want a long lasting wooden chopping board for your kitchen, acacia usually beats oak because it is more water resistant, less prone to cracking and kinder to knife edges, giving you around 5 to 10 years of regular use with simple oiling and hand washing. Oak vs acacia: which chopping board is better for your kitchen? When people ask “what’s the best wood for a chopping board in a busy kitchen, oak or acacia?”, our practical answer is: choose acacia for everyday food prep, and keep oak for occasional serving or lighter use. Oak is a beautiful hardwood,...

If you care about sharp knives, a quality wooden board is kinder than plastic, and within wood types a well finished Moso bamboo or acacia board will typically keep your edge 20 to 30 percent longer between sharpenings than a cheap glass or hard plastic board. So when you ask “bamboo vs wood chopping boards for knife care?”, the short answer is: choose a medium hardness board such as Moso bamboo or acacia, at least 2 cm thick, and use separate boards for heavy chopping and fine knife work. Bamboo vs wood: which is actually better for your knives? For...