News — beech chopping board

If you want the best chopping board for daily home cooking, beech usually beats oak because it is slightly softer on knives, less likely to crack and, with basic oiling every 2 to 3 months, can last 5 to 10 years in a busy kitchen. Oak boards look beautiful and can be very durable, but for most people doing everyday prep, beech or a similar medium hardwood such as bamboo is the more practical choice. Oak vs beech chopping boards: which is actually better? Both oak and beech make solid wooden cutting boards, but they behave very differently on your...

If you cook at home at least 3 times a week and want a long lasting wooden board, acacia is usually the best choice over beech because it is around 10 to 20 percent harder, shrinks less and, in our tests, stays usable for 5 to 10 years with simple oiling every 1 to 2 months. That is why Deer & Oak builds its flagship 45x35cm Large Acacia Board around dense acacia hardwood, rather than beech. Acacia vs beech chopping board: quick answer Both acacia and beech are hardwoods, but they behave quite differently in a busy kitchen: Durability: Acacia...

If you care about food hygiene, your chopping board choice is not just about looks. It is about how long bacteria can survive on the surface that touches your dinner every single day. In this article we tackle a question we are asked a lot: how does carbonised bamboo compare with traditional beech when it comes to bacterial survival? What do we mean by “bacterial survival” on boards? When you chop raw chicken, mince or unwashed veg, a small army of microbes is left behind. Some will be washed away, some will die off naturally, and some may hang around...