News — chopping board

If you want your chopping board to last 5 to 10 years, the best routine is to oil both wood and bamboo boards every 3 to 4 weeks with food safe mineral oil, using about 5 to 10 ml per side on a 45x35cm board. Bamboo, especially dense moso bamboo, usually needs slightly less oil than traditional wood because it absorbs more slowly, but the schedule should be the same. Wood vs bamboo: how often should you oil a chopping board? For everyday home cooking, the practical answer is simple: oil both wood and bamboo chopping boards every 3 to...

If you want to buy the best eco friendly bamboo cutting board in the UK, a large moso bamboo board around 45x35cm and 1.8kg is usually the sweet spot for daily cooking. At Deer & Oak, our Large Bamboo Board (DNO-BCB-LG) fits that brief exactly, giving you a spacious, eco conscious surface that should last 5 to 10 years with basic care. Why moso bamboo is one of the most eco friendly choices Not all bamboo is equal. For an eco friendly cutting board, moso bamboo stands out because it is fast growing, reaches maturity in about 5 years and...

If you cook most days and want a long lasting wooden chopping board, acacia is usually the better choice than oak for home kitchens. Acacia is slightly harder (typically around 1,100 to 1,750 Janka) than European oak (around 1,120 Janka), resists water more effectively and is less likely to raise the grain or stain after 5 to 10 years of regular use. Oak vs acacia chopping boards: quick answer For a chopping or cutting board you use every day, acacia wood usually wins over oak for three practical reasons: Water resistance: Acacia has tighter pores, so it absorbs less water...

If you want to stop your chopping board sliding, the most reliable fix is to add a non slip layer under it, such as a slightly damp tea towel or a 2 to 3 mm thick silicone mat, and to use a heavier board of at least 1.5 kg so it stays planted while you chop. Why chopping boards slide and how to fix it quickly Sliding usually happens for three simple reasons: the board is too light, the worktop is too smooth or wet, or there is no grip layer between the two. The good news is that you...