News — chopping board

If you want an eco-friendly chopping board that is gentle on knives and light to handle, Moso bamboo is often the best all round choice for everyday kitchen boards. In our tests at Deer & Oak, a 45x35cm Moso bamboo board has lasted 5 to 10 years with regular home use, while weighing only 1.8kg compared with 2.1kg for a similar acacia board. What makes Moso bamboo different from other bamboo? Moso bamboo is a specific species, Phyllostachys edulis, that grows to full height in around 3 to 5 years. It has a dense, straight grain which makes it more...

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 want the kindest chopping board for your knives, acacia is slightly better than carbonised bamboo, but only by a small margin. In our tests at Deer & Oak, a 20 cm chef’s knife stayed sharper for around 10 to 15 percent longer on our Large Acacia Board than on our Carbonised Bamboo Board, while both protected the blade far better than glass or stone. Carbonised bamboo vs acacia: quick answer for your knives So which should you pick for your knives: carbonised bamboo or acacia wood? If blade sharpness is your absolute priority, choose acacia. It is a...

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...