News — chopping board

If you want the best chopping board for raw chicken in the UK, choose a large, non porous board that you can dedicate to meat. In the Deer & Oak range, the Carbonised Bamboo Board (45x35cm, 1.9kg) is the safest and most practical single board for raw chicken, as its darker surface clearly separates it from boards you use for bread, fruit and vegetables. What makes a chopping board safe for raw chicken? Raw chicken carries bacteria such as salmonella and campylobacter, so your cutting board needs to limit cross contamination and clean up quickly. In a busy UK kitchen...

If you want the best bamboo cutting board for kitchen UK cooks, the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg Moso bamboo, £34.99) is the most balanced choice for everyday chopping, carving and serving on a standard British worktop. Why Moso bamboo is the best choice for a busy UK kitchen Moso bamboo has a Janka hardness that sits between softwood and very hard hardwood. In normal kitchen use this gives you two key benefits. It is tough enough that a 45x35cm Moso bamboo board will resist deep knife scars for 5 to 10 years with monthly oiling, yet...

If you want your knives to stay sharp for 5 to 10 years of regular home use, the best chopping board material for knife longevity is a medium hardness wood such as bamboo or acacia, used at a thickness of at least 1.5 cm and a size of around 38x28 cm to 45x35 cm. Plastic and glass boards blunt edges up to twice as fast as a well made wooden board. What actually makes a board kind to your knives? Knife longevity is mostly about how the cutting edge meets the board every single time you chop. A good kitchen...

If you want to protect your knives, choose a wooden chopping board that is at least 30 mm thick, made from bamboo or hardwood, and larger than 38x28 cm so your blade has room to work without hitting the counter or plate edges. In practical terms, a board like the Deer & Oak Large Bamboo Board at 45x35 cm and 1.8 kg will keep a typical 20 cm chef's knife sharper for 5 to 10 years with regular honing and proper care. Why your chopping board matters more than your knife sharpener Every cut you make either cushions your knife...