News — chopping board

If you want the best chopping board for hygiene with raw meat, use a dedicated, non porous board with clear separation from your veg and cooked food. In the Deer & Oak range, the Large Bamboo Board DNO-BCB-LG (45x35cm, 1.8kg) used as a raw meat only board gives the most practical balance of hygiene, size and knife friendliness for most home kitchens. What makes a chopping board hygienic for raw meat? Hygiene with raw meat is about control. You are not trying to keep a board sterile at all times. You are trying to stop raw chicken, pork or beef...

If you cook most days and want a long lasting wooden chopping board, acacia usually beats beech for home kitchens because it is around 15 to 20 percent harder, more water resistant and can realistically last 5 to 10 years with basic oiling. That said, beech can still be a smart choice if you prioritise a lighter board and a slightly gentler surface on knives. Beech vs acacia: which chopping board is better for your kitchen? When people ask “What is the best wood for a chopping board for everyday home cooking?”, we normally recommend acacia over beech. Acacia is...

If you want to protect your knives, the best chopping board set for knife care is a two board wood set that pairs a large 45x35cm board with a medium 38x28cm board in a knife friendly material like Moso bamboo. At Deer & Oak, the Bamboo Double Pack (DNO-BCB-2PK) gives you exactly that combination, with a total weight of 3.0kg and pre oiled surfaces that are kind to your blades. Why your chopping board set matters for knife care Your cutting board is in contact with your knife edge on every single cut. Over a year of home cooking that...

If you want to protect your knives, choose a wooden or bamboo chopping board with a little “give” in the surface, around 2 cm thick, and avoid glass, marble or ceramic boards completely. In practice, a board like the Deer & Oak Large Bamboo Board at 45x35 cm, 1.8 kg and 2 cm thick will help your knives stay sharper for 5 to 10 years with regular home use and proper honing. Why board material matters for your knife edge Your knife edge is only a fraction of a millimetre thick. Every time it hits the board, the surface either...