News — chopping board

If you want the safest setup, the best chopping board colour coding system for a UK kitchen is the standard 6 board scheme: red for raw meat, blue for raw fish, yellow for cooked meat, green for salad and fruit, brown for vegetables, and white for bakery and dairy. When you pair this colour coding with 2 to 4 high quality wooden boards, such as a 45x35cm Deer & Oak bamboo or acacia board, you cut your cross contamination risk dramatically while keeping prep simple. Why colour coded chopping boards matter in a UK kitchen In the UK, the Food...

If you want to handle raw fish safely at home, food safety guidelines in the UK recommend using a dedicated blue chopping board for raw fish and seafood. The colour itself will not kill bacteria, but consistently using one blue board only for raw fish sharply reduces the risk of cross contamination with meat, cooked food and fresh produce. Why a blue chopping board for raw fish? Professional kitchens across the UK follow a simple colour code to keep food safe: Blue board: raw fish and seafood Red board: raw meat Yellow board: cooked meats Green board: salad, fruit and...

If you want the best chopping board for raw meat in the UK, a large, non porous, easy to sanitise board is safest. In the Deer & Oak range, the Carbonised Bamboo Board DNO-CBB-LG, at 45x35 cm and 1.9 kg, is the top choice for handling raw meat because it is dense, pre oiled, double sided and large enough to keep raw juices under control. What makes a chopping board best for raw meat in the UK Raw meat brings two main problems into your kitchen: bacteria and juice. The best chopping board for raw meat in the UK solves...

If you want to avoid knife damage, the best chopping board is a medium firm wooden board such as bamboo or acacia, with a surface hardness that is softer than steel but harder than plastic. In practical terms, a 38x28cm to 45x35cm bamboo or acacia board, like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg), will protect your knife edge far better than glass, marble or very soft plastic. Why board material matters for knife damage Your knife edge is only a fraction of a millimetre thick. Every time it hits the board,...