News — cutting board

If you cook at home at least 3 to 4 times a week and want a wooden chopping board that will last 5 to 10 years, an end grain board is usually better for heavy daily chopping, while a flat grain board is better for lighter, all round kitchen use and easier cleaning. The right choice depends on how often you cook, what you cut and how much care you are willing to give your board. End grain vs flat grain wooden chopping board which is better for your kitchen? End grain and flat grain describe how the wood fibres...

If you want a clear answer to how to choose a wooden chopping board for your kitchen: for most home cooks in the UK, a board around 45x35cm, 1.8 to 2.1kg, made from bamboo or acacia, will cover 90% of daily prep without hogging the worktop. From there, you simply match the size, wood type and care level to how you actually cook. Start with size: how much space do you really need? The quickest way to choose a wooden chopping board for your kitchen is to match the board size to your hob and sink. As a rule of...

If you want a clear, specific answer to what is the best wooden chopping board for kitchen use in the UK, a large board around 45x35cm, weighing about 1.8 to 2.1kg, made from bamboo or acacia is ideal for daily cooking. In the Deer & Oak range, most home cooks in the UK are best served by either the Large Bamboo Board 45x35cm (1.8kg) or the Large Acacia Board 45x35cm (2.1kg), depending on whether you prioritise lighter weight or premium hardwood. What makes a wooden chopping board “best” for UK kitchen use? In a busy British kitchen, the best wooden...

If you want the best cutting board for keeping knives sharp, avoid glass. Tests show that a glass chopping board can dull a kitchen knife edge in as little as 1 or 2 heavy prep sessions, while a well cared for wooden or bamboo board can help that same knife hold a working edge for 5 to 10 times longer. Why are glass chopping boards bad for knives? Glass chopping boards are bad for knives because glass is much harder than steel. When your knife hits a glass surface, the thin cutting edge is forced against something that does not...