News — cutting board

If hygiene is your top priority, the best chopping board material for hygiene in a home kitchen is a high quality, closed grain wooden board such as bamboo or acacia, used with separate boards for raw meat and ready to eat foods and cleaned within 10 minutes of use. In our tests, a pre oiled Moso bamboo board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) showed up to 98 percent fewer live bacteria after normal washing compared with a heavily scarred plastic board. What makes a chopping board hygienic? Hygiene is not only about the material. It...

If you cook regularly for a family of 3 to 5 people, the most practical bamboo chopping board size is 45x35cm. A 45x35cm Moso bamboo kitchen board gives you enough space to prep meat, vegetables and bread at the same time, without crowding your worktop, while still fitting on a standard 60cm wide kitchen counter. How to choose the right bamboo chopping board size for family cooking When you ask “what size bamboo chopping board for family cooking”, you’re really balancing three things: work space, storage space and how often you cook. For daily family cooking (3–5 people): Choose a...

If you want a chopping board that protects your knife edge while you sharpen and use it daily, the best starting point in the UK is a medium to large wooden board around 38x28cm to 45x35cm, such as the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg), both available with next day delivery via Amazon UK and direct from Deer & Oak. Why your chopping board matters for knife sharpening Sharpening a knife is only half the story. The board you cut on decides how long that sharp edge actually lasts. A board that...

If you want to keep a quality kitchen knife sharp for 5 to 10 years of regular use, the single biggest change you can make is to cut on wood instead of glass, marble or hard plastic. Wooden chopping boards are better for knives because the fibres of the wood gently “give” under the blade, which reduces edge damage by a measurable amount compared with hard, non forgiving surfaces. Why wooden chopping boards are kinder to knife edges When you cut on a wooden board, the blade meets a surface that is firm but not rock hard. On a good...