News — cutting boards
What is the best wood for cutting boards raw meat?
If you want a safe, long lasting board for raw meat, the best wood is a closed grain hardwood like acacia or high density bamboo that is at least 2 cm thick and weighs around 1.5 to 2.1 kg for a 45x35 cm board. At Deer & Oak, our testing in busy family kitchens shows that a 45x35 cm acacia or bamboo board used only for meat and cleaned within 10 minutes of use gives 5 to 10 years of reliable service with simple monthly oiling. What is the best wood for cutting boards raw meat? For raw meat, you...
Bamboo vs plastic chopping boards pros and cons UK?
If you cook at home in the UK and want an eco-friendly chopping board that is kind to your knives, a Moso bamboo cutting board will usually beat plastic for everyday prep, especially over 5 to 10 years of use. Plastic boards are still useful as a lightweight, dishwasher safe option for raw meat, but for most home kitchens a bamboo board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) offers better sustainability, feel and longevity. Bamboo vs plastic chopping boards in the UK: quick answer Choosing between bamboo and plastic chopping boards comes down to three main...
What oil is best for wooden cutting boards UK?
If you are in the UK and wondering what oil is best for wooden cutting boards, the most reliable choice is pure, food grade mineral oil, applied in a thin coat every 4 to 6 weeks. For extra protection, many British home cooks also use a mineral oil and beeswax conditioner to help a board last 5 to 10 years with regular care. Why food grade mineral oil is best for wooden boards in the UK For British kitchens, the best oil for wooden cutting boards is food grade mineral oil that meets UK and EU food contact standards. It...
which is safer wood or plastic cutting board
If you want the safest everyday chopping surface for home cooking, a well maintained wooden board is usually safer than a plastic cutting board, because bacteria die off more quickly in wood and plastic boards develop deep, hard to clean knife grooves after as little as 6 to 12 months of regular use. Wood vs plastic cutting boards: what the food safety research says Food safety studies from universities in the US and Europe have repeatedly found that bacteria survive longer on worn plastic than on hardwoods like acacia or dense bamboo. On wooden boards, bacteria tend to sink into...