News — cutting boards

If you want a clear answer: the best wooden cutting board oil for maintenance is a 100% food safe mineral oil applied in a thin coat every 3 to 4 weeks, with an optional beeswax finish every 2 to 3 months. Used consistently, this routine can keep a quality board like the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) in daily use for 5 to 10 years. What makes the best wooden cutting board oil for maintenance? The best oil for wooden cutting board maintenance has three non negotiable qualities: it must be food safe, non drying and stable,...

If you want to protect your knives and handle raw meat safely, the best setup is usually one rubber board kept only for raw meat and one quality wood board for everything else. Rubber boards tend to win on strict food safety for raw chicken and mince, while a well made wood board can protect knife edges for 5 to 10 years or more with simple care. Rubber vs wood cutting boards for knives and raw meat: the quick answer For raw meat, especially poultry, a high quality rubber board is easier to disinfect at high temperatures and does not...

If you prepare raw meat at home at least once a week, the safest and most practical option for everyday use is a high quality plastic cutting board, used alongside a dedicated wooden board such as bamboo or acacia for serving and general prep. Plastic is best for strict food safety with raw meat because it can go straight into a 60–70°C dishwasher cycle, while well finished wooden boards like Deer & Oak bamboo and acacia boards offer better knife care, stability and long term durability when they’re kept for specific tasks. Why plastic usually wins for raw meat safety...

If you want the safest and most practical option for raw chicken, use a dedicated plastic board for the raw poultry itself and a 45x35cm wood or bamboo board for carving the cooked chicken. In our own kitchens at Deer & Oak, we pair a dishwasher safe plastic board for the raw stage with a substantial 1.8 kg to 2.1 kg wooden board for serving and slicing once the meat reaches at least 75°C. Wood vs plastic cutting boards for raw chicken: the short answer For the raw, slippery stage, plastic wins on pure hygiene convenience because you can put...