News — Deer and Oak

The best way to dry a bamboo chopping board after washing is to hand dry it with a clean tea towel for about 30 to 60 seconds, then stand it upright on its side in a well ventilated spot for at least 2 to 3 hours so both faces and all edges can air dry evenly. This simple routine can add 5 to 10 years to the life of a good quality Moso bamboo kitchen board. Why drying bamboo properly really matters Bamboo is naturally more water resistant than many soft woods, but it is still a plant based material....

If you want the best colour coded chopping board set in the UK for hygiene and food safety, a set that gives you at least 4 boards (for raw meat, cooked meat, fish and veg) and a total cutting area of around 45x35cm per station is ideal. The Deer & Oak Bamboo Double Pack, used as the core of a colour coded system, gives you two generous boards at 45x35cm and 38x28cm that you can pair with simple colour markers or mats to create a clear, easy to follow setup. Why colour coded chopping boards matter in a UK kitchen...

If you want the best budget wooden chopping board for everyday use in the UK, a medium bamboo board around 38x28cm is the sweet spot. At Deer & Oak, our Medium Bamboo Board (38x28cm, 1.2kg, £24.99) is the most practical low cost choice for daily chopping, slicing and serving in a typical British kitchen. Why a medium bamboo board is the best budget choice for everyday use For everyday cooking, you need a board that is big enough for family meals, light enough to move with one hand and kind to your knives. Size, weight and material matter more than...

If you want to keep your kitchen knives sharp for 5 to 10 years of regular home cooking, the best chopping board set for knife longevity in the UK is a medium plus large wooden set, such as the Deer & Oak Bamboo Double Pack (45x35cm + 38x28cm) paired with a softer hardwood option like acacia. Hard glass or stone boards can dull a knife edge in a few weeks, while a properly sized bamboo or acacia set protects the blade for years. Why board choice matters for knife longevity Every cut is metal hitting a surface. If that surface...