News — Deer and Oak

If you want your bamboo chopping board to last 5 to 10 years, then yes, bamboo chopping boards do need oiling about once a month in a normal home kitchen. Regular oiling keeps eco-friendly Moso bamboo boards from drying, cracking and absorbing stains, especially on larger boards like a 45x35cm prep board. Why bamboo chopping boards need oiling Bamboo is naturally dense and less porous than many hardwoods, but it is still a natural material. Without oil, the tiny fibres inside the board dry out. Over time that leads to: Hairline cracks that trap food and moisture Raised grain that...

If you want to keep your knives sharper for 5 to 10 years of regular home use, high quality Moso bamboo boards are good for knife care, as long as you choose the right density and look after them with simple oiling and hand washing. How bamboo compares to other boards for knife care Knife care comes down to one thing: how gently the surface treats the edge. Every cut is a tiny collision between steel and board. Too soft and the board scars quickly and traps bacteria. Too hard and the blade rolls or chips. On that scale, Moso...

If you use sharp knives every day, the best chopping board for everyday use is a medium to large wooden board that is kind to the blade. For most home kitchens, a 45x35cm board in bamboo or acacia will protect your knife edge and last 5 to 10 years with simple monthly oiling. What makes a chopping board safe for sharp knives? Sharp knives need a board that is firm enough for control but soft enough not to chip or roll the edge. That is why professional chefs often choose wood over glass or ceramic. A good everyday kitchen board...

The best material for cutting raw meat at home is a dedicated, non porous chopping board, used only for meat, that protects your knives and can be sanitised after every use. In practical terms, this usually means a high quality hardwood or bamboo board sized around 45x35cm and at least 2cm thick, paired with careful cleaning and strict separation from boards used for bread and vegetables. Why material matters so much for raw meat When you cut raw chicken, beef or pork, the board under your knife is doing three important jobs at once. It needs to: Reduce the spread...