News — Deer and Oak

If you want the best wood cutting board for knives, choose a medium to large Moso bamboo or acacia board around 38x28cm to 45x35cm, at 1.2kg to 2.1kg, which protects your blades and can last 5 to 10 years with simple oiling. What is the best wood cutting board for knives: bamboo, acacia or maple? For most home cooks, the best balance of knife friendliness, durability and care is either eco friendly Moso bamboo or acacia hardwood. Maple is excellent too, but it is usually heavier, pricier in the UK and needs more regular oiling. At Deer & Oak we...

If you want a cutting board that will last at least 5 to 10 years of daily use, acacia hardwood is typically more durable than eco-friendly moso bamboo, but quality bamboo boards still hold up very well for lighter prep and vegetable work. In our own testing at Deer & Oak, acacia boards tend to show fewer deep knife scars after 12 months of heavy use, while moso bamboo stays flatter and lighter to handle. Bamboo vs acacia: which chopping board lasts longer in real kitchens? Both materials are tough enough for everyday family cooking, but they behave slightly differently...

If your wooden cutting board smells, it is almost always because food juices and bacteria have soaked 1 to 2 millimetres into the grain and been left for more than 24 hours. The quickest way to fix it is a 3 step routine: scrub with coarse salt and lemon, wipe with a 1:1 white vinegar and water mix, then dry upright for at least 12 hours. Why does my wooden cutting board smell in the first place? Wood is naturally porous. When you cut raw onion, garlic, meat or fish, tiny amounts of liquid are pushed into the surface. If...

The best way to oil a wooden cutting board is to apply a thin, even coat of food safe mineral oil every 4 to 6 weeks, let it soak in for at least 20 minutes, then wipe off any excess so the surface feels dry, not greasy. Done regularly, this can extend your board’s life to 5 to 10 years or more. Why oiling your wooden cutting board matters Wood is naturally porous. Without oil, a board dries out, warps and starts to crack along the grain. Regular oiling fills those pores so water and food juices sit on the...