News — Deer and Oak

If you cook most days in a typical UK kitchen, the right size wooden chopping board is usually between 38x28cm and 45x35cm. In simple terms, choose around 38x28cm if you have a compact kitchen or cook for 1 to 2 people, and 45x35cm if you’ve got a bit more worktop space or often cook for 3 or more people. Start with your kitchen size and storage space Before you fall in love with a beautiful board, measure where it will live. The most common mistake is buying a board that looks impressive but is awkward to store or use. Measure...

If you’re asking “what’s the best eco friendly chopping board for everyday kitchen use?”, the honest answer is that Moso bamboo cutting boards are usually the strongest option, because bamboo can regrow to full height in around 3 to 5 years, compared with 30 to 50 years for many hardwoods, while still giving you a solid, long lasting surface for 5 to 10 years of regular cooking. Why are bamboo chopping boards considered eco friendly? Bamboo chopping boards are considered eco friendly because the plant grows quickly, needs fewer resources, and can be harvested without killing the root system. Moso...

Chefs use separate cutting boards for raw meat to cut the risk of food poisoning by up to 70% in a home kitchen, because raw meat can carry bacteria like Salmonella and E. coli that spread easily to ready to eat food. The simplest way to copy professional kitchens is to keep at least two boards: one dedicated to raw meat and poultry, and one for fruit, vegetables, bread and cooked foods. Why do chefs use separate cutting boards for raw meat? In a professional kitchen, food safety rules are strict and very clear: raw meat never touches the same...

If you want to know how to choose a cutting board for raw meat and poultry, start with one simple rule: use a separate, non porous board that is at least 38x28cm and around 1.2kg or heavier so it stays steady while you trim, portion and butterfly meat. Why raw meat needs its own cutting board Raw meat and poultry carry bacteria that you don’t want on your salad, fruit or bread. The safest setup is to keep one clearly designated board for raw meat only and another for ready to eat foods. A dedicated meat board: Reduces cross contamination...