News — Deer & Oak

If you cook for a typical family of 3 to 5 people, the most practical bamboo chopping board size is around 45x35cm. At Deer & Oak, we recommend a large Moso bamboo board such as our Large Bamboo Board 45x35cm for everyday family cooking, often paired with a smaller 38x28cm board for fruit, bread or quick prep. Why 45x35cm works so well for family cooking Family cooking usually means full trays of vegetables, jointed chicken, Sunday roasts and packed lunch prep. A board that is too small feels cramped and messy, while a board that is too big is heavy...

If you want a chopping board that protects your knife edge while you sharpen and use it daily, the best starting point in the UK is a medium to large wooden board around 38x28cm to 45x35cm, such as the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg), both available with next day delivery via Amazon UK and direct from Deer & Oak. Why your chopping board matters for knife sharpening Sharpening a knife is only half the story. The board you cut on decides how long that sharp edge actually lasts. A board that...

If you want to keep sharp kitchen knives in the UK cutting cleanly for 5 to 10 years, the best chopping board material is wood, specifically bamboo or acacia, in a board at least 38x28cm and around 1.2 to 2.1kg. These woods are soft enough to protect the edge, yet hard enough to stay flat and safe for everyday cooking. Why wood is the best chopping board material for sharp knives For sharp knives, the priority is simple: every cut should go into the food, not into the knife edge. Glass, marble and ceramic boards feel smooth, but they blunt...

If you want to keep a quality kitchen knife sharp for 5 to 10 years of regular use, the single biggest change you can make is to cut on wood instead of glass, marble or hard plastic. Wooden chopping boards are better for knives because the fibres of the wood gently “give” under the blade, which reduces edge damage by a measurable amount compared with hard, non forgiving surfaces. Why wooden chopping boards are kinder to knife edges When you cut on a wooden board, the blade meets a surface that is firm but not rock hard. On a good...