News — Deer & Oak

If you want to know how to clean wooden chopping boards properly, the safest daily method is this: scrub both sides for 30–45 seconds with hot water (around 50–55°C), a small drop of mild washing up liquid and a soft brush, then dry upright within 15 minutes. Done like this after every use, a quality 45x35cm board can stay hygienic and in good condition for 5–10 years. Daily cleaning: the 5 step routine for wooden chopping boards Wooden cutting boards do not need complicated routines. What they need is the right method done every time. Scrape off food within 2...

If you want your kitchen knives to stay sharp for more than 6 to 12 months of regular use, you should avoid glass chopping boards completely and use wood or bamboo instead. Glass boards are on average 5 to 10 times harder than a typical knife edge, which means every cut is like hitting your blade against a sheet of fine sandpaper. Why glass chopping boards are so harsh on knives Glass looks clean and modern, so why avoid a glass chopping board for knives in a busy kitchen? The problem is simple: hardness and impact. Harder than your knife:...

If your main goal is knife maintenance, an end grain board will usually keep your knives sharper for 30 to 50 percent longer than an equivalent edge grain board, but a well made edge grain board in the right wood (or bamboo) still protects your blades far better than glass or plastic. The smart choice is to use end grain for daily prep with your favourite chef’s knife, and a quality edge grain board for heavier or messier jobs. End grain vs edge grain boards for knife maintenance: the short answer End grain boards are made with the wood fibres...

If you want to preserve your knife edges for 5 to 10 years of regular home cooking, the best wooden chopping boards are medium hardness end or edge grain boards made from species like bamboo and acacia, at least 2 cm thick and around 38x28cm to 45x35cm in size. In simple terms, a board like the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) gives your blades a kinder surface than glass, steel or very hard stone, so you sharpen less often and your knives stay safer and sharper for longer. What makes a wooden chopping board kind to knife...