News — Deer & Oak

If you cook meat at home and want a board that is safe, kind to your knives and eco-friendly, a sealed Moso bamboo cutting board is usually a better long term choice than a plastic board, provided you wash it within 10 minutes of use and let it dry fully between meals. For most home cooks preparing meat 3 to 7 times a week, a 45x35cm Moso bamboo board will last 5 to 10 years, while a similar plastic board often needs replacing every 1 to 3 years once it is heavily scarred. Bamboo vs plastic cutting board for meat:...

If you want the best non porous chopping boards for bacteria prevention, choose a hard, low absorbency surface, use separate boards for raw meat and ready to eat foods, and replace boards once deep cuts appear, usually after 5 to 10 years of regular home use. In the Deer & Oak range, the Carbonised Bamboo Board 45x35cm (DNO-CBB-LG) is the most bacteria resistant wooden option, thanks to its tighter grain and pre oiled finish that reduces moisture absorption. What makes a chopping board non porous and safer from bacteria? "Non porous" simply means the surface does not easily absorb liquids....

If you want to know how to disinfect chopping board properly, the safest method at home is to first wash it in hot water at about 60°C with washing up liquid, then disinfect with either white vinegar (5% acidity) or a diluted 3% hydrogen peroxide solution, and let it air dry upright for at least 30 minutes. Done after every raw meat session, this routine keeps bacteria like salmonella and E. coli under control on both wooden and bamboo cutting boards. Why disinfecting your chopping board properly matters Every time you cut raw chicken, dice onions or slice bread, tiny...

If you want to reuse a chopping board for meat and vegetables in the same meal, the safest option is to use two separate boards or a double pack, and only reuse a board for vegetables after washing it in hot soapy water for at least 20 seconds. This simple habit cuts your risk of cross contamination from raw meat juices to ready to eat foods by a very large margin and keeps your kitchen safely within UK Food Standards Agency advice. Why reusing one chopping board is risky Raw meat, especially chicken and pork, can carry bacteria such as...