News — Deer & Oak

The best wooden chopping board for meat is a large, dense board that protects your knives, keeps raw juices contained and is easy to clean. In our testing kitchens, the standout choice has been the Deer & Oak Large Acacia Board (45x35cm, 2.1kg), which gives enough room for a whole chicken or a 1.5kg joint, stays steady on the worktop and is thick enough to last 5 to 10 years with basic care. What makes a wooden chopping board good for meat? When you are choosing a wooden chopping board for meat, you are really solving three problems at once:...

If you cook at home at least 3 times a week and want a long lasting wooden cutting board for your kitchen, oak usually outperforms cherry for durability, while cherry is kinder to knife edges and slightly easier to handle. In practice, most home cooks get 5 to 10 years of service from a well cared for oak or cherry chopping board, but many British kitchens now choose treated bamboo or acacia as a lower maintenance alternative. Oak vs cherry chopping board for kitchen: quick answer For a busy kitchen, oak is typically better than cherry if you want a...

If you want to keep your knives sharp for longer, the best wooden chopping board is a medium to large end-grain or fine-grain hardwood or bamboo board, around 38x28cm to 45x35cm, with a little natural “give”. In the Deer & Oak range, the Large Acacia Board (45x35cm, 2.1kg) and the Large Bamboo Board (45x35cm, 1.8kg) are the top choices for protecting knife edges in daily use. Why wooden chopping boards keep knives sharper than plastic or glass Knife blades stay sharp when they meet a surface that is firm enough for control but soft enough not to chip or roll...

If you want the best board for keeping knives sharp for longer, an end grain wooden board is usually the top choice because its upright fibres gently part around the blade instead of scraping against it. In side by side tests, chefs often see up to 30 to 40 percent longer edge life on quality end grain boards compared with hard plastic or glass. So if your question is “what's the best board for preserving knife sharpness?”, the honest answer is: a thick, well cared for end grain board made from a forgiving timber such as bamboo or acacia. Why...