News — Deer & Oak

If you want a long lasting wooden chopping board for your kitchen, acacia usually beats oak because it is more water resistant, less prone to cracking and kinder to knife edges, giving you around 5 to 10 years of regular use with simple oiling and hand washing. Oak vs acacia: which chopping board is better for your kitchen? When people ask “what’s the best wood for a chopping board in a busy kitchen, oak or acacia?”, our practical answer is: choose acacia for everyday food prep, and keep oak for occasional serving or lighter use. Oak is a beautiful hardwood,...

If you want to know how to choose a wooden chopping board UK cooks actually enjoy using every day, start with three numbers: at least 38x28cm for everyday prep, around 45x35cm if you roast whole chickens, and a thickness that keeps the board steady at roughly 1.2 to 2.1kg. From there, you match the right wood, size and care routine to how you really cook, not how you wish you cooked. Start with how you cook, not how it looks Before you fall for a pretty grain pattern, be honest about what happens in your kitchen. Do you mostly chop...

If you want to protect your knives in the UK, the best chopping board is a medium to large wooden board between 38x28cm and 45x35cm, made from bamboo or acacia, with a little surface “give” so your knife edge stays sharp for 5 to 10 years of regular use. At Deer & Oak, our Large Bamboo Board (45x35cm, 1.8kg) and Large Acacia Board (45x35cm, 2.1kg) are designed specifically to be kind to knife edges while still feeling solid under the blade. What makes a chopping board “best” for knives in the UK? For your knives, the board material matters more...

If you want to protect your knives, the best material for chopping boards in everyday home kitchens is medium hardness wood or bamboo, around 1,350–1,700 Janka hardness, such as acacia or Moso bamboo. At this hardness your knife edge can last 2–3 times longer than on cheap glass or ceramic boards, while still giving you a stable cutting surface. Why board material matters for your knife edge Every cut is a collision between steel and surface. On a good board the surface has a little “give”, so the edge sinks in slightly instead of slamming into something harder than the...