News — Deer & Oak

If you want an eco-friendly chopping board you can clean in the dishwasher, the honest answer is: most natural bamboo and wood boards should not go in a 65–70°C dishwasher cycle, but some recycled plastic eco boards can. Deer & Oak bamboo and acacia boards are designed for hand washing, and with quick care they typically last 5–10 years instead of warping or cracking in a few months. Eco-friendly chopping boards and dishwashers: what you really need to know When people ask “can an eco-friendly chopping board be dishwasher safe?”, they usually want two things: low environmental impact and low...

If you want the best all round cutting board for everyday home cooking, a high quality Moso bamboo chopping board typically outperforms beech wood for durability, water resistance and eco credentials, while still being kind to knives when it is at least 1.5 cm thick. In our tests, a 45x35 cm Moso bamboo board lasted around 5 to 10 years in a busy family kitchen with simple monthly oiling. Beech wood vs bamboo: what actually matters in the kitchen? Beech and bamboo are both popular for chopping boards, but they behave quite differently once you start slicing onions or jointing...

If you want the most eco-friendly chopping board for a busy kitchen, a well made bamboo or acacia board that lasts 5 to 10 years will usually have a lower environmental impact than a plastic board that needs replacing every 1 to 3 years. So are plastic chopping boards eco-friendly? In most home kitchens the honest answer is no, not compared with long lasting wooden options. Are plastic chopping boards eco-friendly compared with wood and bamboo? Plastic chopping boards are made from petroleum based plastics like polypropylene or polyethylene. These materials can last for decades in the environment, yet many...

If you want the safest option for raw beef at home, a dedicated red chopping board that is easy to disinfect is better than a general plastic board used for everything. The key is colour coding and material: a red board reserved only for raw meat, cleaned at 60–70°C, cuts your cross contamination risk far more than a single all purpose plastic board. Why red chopping boards are used for raw beef Professional kitchens follow a simple colour code: red for raw meat, blue for raw fish, green for vegetables, yellow for cooked meats and so on. That red board...