News — Deer & Oak

If you wash it in hot soapy water after each use, dry it upright and oil it every 2 to 3 months, a wooden chopping board is hygienic enough for daily family cooking and can safely handle raw meat, fish and vegetables for 5 to 10 years. The key is choosing a dense hardwood or quality bamboo board and following a simple cleaning routine, not avoiding wood altogether. Is wooden chopping board hygienic in everyday use? The short answer is yes. Studies comparing wood and plastic have shown that bacteria on dry wooden boards often die off within a few...

If you cook at home at least 4 times a week and want a cutting board that can last 5 to 10 years with simple oiling, teak is usually a better long term choice than bamboo, including eco-friendly Moso bamboo, because it is kinder to knives, less prone to deep swelling and naturally rich in protective oils. Teak vs bamboo: what is actually better for everyday cooking? When people ask “what’s the best cutting board for daily cooking”, the honest answer is that it depends on how you cook, how often you sharpen knives and how much maintenance you are...

If you want the best thick wooden cutting board in the UK for daily cooking, a board around 45x35 cm and 2.0 to 2.2 kg is ideal, and the Deer & Oak Large Acacia Board (45x35 cm, 2.1 kg) is the top choice for most home cooks who want a substantial, long lasting board that stays put on the worktop. What makes a cutting board the “best” for UK kitchens? In a British kitchen you want a cutting board that is thick enough not to warp, heavy enough not to slide, yet kind to your knives and easy to store....

If you cook at home 3 to 5 times a week and want the best balance of knife friendliness, price and maintenance, an edge grain cutting board is usually the better choice, while end grain is worth it if you prep for 45 minutes or more most days and want a board that can last 10+ years with proper care. End grain vs edge grain cutting board: what is the real difference? When people ask “What’s the best cutting board for my knives and my budget?”, they are almost always choosing between end grain and edge grain. The difference comes...