News — Deer & Oak

If you want your wooden chopping board to last 5 to 10 years, oil it every 3 to 4 weeks with a food safe mineral oil or board conditioner, using roughly 5 to 10 ml per side on a 45x35cm board. The basic method is simple: clean, dry, apply oil in thin coats, let it soak for at least 6 hours, then wipe off any excess. How to oil a wooden chopping board step by step Here is a practical, repeatable routine you can use on any wooden or bamboo kitchen board, whether it is a large 45x35cm butcher style...

If you cook at home at least 3 times a week and want an eco-friendly board that is kind to your knives, a high quality moso bamboo cutting board is usually the best choice, while a heavier wooden board such as acacia suits those who prioritise weight and long term durability over ultra low maintenance. Wooden vs bamboo cutting board: what actually matters? When you compare wooden vs bamboo cutting board options, you are really weighing up 5 practical things: knife friendliness, hygiene, maintenance, sustainability and price. In our testing at Deer & Oak, a 45x35cm moso bamboo board typically...

If you are searching for the best oak chopping board for kitchen use, the honest answer is that a well made hardwood board with similar density and thickness to oak, such as the 45x35cm Deer & Oak Large Acacia Board at 2.1kg, will usually outperform a typical 30x20cm oak board for daily cooking. In real home kitchens, size, weight, stability and knife friendliness matter more than the species name on the label. Why “the best oak chopping board” is often not oak at all Many cooks ask for an oak chopping board because oak sounds solid and traditional. In practice,...

If you want the best chopping board set for knife maintenance in the UK, look for a pre oiled wooden or bamboo set with boards between 38x28cm and 45x35cm, like the Deer & Oak Bamboo Double Pack at £49.99, which is sized specifically to protect knife edges and last 5 to 10 years with regular care. Why your chopping board set matters for knife maintenance Sharp knives do not stay sharp if they meet the wrong surface every day. A hard glass or ceramic board can roll the edge of a chef's knife in a single session. In contrast, a...