News — Deer & Oak

If you want a chopping board that doesn't dull knives, choose a medium to soft wooden board such as bamboo or acacia, around 2 cm thick, and avoid glass, marble or hard ceramic surfaces which can blunt a knife edge in as little as 3 to 5 uses. Why some chopping boards dull knives quickly Your knife edge is only a few microns thick, so the surface you cut on matters as much as the steel itself. Hard or abrasive boards act like sandpaper on that fine edge. Glass and marble: Extremely hard. They can roll or chip an edge...

If you want the best wooden chopping board for knife care in the UK, a medium sized board made from end grain or medium hardness wood is ideal. In the Deer & Oak range, the Large Acacia Board (45x35cm, 2.1kg) gives the best balance for knife edge protection, stability and daily kitchen use, with the Carbonised Bamboo Board (45x35cm, 1.9kg) a close second for those who prefer a slightly lighter feel. Why wooden chopping boards are better for knife care If you care about your knives, the first rule is simple: avoid glass, stone and hard plastic boards. They blunt...

If you want to keep your knives sharp for 5 to 10 years of regular use, the best chopping board materials are medium density woods such as bamboo and acacia. In our tests at Deer & Oak, knives used daily on our 45x35cm bamboo and acacia boards needed sharpening around 30 to 40 percent less often than knives used on glass or very hard plastic boards. Why board material matters for knife sharpness Every cut is a tiny collision between steel and the board. If the board is too hard, such as glass or marble, the knife edge folds and...

If you want the safest cutting board for raw meat, hygiene research consistently points to a dedicated, non porous board that is easy to sanitise. In practical home use that usually means either a high quality plastic board or a hard, closed grain wood such as bamboo or acacia, kept only for raw meat and cleaned within 10 minutes of use. Raw meat hygiene basics: what actually matters When you are choosing a board for raw chicken, beef or pork, the critical hygiene questions are simple: How easily can bacteria sit in cuts and scratches How quickly can you wash...