News — Deer & Oak

If you have been eyeing up a handsome end grain chopping board and wondering whether acacia wood is the best choice, you are not alone. Acacia has become incredibly popular in British kitchens, and for good reason. But is acacia really the top option for end grain cutting boards, or are there better choices depending on how you cook and what you need day to day? What Makes End Grain Cutting Boards Special? Before we talk about acacia, it helps to understand what makes an end grain board different. On an end grain board, you are cutting on the ends...

Carbonised bamboo chopping boards look gorgeous on the worktop and feel fantastic under the knife, but they do need a little care to stay that way. The good news? Once you know how to oil your carbonised bamboo chopping board properly, it takes minutes and makes a huge difference to how long it lasts. In this guide we will walk through exactly what to use, how often to oil and the step by step method we recommend at Deer & Oak for keeping your board in top condition. Why carbonised bamboo needs oiling Carbonised bamboo is bamboo that has been...

If you cook most nights of the week, you already know your chopping board does far more than hold your veg. It is your worktop protector, your plating station, your Sunday roast carving spot and occasionally your cheese board when friends pop round. So choosing the right one matters. Here at Deer & Oak we live and breathe premium bamboo boards for British home cooks. Below are our top 5 favourites, why we rate them and how to get the best out of each one in a real British kitchen. 1. The Everyday Premium Bamboo Board Set If you are...

If you care about your knives, your chopping board choice matters just as much as the steel in your blade. At Deer & Oak we spend an embarrassing amount of time running knives across bamboo and acacia boards to see what really happens to those precious edges. So, bamboo vs acacia: which chopping board wins for knife protection? Why board material matters for knife protection A good chopping board should be a friendly partner to your knife. Too soft and it will scar quickly, harbouring bacteria and looking tired in no time. Too hard and it will roll or chip...