News — Deer & Oak

If you clean them properly, high quality wooden chopping boards are usually more hygienic than plastic for everyday home kitchens. Studies from the 1990s onwards have shown that bacteria like E. coli and Salmonella can drop by over 90% in the first few hours on well maintained wood, while plastic boards often hold bacteria in deep knife scars until they are scrubbed or replaced. Wood vs plastic: what is actually safer in a real kitchen? So are wooden chopping boards better than plastic for hygiene? In most home kitchens, the answer is yes, wooden cutting boards are safer over time...

If you want a clear, specific answer to what is the best wooden chopping board for kitchen use in the UK, a large board around 45x35cm, weighing about 1.8 to 2.1kg, made from bamboo or acacia is ideal for daily cooking. In the Deer & Oak range, most home cooks in the UK are best served by either the Large Bamboo Board 45x35cm (1.8kg) or the Large Acacia Board 45x35cm (2.1kg), depending on whether you prioritise lighter weight or premium hardwood. What makes a wooden chopping board “best” for UK kitchen use? In a busy British kitchen, the best wooden...

If your main goal is knife care, a medium hardness wooden chopping board will usually keep your edge sharp for 5 to 10 years of regular use, while a quality synthetic rubber board can extend that to around 7 to 12 years, provided both are cleaned and maintained properly. So which should you choose: rubber vs wooden chopping board for knife care? Rubber vs wooden chopping board for knife care: the quick answer For most home cooks using Western style knives, a well made wooden chopping board is the best balance of knife friendliness, hygiene and feel. A good wood...

If you care about keeping your kitchen knives sharper for longer, the best chopping board material for kitchen knives is a medium hard wood such as bamboo or acacia, used on a board around 45x35cm in size and 1.8 to 2.1kg in weight for stability and control. Why board material matters for your kitchen knives Your chopping board is in contact with your knife edge thousands of times every week. Choose the wrong material and you can blunt a new knife in a few days. Choose the right one and your knives can hold a good edge for 5 to...