News — Deer & Oak

If you cook at home at least 3 times a week and want a board that will last 5 to 10 years, protect your knives and look good on the worktop, a wooden chopping board is usually better than plastic. Plastic boards can suit quick, low maintenance prep, but for most everyday British kitchens a well made wooden cutting board wins on durability, knife care and sustainability. Wooden vs plastic chopping board: quick comparison When people ask “which is better, a wooden chopping board or plastic cutting board”, they usually care about five things: hygiene, knife care, durability, maintenance and...

Yes, it is safe to use baking soda on a wooden cutting board, as long as you use a light paste, rinse within 2 to 3 minutes, and dry the board fully. Used correctly, baking soda helps lift odours and stains without stripping the wood, which is why we recommend it as an occasional cleaner for Deer & Oak boards with a life span of 5 to 10 years when cared for properly. How baking soda works on wooden cutting boards Baking soda (sodium bicarbonate) is a mild alkali. On a wooden cutting board it does three useful jobs: Neutralises...

If you use your board daily, you should oil your wooden cutting board every 3 to 4 weeks, and at least every 2 to 3 months if you use it less often. A simple rule is: oil whenever the surface looks dry, feels rough, or stops beading water. Regular oiling like this keeps your board from cracking, warping or absorbing strong food smells. How often should I oil my wooden cutting board in real life? In a busy home kitchen where your board sees knives every day, aim to oil it every 3 to 4 weeks. If you cook a...

If you want the safest everyday cutting surface for home cooking, current food hygiene research points to a high quality bamboo board as safer than plastic over 5 to 10 years of use, because bamboo is naturally less prone to deep scoring and can be sanitised effectively without shedding microplastics. Safety basics: bamboo vs plastic at a glance When you ask which is safer bamboo or plastic cutting board, you are really asking about four things: bacteria, knife marks, chemicals and long term wear. Bacteria: Studies show that plastic boards can trap bacteria in deep cuts within 6 to 12...