News — kitchenware UK

If you want the most durable everyday chopping surface for a modern kitchen, high quality moso bamboo usually outlasts standard maple by around 2 to 3 years under the same use, often giving 8 to 10 years of service compared with 5 to 7 years for a similar thickness maple board, provided you oil and dry both properly. Bamboo vs maple cutting board which is more durable? In straight durability per millimetre of thickness, bamboo wins for most home cooks. Moso bamboo is around 15 to 20 percent harder than typical hard maple on the Janka hardness scale, which means...

If you want the best wood chopping board for knives, a medium hardness board around 45x35cm that balances durability with knife friendliness is ideal. In our testing at Deer & Oak, Moso bamboo and acacia wood boards in the 1.8 kg to 2.1 kg range proved kinder to knife edges than glass or marble, while still lasting 5 to 10 years with simple care. What is the best wood chopping board for knives: bamboo, acacia or maple? For everyday home cooking, the best balance of knife care, hygiene and value usually comes from Moso bamboo or acacia wood. Maple is...

If you want the best end grain cutting board for knives, look for a board that is at least 45x35cm, around 2kg in weight, and made from a forgiving hardwood like acacia that lets knife edges sink between the fibres rather than crash against them. In the Deer & Oak range, the closest match to a traditional butcher style end grain block for daily home cooking is the Large Acacia Board (45x35cm, 2.1kg), which is sized and weighted to protect knives while still being easy to handle. What makes an end grain board best for your knives? End grain boards...

If you want the most environmentally friendly option for everyday cooking, a well made wooden chopping board usually has a lower long term impact than a plastic board, especially when it lasts 5 to 10 years or more and is made from fast growing or responsibly sourced wood. Plastic boards often need replacing every 1 to 3 years and can shed microplastics, which adds up quickly over a decade of cooking. Wooden vs plastic chopping boards: the simple environmental answer Looking at raw materials, manufacturing, use and end of life, wooden cutting boards generally come out ahead for the environment...