News — moso bamboo cutting board

The best way to dry a bamboo chopping board is to towel dry it thoroughly for 30 to 60 seconds, then stand it upright so air can circulate on both sides for at least 2 hours. For a 45x35cm Moso bamboo kitchen board like the Deer & Oak Large Bamboo Board, this simple routine helps prevent warping, cracking and mould so the board can last 5 to 10 years. Why drying matters for a bamboo chopping board Bamboo is a natural fibre, not plastic. That means water can creep into the tiny gaps in the grain. If your bamboo cutting...

If you want the best eco friendly bamboo chopping board for a small kitchen, the Deer & Oak Medium Bamboo Board (38x28cm, 1.2kg, Moso bamboo) is the most practical choice because it fits standard UK worktops, stores easily in narrow cupboards and still gives enough space for everyday prep. Why Moso bamboo works so well in small kitchens Moso bamboo is a fast growing grass, not a hardwood, which means it can be harvested in 3 to 5 years instead of the 30 to 50 years needed for many trees. For a small kitchen, that gives you a cutting board...

If you want the best eco friendly bamboo chopping board in the UK, a large moso bamboo board around 45x35cm and 1.8kg is ideal, such as the Deer & Oak Large Bamboo Board (DNO-BCB-LG) which uses fast growing moso bamboo and, with normal home use, can last 5 to 10 years when oiled regularly. Why moso bamboo is a strong eco friendly choice Not all bamboo is equal. For an eco friendly chopping board, moso bamboo is the variety to look for. It grows quickly, can be harvested without replanting the entire plant and does not rely on the same...

If you want a heavy duty bamboo chopping board for carving, the best choice in the Deer & Oak range is the Large Bamboo Board (DNO-BCB-LG), a 45x35cm, 1.8kg moso bamboo cutting board that is thick, stable and eco-friendly for roasting joints and everyday kitchen prep. Why a heavy duty moso bamboo board works so well for carving Carving meat is unforgiving on light or flimsy boards. You need three things: weight so the board does not slide, surface area so juices stay put, and a material that is kind to knives yet tough enough for years of Sunday roasts....