News — oxo

If you cook raw chicken at home and want the safest option, OXO style plastic boards are usually better than John Boos style wooden butcher blocks because they can go straight into a 60–75°C dishwasher cycle. For most home cooks though, a separate, easy to clean wooden board such as the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) used only for raw meat, cleaned with hot soapy water and dried upright, is a very safe and more knife friendly alternative. John Boos vs OXO cutting boards for raw chicken: the short answer When you compare John Boos and OXO...

If you prepare raw meat at home more than twice a week and want the safest, most durable setup, a dedicated non porous plastic board like OXO is usually the most practical day to day choice, while a thick end grain hardwood board such as John Boos is better for heavy butchery and long term durability when you are willing to oil and care for it. Many home cooks in the UK find the best balance is one plastic board for raw meat and a separate pre oiled wooden board, such as a 45x35cm Deer & Oak bamboo or acacia...

If you cook meat at home and want a straight answer: for daily raw meat prep, most home cooks are better off with an easy to sanitise, grippy plastic board like OXO, then a heavier wood board in the 45x35cm range for carving and serving. In practice, pairing a plastic meat board with a wooden board such as a 45x35cm, 1.8kg bamboo or 2.1kg acacia board gives you safer hygiene, kinder treatment of knives and at least 5 to 10 years of use with basic care. John Boos vs OXO cutting boards for meat: what actually matters When people ask...