News — wooden boards

If you want a board that is kind to your knives, lasts 5 to 10 years with monthly oiling and stays under about £45, bamboo and acacia usually beat maple for everyday home cooking, while maple still wins for heavy butcher style work. The best choice depends on how often you cook, what you cut and how much maintenance you’re happy to do. Bamboo, acacia and maple at a glance When people ask “what are the pros and cons of bamboo acacia maple cutting boards?”, they’re really asking which material fits their kitchen habits. Moso bamboo is light, very eco...

If you want the most knife-friendly wooden board for daily cooking, bamboo is usually kinder to your edges than acacia, and a board around 45x35cm and 1.8kg like the Deer & Oak Large Bamboo Board gives the best balance of space, stability and blade protection for most home kitchens. Acacia vs Bamboo: Which is actually kinder to your knives? When people ask “what’s the best chopping board material for my knives?”, the real question is how hard the surface is and how much it dries out. In practical use: Bamboo (especially Moso bamboo) is medium hard, light and slightly springy,...