News — wooden chopping board

The best chopping board size for knife preservation is a large board around 45x35cm. This size gives your knife at least 10cm of clear space at the tip and heel of a standard 20cm chef's knife, which reduces twisting, slipping and edge damage. At Deer & Oak we find a 45x35cm wooden or bamboo board, such as our Large Bamboo Board or Large Acacia Board, keeps knives sharper for longer than smaller boards that force cramped cutting. Why board size matters for knife preservation Knife preservation is not only about sharpening stones and honing rods. The size of your chopping...

If you want the safest everyday chopping board for a typical UK kitchen, a sealed moso bamboo board used with separate boards for raw meat is usually safer than a single soft wooden board, because it absorbs up to 30% less moisture and is less prone to deep cuts where bacteria can sit. The safest set up is 2 or 3 boards: 1 bamboo board for fruit and veg, 1 bamboo or acacia board for cooked food and bread, and a separate board for raw meat and fish. Bamboo vs wooden chopping boards: what actually makes a board “safer”? Safety...

If your top priority is bacteria safety, a well sealed hardwood board like acacia has a slight edge over bamboo, but the safest option in real kitchens is to use separate boards for raw meat and ready to eat foods and to clean them within 10 minutes of use. In practice, both quality moso bamboo and hardwood boards can be very hygienic when you clean, dry and oil them properly. Bamboo vs wood: which is actually safer for bacteria? Studies on cutting boards show two important things: Both bamboo and hardwood can trap bacteria inside the fibres where they gradually...

If you cook at home at least 3 times a week and want a board that protects your knives and can last 5 to 10 years with simple oiling, a maple cutting board is usually a better everyday choice than bamboo or acacia, even though bamboo is more eco-friendly and acacia looks richer in colour. Maple vs bamboo vs acacia: what problem are you actually solving? When people ask why choose maple over bamboo or acacia cutting board, they are usually trying to solve one of four problems: Blunt knives because the board is too hard or full of grit...