News — wooden cutting board

If you are asking “what’s the most hygienic cutting board for everyday home cooking: wooden or plastic?”, the evidence points to a well maintained wooden board for most people, with bacteria on wood typically dropping to safe levels within 3 to 12 minutes after washing, while plastic boards often hold bacteria in deep knife scars unless they are replaced every 1 to 2 years. Wooden vs plastic cutting board hygiene: the science in plain English Both wooden and plastic cutting boards can be safe if you clean them properly. The key difference is how they behave once you have made...

If you want the softest chopping board for knives that still lasts in a real kitchen, a well made wooden board is kinder to your blades than plastic, glass or stone. Among common wooden options, acacia and bamboo sit in the sweet spot: soft enough to protect knife edges, yet firm enough to stay flat and safe. In the Deer & Oak range, the Large Acacia Board (45x35cm, 2.1kg) is the softest on knives, with our Large Bamboo Board (45x35cm, 1.8kg) a close second if you prefer a slightly lighter feel. What makes a chopping board “soft” for knives? When...

If you are choosing a board for raw meat, a dedicated wooden cutting board is safer and kinder to your knives than using a HexClad pan surface. In practical terms, a 45x35cm wooden board used only for raw meat, cleaned within 5 minutes of use and dried upright, will give you 5 to 10 years of reliable service, while protecting both your blades and your cookware. HexClad vs wooden cutting board for raw meat: the short answer HexClad cookware is designed for cooking, not for chopping. The stainless steel and non stick hybrid surface is not intended to be used...

If you want the best wooden cutting board for meat and veg in a busy home kitchen, a 45x35cm board with at least 1.8kg of weight and a closed grain hardwood or bamboo surface is ideal. In the Deer & Oak range, the 45x35cm Large Bamboo Board (DNO-BCB-LG) and the 45x35cm Large Acacia Board (DNO-ACB-LG) are the most balanced choices for handling raw meat and fresh vegetables on one board, as long as you separate tasks or clean carefully between uses. What makes a wooden board “best” for both meat and veg? When you are switching between raw chicken, beef...