If you want a chopping board that protects your knives, lasts 5 to 10 years and is easy to look after, the best wood for cutting boards in most British kitchens is medium hard, closed grain timber such as acacia or quality bamboo. Oak looks beautiful, but for daily chopping, acacia and bamboo boards usually perform better and are kinder to your blades.
What makes the best wood for cutting boards?
When people ask “what’s the best wood for cutting boards?”, they usually mean: which board will stay flat, resist stains and not ruin my knives. To answer that, it helps to look at four simple factors.
- Hardness: Too soft and the board scars quickly. Too hard and it blunts knives. Acacia and bamboo sit in the “medium hard” sweet spot.
- Grain type: Tight, closed grain woods absorb less liquid, which helps with hygiene. Open grain woods like traditional oak can let moisture and food juices in more easily.
- Stability: A board that stays flat at 45x35cm or larger is safer and nicer to use. Thicker, well finished boards tend to move less.
- Care needs: Some woods need oiling every 2 to 4 weeks, others are happier with a quick oil every couple of months.
At Deer & Oak we use acacia and bamboo because they hit a practical balance for busy home cooks: durable, attractive and not fussy to maintain.
Acacia vs oak: which is better for chopping boards?
Acacia and oak are both classic furniture woods, but they behave quite differently on the worktop.
Acacia boards
- Grain: Naturally oily, tight grain that resists moisture and staining.
- Hardness: Medium hard, so it stands up to daily chopping without chewing up your knife edges.
- Look: Rich brown tones with visible variation, ideal if you like a warm, natural feel.
- Care: A light food safe oil every 4 to 6 weeks is usually enough in a normal home kitchen.
Our Large Acacia Board (DNO-ACB-LG) is 45x35cm, weighs 2.1kg and suits family cooking where you’re chopping veg, herbs and meat on the same sturdy surface.
Oak boards
- Grain: Oak is generally more open grained, which can let in liquid and food particles if it is not sealed and maintained carefully.
- Hardness: Similar region to acacia but often feels “chunkier” under the knife because of the grain structure.
- Look: Classic pale golden colour that many people associate with traditional British kitchens.
- Care: Needs regular oiling and careful drying to avoid warping and to keep the grain sealed.
If you mainly want a serving board for bread or cheese, oak can work nicely. If you want a daily chopping board for onions, carrots and chicken, acacia usually wins the acacia vs oak debate because it is less fussy and more resistant to staining.
Bamboo boards: light, sustainable and practical
Bamboo is technically a grass, not a wood, but it behaves very much like one when laminated into boards. It is popular for people who want a lighter board that is still strong and stable.
- Weight: A 45x35cm Deer & Oak Large Bamboo Board (DNO-BCB-LG) weighs 1.8kg, around 15% lighter than our equivalent acacia board at 2.1kg.
- Hygiene: Very tight grain and low porosity help reduce liquid absorption when you dry the board properly.
- Knife feel: Slightly firmer than acacia, but still gentle enough for good quality kitchen knives.
- Look: Clean, pale tone that suits modern kitchens, with the option of darker carbonised bamboo.
For those who want a darker finish, our Carbonised Bamboo Board (DNO-CBB-LG) at 45x35cm and 1.9kg offers the same practical benefits with a rich brown colour.
Chopping board wood comparison: acacia, bamboo and oak
To make the choice clearer, here is a direct comparison of the main chopping board wood types most people consider.
- Bamboo: Light, stable, good value, ideal for everyday prep and smaller kitchens.
- Acacia: Heavier, more luxurious feel, excellent for frequent cooking and serving.
- Oak: Attractive and traditional, but better for serving than heavy daily chopping unless you are happy to commit to regular maintenance.
If you want one board that will do 90% of your daily jobs, a 45x35cm bamboo or acacia board is usually the most practical choice.
Deer & Oak chopping board specifications
Here are the exact specifications of some of our most popular boards, so you can match them to your kitchen and cooking style.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Main prep board for veg, meat and bread | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Smaller kitchens, fruit and quick jobs | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Main prep plus serving and presentation | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Heavy duty daily chopping and serving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Smaller worktops, cheese and charcuterie | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg (set) | Moso Bamboo | Separate boards for meat and veg | £49.99 |
Product problem matching: which board solves which kitchen headache?
It is easier to choose when you match a board to a specific problem.
-
Problem: Small, flimsy boards that slide around and spill juices.
Solution: A 45x35cm large bamboo board with a solid 1.8kg weight gives a stable surface and more room for chopping and resting food. -
Problem: One board for everything and constant cross contamination worries.
Solution: The Bamboo Double Pack (45x35cm and 38x28cm) lets you keep raw meat on one board and veg on the other. -
Problem: Want something smart enough to bring to the table as a serving platter.
Solution: Our acacia boards or carbonised bamboo boards double as attractive cheese or charcuterie boards. -
Problem: Heavy duty carving and jointing where you need real heft.
Solution: A thick butcher style block such as the Deer & Oak option at 45x35cm gives extra weight and depth. You can see our butcher’s block on Amazon UK.
Care tips to get 5 to 10 years from your board
With basic care, a good chopping board wood like acacia or bamboo should last 5 to 10 years in a home kitchen.
- Cleaning: Wash by hand with warm water and a mild detergent within 10 minutes of use. Rinse and dry upright.
- Avoid: Soaking, dishwashers and leaving the board flat in a damp sink, which can cause warping or cracking.
- Oiling: Use a food safe mineral oil or board conditioner every 4 to 8 weeks, depending on how dry the wood looks.
- Rotation: Use both sides of the board to spread out wear and keep it flatter for longer.
Who this is for and who it is not for
Ideal for:
- Home cooks who prepare meals at least 3 to 5 times a week and want one or two reliable boards to cover daily prep.
- People who care about knife sharpness and want a board that will not wreck blades in a few months.
- Those who like natural materials and are happy to spend 5 minutes every month on basic oiling.
- Anyone upgrading from thin plastic boards to something more stable and attractive.
Not recommended for:
- People who insist on putting everything in the dishwasher every time. Wood and dishwashers do not mix.
- Commercial kitchens that need heavy sanitising with very hot water and harsh chemicals.
- Anyone who wants a “no care at all” surface and does not want to oil or dry boards by hand.
- Those cutting very hard items like frozen food or bones with a cleaver every day. A dedicated butcher block is better for that.
FAQ
Q: Is acacia or bamboo better for a main chopping board?
A: For most home cooks, both work very well. If you prefer a lighter board that is easier to move and store, go for bamboo in a 45x35cm size. If you like a heavier, more luxurious feel and plan to use the board for serving as well, acacia is usually the better choice.
Q: Are bamboo boards bad for knives?
A: Quality bamboo boards like our Moso bamboo range are designed to be gentle enough for kitchen knives while still resisting deep cuts. They are slightly firmer than acacia, but if you avoid hacking at bones and frozen food, your knives should keep a good edge with normal sharpening.
Q: How often should I replace a wooden chopping board?
A: With regular oiling and sensible use, a good acacia or bamboo board should last 5 to 10 years. Replace it if you see deep cracks, warping that makes it rock on the worktop, or stains that you cannot sand away safely.
Q: Can I use one board for both meat and vegetables?
A: You can if you wash and dry it carefully between uses, but many people feel safer using two separate boards. That is why we offer the Bamboo Double Pack, which gives you a 45x35cm board and a 38x28cm board so you can dedicate one to raw meat and one to veg and cooked food.
Final recommendations
If you simply want the best wood for cutting boards in a busy home kitchen, choose a medium hard, closed grain board around 45x35cm. In our range, that means:
- Best all round choice: Large Bamboo Board 45x35cm for everyday prep.
- Best for serving and daily chopping: Large Acacia Board 45x35cm if you want a richer, darker wood.
- Best for two board setups: Bamboo Double Pack so you can separate raw meat and vegetables.
You can see our full range of chopping boards and sets on the Deer & Oak website under chopping boards, board sets and our current bestsellers.