News — acacia board

If you want the most hygienic everyday cutting board for a home kitchen, a well cared for wooden chopping board used with separate boards for raw meat and ready to eat food is safer over 5 to 10 years than a single plastic board with deep knife scars. Studies have shown bacteria can survive up to 3 days in old plastic cuts, while properly cleaned and dried wooden boards tend to trap and kill bacteria inside the wood fibres. Wooden vs plastic chopping boards hygiene: the short answer So what is the best chopping board for hygiene in a real...

If you want the best cutting board for sharp knives and daily cooking, an end grain wooden cutting board is usually the top choice because it is kinder to knife edges and can last 5 to 10 years or more with simple care. Compared with plastic or glass, an end grain board lets your knife sink between the wood fibres instead of crashing against them, which means less sharpening and a smoother chopping experience. What is an end grain wooden cutting board and why choose it? An end grain wooden cutting board is made so that the ends of the...

If you want to keep your knives sharp for 5 to 10 years of regular home cooking, the best chopping board to keep knives sharp is a medium to large end-grain or knife-friendly wood or bamboo board, such as a 45x35cm board in acacia or Moso bamboo, rather than glass, marble or hard plastic. Why the right chopping board keeps knives sharp Your chopping board matters almost as much as your knife. Each time the blade hits the board, the material either cushions the edge or blunts it. Hard, unforgiving surfaces like glass, marble and ceramic can dull a sharpened...

If you want to keep a sharp chef’s knife cutting cleanly for 5 to 10 years, a wooden chopping board is usually better for your knives than glass, stone or very hard plastic. Wood has natural “give”, so the edge meets a slightly forgiving surface instead of chipping or rolling on contact. Why wooden chopping boards are good for knives Wooden chopping boards protect knife edges because they sit in the sweet spot between too soft and too hard. On a glass or granite board, a 20 cm chef’s knife edge can blunt noticeably in a few weeks of daily...