News — acacia boards

If you prepare raw fish and fresh vegetables at home more than once a week, then yes, you should use separate chopping boards for fish and veg to cut the risk of cross contamination by up to 60% compared with using a single board and casual rinsing. The simplest way is to keep one clearly designated board for raw fish and another for vegetables and ready to eat foods, and to stick to that system every time you cook. Why separate chopping boards for fish and veg make sense Raw fish can carry bacteria such as Vibrio and Salmonella, as...

No, you shouldn’t use the same board for raw meat and veg unless you fully wash, scrub and dry it between tasks every single time, and even then most food safety guides in the UK still recommend two separate boards to cut the risk of cross contamination by around 50 to 70 percent. The safest setup is one board kept for raw meat, poultry and fish, and a second board kept for fruit, bread and vegetables. Why using one board for raw meat and veg is risky Raw meat, especially chicken, can carry bacteria such as Campylobacter and Salmonella. When...

If you only care about raw chicken safety and easy disinfecting, a high quality plastic board is usually the most practical choice. If you want hygiene plus knife friendly prep and a long lasting board that also looks good, a well sealed wood board used only for raw meat, such as a 45x35cm bamboo or acacia board, is a very safe option when cleaned correctly within 2 minutes of use. Plastic vs wood cutting board for raw chicken: the short answer For raw chicken, food safety comes down to three things: how fast you wash the board, how deep the...

If you want to protect your knives for 5 to 10 years of regular home use, high quality end grain or close grained wood usually treats the edge more gently than most synthetic boards, although soft synthetic boards can be kinder than very hard or cheap wood. In simple terms: for long term knife protection, a well made wooden board will normally beat a synthetic one. Wood vs synthetic: what actually touches your knife edge? Every time your knife hits a board, the edge either bites slightly into the surface or skids on top of it. This contact is what...