News — acacia chopping board
How do you clean a chopping board after cutting raw meat?
If you’ve just cut raw meat, the safest way to clean a chopping board is to scrub it within 5 minutes using hot water at around 60°C, a small amount of washing up liquid, then sanitise with either a food safe disinfectant spray or a white vinegar solution, and let it air dry upright for at least 30 minutes. This simple routine helps remove grease, kills bacteria like Salmonella and E. coli, and keeps your board in good condition for years. Step by step: how do you clean a chopping board after cutting raw meat? When raw meat touches your...
End grain vs edge grain cutting boards?
If you cook at home 4 to 7 times a week and want to protect your knives for at least 5 to 10 years, an end grain cutting board is usually the best choice, while an edge grain board is better if you want something lighter, easier to lift and simpler to care for. In short: end grain is kinder to knives and built for heavy chopping, edge grain is easier to live with every day. End grain vs edge grain cutting boards: what is the real difference? The difference between end grain and edge grain cutting boards comes down...
How do you clean wooden cutting boards?
If you want your wooden cutting board to last 5 to 10 years, clean it within 2 minutes of use with warm water, a small amount of mild washing up liquid and a soft sponge, then dry it upright for at least 30 minutes. That simple routine, plus oiling once a month, is the safest way to keep boards like our 45x35cm Deer & Oak Large Bamboo Board and 45x35cm Large Acacia Board hygienic and crack free. Daily cleaning: how do you clean wooden cutting boards after each use? For everyday cleaning, you do not need harsh chemicals or the...
Wooden cutting boards vs plastic which is better?
If you cook at home at least 3 times a week and want your knives to last 5 to 10 years, a good wooden cutting board will usually be better than plastic for everyday food prep. Wooden boards, especially bamboo and acacia, are kinder to knife edges, can last over 5 years with simple oiling every 2 to 3 months, and look far nicer on a worktop than a scratched plastic board that often needs replacing within 12 to 24 months. Wooden cutting boards vs plastic which is better for hygiene? Hygiene is usually the first concern. It should be....