News — acacia chopping board

If you want to protect your knives, acacia and maple are kinder on edges than bamboo, but high quality moso bamboo with a food safe finish will still keep a sharp knife cutting well for 5 to 10 years of regular home use. In practice, for most home cooks, the difference in knife wear between acacia and moso bamboo is small, while very cheap bamboo boards with gritty glue can dull a knife in under 12 months. Bamboo, acacia or maple: what actually matters for your knives? When people ask “is bamboo or acacia or maple better for knives”, they...

If you use your board most days, you should oil a wooden chopping board every 3 to 4 weeks, and always as soon as the surface starts to look dry, rough or pale. In the first 2 to 3 months with a brand new board, oiling once a week helps the fibres fill and seal properly so your board lasts 5 to 10 years or more. Why oiling your wooden chopping board matters Wood is naturally porous. Without regular oiling, a wooden chopping board can dry out, warp or crack, and will soak up water and food juices more easily....

If you want to know how to remove stains and smells from a wooden chopping board, the most effective routine is a 3 step process that takes about 10 to 15 minutes: scrub with coarse salt and lemon, disinfect with a 1:1 white vinegar and water mix, then dry thoroughly and oil the board. Used once a week, this keeps a quality wooden or bamboo board fresh for 5 to 10 years. Why wooden chopping boards stain and smell Wood and bamboo are naturally porous. When you cut raw meat, onions, garlic or beetroot, tiny amounts of liquid and pigment...

If you are wondering why chefs use colour coded chopping boards in the UK, the short answer is food safety: using at least 4 different boards (for example red for raw meat, blue for fish, green for vegetables and yellow for cooked foods) can cut cross contamination risk dramatically and help you meet UK Food Standards Agency guidance in a busy kitchen. Why do chefs use colour coded chopping boards in the UK? Professional chefs in the UK use colour coded chopping boards to control bacteria, stay compliant with food hygiene rules and work faster on busy services. Each colour...