News — bamboo board

If you clean and dry them properly, high quality wooden chopping boards are hygienic for cutting meat and vegetables and can safely last 5 to 10 years. Studies from food safety bodies have shown that bacteria on wood can drop by over 99% within a few hours when the board is washed and air dried upright, compared with plastic boards that can trap bacteria in deep knife grooves. Are wooden chopping boards hygienic for cutting meat and vegetables? Yes, wooden chopping boards are hygienic for cutting meat and vegetables when you follow three simple rules: use separate boards for raw...

If you want a wooden chopping board that lasts at least 5 to 10 years in a busy kitchen, acacia is usually better than oak because it is slightly harder, more water resistant and less prone to staining and splitting. Oak can work, but its open grain means it needs more care and is less forgiving with daily chopping. Acacia vs oak: which wooden chopping board is actually better? When you compare acacia vs oak for a wooden chopping or cutting board, you are really weighing up hardness, water resistance, grain structure and maintenance. On the Janka hardness scale, acacia...

If you want a chopping board that won’t dull knives, choose a medium to soft surface like bamboo or hardwood with a Janka hardness between roughly 1,000 and 1,700, at least 2 cm thick, and avoid glass, marble or hard plastic that can blunt an edge in as little as 2 to 3 uses. Why your chopping board matters more than your knife brand You can spend £150 on a chef’s knife, then ruin the edge in a weekend if your chopping board is too hard. Every cut is steel meeting surface. If the surface is harder than the steel...

If you care about how long your knives stay sharp, wooden chopping boards are usually better for knives than plastic. In our testing with standard chef's knives sharpened to 15° per side, quality wooden boards kept an edge for about 25 to 30 percent longer than plastic boards used for the same 3 months of daily cooking. Wood vs plastic: what actually touches your knife edge When you cut, the very thin edge of your knife meets the surface of the chopping board thousands of times. The harder or rougher that surface is, the faster the edge rolls and blunts....