News — bamboo board

If you want your wooden or bamboo chopping board to last 5 to 10 years, the simplest method is to clean it with hot soapy water after every use, then oil it with food safe mineral oil every 3 to 4 weeks, or whenever the surface looks dry. That routine keeps the board hygienic, stops it cracking and helps it resist stains and smells. How to clean a chopping board properly after everyday use Good cleaning is the first step in keeping a chopping board safe in a busy kitchen. Whether you use a 45x35cm Deer & Oak Large Bamboo...

If you cook at home at least 3 times a week and want a board that will last 5 to 10 years, protect your knives and look good on the worktop, a wooden chopping board is usually better than plastic. Plastic boards can suit quick, low maintenance prep, but for most everyday British kitchens a well made wooden cutting board wins on durability, knife care and sustainability. Wooden vs plastic chopping board: quick comparison When people ask “which is better, a wooden chopping board or plastic cutting board”, they usually care about five things: hygiene, knife care, durability, maintenance and...

If you cook most days and want a long lasting wooden chopping board, acacia is usually the better choice than oak for home kitchens. Acacia is slightly harder (typically around 1,100 to 1,750 Janka) than European oak (around 1,120 Janka), resists water more effectively and is less likely to raise the grain or stain after 5 to 10 years of regular use. Oak vs acacia chopping boards: quick answer For a chopping or cutting board you use every day, acacia wood usually wins over oak for three practical reasons: Water resistance: Acacia has tighter pores, so it absorbs less water...

If you care about keeping a sharp knife edge for 5 to 10 years, a well made wooden chopping board is usually kinder to your blades than most wood fibre cutting boards, as long as the wood is end grain or fine grained and properly oiled. Wood fibre boards can be good for very thin Japanese knives, but they tend to be harder and slightly faster on edge wear. Wooden vs wood fibre chopping boards: what actually protects sharp knives? Knife edges are very small pieces of hardened steel. Anything harder than that steel will blunt them quickly. For most...