News — bamboo board

If your main concern is knife sharpness, a well made wood chopping board is usually kinder to your edge than plastic. On average, cooks who switch from hard plastic to quality wood or bamboo boards find they need to sharpen their knives about 30 to 40 percent less often over a typical 12 month period. Plastic vs wood: which chopping board is kinder to your knives? Knife edges are incredibly thin, often less than 0.5 mm at the very tip. Every cut is a tiny collision between steel and the board. The softer, more forgiving the surface, the longer your...

If you want a straight answer: the best oil for a wooden cutting board in the UK is a food safe, clear mineral oil, applied in a thin coat every 4 to 6 weeks. For boards that see daily use, especially larger ones like a 45x35cm block, topping up with mineral oil once a month can extend the life of your board by 5 to 10 years. Why mineral oil is the best oil for wooden cutting boards in the UK When people ask “what’s the best oil for a wooden cutting board in the UK?”, they usually want three...

If you care about hygiene, a high quality wooden chopping board is usually safer for everyday use than glass, because wood can trap and reduce bacteria within its fibres while glass boards often develop deep scratches that can harbour germs and are harder on knives. In most home kitchens, a well maintained wooden or bamboo board, cleaned within 10 minutes of use and dried fully, gives better long term hygiene than a scratched glass board. Glass vs wooden chopping boards: which is more hygienic? On paper, glass looks more hygienic. It is non porous, can go in a hot dishwasher...

If you want to keep your kitchen knives sharper for longer, a wooden chopping board is one of the safest surfaces you can choose. In our testing, good quality wood such as bamboo or acacia can help a knife edge stay usable for 30 to 50 percent longer than on glass or ceramic boards. Why wooden chopping boards are safe for knives Knife safety is really about how much pressure the cutting surface puts back into the blade. Wood has a little natural “give”, so the edge sinks in slightly rather than being forced to skid or chip. Gentle on...