News — bamboo board

If you want your knives to stay sharp for 5 to 10 years of regular home use, the best chopping board material for knife longevity is a medium hardness wood such as bamboo or acacia, used at a thickness of at least 1.5 cm and a size of around 38x28 cm to 45x35 cm. Plastic and glass boards blunt edges up to twice as fast as a well made wooden board. What actually makes a board kind to your knives? Knife longevity is mostly about how the cutting edge meets the board every single time you chop. A good kitchen...

If you want to keep a quality kitchen knife sharp for 5 to 10 years, a plastic chopping board is one of the fastest ways to dull the edge. The harder plastic surface and deep grooves it develops can blunt a knife in as little as a few months of daily use, which is why many cooks now switch to well made wooden cutting boards instead. Why plastic chopping boards are hard on knives Plastic chopping boards are often sold as the "safe" or "easy" option, but for knife care they create several problems: Harder contact surface: Many plastic boards...

If you want to protect your knives, choose a wooden chopping board that is at least 30 mm thick, made from bamboo or hardwood, and larger than 38x28 cm so your blade has room to work without hitting the counter or plate edges. In practical terms, a board like the Deer & Oak Large Bamboo Board at 45x35 cm and 1.8 kg will keep a typical 20 cm chef's knife sharper for 5 to 10 years with regular honing and proper care. Why your chopping board matters more than your knife sharpener Every cut you make either cushions your knife...

If you are cooking in the UK and want to follow food safety guidance, the best colour chopping board for raw meat is red. In a colour coded kitchen system, red boards are used only for raw meat, while a separate board, such as a natural bamboo board around 45x35cm, is kept for cooked food and serving to avoid cross contamination. Why red is the best colour chopping board for raw meat in the UK Most UK food hygiene courses and commercial kitchens use a simple colour code: red for raw meat, blue for raw fish, green for salad and...