News — bamboo boards

If your main goal is knife sharpness, then yes: high quality end grain wooden boards are usually the best option, keeping a well cared chef's knife sharper for around 20 to 30 percent longer than a similar knife used on plastic or glass. That said, a well made edge grain bamboo or acacia board, looked after properly, will still protect your knives for 5 to 10 years of regular home cooking. End grain vs other boards for knife sharpness End grain boards are made so the fibres of the wood stand upright, a bit like a bundle of drinking straws....

If you want the safest board for everyday home cooking, current food safety research suggests that a high quality wooden board is usually less likely to hold live bacteria after washing than a plastic board with deep knife scars. In simple terms, for most home kitchens, a well maintained wooden board is often the better choice for managing bacteria compared with a heavily worn plastic one. Wooden vs plastic cutting boards bacteria: what actually happens? When you slice chicken, chop onions or carve a roast, tiny bits of raw food and juice get into the surface of your board. The...

If you are asking what’s the best board for carving raw meat, a dedicated wooden board between 38x28cm and 45x35cm is safer and kinder to knives than using a HexClad pan surface. For most home cooks, a 45x35cm wooden board such as the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg) gives the right mix of space, hygiene and control when preparing raw meat. HexClad vs wooden boards for carving raw meat: quick answer HexClad pans are designed for cooking, not for carving. The hybrid metal surface is tough, but it is not a...

If you cook meat, poultry or fish even once a month, the safest option is to use at least 2 separate chopping boards: one for raw food and one for cooked or ready to eat food. Food safety guidance in the UK is clear that separating raw and cooked foods sharply reduces the risk of cross contamination from bacteria like salmonella and campylobacter. Why separate chopping boards for raw and cooked food? When you cut raw chicken on a board, tiny amounts of raw juice stay in the knife marks. Even after a quick rinse, those grooves can hold bacteria....