News — bamboo boards

If you want a clear answer: the best food safe oil for wooden cutting boards is pure, food grade mineral oil applied in 2 to 3 thin coats every 4 to 6 weeks. For extra protection on boards like our 45x35cm Deer & Oak Large Bamboo Board, combining mineral oil with a natural wax conditioner keeps them sealed, smoother to cut on and looking new for 5 to 10 years. What is the best food safe oil for wooden cutting boards? For day to day care, the best food safe oil for wooden cutting boards is food grade mineral oil....

If you want your wooden cutting board to last 5 to 10 years instead of just 1 to 2, you should oil it every 2 to 4 weeks after cleaning. Oiling right after the board has fully dried keeps water out, stops cracks from forming and helps your board stay up to 3 times more resistant to warping and staining. Why oil wooden cutting board after cleaning? Wood and bamboo are naturally porous. When you wash a board, water is pulled into those pores. If you leave the board bare, that moisture can escape unevenly which leads to warping, raised...

Yes. For most home kitchens, food grade mineral oil is the best and safest everyday treatment for bamboo boards, including eco-friendly Moso bamboo, because it is stable, non drying and typically needs reapplying only every 3 to 4 weeks with regular use. Why food grade mineral oil works so well on Moso bamboo Bamboo is technically a grass, not a hardwood. Moso bamboo boards, like the Deer & Oak range, are formed from many narrow strips that are glued together under pressure. This construction is strong, but it means the board has more exposed end grain and joins than a...

If you want to keep a sharpened chef's knife cutting cleanly for 3 to 4 weeks of daily use instead of just 1 to 2 weeks, then yes, true end grain boards are usually better for knife edges than standard edge grain or plastic boards. The fibres stand upright and part under the blade, which reduces microscopic chipping and rolling of the edge. However, a well made edge grain board in the right wood can still be very gentle on knives and is often easier to live with day to day. End grain vs edge grain: what actually protects your...