News — bamboo chopping board

If you want to know how to fix scratches on a bamboo chopping board, the most effective method is to sand the surface lightly with 120 to 240 grit sandpaper, then re oil it with a food safe oil every 4 to 6 weeks. Done properly, you can refresh a quality Moso bamboo board 4 to 6 times over its life and keep it going for 5 to 10 years. Why bamboo boards scratch and when to fix them Bamboo is naturally hard and durable, but any chopping board will pick up knife marks. Light scratches are normal. Deeper grooves...

If you want your new bamboo chopping board to last 5 to 10 years, the simplest method is to season it three times in the first 24 hours with a thin coat of food safe mineral oil, leaving at least 4 hours between coats. That is the fastest, most reliable way to protect a new eco friendly moso bamboo board from cracking, warping and stains. Why seasoning a new bamboo chopping board matters Bamboo is naturally dense and less porous than many hardwoods, but a new bamboo cutting board still has tiny gaps between the fibres. If those gaps are...

If you want your eco-friendly Moso bamboo chopping board to last 5 to 10 years, the best way to clean it is to wash it by hand in warm (about 40–45°C) soapy water within 5 minutes of use, then dry it upright for at least 2 hours and oil it every 3 to 4 weeks. That simple routine keeps your bamboo cutting board hygienic, smooth and far less likely to warp or crack. How to clean a bamboo chopping board step by step Here is a simple routine you can follow every time you use your bamboo kitchen board. Scrape...

If you cook meat, fish and fresh food at home, it is not considered safe to use one chopping board for everything. Food safety guidance in the UK and EU recommends using at least 2 separate boards (for example 1 for raw meat and fish, 1 for ready to eat foods) to cut the risk of cross contamination by harmful bacteria by well over 50%. Why one chopping board for everything is risky Raw chicken, pork and fish can carry bacteria such as Campylobacter and Salmonella. When you cut them on a board, tiny cuts in the surface hold juices...