News — bamboo chopping board

If you want to know how to get rid of smell on wooden cutting board surfaces, the most effective routine is a 3 step process: scrub with coarse salt for 60 seconds, neutralise with lemon or white vinegar for 2 to 3 minutes, then dry upright for at least 12 hours. Used once a week, this keeps strong odours like garlic and onion from lingering on quality boards for 5 to 10 years. Why wooden boards hold on to smells Wood and bamboo are naturally porous. That is part of why they are kind to knives and feel so solid...

If you want to know how to season a bamboo chopping board properly, the short answer is: clean it, let it dry for at least 12 hours, then apply 2 to 3 thin coats of food safe mineral oil, allowing 20 minutes between coats. Done well, this simple routine can help a quality moso bamboo board last 5 to 10 years in a busy kitchen. Why seasoning matters for moso bamboo cutting boards Bamboo is naturally dense and more water resistant than many hardwoods, but it is still a natural material. Without seasoning, water and food juices soak into the...

No, you shouldn’t put a bamboo chopping board in the dishwasher. Even a single 70 °C dishwasher cycle can cause a moso bamboo cutting board to warp, split or lose its protective oils, which can cut its lifespan from 5–10 years down to less than 1 year. Hand washing and quick drying are the safest ways to keep an eco-friendly bamboo kitchen board in good condition. Why bamboo chopping boards don’t belong in the dishwasher Bamboo is tougher than many softwoods, but it’s still a natural, fibrous material. A dishwasher combines three things that bamboo doesn’t like: high heat, harsh...

If you want to prevent cross contamination on chopping boards, the single most effective habit is to use at least 2 separate boards every time you cook: one for raw meat and fish, and one for ready to eat foods like bread, fruit and salad. In a busy family kitchen, many people find that a 3 board system (raw meat, cooked foods, vegetables) cuts the risk of food poisoning by keeping bacteria and allergens away from foods that are eaten cold. Why chopping boards matter for cross contamination Every time you cut raw chicken, beef or fish, bacteria such as...