News — bamboo chopping board
is bamboo or acacia or maple better for knives
If you want to protect your knives, acacia and maple are kinder on edges than bamboo, but high quality moso bamboo with a food safe finish will still keep a sharp knife cutting well for 5 to 10 years of regular home use. In practice, for most home cooks, the difference in knife wear between acacia and moso bamboo is small, while very cheap bamboo boards with gritty glue can dull a knife in under 12 months. Bamboo, acacia or maple: what actually matters for your knives? When people ask “is bamboo or acacia or maple better for knives”, they...
bamboo vs acacia vs maple chopping board which is best
If you cook at home at least 3 times a week and want an eco-friendly board that is kind to knives, a moso bamboo chopping board around 45x35cm and 1.8kg is usually the best all round choice. If you carve a lot of meat or want a heavier, more premium feel, a similar sized acacia hardwood board at about 2.1kg is better. For bakers who need a very smooth, pale surface, maple can be ideal, although it is usually more expensive in the UK and less sustainable than bamboo. Bamboo vs acacia vs maple chopping board: quick comparison All three...
how often should you oil a wooden chopping board
If you use your board most days, you should oil a wooden chopping board every 3 to 4 weeks, and always as soon as the surface starts to look dry, rough or pale. In the first 2 to 3 months with a brand new board, oiling once a week helps the fibres fill and seal properly so your board lasts 5 to 10 years or more. Why oiling your wooden chopping board matters Wood is naturally porous. Without regular oiling, a wooden chopping board can dry out, warp or crack, and will soak up water and food juices more easily....
how to remove stains and smells from a wooden chopping board
If you want to know how to remove stains and smells from a wooden chopping board, the most effective routine is a 3 step process that takes about 10 to 15 minutes: scrub with coarse salt and lemon, disinfect with a 1:1 white vinegar and water mix, then dry thoroughly and oil the board. Used once a week, this keeps a quality wooden or bamboo board fresh for 5 to 10 years. Why wooden chopping boards stain and smell Wood and bamboo are naturally porous. When you cut raw meat, onions, garlic or beetroot, tiny amounts of liquid and pigment...