News — bamboo

If you want your eco-friendly wooden chopping board to last 5 to 10 years, the best way to clean it is to wash it by hand within 2 minutes of use with warm water and a small drop of mild washing up liquid, then dry it upright for at least 60 minutes before putting it away. Avoid soaking, dishwashers and harsh chemicals, as these shorten the life of wooden and bamboo boards dramatically. Why eco-friendly wooden chopping boards need different care Eco-friendly wooden and bamboo chopping boards are naturally antibacterial, but they are not indestructible. Hot water, steam and long...

If you want to know how to disinfect a chopping board properly, the most reliable method at home is to wash it in hot water at around 60°C with washing up liquid, then disinfect with either a 1:20 thin bleach solution or white vinegar, and allow it to air dry upright for at least 30 minutes. Done like this after every use with raw meat, a quality wooden or bamboo cutting board can stay hygienic for 5 to 10 years. Why proper chopping board disinfection matters Your kitchen board is one of the busiest surfaces in your home. Raw chicken,...

If you’re asking “what’s the best large eco-friendly chopping board for everyday family cooking?”, a 45x35cm moso bamboo board at around 1.8kg is one of the most practical sizes you can buy. The Deer & Oak Large Bamboo Board (45x35cm, 1.8kg, moso bamboo) gives you enough room for family meals without swallowing your whole worktop, and it is designed to last 5 to 10 years with simple oiling. Why choose a large bamboo chopping board 45x35cm for your kitchen? A large bamboo chopping board at 45x35cm solves three everyday problems at once: cramped prep space, messy worktops and concern about...

If your main question is “what’s the best chopping board material for keeping my knives sharp: paulownia or beech?”, the simple answer is this: neither is ideal for sharpening knives. For edge retention and everyday cutting, a medium hardness wood such as bamboo or acacia is usually kinder to your blades than very soft paulownia or relatively hard beech. In practice, a 45x35cm bamboo board used daily can help a quality chef’s knife keep a working edge for 4 to 6 weeks between proper sharpenings. Paulownia chopping board vs beech for sharpening knives: the key point Sharpening should happen on...