News — bamboo

If you want the most eco-friendly everyday chopping board for your kitchen, sustainably grown moso bamboo usually beats hardwood by around 30 to 50 percent in carbon footprint per board, as long as it is responsibly sourced and properly cared for. Traditional wooden boards like acacia still win for ultimate longevity and heavy butchery, but for most home cooks who care about eco-friendliness, a moso bamboo cutting board is the better starting point. Bamboo vs wooden chopping boards: quick answer Both bamboo and wooden chopping boards can be eco-friendly if they are sustainably sourced and you keep them for at...

If you want your chopping boards to stay safe and usable for 5 to 10 years, the simple rule is this: wash plastic boards hot and often, and wash wooden boards warm and oil them every 4 to 6 weeks. That is the core difference in how to maintain wooden vs plastic chopping boards in a busy kitchen. Wooden vs plastic chopping boards: which is easier to maintain? Plastic cutting boards are easier to disinfect quickly because they tolerate hotter water and most dishwashers. Wooden boards, especially bamboo and acacia, last longer and are kinder to knives if you give...

If you want a board that stays flatter for longer and needs slightly less day to day care, bamboo usually wins. A well looked after Moso bamboo chopping board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) typically stays in good condition for 5 to 10 years, while a similar wooden board may need a little more oil and attention to last as long. Bamboo vs wooden chopping board care: quick answer If you are choosing between bamboo and wooden chopping boards and you care about maintenance, here is the simple rule: Bamboo (especially Moso bamboo) needs oiling...

If you want your wooden cutting board to last 5 to 10 years instead of just 1 or 2, you should oil it every 3 to 4 weeks. Oiling stops the board drying out, cracking and soaking up liquids, which means fewer stains, fewer smells and a safer surface for everyday cooking. Why oil wooden cutting boards at all? Wood and bamboo are naturally porous. Every time you chop, you open up tiny channels in the surface. Without oil, those channels pull in water, meat juices and washing up liquid. Over time the board warps, splits and starts to harbour...