News — bamboo

If you want your wooden or bamboo chopping board to last 5 to 10 years instead of just 12 to 18 months, you should oil it regularly. Oiling a chopping board every 3 to 4 weeks protects it from water, staining and cracking, and keeps the surface safer and smoother for everyday kitchen use. Why oil a chopping board in the first place? Wood and bamboo are natural, porous materials. Every time you rinse a cutting board under the tap, tiny amounts of water soak in. If the board is dry and unprotected, that water causes the fibres to swell,...

If you care most about hygiene, a high quality moso bamboo cutting board is usually safer than a plastic board over 3 to 5 years of use, because it develops fewer deep knife grooves and can naturally limit bacterial growth when cleaned correctly. In independent kitchen tests, well maintained bamboo boards have been shown to hold up to 2 to 3 times fewer trapped bacteria than heavily scored plastic boards that have been through hundreds of dishwasher cycles. Bamboo vs plastic cutting board hygiene: which is actually cleaner? On day one, a brand new plastic board and a new bamboo...

If you care about sharp knives, wooden chopping boards are usually kinder to the edge than wood fibre boards, and a well made wooden board can help you keep a home chef knife sharp for 5 to 10 years with regular honing. For most home kitchens that want to protect knives, a medium or large wooden board with a thickness of at least 2 cm is a better long term choice than a hard, thin wood fibre board. Wood fibre vs wooden chopping boards for knife care: the short answer So what is the best board material for knife care...

If you want to keep kitchen knives sharper for longer, a medium hardness board is best, which in practice means high quality Moso bamboo or a reasonably soft hardwood like acacia, used with proper sharpening every 3 to 6 months depending on how often you cook. Bamboo vs wood chopping boards for sharpening knives: the short answer For most home cooks, Moso bamboo and hardwood boards both protect a well sharpened knife, but they behave slightly differently: Bamboo boards are typically a bit harder than acacia or beech, so they can very slightly dull knives faster if the board is...