News — board

If you want to know how to clean a chopping board after raw meat, the safest method is: rinse within 2 minutes of use, scrub for at least 30 seconds with hot soapy water, then disinfect with a food safe solution and let the board air dry upright for a minimum of 20 minutes. Done properly, this routine helps reduce common food bugs like salmonella and campylobacter on your kitchen board. Step by step: how to clean a chopping board after raw meat Raw chicken, pork and mince can leave bacteria in every knife mark on your cutting board. Here...

If you use Japanese knives in the UK, the best chopping board is a medium to large wooden or bamboo board that measures at least 38x28cm, weighs around 1.2 to 2.1kg, and is gentle enough to protect a 15 degree edge. In practice, that means choosing a board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg), which are soft enough for high carbon steel but still firm and stable for daily prep. Why Japanese knives need a different chopping board Japanese knives are usually harder than Western knives, often around 60 HRC...

If your main goal is to protect your knife blades, the best chopping board material is medium hardness wood such as bamboo or acacia, in a generous size like 45x35cm and a weight around 1.8 to 2.1kg so the board stays stable and your knife edge lasts 5 to 10 years between major regrinds. Why board material matters for knife protection Every cut is a collision between steel and your chopping board. If the board is too hard, the knife edge chips and rolls. If it is too soft, the blade sinks in, twists and can feel unsafe. The sweet...

If you want the simplest answer: for everyday cleaning of a wooden cutting board, white vinegar is usually the better choice, while fresh lemon is best kept for deodorising and occasional stain treatment. Using vinegar once a day and lemon once a week will keep a quality board in good condition for 5 to 10 years when combined with regular oiling. Vinegar vs lemon for cleaning wooden cutting board: the quick verdict Both vinegar and lemon are safe for wooden and bamboo boards when used correctly, but they do slightly different jobs: White vinegar (5% acidity) is better for routine...