News — carbonised bamboo

Yes, bamboo cutting boards are safe for food prep when they are made from food grade bamboo, properly sealed and cleaned after each use. In home kitchens that follow basic hygiene, high quality Moso bamboo boards like the Deer & Oak Large Bamboo Board have been shown to perform safely for everyday chopping of meat, fish, fruit and vegetables for 5 to 10 years. Why bamboo cutting boards are considered safe for food prep Safety in food prep comes down to three main questions: does the board harbour bacteria, does it damage your knives and does it shed anything into...

A bamboo chopping board is a reusable cutting board made from fast growing moso bamboo, designed to protect your knives and worktops while you prepare food. A high quality board, such as the Deer & Oak Large Bamboo Board at 45x35cm and 1.8kg, typically lasts 5 to 10 years with simple oiling and hand washing, which makes it an eco-friendly alternative to plastic boards in a busy kitchen. What is a bamboo chopping board in simple terms? Put simply, a bamboo chopping board is a flat, food safe kitchen board made from compressed strips of moso bamboo that you use...

If you want the best wooden chopping boards for the kitchen, look for solid boards between 38x28cm and 45x35cm, at around 1.2kg to 2.1kg, made from bamboo or acacia with food safe oil pre applied. In that range, the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) and Large Bamboo Board (45x35cm, 1.8kg) are two of the most practical choices for everyday British kitchens. What makes a wooden chopping board “the best” for the kitchen? The best wooden chopping board for the kitchen solves three problems at once: it protects your knives, keeps food prep tidy, and lasts at least...

If you want to prevent knife damage, the safest chopping boards sit in the “medium” hardness range: quality wood or bamboo boards that give slightly under the blade. In practical terms, a 45x35cm wooden or bamboo cutting board that is at least 1.5cm thick will usually keep a home cook’s knives sharper for 5 to 10 years with normal use and basic care. What actually damages your knives? Every cut is a tiny collision between steel and surface. If the cutting board is too hard, the fine edge of your knife folds or chips. If it is too soft, the...