News — carbonised bamboo

If you have a beautiful bamboo chopping board sitting in your kitchen, you probably want it to stay that way for as long as possible. The good news? With the right oiling routine, bamboo can stay smooth, safe and good looking for years. In this guide we will walk through the best way to oil bamboo cutting boards for longevity, with simple steps you can follow in a normal busy kitchen. No specialist tools, no faff, just proper care. Why bamboo cutting boards need oiling Bamboo is naturally hard wearing and more water resistant than many traditional woods, which is...

If you care about your knives, your chopping board choice matters just as much as the steel in the blade. Pick the wrong surface and even a premium chef’s knife can end up dull, chipped or looking like it has seen service in a gravel pit. So how do you actually use your boards to protect your knives? And when it comes to carbonised bamboo vs plastic boards, which one is kinder to your blades in real everyday cooking? Why board choice matters for knife health Every time your knife hits a board, two things are happening: The edge is...

If you cook most days, your chopping board probably works harder than any other bit of kit in your kitchen. It deals with sharp knives, onion juice, tomato stains and the occasional glass of wine being knocked over. So when you are choosing between bamboo cutting boards and plastic, which actually wins on durability and maintenance? Bamboo cutting boards vs plastic: which lasts longer? Let us start with durability, because nobody wants a board that warps, cracks or looks tired after a few months. Bamboo is technically a grass, but it behaves more like a hardwood once it is turned...

If you care about your knives, you should care just as much about what they are cutting on. A good carbonised bamboo board can help keep your blades sharper for longer, protect your worktops and look rather smart on the counter too. Carbonised bamboo is gently heat treated, which gives it that rich, toasty colour and a touch more water resistance than natural bamboo. It is kinder to knife edges than glass or stone, and more stable than many cheap softwood boards that end up warping by Christmas. So which boards actually deserve a place in busy British kitchens? Here...