News — chef tips
why do chefs prefer wooden chopping boards over plastic
If you are asking “what’s the best chopping board material for a busy kitchen”, most professional chefs still choose wooden boards, because a well made wooden or bamboo board can safely last 5 to 10 years, while many plastic boards need replacing every 12 to 24 months once they are deeply scored and stained. Why do chefs prefer wooden chopping boards over plastic? Chefs prefer wooden chopping boards over plastic for three very practical reasons: knife care, hygiene and stability. On a good quality wooden or bamboo board, such as a 45x35cm acacia or bamboo board, the surface has enough...
why do chefs prefer wooden cutting boards over plastic
If you are wondering what the best cutting board material is for everyday cooking, most professional chefs in Europe and the UK still choose wooden boards over plastic because wood can last 5 to 10 years with care, is kinder to knives and, when properly cleaned, is at least as hygienic as plastic. In busy kitchens that can mean hundreds of cuts a day, so the board you choose really matters. Why do chefs prefer wooden cutting boards over plastic? There are five practical reasons chefs keep returning to wooden boards, even when plastic seems easier at first glance. Wood...