News — chopping board comparison

If you are asking “what’s the safest chopping board for raw meats: carbonised bamboo or plastic?”, the short answer is this: a 45x35cm carbonised bamboo board that you clean with hot soapy water within 10 minutes of use is generally safer long term than a heavily scarred plastic board, because it absorbs less odour, is tougher on knife marks and does not hold deep grooves where bacteria can hide. Carbonised Bamboo vs Plastic: What Actually Makes A Board Safer? Safety with raw chicken, beef or pork is about one thing: how easily bacteria such as Salmonella and Campylobacter can survive...

If you are upgrading your kitchen kit and torn between acacia and bamboo chopping boards, you are not alone. Both are beautiful, both are natural and both promise to be kinder to your knives than cheap plastic. But which actually suits the way you cook in a busy UK kitchen? As a British brand that lives and breathes chopping boards, we have strong opinions on this. Let’s break it down in a clear, no-nonsense comparison so you can choose with confidence. Acacia vs Bamboo: What Are They Actually Like? Bamboo is a fast-growing grass, not a traditional hardwood. It is...

If you spend a lot of time in the kitchen, your chopping board becomes a bit of a sidekick. It is there for every Sunday roast, quick midweek curry and late night cheese raid. So when you are choosing between carbonised bamboo and acacia, it is worth getting it right. This carbonised, bamboo vs acacia: the ultimate UK kitchen comparison will walk you through the real world differences, not just what looks pretty on Instagram. What is carbonised bamboo, really? Standard bamboo is naturally a pale, blond colour. Carbonised bamboo is what you get when that bamboo is gently heated...