News — chopping board material

If you want the lowest bacteria risk in a typical UK home kitchen, the best cutting board material is a high quality, tight grained wood such as bamboo or acacia, used with separate boards for raw meat and ready to eat food and cleaned within 10 minutes of use. In our tests and in food hygiene studies, a pre oiled bamboo board around 45x35cm that is cleaned with hot soapy water and dried upright stays noticeably lower in bacteria than old scarred plastic used in the same way. Why wood and bamboo beat plastic for low bacteria It sounds odd...

If you want to preserve your knife edges for 5 to 10 years of regular home cooking, the best material for chopping boards is a medium hardness wood or bamboo board with a bit of “give” in the surface, such as Moso bamboo or acacia, rather than glass, stone or hard plastic. Why board material matters for your knife edges Every cut is a tiny collision between steel and board. If the board is too hard, like glass or granite, your knife edge bends and chips. If it is too soft, like flimsy plastic, the blade bites in and twists,...