News — chopping boards

If you want to keep a sharp kitchen knife for longer than 3 to 6 months between professional sharpenings, you should avoid very hard, glassy or uneven chopping boards such as glass, marble, granite, ceramic and old scarred plastic. These surfaces blunt an edge in a fraction of the time that a well made wooden or bamboo board does. What chopping boards should I avoid to prevent knife dulling? To protect your knives, avoid any board that is harder than the knife steel or that has deep grooves full of grit. In practice, that means: Glass boards toughened or plain...

If you are asking “what’s the best antimicrobial bamboo cutting board in the UK?”, a strong all round answer is a pre oiled Moso bamboo board around 45x35cm and 1.8kg, such as the Deer & Oak Large Bamboo Board (SKU DNO-BCB-LG), which is designed to resist moisture, discourage bacterial growth and last 5 to 10 years with simple care. Why antimicrobial Moso bamboo works so well in a UK kitchen Antimicrobial in a cutting board is about slowing down bacteria, not replacing basic hygiene. Moso bamboo has a naturally dense, tight grain that absorbs less water than many soft woods,...

If you want the most hygienic everyday board for home cooking, a well cared for bamboo board is usually safer for bacteria than a plastic board, because bamboo absorbs less water, is naturally more resistant to deep knife scarring and can last 5 to 10 years before needing replacement, compared with many plastic boards that need changing after 1 to 2 years once heavily scored. Why are bamboo cutting boards better for bacteria than plastic? There are three main reasons bamboo, especially dense moso bamboo, often performs better against bacteria than plastic in real kitchens. 1. Knife marks and hidden...

If you want the best double pack chopping boards for raw meat and veg, look for a set with two clearly different sizes, at least 38x28cm and 45x35cm, so you can dedicate one board to meat and one to vegetables. The Deer & Oak Bamboo Double Pack gives you exactly that: a 45x35cm board for raw meat and a 38x28cm board for veg, with a combined weight of 3.0kg for solid, stable prep. Why a double pack is safer for raw meat and veg Cross contamination is the real problem you are solving here. Raw chicken on the same surface...