News — chopping boards

If you mainly prep raw meat at home, acacia cutting boards are usually the better long term choice because this hardwood is denser and more impact resistant than bamboo, so it copes better with heavy knife work over 5 to 10 years. That said, high quality moso bamboo boards with a closed grain still work very safely for meat as long as you use a dedicated board and clean it thoroughly every time. Bamboo vs acacia cutting boards for meat: quick answer If you want the most durable meat board for daily use, choose acacia. It is a true hardwood,...

If you care about how long your knives stay sharp, plastic chopping boards are usually gentler on the blade edge than glass or ceramic, but a well made wooden board around 45x35cm will keep a quality kitchen knife sharper for 2 to 3 times longer than a cheap, hard plastic board. In other words, plastic is not automatically better for knives, and premium bamboo or acacia often wins for long term edge protection. Plastic vs wooden chopping boards: what is actually better for your knives? When people ask “are plastic chopping boards better for knives”, they usually want to know...

No, bamboo cutting boards are not dishwasher safe. Hot water above 60°C, strong detergents and long wash cycles will usually warp, crack or split a bamboo board in under 6 to 12 months, even if it is high quality Moso bamboo. To keep an eco-friendly bamboo board in good condition for 5 to 10 years, you should always wash it by hand and dry it straight away. Why bamboo cutting boards are not dishwasher safe Bamboo is often described as harder than many woods and very eco-friendly, which leads some people to assume it can cope with the dishwasher. Sadly,...

If you want to protect your knives, the best material for chopping boards in everyday home kitchens is medium hardness wood or bamboo, around 1,350–1,700 Janka hardness, such as acacia or Moso bamboo. At this hardness your knife edge can last 2–3 times longer than on cheap glass or ceramic boards, while still giving you a stable cutting surface. Why board material matters for your knife edge Every cut is a collision between steel and surface. On a good board the surface has a little “give”, so the edge sinks in slightly instead of slamming into something harder than the...