News — chopping boards

If you have ever picked up a beautiful new chopping board and wondered how often you should oil it, you are not alone. When it comes to acacia vs bamboo chopping boards, oiling and ongoing care can feel a bit mysterious, especially if you cook most days and your board never really gets a rest. Let’s walk through how acacia and bamboo behave in a real UK kitchen, what oiling they need, and how to keep them looking good for years rather than months. Acacia vs bamboo: what are you actually cutting on? Before we talk oil, it helps to...

If you have a bamboo chopping board and a darker carbonised bamboo board side by side, you might have noticed they behave a little differently when you oil them. One seems to drink oil, the other beads it on the surface. So when it comes to bamboo vs carbonised bamboo: which chopping board oils best? First things first: what is carbonised bamboo? Standard bamboo boards are made from pale, naturally coloured bamboo. Carbonised bamboo starts exactly the same way but the bamboo is steamed at high temperature. This darkens the sugars in the fibres, giving that rich caramel colour many...

If you use your carbonised bamboo chopping board every day, it quietly puts up with a lot. Garlic, onions, raw meat juices, beetroot, crumbs from last night’s toast you name it. A quick wash after cooking is essential, but a proper monthly deep clean keeps it hygienic, fresh and smelling lovely. Here’s a simple, no-fuss guide to how to deep clean carbonised bamboo boards monthly for hygiene, without damaging the board you’ve invested in. Why carbonised bamboo needs a monthly deep clean Carbonised bamboo is naturally darker because the bamboo has been heat treated. It looks beautiful on the worktop...

If you care about your knives, your chopping board choice matters just as much as the steel in the blade. Pick the wrong surface and even a premium chef’s knife can end up dull, chipped or looking like it has seen service in a gravel pit. So how do you actually use your boards to protect your knives? And when it comes to carbonised bamboo vs plastic boards, which one is kinder to your blades in real everyday cooking? Why board choice matters for knife health Every time your knife hits a board, two things are happening: The edge is...