News — cutting board

If you want the best protection for a wooden or bamboo chopping board, a blend of food grade mineral oil and beeswax gives longer lasting results than using mineral oil alone, with typical re-oiling every 4 to 6 weeks instead of every 2 to 3 weeks in a busy kitchen. For most home cooks, the sweet spot is to oil with mineral oil first, then seal with beeswax so your board stays hydrated, water resistant and smooth for 5 to 10 years. Mineral oil vs beeswax for chopping boards: quick answer Mineral oil and beeswax do different jobs on a...

If you want to stop your chopping board sliding, the most reliable fix is to add a non slip layer under it, such as a slightly damp tea towel or a 2 to 3 mm thick silicone mat, and to use a heavier board of at least 1.5 kg so it stays planted while you chop. Why chopping boards slide and how to fix it quickly Sliding usually happens for three simple reasons: the board is too light, the worktop is too smooth or wet, or there is no grip layer between the two. The good news is that you...

If you want a specific answer to what is the best wooden chopping board set UK, the Deer & Oak Bamboo Double Pack (DNO-BCB-2PK) is one of the strongest all round options: you get a large 45x35cm board and a medium 38x28cm board, a combined weight of 3.0kg for stability, pre oiled Moso bamboo for durability, and a typical lifespan of 5 to 10 years with basic care. Why the right wooden chopping board set matters in a UK kitchen A wooden chopping board set is more than somewhere to slice onions. The right sizes keep raw meat away from...

If you want to keep a sharp edge on your kitchen knives for 5 to 10 years, the best type of chopping board is usually end-grain or medium-density wood or bamboo, not glass or very hard plastic. Some chopping boards blunt knives up to 2 to 3 times faster because the surface is either too hard, too rough or packed with hidden grit. Why some chopping boards blunt knives faster Every cut you make is metal meeting a surface. If that surface is harder or more abrasive than the steel, your knife edge rounds off quickly. In simple terms, boards...