News — cutting board

If you care most about knife sharpness, beech is kinder to your blades than paulownia, but a well made medium hardwood like bamboo or acacia will usually keep everyday kitchen knives sharper for 20 to 30 percent longer than either, while still lasting 5 to 10 years with basic care. Paulownia vs beech: which chopping board is kinder to knives? When you ask about paulownia vs beech chopping board for knife sharpness, you are really asking how hard the surface is and how much it grips the edge. Paulownia is very light and soft. Beech is a medium hardwood that...

If you want to keep your kitchen knives sharp for 5 to 10 years of regular home use, a medium hardness wood chopping board such as bamboo or acacia is best, and in our tests the Deer & Oak Large Acacia Board 45x35cm and Large Bamboo Board 45x35cm consistently preserved knife edges better than plastic or glass boards. Why the right wood chopping board keeps knives sharper for longer Every cut is a collision between steel and surface. If the chopping board is too hard, like glass or granite, the knife edge folds and chips quickly. If it is too...

If you want to know what’s best for everyday home cooking, beech vs bamboo chopping boards comes down to this: for most modern kitchens a 45x35cm Moso bamboo cutting board is the better all round choice, while serious meat prep and heavy cleaver work still suits a thicker beech or butcher’s block style board. Beech vs bamboo chopping boards: quick answer Both beech and bamboo are proven kitchen board materials, but they solve slightly different problems: Moso bamboo boards are typically 20 to 30% lighter than an equivalent beech block, dry faster and use a fast growing grass that is...

If you follow standard kitchen colour coding, the correct colour chopping board for raw meat is red. A dedicated red cutting board for raw meat helps prevent cross contamination with ready to eat food and should be kept separate from boards used for vegetables, cooked food and bread. Why a specific colour chopping board for raw meat matters Colour coding is not just for professional kitchens. Using a clearly identified board for raw meat in your home kitchen cuts the risk of food poisoning from bacteria such as Campylobacter and Salmonella. When you always prepare raw meat on the same...