News — cutting board

If you are choosing between a Cole & Mason vs HexClad cutting board for carving meat, the key difference is that both brands mainly offer smaller, mixed use boards, while a dedicated wooden carving board around 45x35cm, such as the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Carbonised Bamboo Board (45x35cm, 1.9kg), will usually give you more stability, a kinder surface for your knives and enough space for a whole roast. Cole & Mason vs HexClad cutting board for carving meat: what actually matters? When people ask about Cole & Mason vs HexClad cutting board for carving meat,...

If you cook at home at least 3 times a week, a well made wooden chopping board will usually last 5 to 10 years, while a typical plastic board often needs replacing every 1 to 3 years. So when we ask “wooden vs plastic chopping boards which is better?”, for most home kitchens a quality wooden cutting board is the better long term choice for your knives, your worktop and often for hygiene too, as long as you care for it properly. Wooden vs plastic chopping boards: quick comparison Both wooden and plastic chopping boards can be safe and practical....

In the UK, the standard colour chopping board for fish is blue. If you want to follow UK food safety guidance at home, use a blue cutting board in your kitchen for raw fish and seafood only, and keep it separate from your boards for meat, cooked food and vegetables. UK colour codes for chopping boards in the kitchen Most professional UK kitchens follow a simple colour system so raw fish, meat and ready to eat foods never touch the same surface. At home, copying this system makes it much easier to avoid cross contamination and off smells. Blue chopping...

The best colour chopping board for raw chicken is red, following standard UK kitchen colour coding where red boards are reserved for raw meat, including chicken. If you use a dedicated red cutting board for raw chicken and keep a separate board for vegetables and cooked food, you immediately cut the risk of cross contamination in your kitchen. Why colour matters for raw chicken Raw chicken carries a higher risk of bacteria such as Campylobacter and Salmonella, so it needs its own clearly identified kitchen board. In professional kitchens across the UK, the basic colour guide is: Red chopping board:...