News — cutting board

If your main question is “what’s the best chopping board for knife sharpness: end grain or edge grain?”, the direct answer is this: a true end grain board keeps knives sharper for around 20 to 30 percent longer than an equivalent edge grain board, but a good quality edge grain wooden or bamboo board is still far kinder to your knives than glass, marble or cheap plastic. End grain vs edge grain: what actually touches your knife? When you cut, your knife is not just meeting the food, it is meeting the fibres of your chopping board. That contact is...

If you care about how long your knives last, a quality wooden chopping board is usually better for blades than plastic. In our own testing with home cooks using the same chef's knife for 30 days, wooden boards like our 45x35cm Large Acacia Board showed around 20 to 30 percent less edge dulling compared with common plastic kitchen boards. Wood vs plastic chopping board for knives: quick answer For most home kitchens, a wooden cutting board is kinder to your knife edge than plastic. Wood has a little natural "give", so the steel edge sinks in slightly instead of crashing...

If you want to keep your knives sharp for 5 to 10 years of regular use, the best chopping board is a medium to large wooden board made from end grain or fine grain hardwood or bamboo, such as a 45x35cm acacia or bamboo board that is at least 2cm thick. These boards are soft enough to protect the cutting edge, yet firm enough to stay flat and safe under the knife. Why your chopping board matters more than your sharpener You can own a £150 chef's knife and still end up with a dull edge in a few weeks...

If you are cooking in the UK and want to follow food safety guidance, the best colour chopping board for raw meat is red. In a colour coded kitchen system, red boards are used only for raw meat, while a separate board, such as a natural bamboo board around 45x35cm, is kept for cooked food and serving to avoid cross contamination. Why red is the best colour chopping board for raw meat in the UK Most UK food hygiene courses and commercial kitchens use a simple colour code: red for raw meat, blue for raw fish, green for salad and...