News — cutting board

If you want an eco-friendly chopping board, start by choosing a board made from fast growing, responsibly sourced wood such as bamboo or acacia, in a size that matches your worktop, for example 45x35cm for family cooking, and expect it to last 5 to 10 years with regular oiling. The best eco choice for most home kitchens is a pre oiled bamboo or acacia board that is at least 2 cm thick, certified from sustainable sources and large enough to prep a full meal without crowding. What makes a chopping board eco-friendly? Eco-friendly cutting boards share a few clear traits....

If your top priority is knife friendliness, maple is slightly kinder to knife edges than acacia, with typical Janka hardness around 6400 to 6900 N compared with many acacia species at 7800 to 9000 N. In real kitchens this means a sharp chef's knife used daily on maple may hold its edge 10 to 20 percent longer than on a similar acacia board, although a well finished acacia board can still be very gentle on knives if you sharpen regularly. Acacia vs maple: which chopping board is kinder to knives? Both acacia and maple are classed as hardwoods, but they...

If you want the safest setup, the best chopping board colour coding system for a UK kitchen is the standard 6 board scheme: red for raw meat, blue for raw fish, yellow for cooked meat, green for salad and fruit, brown for vegetables, and white for bakery and dairy. When you pair this colour coding with 2 to 4 high quality wooden boards, such as a 45x35cm Deer & Oak bamboo or acacia board, you cut your cross contamination risk dramatically while keeping prep simple. Why colour coded chopping boards matter in a UK kitchen In the UK, the Food...

If you want to handle raw fish safely at home, food safety guidelines in the UK recommend using a dedicated blue chopping board for raw fish and seafood. The colour itself will not kill bacteria, but consistently using one blue board only for raw fish sharply reduces the risk of cross contamination with meat, cooked food and fresh produce. Why a blue chopping board for raw fish? Professional kitchens across the UK follow a simple colour code to keep food safe: Blue board: raw fish and seafood Red board: raw meat Yellow board: cooked meats Green board: salad, fruit and...