News — cutting boards for meat
Plastic vs wooden cutting boards for meat?
If you cook meat at home and want the safest and most practical option, the best setup is one plastic board dedicated to raw meat plus one quality wooden board for resting and carving. Plastic is easier to sanitise after raw chicken or mince, while a well made wooden board, such as the Deer & Oak Large Bamboo Board 45x35cm, is kinder to your knives and ideal once the meat is cooked. Plastic vs wooden cutting boards for meat: the short answer For raw meat, a plastic board you can scrub with very hot water (above 60°C) and occasionally bleach...
End grain vs edge grain cutting boards for meat?
If you cook meat at home and want a clear answer: for most home kitchens an edge grain wooden board in the 38x28cm to 45x35cm range is the best balance of hygiene, knife comfort and price, while a heavy end grain block is better if you prep meat daily and want a board that can last 5 to 10 years with regular care. End grain vs edge grain cutting boards for meat: the short answer When people ask “what’s the best cutting board for meat”, they usually want three things: safe prep, knives that stay sharp and a board that...