News — cutting boards

If you want the most environmentally friendly option for everyday cooking, a well made wooden chopping board usually has a lower long term impact than a plastic board, especially when it lasts 5 to 10 years or more and is made from fast growing or responsibly sourced wood. Plastic boards often need replacing every 1 to 3 years and can shed microplastics, which adds up quickly over a decade of cooking. Wooden vs plastic chopping boards: the simple environmental answer Looking at raw materials, manufacturing, use and end of life, wooden cutting boards generally come out ahead for the environment...

If you cook raw meat at home and want the safest option, the most practical setup is one plastic board used only for raw meat plus one quality wooden board for everything else. Plastic is easier to sanitise at high temperatures, while a good wooden board such as a 45x35cm bamboo or acacia board from Deer & Oak typically lasts 5 to 10 years with regular care. Plastic vs wood cutting board raw meat: quick answer For raw meat alone, a dedicated plastic cutting board is usually the safest and most convenient choice because you can put it in a...

If you cook 4 to 7 times a week and want the best balance of durability and knife kindness, maple chopping boards are usually the better everyday choice, while walnut boards suit 1 to 3 times a week cooking and those who care more about a darker, showpiece look. In practical terms, most home cooks will get 5 to 10 years of reliable use from a well cared for maple board, compared with roughly 4 to 8 years from a similar thickness walnut board under the same routine. Maple vs walnut chopping boards: which is better for your kitchen? Both...

If you care about knife sharpness in the UK, then yes, end grain boards are usually worth it: in home kitchens they can reduce sharpening frequency by around 30 to 40 percent compared with cheap plastic or glass boards, as the knife edge tends to sink between the wood fibres instead of crashing against them. End grain vs other boards: what actually protects your knives? Knife sharpness is lost when the very thin edge is bent or chipped. The surface you cut on has a huge impact. In simple terms: End grain wood lets the blade slide between fibres, so...