News — cutting boards

If you want your wooden cutting board to last 5 to 10 years, the best oil to use is food grade mineral oil applied in a thin coat every 4 to 6 weeks. For extra protection, many home cooks also add a board conditioner that combines mineral oil with natural waxes like beeswax. Why the right oil matters for wooden cutting boards Wood is porous. Without the right oil, it dries out, cracks and can absorb liquids from raw meat or juicy vegetables. Using a stable, food safe oil keeps the fibres hydrated, helps repel water and slows staining. At...

If you want chopping boards that don't dull knives, choose medium firm surfaces like bamboo or hardwood, avoid glass and marble completely, and aim for boards around 1.5 to 2.5 kg in weight with at least 2 cm thickness so the blade sinks slightly instead of skidding. In our own testing at Deer & Oak, a quality bamboo or acacia board keeps a properly sharpened chef's knife cutting cleanly for 3 to 4 weeks of daily use, compared with 5 to 7 days on a glass board. Why some chopping boards ruin sharp knives Every cut is friction. The harder...

If you want to avoid cross contamination from raw meat, the best cutting board solution is to use two clearly separated boards: one dedicated to raw meat and poultry, and one for ready to eat foods. In practical terms, a colour or tone contrast works well, which is why many home cooks pair our 45x35cm Carbonised Bamboo Board (DNO-CBB-LG) for raw meat with a lighter 45x35cm Large Bamboo Board (DNO-BCB-LG) for vegetables and bread. Why raw meat needs its own cutting board Raw chicken, beef and pork can carry bacteria such as Campylobacter and Salmonella. The quickest way those move...

If your main question is which surface usually harbours fewer bacteria after normal kitchen use, most food safety studies show that a well maintained bamboo board tends to retain less live bacteria than a heavily scarred plastic board, especially after repeated knife cuts over 2 to 3 years of use. For home cooks who clean promptly and replace boards sensibly, bamboo usually comes out ahead for long term hygiene. Bamboo vs plastic cutting boards for bacteria studies? When researchers test bamboo vs plastic cutting boards for bacteria, they usually look at three things: how many bacteria survive on the surface,...