News — cutting boards

If you cook raw meat at home and want the safest board, a high quality hardwood or bamboo board used only for meat and cleaned within 10 minutes of use is safer over 5 to 10 years than a plastic board that develops deep knife grooves. For most home cooks, a 45x35cm wooden board with a juice groove and a dedicated meat side is the most practical answer to the "what's the best cutting board for raw meat" question. Wood vs plastic cutting boards for raw meat: the simple answer If you clean your board properly, both wood and plastic...

If you clean them correctly at 60–70°C and replace them every 2–3 years, plastic cutting boards are generally safe for raw meat, but for many home cooks in the UK a dedicated, easy to sanitise board plus a separate board for ready to eat foods is the safest long term setup. Are plastic cutting boards safe for raw meat? Yes, plastic cutting boards can be safe for raw meat if you treat them almost like a piece of equipment in a professional kitchen. That means: Hot water at 60–70°C and washing up liquid or a dishwasher cycle at 65°C or...

If you care about keeping your knives sharp for 5 to 10 years, a wood cutting board is usually kinder to your blades than plastic, because wood fibres flex slightly with each cut while many plastic boards are harder and create deeper grooves. For most home cooks who use a chef's knife daily, a 38x28cm or 45x35cm wooden board will help maintain edge sharpness noticeably longer than a similar sized plastic board. Plastic vs wood cutting board for knives: the short answer So what is the best cutting board for knives: plastic or wood? For knife longevity and everyday cooking,...

If you want the safest everyday chopping surface for home cooking, a well maintained wood board is usually safer than plastic over 5 to 10 years, because it develops fewer deep knife scars and can naturally trap and reduce bacteria when cleaned correctly. Wood vs plastic cutting board which is safer? So what is the safest cutting board for your kitchen: wood or plastic? For most home cooks who wash boards promptly, dry them upright and replace them every 5 to 10 years, a quality wood or bamboo board is the safer long term choice than plastic. Studies from the...