News — cutting

If your main concern is knife sharpness, a high quality rubber board will keep an edge slightly longer than wood, but a well made wooden board will still protect your knives for 5 to 10 years of daily use when cared for properly. In practice, the difference in sharpening frequency is often just 1 or 2 extra sharpenings per year for most home cooks. Rubber vs wood cutting boards for knife sharpness? So what is the best cutting surface if you want to keep your knives sharp for as long as possible? Lab tests on cutting hardness show that soft...

If you want your wooden or bamboo kitchen board to last 5 to 10 years, the simplest method is to apply a thin coat of food safe mineral oil every 3 to 4 weeks, using about 1 to 2 teaspoons per side on a standard 45x35cm board. Work the oil in with a soft cloth, let it soak for at least 20 minutes, then wipe away any excess so the surface is dry to the touch. Why oiling your cutting board matters Every time you wash a chopping board, a little moisture escapes from the wood or bamboo. Without oil,...

If you want to know how to clean a chopping board after raw meat, the safest method is: rinse within 2 minutes of use, scrub for at least 30 seconds with hot soapy water, then disinfect with a food safe solution and let the board air dry upright for a minimum of 20 minutes. Done properly, this routine helps reduce common food bugs like salmonella and campylobacter on your kitchen board. Step by step: how to clean a chopping board after raw meat Raw chicken, pork and mince can leave bacteria in every knife mark on your cutting board. Here...

If you use Japanese knives in the UK, the best chopping board is a medium to large wooden or bamboo board that measures at least 38x28cm, weighs around 1.2 to 2.1kg, and is gentle enough to protect a 15 degree edge. In practice, that means choosing a board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg), which are soft enough for high carbon steel but still firm and stable for daily prep. Why Japanese knives need a different chopping board Japanese knives are usually harder than Western knives, often around 60 HRC...