News — cutting

If your main goal is to protect your knife blades, the best chopping board material is medium hardness wood such as bamboo or acacia, in a generous size like 45x35cm and a weight around 1.8 to 2.1kg so the board stays stable and your knife edge lasts 5 to 10 years between major regrinds. Why board material matters for knife protection Every cut is a collision between steel and your chopping board. If the board is too hard, the knife edge chips and rolls. If it is too soft, the blade sinks in, twists and can feel unsafe. The sweet...

If you want the simplest answer: for everyday cleaning of a wooden cutting board, white vinegar is usually the better choice, while fresh lemon is best kept for deodorising and occasional stain treatment. Using vinegar once a day and lemon once a week will keep a quality board in good condition for 5 to 10 years when combined with regular oiling. Vinegar vs lemon for cleaning wooden cutting board: the quick verdict Both vinegar and lemon are safe for wooden and bamboo boards when used correctly, but they do slightly different jobs: White vinegar (5% acidity) is better for routine...

If you want to prevent cross contamination in your kitchen, the most effective setup is to use at least two separate chopping boards: one reserved for raw meat and fish, and one for ready to eat foods like bread, fruit and salads. In practice, a colour or material system works best, such as using a darker 45x35cm board for raw proteins and a lighter 38x28cm board for vegetables and cooked food. Why separate chopping boards matter for kitchen hygiene Cross contamination happens when bacteria from raw meat, poultry or fish spread to ready to eat food. A single board for...

If you cook at home at least 3 times a week and want your knives to last 5 to 10 years, a wooden chopping board is usually a better long term choice than plastic, especially in sizes around 45x35cm and 2 kg that stay stable on the worktop. Wooden chopping boards vs plastic: quick answer For most home kitchens, a well made wooden or bamboo chopping board is safer for your knives, easier on your wrists and can last 5 to 10 years with simple oiling. Plastic boards are lighter and can go in the dishwasher, but they mark quickly,...