News — eco friendly kitchen

If you want your eco-friendly Moso bamboo chopping board to last 5 to 10 years, the best way to clean it after use is to wash it within 2 minutes with warm water and mild washing up liquid, scrub for about 30 seconds, rinse thoroughly, then dry upright for at least 1 hour so moisture can escape from both sides. Step by step: how to clean a bamboo chopping board after use Here is a simple routine you can follow every time you use your bamboo cutting board. It works for all Deer & Oak boards, including our Large Bamboo...

If you want a straight answer, the best oil for bamboo chopping boards is food grade mineral oil, applied in a thin layer every 4 to 6 weeks. For extra protection, a mineral oil and natural wax blend keeps moso bamboo boards sealed for up to 30% longer between treatments. Why mineral oil is best for moso bamboo chopping boards Bamboo, especially moso bamboo used in quality kitchen boards, behaves differently to traditional hardwood. It is made from tightly bonded fibres that can dry out and split if not cared for properly. The oil you choose has to protect the...

If you want your bamboo chopping board to last 5 to 10 years, you should season it with food safe mineral oil for 10 to 15 minutes the first time you use it, then repeat a light oiling every 3 to 4 weeks. Seasoning a bamboo board is simply the process of cleaning, drying and oiling it so the eco-friendly moso bamboo stays hydrated, resists stains and does not warp or crack. Step by step: how do you season a bamboo chopping board? Seasoning a bamboo cutting board is very simple. You only need a clean cloth, mild washing up...

If you clean your boards properly after each use, a high quality bamboo cutting board is usually more hygienic than a plastic board over 3 to 6 months of regular home cooking, because it develops fewer deep knife scars where bacteria can hide and dry bamboo naturally slows bacterial growth. Is bamboo or plastic cutting board more hygienic in real kitchens? In theory, both can be safe. In practice, home kitchens rarely sanitise like commercial ones. Plastic boards often look fine on day one, then after 6 to 12 weeks of daily use they pick up hundreds of deep cuts....