News — eco friendly kitchenware

No, you shouldn’t put bamboo chopping boards in the dishwasher. Repeated cycles at 60–75°C, with strong detergents and long drying times, can cause Moso bamboo boards to crack, warp and lose their protective oil within a few months, rather than lasting 5–10 years with simple hand washing. Why bamboo chopping boards don’t belong in the dishwasher Bamboo is a natural, eco friendly material that behaves a lot like wood. It’s tough, but it doesn’t enjoy extremes. A dishwasher combines three things that are harsh on bamboo: High heat: Typically 60–75°C for up to 2 hours, which dries bamboo too quickly...

If you are wondering what the safest board is for daily cooking, studies show that bamboo cutting boards can trap bacteria when they are poorly sealed, deeply scored or left damp for more than 20 minutes. Well finished Moso bamboo boards that are pre oiled, dried upright and replaced every 5 to 10 years perform very differently from cheap, untreated bamboo that absorbs juices and stays wet. Why do studies show bamboo cutting boards trap bacteria? Several food safety studies compare plastic, hardwood and bamboo. When bamboo cutting boards are made from low density, unsealed strips and tested with raw...

If you clean them properly, high quality bamboo cutting boards can significantly reduce bacterial growth compared with deeply scarred plastic, because bamboo is naturally dense, less absorbent and creates fewer deep knife grooves where bacteria can multiply. In typical home use, a well cared for moso bamboo board can stay hygienic for 5 to 10 years, provided you wash it promptly, dry it upright and oil it every 4 to 6 weeks. How bamboo cutting boards help prevent bacterial growth So can bamboo cutting boards prevent bacterial growth completely? No board can stop all microbes, but moso bamboo gives you...

If you care about knife sharpness, maple and acacia are slightly kinder to your blades than bamboo, but high quality moso bamboo boards only increase sharpening frequency by about 10 to 15 percent compared with maple when used daily. In real kitchens that means sharpening every 6 to 8 weeks on maple or acacia, and every 5 to 7 weeks on moso bamboo, assuming regular home cooking and proper board care. How do bamboo, acacia and maple actually affect knife sharpness? Knife sharpness is mainly affected by three things: hardness of the board, how much silica or grit is in...