News — eco friendly kitchenware

If you use it regularly, you should oil your bamboo cutting board every 3 to 4 weeks, and always re oil it immediately if it starts to look dry, feels rough or loses its gentle sheen. For heavy daily use, many home cooks find once every 2 weeks keeps a moso bamboo board in good condition for 5 to 10 years. Why bamboo cutting boards need regular oiling Bamboo is naturally dense and less porous than many hardwoods, but it still dries out over time. Each wash slowly removes the protective oils that keep the fibres from cracking. Without regular...

If you want your eco-friendly moso bamboo cutting board to last 5 to 10 years, the best way to clean it is to wash it by hand within 2 minutes of use using warm water and mild washing up liquid, then dry it upright within 10 minutes and oil it every 3 to 4 weeks. That simple routine keeps a bamboo cutting board safe, smooth and far less likely to crack or warp. How do you clean a bamboo cutting board day to day? Bamboo is naturally dense and less porous than many woods, but it still needs gentle care....

If you want the best plastic cutting board alternative to bamboo, a solid hardwood board is the most durable and eco-friendly upgrade. For most home cooks, the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) is the most practical swap from plastic because it lasts 5 to 10 years with basic care, is kinder to your knives than plastic, and avoids the microplastic shedding that happens every time you slice on plastic. Why swap plastic for bamboo or wood in the first place? Plastic cutting boards seem convenient, but they come with three stubborn problems: Microplastic shedding Every cut leaves...

If you want to keep your knives sharper for 5 to 10 years of regular home use, high quality Moso bamboo boards are good for knife care, as long as you choose the right density and look after them with simple oiling and hand washing. How bamboo compares to other boards for knife care Knife care comes down to one thing: how gently the surface treats the edge. Every cut is a tiny collision between steel and board. Too soft and the board scars quickly and traps bacteria. Too hard and the blade rolls or chips. On that scale, Moso...