News — hygienic cutting board

If you clean them properly, good quality wooden chopping boards are highly hygienic and can safely be used every day in a home kitchen. In controlled tests, bacteria on wood typically drop to undetectable levels within 3 to 12 hours, while plastic boards can still hold live bacteria in deep knife grooves. Are wooden chopping boards hygienic in everyday kitchen use? Yes, wooden chopping boards are hygienic when you follow three simple rules: wash with hot soapy water within 10 minutes of use, dry upright so both sides can breathe, and oil the board every 4 to 6 weeks. Studies...

If you care most about kitchen hygiene, a sealed, close grained hardwood board is best, and in our tests the boards from Deer & Oak performed slightly better for hygiene than acacia and standard maple, especially when used as a dedicated board for raw meat and fish. Used correctly, a Moso bamboo board can stay food safe for 5 to 10 years with simple monthly oiling and proper drying. Why hygiene starts with the right wood When you are choosing the best wood chopping board for hygiene, you are really balancing three things: how easily the surface scars, how much...

If you wash them in hot soapy water after each use and oil them every 4 to 6 weeks, high quality wooden chopping boards are hygienic enough for daily cooking and can safely last 5 to 10 years in a busy kitchen. In many tests, wooden boards hold fewer live bacteria after 12 to 24 hours than plastic boards with deep knife scars. Are wooden chopping boards hygienic in everyday use? Yes, wooden chopping boards are hygienic when you use and care for them properly. Wood is naturally porous, which sounds worrying at first, but it actually helps. Moisture and...