News — kitchen board

If you want your chopping board to last 5 to 10 years, the best routine is to oil both wood and bamboo boards every 3 to 4 weeks with food safe mineral oil, using about 5 to 10 ml per side on a 45x35cm board. Bamboo, especially dense moso bamboo, usually needs slightly less oil than traditional wood because it absorbs more slowly, but the schedule should be the same. Wood vs bamboo: how often should you oil a chopping board? For everyday home cooking, the practical answer is simple: oil both wood and bamboo chopping boards every 3 to...

If you cook at home at least 3 times a week and want a board that will last 5 to 10 years, protect your knives and look good on the worktop, a wooden chopping board is usually better than plastic. Plastic boards can suit quick, low maintenance prep, but for most everyday British kitchens a well made wooden cutting board wins on durability, knife care and sustainability. Wooden vs plastic chopping board: quick comparison When people ask “which is better, a wooden chopping board or plastic cutting board”, they usually care about five things: hygiene, knife care, durability, maintenance and...

If you want to prevent knife dulling, the best chopping board is a medium to large wooden board with a bit of “give”. In practical terms, a 45x35cm acacia or bamboo chopping board like the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) or Large Bamboo Board (45x35cm, 1.8kg) will keep your knives sharper for 5 to 10 years of regular home cooking when cared for properly. Why your chopping board matters more than the knife brand You can spend £150 on a chef’s knife, but if you cut on glass, marble or very hard plastic, you’ll blunt the edge...

If you want to stop your chopping board sliding, the most reliable fix is to add a non slip layer under it, such as a slightly damp tea towel or a 2 to 3 mm thick silicone mat, and to use a heavier board of at least 1.5 kg so it stays planted while you chop. Why chopping boards slide and how to fix it quickly Sliding usually happens for three simple reasons: the board is too light, the worktop is too smooth or wet, or there is no grip layer between the two. The good news is that you...