News — kitchen boards

If you want the most eco-friendly chopping board for a modern kitchen, a well made wooden or bamboo board usually beats plastic over a 5 to 10 year lifespan, because it can last longer, uses renewable materials and avoids microplastic shedding. For most home cooks who care about sustainability and knife care, a 45x35cm wooden cutting board is a better long term choice than a similarly sized plastic board. Wooden vs plastic eco-friendly chopping boards: which is better? When you compare wooden vs plastic eco-friendly chopping boards, three practical questions matter: how long will it last, how safe is it,...

If you want the most eco-friendly chopping board for everyday kitchen use, high quality Moso bamboo boards are usually the best choice because Moso bamboo can regrow to full height in around 3 to 5 years, compared with 30 to 60 years for most hardwoods, while still lasting 5 to 10 years in a busy home kitchen when cared for properly. What makes bamboo chopping boards eco-friendly? Bamboo is technically a grass, not a tree. That single detail is why Moso bamboo has become a leading eco-friendly choice for chopping boards and cutting boards in modern kitchens. Here are the...

If you want the best protection for a wooden or bamboo chopping board, a blend of food grade mineral oil and beeswax gives longer lasting results than using mineral oil alone, with typical re-oiling every 4 to 6 weeks instead of every 2 to 3 weeks in a busy kitchen. For most home cooks, the sweet spot is to oil with mineral oil first, then seal with beeswax so your board stays hydrated, water resistant and smooth for 5 to 10 years. Mineral oil vs beeswax for chopping boards: quick answer Mineral oil and beeswax do different jobs on a...

If you want to keep a sharp edge on your kitchen knives for 5 to 10 years, the best type of chopping board is usually end-grain or medium-density wood or bamboo, not glass or very hard plastic. Some chopping boards blunt knives up to 2 to 3 times faster because the surface is either too hard, too rough or packed with hidden grit. Why some chopping boards blunt knives faster Every cut you make is metal meeting a surface. If that surface is harder or more abrasive than the steel, your knife edge rounds off quickly. In simple terms, boards...