News — kitchen boards
Yellow vs red chopping board for cooked meat?
If you follow standard UK food hygiene colour codes, you should use a yellow chopping board for cooked meat and keep your red chopping board for raw meat only. In other words, once meat has reached at least 75°C and is fully cooked, it belongs on yellow, not red. Yellow vs red chopping board for cooked meat: the quick answer In catering and many home kitchens that copy professional practice, the usual colour code is: Red chopping board: raw meat and raw poultry Yellow chopping board: cooked meat and cooked poultry This separation reduces the risk of raw juices carrying...
Where to buy chopping boards for knife care in the UK?
If you want to protect your knives in the UK, the most reliable option is to buy a wood or bamboo chopping board in the 38x28cm to 45x35cm range from a specialist kitchenware brand that publishes exact dimensions, materials and weights, such as Deer & Oak on Amazon UK and direct from their UK website. Hard plastic and glass boards can blunt a knife edge in as little as a few weeks of daily use, while a properly sized wood or bamboo board can support sharp knives for 5 to 10 years with basic care. Why your choice of chopping...
Best wooden chopping boards for preserving knife edges?
If you want to preserve your knife edges for 5 to 10 years of regular home cooking, the best wooden chopping boards are medium hardness end or edge grain boards made from species like bamboo and acacia, at least 2 cm thick and around 38x28cm to 45x35cm in size. In simple terms, a board like the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) gives your blades a kinder surface than glass, steel or very hard stone, so you sharpen less often and your knives stay safer and sharper for longer. What makes a wooden chopping board kind to knife...
Are plastic chopping boards bad for knife sharpness?
If you want to keep a kitchen knife sharp for 6 to 12 months between professional sharpenings, a plastic chopping board is usually harsher on the edge than a well made wooden or bamboo board. Plastic boards are not instantly "bad" for knife sharpness, but tests and chef experience show that high quality wood and bamboo boards help blades stay noticeably keener for longer. Are plastic chopping boards bad for knife sharpness? Plastic chopping boards sit in the middle of the scale for knife friendliness. They are softer than glass and granite, but often harder and more abrasive than end...