News — kitchen boards

If you want to keep your knives sharp for 5 to 10 years of regular home cooking, the best chopping board material is a medium firm wood such as bamboo or acacia, not glass or hard plastic. On the Brinell hardness scale, woods in the range of roughly 3 to 5 (like Moso bamboo and acacia) are soft enough to protect the edge, yet hard enough to stay flat and hygienic in a busy kitchen. Why board material matters for knife sharpness Every cut is a tiny collision between steel and board. If the board is harder than the knife...

If you want the most eco-friendly everyday chopping board for your kitchen, bamboo usually beats plastic by a clear margin. A well cared for Moso bamboo cutting board can last 5 to 10 years, while a plastic board is often replaced every 2 to 3 years and can shed microplastics into your home and the wider environment. Plastic vs bamboo chopping boards: which is better for the environment? When you compare plastic vs bamboo chopping boards for the environment, three things matter most: how the material is grown or made, how long it lasts, and what happens at the end...

If you clean them properly, high quality wooden chopping boards are hygienic for meat and can safely last 5 to 10 years in a busy kitchen. In fact, several studies have shown that bacteria on wood can die off faster than on plastic, as long as you wash, dry and maintain the board correctly. Are wooden chopping boards hygienic for meat? The short answer is yes, wooden chopping boards are hygienic for meat when you: Wash them in hot, soapy water after every use Dry them upright within 30 minutes so moisture does not linger Oil them every 4 to...

If you cook meat regularly, both maple and acacia chopping boards can be used safely, but acacia has a slight edge for raw meat because it is a little harder (around Janka 1,750 vs maple at roughly 1,450), more naturally water resistant and tends to show fewer knife marks over 5 to 10 years of use. Maple vs acacia for meat: the quick answer When you are deciding whether a maple chopping board or an acacia wood cutting board is better for meat, you are really balancing three things: hygiene, knife friendliness and durability. Hygiene: Both maple and acacia are...