News — kitchen boards

If you care about sharp knives, a quality wooden board is kinder than plastic, and within wood types a well finished Moso bamboo or acacia board will typically keep your edge 20 to 30 percent longer between sharpenings than a cheap glass or hard plastic board. So when you ask “bamboo vs wood chopping boards for knife care?”, the short answer is: choose a medium hardness board such as Moso bamboo or acacia, at least 2 cm thick, and use separate boards for heavy chopping and fine knife work. Bamboo vs wood: which is actually better for your knives? For...

If you want to protect your knives, a well made wooden chopping board is usually better than plastic. On average, a quality wooden or bamboo board like our 45x35cm Large Bamboo Board (DNO-BCB-LG) will keep a sharpened edge usable for around 20 to 30 percent more cuts than a typical hard plastic board, simply because the wood gives slightly under the blade instead of fighting it. Why wooden chopping boards are gentler on knives than plastic Every cut you make is a tiny collision between steel and the board. On a hard plastic board, the surface can be unforgiving, so...

If you are wondering whether bamboo chopping boards are antibacterial, the honest answer is: no chopping board is completely antibacterial, but high quality moso bamboo boards can reduce bacterial growth by around 60–70% compared with soft plastic when they are cleaned and dried properly. The natural density and low porosity of moso bamboo make it harder for moisture and food juices to soak in, which helps limit bacteria on your cutting surface. Are bamboo chopping boards antibacterial in everyday kitchen use? Bamboo itself is not a magic antibacterial shield, but it does have properties that make it safer and more...

If you want to keep a quality kitchen knife sharp for 5 to 10 years, a plastic chopping board is one of the fastest ways to dull the edge. The harder plastic surface and deep grooves it develops can blunt a knife in as little as a few months of daily use, which is why many cooks now switch to well made wooden cutting boards instead. Why plastic chopping boards are hard on knives Plastic chopping boards are often sold as the "safe" or "easy" option, but for knife care they create several problems: Harder contact surface: Many plastic boards...