News — kitchen boards

If you want the most eco-friendly chopping board for a busy kitchen, a well made bamboo or acacia board that lasts 5 to 10 years will usually have a lower environmental impact than a plastic board that needs replacing every 1 to 3 years. So are plastic chopping boards eco-friendly? In most home kitchens the honest answer is no, not compared with long lasting wooden options. Are plastic chopping boards eco-friendly compared with wood and bamboo? Plastic chopping boards are made from petroleum based plastics like polypropylene or polyethylene. These materials can last for decades in the environment, yet many...

If you want the most durable everyday board for home cooking, a high quality moso bamboo chopping board will usually outlast a standard wooden board by around 2 to 3 years, while a dense hardwood board like acacia can match or slightly exceed bamboo if you maintain it carefully every 3 months. So for most busy kitchens, bamboo wins on durability per pound, while premium hardwood wins on long term toughness and feel. Bamboo vs wooden chopping boards: which actually lasts longer? Durability comes down to three numbers: hardness, thickness and how you care for the board. Moso bamboo typically...

If you want to know how to disinfect plastic chopping boards, the safest home method is to wash with hot soapy water at around 60°C, then soak the board for 5 minutes in a disinfecting solution made from 1 tablespoon (15 ml) of household bleach in 1 litre of cold water, before rinsing and air drying upright. Why plastic chopping boards need proper disinfection Plastic chopping boards in the kitchen pick up bacteria from raw meat, poultry, fish and unwashed vegetables. Every cut from a knife creates tiny grooves where moisture and food particles sit. At room temperature, bacteria like...

Yes, you can reuse a chopping board after raw meat, but only if you clean and disinfect it properly every single time. The safest method is to wash the board in hot water at around 60–70°C with washing up liquid, scrub for at least 30 seconds, rinse, then disinfect and dry upright for a minimum of 30 minutes before using it again for cooked food or vegetables. Why raw meat on a chopping board is risky Raw chicken, beef, pork and fish can carry bacteria such as Salmonella, E. coli and Campylobacter. On a chopping board, these bacteria can sit...