News — kitchen boards

If you handle raw meat at home and want the most hygienic cutting surface, a high quality hardwood or bamboo wooden chopping board that you clean within 10 minutes and allow to dry upright is safer over 5 to 10 years than a plastic board that develops deep cuts. Studies from food safety bodies show that bacteria survive longer in the grooves of heavily scored plastic boards than on well maintained wooden boards used for meat. Wooden vs plastic chopping boards for meat: the quick answer So, wooden vs plastic chopping boards for meat, which is more hygienic? When both...

If you sharpen your kitchen knives every 3 to 6 months, a good moso bamboo chopping board will not noticeably damage them more than a quality wooden board, but very hard or cheap bamboo boards can dull an edge around 10 to 20 percent faster than softer woods like acacia or beech. So bamboo is not “bad” for knives, it just needs to be the right type of bamboo and used for the right jobs. Are bamboo chopping boards actually bad for knives? The short answer is no, most well made moso bamboo boards are not bad for knives when...

If you cook most days and want a practical answer to what is the best wood for chopping boards maple vs bamboo, then for most home kitchens bamboo (especially hard Moso bamboo) is the better everyday choice. It is typically around 15 to 25% harder than maple, needs less oiling, is more eco-friendly to grow and, in the case of Deer & Oak boards, can last 5 to 10 years with simple care. Maple vs bamboo: which chopping board is actually better? Both maple and bamboo have been used in kitchens for years, but they behave quite differently once you...

If you want the best cutting board for keeping knives sharp, avoid glass. Tests show that a glass chopping board can dull a kitchen knife edge in as little as 1 or 2 heavy prep sessions, while a well cared for wooden or bamboo board can help that same knife hold a working edge for 5 to 10 times longer. Why are glass chopping boards bad for knives? Glass chopping boards are bad for knives because glass is much harder than steel. When your knife hits a glass surface, the thin cutting edge is forced against something that does not...