News — kitchen hygiene

If you are asking “what's the best test to keep my chopping boards healthier and safer for everyday cooking?”, the most reliable home health check test is a simple 10 second salt and lemon surface test carried out once a week on a quality hardwood or bamboo board at least 38x28cm in size. On a Deer & Oak 45x35cm board, this quick check, followed by a 2 minute clean, can cut visible staining and odour build up by up to 80% over 3 months of daily use. Why a health check test matters for your chopping board Your chopping board...

If your main question is “are plastic cutting boards better for sanitation?”, the short answer is no: when both are cleaned properly, high quality wooden boards such as bamboo or acacia are at least as sanitary as plastic, and in many kitchens they stay safer for 5 to 10 years because they don’t develop the deep, bacteria holding grooves that old plastic boards do. Plastic vs wood: which is actually more sanitary? It sounds logical that plastic is more hygienic, but real kitchen use tells a different story. New plastic boards can be easy to disinfect, yet after 6 to...

If you want your cutting boards to stay safe and last 5 to 10 years, clean wood and plastic differently: wood boards should be hand washed for about 30 seconds and dried upright, while most plastic boards can go in a 60°C dishwasher cycle. The method you choose matters more than the detergent you use. How to clean a wood cutting board properly Wood boards, including bamboo and acacia, are naturally kinder to knives and can resist bacteria when cared for correctly. The key is to avoid soaking and to dry quickly. Step by step: daily clean (takes about 2...

If you care about food safety, a well maintained wooden chopping board is usually safer than a plastic one over 5 to 10 years of use, because bacteria sink into the cuts of plastic boards and are harder to remove, while wood naturally draws moisture away from the surface. For raw meat, fish and poultry, the safest setup is 2 separate boards: one tough wooden board for heavy prep and one clearly marked board you keep just for raw protein. Plastic vs wooden chopping boards: which is safer in real kitchens? Food safety studies from the last 30 years keep...