News — moso bamboo

If you want a quick answer: yes, a bamboo cutting board can be bacteria safe according to UC Davis style research findings, as long as you clean and dry it properly. Studies at the University of California, including UC Davis, have shown that hard, close grained materials like bamboo and hardwood can hold fewer live bacteria than plastic after 3 to 12 hours, because bacteria trapped inside the fibres die off when the board is kept clean and allowed to dry. What UC research actually says about bacteria on cutting boards Researchers at the University of California (notably UC Davis...

Several food safety studies suggest that well maintained bamboo and wood boards can hold similar or even fewer live bacteria than plastic boards after proper washing. In classic tests from the University of Wisconsin, wooden boards showed up to 98% of bacteria dying off overnight, while plastic boards often kept more live bacteria in deep knife scars. So if you clean it correctly, a quality moso bamboo board can be at least as hygienic as plastic and in some conditions may harbour less viable bacteria. What the research actually shows about bamboo, wood and plastic Most published studies compare wood...

If you want the best budget chopping board in the UK and you are choosing between acacia, bamboo or maple, the most cost effective option for everyday kitchen use is a Moso bamboo board such as the Deer & Oak Large Bamboo Board at £34.99 for a generous 45x35cm size. It gives you a durable, eco-friendly surface that is kinder to knives than glass or plastic, without the higher price tag of maple or heavy end grain blocks. Acacia vs bamboo vs maple: which is actually best on a budget? When people ask “What is the best budget chopping board,...

If you want the best wood for keeping kitchen knives sharper for longer, hard maple usually beats bamboo and acacia because it sits in the sweet spot of hardness at about 1,450 lbf on the Janka scale. That means it is hard enough to resist deep cuts, yet soft and fine grained enough to be gentle on knife edges, so you can often go 20 to 30 percent longer between sharpenings compared with similar use on bamboo or acacia boards. Why is maple better than bamboo or acacia for knives? When people ask “what’s the best wood for knives?”, the...