News — non-porous chopping board

If you want the best non porous chopping boards for bacteria prevention, choose a hard, low absorbency surface, use separate boards for raw meat and ready to eat foods, and replace boards once deep cuts appear, usually after 5 to 10 years of regular home use. In the Deer & Oak range, the Carbonised Bamboo Board 45x35cm (DNO-CBB-LG) is the most bacteria resistant wooden option, thanks to its tighter grain and pre oiled finish that reduces moisture absorption. What makes a chopping board non porous and safer from bacteria? "Non porous" simply means the surface does not easily absorb liquids....