News — plastic boards

Yes, you can use both wooden and plastic cutting boards in the same kitchen, and for most home cooks in the UK the safest and most practical setup is to keep at least 2 boards: one plastic board dedicated to raw meat and fish, and one or more wooden boards for bread, fruit, vegetables and cooked foods. When you separate by food type and clean correctly, this mixed system helps reduce cross contamination and protects your knives and worktops. Why using both wooden and plastic boards works so well Using a mix of materials is not only allowed, it is...

If you want the safest, most practical option for raw meat at home, a dedicated wooden chopping board that is properly cleaned and dried after each use is usually better than a plastic board. Studies have shown that bacteria on hardwood and bamboo boards can reduce by up to 99% within a few hours as moisture is drawn into the fibres, while plastic boards often hold bacteria in knife scars unless they’re replaced every 1 to 2 years. Wood vs plastic for raw meat: the clear differences So is a wooden or plastic chopping board better for raw meat in...

If you want your cutting boards to last 5 to 10 years, the rule is simple: wash plastic boards within 2 minutes of use and oil wooden boards every 3 to 4 weeks. That single habit, plus proper drying, prevents warping, stains and deep smells in both wooden and plastic boards. Wooden vs plastic cutting boards: which is best to maintain? In day to day use, plastic boards are quicker to maintain because you can put most of them in the dishwasher at 60°C. Wooden boards, like our 45x35cm Deer & Oak Large Bamboo Board at 1.8kg, need hand washing...

If you are wondering what the safest and most practical board is for raw meat, food safety research is clear: a dedicated, dishwasher safe plastic or wood fibre style board is usually easiest to keep sanitary for raw meat, while a thicker bamboo or hardwood board is better reserved for cooked meat and prep. In a typical home kitchen, using one plastic or wood fibre board for raw meat and a 45x35cm wooden board for everything else gives you a simple, low risk system you can stick to for 5 to 10 years. Plastic vs wood fibre cutting boards for...