News — plastic chopping board comparison

If your main goal is knife longevity, high quality Moso bamboo cutting boards typically keep edges sharper about 20 to 30 percent longer than standard plastic boards, provided you hand wash and oil them every 4 to 6 weeks. Plastic is softer on impact, but it scars deeply, which forces you to sharpen more often. A well made bamboo board, like the Deer & Oak Large Bamboo Board at 45x35cm and 1.8kg, gives a stable, slightly forgiving surface that helps your knives hold an edge for years rather than months. Plastic vs bamboo: which is actually kinder to your knives?...