News — plastic chopping board

If you want a cutting board that’s kinder to the planet, a wooden chopping board is usually better for the environment than a plastic one, especially when it’s made from fast growing bamboo or responsibly sourced acacia and used for at least 5 to 10 years. Plastic boards often need replacing every 1 to 3 years and can shed microplastics, while a single well cared for wooden board can last a decade or more and then safely biodegrade. Plastic vs wooden chopping boards: what actually matters? When you ask "are plastic or wooden chopping boards better for the environment", you’re...

If you cook meat at home and clean properly within 10 minutes of use, a sealed wooden chopping board is usually better for meat than a plastic board because it is kinder on knives, can last 5 to 10 years, and research from the 1990s onwards has shown bacteria survive less well inside hardwood fibres than in deep plastic cuts. Plastic boards are still useful as a separate, lightweight option, but for daily meat prep a quality wooden board of around 45x35cm and 1.8 to 2.1kg offers more stability and longevity. Wooden vs plastic chopping boards for meat: what actually...

If you care most about meat hygiene, a well maintained wooden chopping board is usually safer than a heavily scratched plastic board, because bacteria in wood die off within a few hours while plastic scratches can hold live bacteria for days. The safest set up for most home kitchens is 1 wooden board used only for raw meat and poultry, and a second wooden or plastic board for cooked food and vegetables, washed in hot soapy water after every use. Wooden vs plastic chopping board for meat hygiene: the key facts When you are choosing a chopping board for meat...

If you're choosing between a bamboo chopping board and a plastic board for knives and hygiene, current kitchen research suggests bamboo is often safer and kinder to your blades in real home use. A well made Moso bamboo board, like the Deer & Oak Large Bamboo Board at 45x35cm and 1.8kg, can protect your knife edges better than most hard plastics and, when washed correctly, keeps bacterial levels low for 5 to 10 years of regular cooking. Bamboo vs plastic: what is actually better for your knives? Knife care is where the difference between bamboo and plastic becomes obvious. Your...