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If your chopping board has visible grooves deeper than 1 mm, the safest way to disinfect it at home is to scrub it with hot washing up liquid, then flood the surface with a thin layer of 3% hydrogen peroxide for 5 minutes, rinse, dry upright and, if the grooves are still rough, retire it for raw meat and replace it with a new board. Why damaged chopping boards with grooves are risky Deep knife grooves and chips act like tiny trenches that trap raw meat juices, onion and garlic, and old food. Even if the surface looks clean, bacteria...

If you want your carbonised bamboo chopping board to last 5 to 10 years, the best way to clean and maintain it is to hand wash it within 2 minutes of use, dry it upright for at least 30 minutes, and oil it every 4 to 6 weeks with a food safe mineral oil. That simple routine protects the darker carbonised finish, prevents cracks and keeps the board hygienic for daily cooking. What makes carbonised bamboo different? Carbonised bamboo is bamboo that has been gently heat treated. This process gives it a rich, darker colour and a slightly softer feel...