News — wood chopping board

If you care about how long your knives stay sharp, wood chopping boards are usually better for blades than synthetic boards. In our own tests with home cooks using the same chef's knife daily, a quality wood or bamboo cutting board kept an edge comfortably sharp for 3 to 4 weeks, while a hard plastic board often needed honing after 10 to 14 days. Wood vs synthetic chopping boards for blades: the clear answer For most home kitchens, wood and bamboo boards are kinder to knife edges than typical synthetic boards. The natural fibres in wood absorb some of the...

If you want the most hygienic everyday cutting surface for a home kitchen, a well maintained wooden chopping board is usually safer than a plastic one, because bacteria sink into the wood and die off within a few hours, while plastic boards often keep live bacteria in deep knife scars unless they’re disinfected after every use. Wood vs plastic chopping board: what the science actually says Several food safety studies have shown that common bacteria such as E. coli and Salmonella survive for less than 3 hours on many hardwoods, while the same bacteria can still be found on scored...