News — wood fibre boards

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...

If you want to protect your knife edges, wood fibre boards are better than glass and ceramic but usually harsher than quality end-grain or bamboo boards. In real kitchens, most cooks find that a sharp chef's knife used daily on wood fibre needs touching up every 2 to 3 weeks, while the same knife on a well cared for bamboo or acacia board can stretch to around 3 to 4 weeks before sharpening. What is a wood fibre board and how does it affect knife edges? Wood fibre boards are made by compressing wood fibres with resin under high pressure....

If you want to keep a kitchen knife sharp for 6 to 12 months between professional sharpenings, a wood fibre board is one of the gentlest surfaces you can choose. Compared with glass or ceramic, wood fibre typically causes 30 to 50 percent less edge wear, so your blades stay keener for longer. How do wood fibre boards affect knife blades on a daily basis? Wood fibre boards are engineered from compressed wood pulp and resin, so they sit in a sweet spot between plastic and traditional timber. They are firm enough that your knife does not sink in and...