News — wood vs plastic

If you want to keep a quality kitchen knife sharp for 5 to 10 years, a plastic chopping board is one of the fastest ways to dull the edge. The harder plastic surface and deep grooves it develops can blunt a knife in as little as a few months of daily use, which is why many cooks now switch to well made wooden cutting boards instead. Why plastic chopping boards are hard on knives Plastic chopping boards are often sold as the "safe" or "easy" option, but for knife care they create several problems: Harder contact surface: Many plastic boards...

If you want the best eco-friendly cutting board, wood (especially fast growing bamboo) is kinder to the planet than plastic in at least 3 clear ways: it can last 5 to 10 years with care, it comes from renewable sources, and it avoids the microplastic shedding that happens every time you score a plastic board with a knife. Wood vs plastic: which cutting board is actually more eco-friendly? When you compare wood and plastic side by side, wood wins for eco impact in normal home kitchens. Plastic boards are usually made from HDPE or polypropylene. They are derived from fossil...

If you cook raw meat at home, the safest and most practical setup is to use a dedicated plastic board for raw meat and a separate wooden board for everything else. Plastic is easier to sanitise at high temperatures, while a well made wooden board such as the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg) protects your knives and lasts 5 to 10 years with basic care. Wood or plastic: what is actually best for raw meat? The short answer: for raw meat itself, a separate plastic board is the most practical option...

If you want to protect your knives for at least 5 to 10 years of regular home use, wood is usually better for knives than plastic. Quality wooden boards, such as Moso bamboo or acacia, are kinder to the blade edge, feel more stable under the knife and can be maintained to last far longer than a typical plastic board. Wood vs plastic for knives: the quick answer When you ask “is wood or plastic better for knives?”, you are really asking three things at once: which material keeps knives sharper, which is safer to use with food, and which...