News — wooden chopping board

The best way to oil a wooden cutting board is to apply a thin, even coat of food safe mineral oil every 4 to 6 weeks, let it soak in for at least 20 minutes, then wipe off any excess so the surface feels dry, not greasy. Done regularly, this can extend your board’s life to 5 to 10 years or more. Why oiling your wooden cutting board matters Wood is naturally porous. Without oil, a board dries out, warps and starts to crack along the grain. Regular oiling fills those pores so water and food juices sit on the...

If you cut raw chicken on a chopping board and do not clean it properly, the surface can hold over 10,000 bacteria per square centimetre within just a few hours. So if you are asking “what’s the best chopping board for a cleaner, safer kitchen?”, the answer is a well sealed wooden or bamboo board, used in sets for different foods, cleaned within 10 minutes of use and replaced every 5 to 10 years depending on wear. Why are chopping boards a breeding ground for germs? Chopping boards are a breeding ground for germs because they combine three things bacteria...

If you clean and dry them properly after every use, a high quality wooden chopping board is usually more hygienic than a plastic board over 1 to 5 years of everyday cooking, because wood can trap and reduce bacteria inside the fibres while plastic boards tend to keep knife grooves where bacteria can sit. Wood vs plastic: what the hygiene research actually says Food safety studies from Europe and the US have shown a clear pattern. On brand new boards, both wood and plastic can be safe if washed and dried correctly. Over time though, plastic boards collect deep knife...

If you want the best end grain wooden chopping boards for knives, look for a board that is at least 38x28cm, around 1.5 to 2.5kg in weight, and made from a forgiving hardwood like acacia or a dense grass like bamboo so your knife edge lasts 5 to 10 years with regular home use. Why end grain wooden chopping boards are better for knives End grain boards are built so the wood fibres stand upright. When your knife comes down, the fibres part slightly and then close again. This helps in three clear ways: Gentler on edges The blade slips...