News — wooden cutting board

If you cook most days and want one main chopping board, bamboo is usually the better everyday choice for most home kitchens, with Moso bamboo boards like our 45x35cm Large Bamboo Board lasting 5 to 10 years with basic care, while acacia suits those who prioritise weight, looks and presentation as much as daily chopping. Bamboo vs acacia: which chopping board is better for everyday use? When you compare bamboo and acacia side by side for everyday use, three things matter most: hardness, weight and maintenance. Bamboo (Moso bamboo) is light, naturally antibacterial and classed as a grass, not a...

If your wooden cutting board has started to bow by 2 to 5 mm or rock on the worktop, it’s almost always because one side has absorbed more water or heat than the other. In simple terms, uneven moisture and temperature cause the fibres in the wood to swell or shrink at different rates, which leads directly to warping. What actually makes a wooden cutting board warp? Wood is a natural material that moves. When one face of your board gets wetter, hotter or drier than the other, it changes size slightly. If the top swells by just 0.5 to...

If you want to keep your knives sharp for 5 to 10 years of regular home cooking, the best chopping board material is a medium firm wood such as bamboo or acacia, not glass or hard plastic. On the Brinell hardness scale, woods in the range of roughly 3 to 5 (like Moso bamboo and acacia) are soft enough to protect the edge, yet hard enough to stay flat and hygienic in a busy kitchen. Why board material matters for knife sharpness Every cut is a tiny collision between steel and board. If the board is harder than the knife...

If your wooden cutting board smells like garlic, it is because garlic oils have soaked 1 to 2 millimetres into the wood fibres and normal washing isn’t reaching them. The best way to remove that smell is a 3 step routine: deep salt and lemon scrub, a 15 minute bicarb paste, then a light re oil with food safe mineral oil. Why does my wooden cutting board smell like garlic? Wood is naturally porous. When you chop garlic, onion or leeks, the sulphur rich oils are pushed into the surface. On a typical 45x35cm board, knife pressure can drive those...