wooden vs plastic cutting board cleaning
If you want the safest everyday option for easy cleaning, a wooden cutting board that you wash within 2 minutes of use and dry upright can stay hygienic for 5 to 10 years, while a plastic board used daily often needs replacing after 1 to 3 years once deep knife grooves trap bacteria. For most home cooks, a well maintained wooden board is the better long term choice for both cleanliness and durability, with a separate plastic board kept just for raw meat if you prefer. Wooden vs plastic cutting board cleaning: which is actually more hygienic? It sounds surprising,...
how often to oil wooden cutting board
If you use your board most days, you should oil a wooden cutting board every 3 to 4 weeks, and at least every 2 months if you cook less often. Heavy daily use or a dry centrally heated kitchen can mean oiling as often as every 2 weeks, while a pre oiled board like the Deer & Oak Large Acacia Board can comfortably go 4 to 6 weeks between treatments once seasoned. How to know when your wooden cutting board needs oil Rather than guessing, use three simple checks to decide how often to oil your wooden cutting board: Colour...
what oil is best for wooden cutting boards
If you want your wooden cutting board to last 5 to 10 years, the best oil to use is 100% food grade mineral oil applied in a thin coat every 4 to 6 weeks. For extra protection, pairing mineral oil with a natural wax conditioner keeps boards like our 45x35cm Deer & Oak Large Bamboo Board and 45x35cm Large Acacia Board sealed, hydrated and less likely to crack. Why mineral oil is best for wooden cutting boards When people ask “what oil is best for wooden cutting boards?”, they usually want three things: safety, long life and easy care. Food...
how to get rid of smell on wooden cutting board
If you want to know how to get rid of smell on wooden cutting board surfaces, the most effective routine is a 3 step process: scrub with coarse salt for 60 seconds, neutralise with lemon or white vinegar for 2 to 3 minutes, then dry upright for at least 12 hours. Used once a week, this keeps strong odours like garlic and onion from lingering on quality boards for 5 to 10 years. Why wooden boards hold on to smells Wood and bamboo are naturally porous. That is part of why they are kind to knives and feel so solid...