Bamboo chopping board care

No matter where you are the good old chopping board is virtually found in any kitchen around the world. Even though the technology behind this indispensable kitchen utensil is not overly complex, by no means are all chopping boards of the same quality or standard.

When looking at conventional chopping boards, we see that many of them are manufactured using various woods, plastics and composites. Hygiene, durability and aesthetics are just some of the features you should be looking for in a quality cutting board and different materials may be better suited to life as a humble cutting board than others.

Bamboo is the new player on the market and has taken the industry by storm. Not only is it preferred by environmentalists due to quick growth of bamboo but it is also stronger and more hygienic than it’s counterparts - yet gentler on knives than plastic. The proven natural anti-microbial properties of bamboo make cross contamination of foods less likely and make the food preparation more hygienic for your whole family.

 Being a natural product bamboo is not indestructible and becoming brittle and splitting can be prevented by treating the board before and during use with a quality food grade mineral oil. This will not only prevent splitting but will also keep your board looking like new and keep it’s anti-microbial properties for longer. Using a soft dry cloth apply mineral oil to your board for a couple of days before use and then once a month thereafter ensuring that looks, hygiene and durability will be maximised.

This is a cheap way of ensuring that the high quality bamboo chopping board you just purchased will last well into the foreseeable future, brightening up your kitchen and hopefully your cooking.