What are the best chopping boards?

We believe wood is definitely superior to plastic, glass and marble. Our opinion is strongly validated by an increasing amount of research, with many studies showing conclusive evidence and results.
One such study conducted by Professor Dean Cliver, a microbiologist at the University of California, conducted tests using the bacteria E. coli as a contaminant.
The conclusion of the results was that plastic came a definite last-and that’s because bacteria are able to breed in the cuts left by knives.

Marble and Glass came in equal second because bacteria spread everywhere. Both also lost points because they are tough on knives.
Wood was the definite winner, which came as no surprise to Professor Cliver. In many similar experiments, wood has always been a winner.

Are the boards solid timber?

Yes, we make all our boards with one single solid piece. This ensures durability, strength and no risk of food being trapped between pieces of timber that may separate over time, as can sometimes happen with laminated boards.

Are the handles secure?

The handles are all high quality stainless steel; they are secured into the timber with stainless steel screws to provide durability and strength.

Is the timber stable?

Yes. We only use Camphor that has been fully seasoned and then kiln dried for maximum stability.

Why grapeseed oil?

Grapeseed oil doesn’t oxidize as quickly as other vegetable oils and therefore doesn’t go rancid after a period of time. Most other vegetable oils will go tacky, smelly and a dark yellow color when left on the board. Grapeseed is also neutral in flavor. It is available worldwide in most supermarkets.

How do I care for the board?

The boards are ready to use. After use simply rinse off with water and detergent and then let your board completely air dry before storing.

DO NOT BLEACH the board as this will destroy the natural antibacterial property in the timber.

Re- oil with Grapeseed oil every few months or when timber appears dry.

What is the main property of the timber?

Camphor Laurel timber has unique naturally occurring anti-bacterial properties that make it a great choice for minimising risk of cross-contamination when preparing food.

Will it get knife marks?

Yes, of course, as will any timber. However, because of the timbers unique grain you will only get surface knife marks, not the deep gouging with burring or splintery edges that you often see with some other timbers. Every few years you can sand the surface back to new if you wish and simply re-oil.

What is the density/classification of the timber?

Camphor laurel is a classified hardwood (however it is of medium density within that category). The unique grain makes it an ideal surface for a cutting board, as it will not take the edge off quality knives. This is one of the reasons why Chefs and butchers love to use it.

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