Wooden Chopping Boards
Wooden cutting boards have the advantage of time. Cooks have been preparing food on wooden boards or countertops for centuries with few problems.
Camphor Laurel is a naturally and permanently anti bacterial timber. It has been university tested by microbiologist Dr Dean Cliver and Alan Waterson.
Slab timber with tight grain and small pores is best for wooden cutting boards. Good hardness and tight grain helps reduce scoring of the cutting surface.
Regardless of the material, regular maintenance of a cutting board is important. Wash up in warm soapy water. Oil with edible oil whenever it is dry.
Wood cutting boards have some advantages over plastic in that it is somewhat self healing; shallow cuts in the wood will close up on their own.
Camphor Laurel's tight grains and natural coloration make it a highly attractive cutting board material, both for aesthetic and durability purposes.
Wood cutting boards may be cared-for with grape seed oil.
Oil with edible oil whenever it is looking dry.
Chopping boards come in lots of different sizes.
These boards may be personalised with your company name.
Cheese Boards & Bread Boards
Wood cutting boards should never be placed in the dishwasher, or left immersed for long periods.
A light food grade grape seed oil is a good preservative for wooden cutting and chopping boards.
Chopping boards should be treated when they start looking dry. A standard recommendation is 5-7 times a year.
Bread boards made from solid wood may be used for many years and still look good.