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Most chefs avoid plastic, glass, and even bamboo. But why do they always stick to wood?
Wooden boards are softer than bamboo or glass, preventing excessive knife dulling. This keeps blades sharper for longer.
Unlike plastic, wood has self-healing fibers that close up after cuts, reducing deep grooves where bacteria can hide.
Hygienic Benefits
Studies show wood naturally inhibits bacterial growth, making it a safer option compared to plastic, which traps bacteria in cuts.
High-quality wooden boards like maple and walnut last for years with proper care, unlike plastic, which warps and cracks over time.
Wood is a renewable resource, making it an eco-friendly choice compared to synthetic alternatives.
End-grain: Best for durability and knife safety. Edge-grain: More affordable, still great quality.
– Hand wash, never soak. – Oil regularly to prevent drying. – Use separate boards for meats and vegetables. – Avoid dishwashers.
Professional chefs choose wood for a reason: better knife care, hygiene, durability, and sustainability. Will you make the switch? Let us know!