Which cutting board is ideal for meat & BBQ?
The best cutting board for meat is large, sturdy, and gentle on knives. 4 cm thick boards made of solid oak are particularly suitable – robust, antibacterial, and durable. For BBQ cuts like brisket or pulled pork, we recommend boards measuring 50 x 40 cm or larger – such as the CHEF'S BOARD or the PITMASTER BOARD .
Which is better – wood or plastic?
Solid wood cutting boards are more durable, antibacterial, and gentle on knives. Plastic boards can trap germs in cut marks, but wood naturally seals them in. Furthermore, wooden products look more elegant and are more sustainable.
Why are one-piece boards better?
A board made from a single piece of wood is more dimensionally stable and durable than glued versions. It contains no glue joints, no layers – just real, solid wood. At wood & more, all boards are made from a single piece.
Which types of wood are best suited?
Hard, dense woods such as oak, walnut, ash, or elm are ideal for cutting boards. They are cut-resistant, antibacterial, and gentle on the blade. Oak is especially popular for BBQs, while walnut impresses with its elegant appearance.
How do I properly care for my wooden board?
After use, clean with warm water and mild detergent, dry thoroughly, and regularly rub in maintenance oil. This will keep the wood supple, hygienic, and visually beautiful – for a lifetime.