The Complete Cook Shop, Bakewell, in Derbyshire's Peak District

Cutting and Chopping Boards - we say...

Boards suitable for cutting and chopping are made from yielding materials such as wood or relatively soft plastics (polypropylene, polyethylene or acrylic). Wooden boards contain natural enzymes that help to kill bacteria. Toughened glass boards make excellent worktop protectors but are not suitable for use as cutting surfaces because they rapidly dull the edges of kitchen knives.
Always use a separate board (or reserve one side of a board) for cutting raw meat.

Care of Wooden Boards.
• after use, rinse with hot water and detergent, then dry thoroughly with a paper kitchen towel. They should not be left to dry.
• do not soak boards - swelling and warping are likely to result.
• to rescue a board that has, inadvertently, been soaked, scatter salt over it and leave for several hours to draw out the moisture.
• a board that is not completely dry should not be stored flat as this will lead to warping.
• to remove garlic and onion smells, rub salt onto the dry board
• use lemon juice to remove stains.
• periodically spray with a little odourless bacteriacide (e.g. Dettox) and rub in thoroughly.
• to revive the appearance of a wooden board, apply a little vegetable oil (the lighter the colour, the better) or a food-safe wood treatment oil.
• never put a wooden board in a dishwasher.

Care of Plastic & Glass Boards
• wash thoroughly in hot water and detergent.
• unless advised otherwise by the manufacturer, most plastic and glass boards may be safely cleaned in a dishwasher.

We also have a printed catalogue, the Cook's Companion, which you may have seen. In addition to the Companion we also have a Companion shop online, featuring all the products in the Companion but available and readty to purchase. To go there just clck on the Cook's Companion logo to the left.