Blog

Messy counters drain kitchen joy fast. Mine once held a teetering stack of cutting boards. That pile stole prep room and looked plain sloppy. One calm Saturday, I grabbed a drill, two brass hooks, and a level. A quick mount turned wood clutter into wall art and fresh space. Friends soon asked how to hang […]

Last week, I cut raw chicken on my wooden board like I’ve done a hundred times before. But something felt off. A strange smell lingered the next day. That’s when I knew I had to do better. Learning how to clean wooden cutting board after raw meat​ changed everything. It’s not just about rinsing and

Close your eyes. Hear the soft chop of a knife on maple. Feel the rhythm of prep—the start of every good meal. Ever stood in your kitchen, holding a dry board, wondering what oil to use on cutting board surfaces? You’re not alone. The right oil keeps wood strong, safe, and smooth. I found out

Last weekend, I was cutting chicken on a wood cutting board for dinner. As I rinsed the board, I paused. Was it clean enough? I wasn’t sure. That moment stuck with me. Wood feels safe. It’s warm, strong, and lasts for years. But raw meat leaves behind things we can’t see. That’s why it helps

I once left my favorite wooden cutting board on the counter a bit too long. When I came back, I found black spots on the surface. The musty smell hit me right away. Mold. I was surprised and frustrated. But I quickly realized this is a common problem, and it’s not hard to fix. Mould

I remember when I first bought my wooden cutting board. It was a beautiful, solid piece of craftsmanship, the kind that just made me feel like I was cooking in my grandmother’s kitchen. But over time, like all good things, it needed some TLC. I had to learn the hard way how to keep it

The first time I cooked brisket, I was so excited. I picked out the best cut of meat and found a recipe that sounded perfect. But then, I had a problem. My cutting board was too small. As I tried to carve the brisket, juices spilled everywhere. That’s when I learned how important the right

Cutting onions is easy. Getting rid of the smell? Not so much. Last winter, I made a spicy lentil soup. The onions were strong. The board soaked it all in.The next day, I could still smell it. I cleaned it. I aired it out. Still, it lingered like a memory that wouldn’t fade. That’s when

Cutting boards used to drive me crazy. I’d open a cabinet and one would fall out. It made a loud sound and scared the dog. Sometimes it even hit my foot. Not fun. My kitchen felt messy. The boards were always in the way. Cooking took longer. Things didn’t feel right. I knew something had

I still remember the day I bought my first acacia wood cutting board. It felt like bringing home a piece of art. The wood was warm and rich, with natural patterns that looked like brushstrokes. I almost didn’t want to use it—just stare at it on the kitchen counter. But of course, the kitchen is

I still remember the day my cutting board turned pink. I had just sliced a few strawberries for breakfast. Then came some blueberries and raspberries. The colours were bright. The juice soaked right in. I wiped the board, but the stains stayed. It looked dirty. I felt annoyed. That board had been with me for