CUTTING & Chopping BOARDS

Food that needs to be portioned must be cut with a knife, making a cutting board an essential surface for this task. It not only protects your kitchen countertop from damage but also provides a stable and convenient base for effortless cutting.

What is the best type of cutting board?

The best type of cutting board depends on your personal preference and kitchen needs, particularly regarding the material. Both wood and plastic cutting boards are suitable for preparing vegetables and meat and are hygienic when properly maintained. Wooden cutting boards, especially those made from high-quality materials like thermo beech, oiled beech, bamboo, or Hinoki (a Japanese cypress), are durable, knife-friendly, and have a noble appearance that also makes them suitable for serving as coasters for pots or pans at the table. Plastic boards are easier to clean and dishwasher safe but may wear out faster. Wood can be sanded down to remove scratches, while plastic boards typically require replacement when worn out. Avoid glass or stone boards as they can dull your kitchen knives quickly.

How to clean and maintain a plastic cutting board

Plastic cutting boards are popular for their ease of cleaning and low maintenance. They can be quickly washed by hand with warm soapy water or placed in the dishwasher for thorough cleaning, making them highly hygienic. Plastic boards are less prone to discoloration and odors compared to wooden boards, but they are more susceptible to deep cuts and grooves from knives. These cuts can trap food particles and bacteria, so it is important to regularly inspect your plastic cutting board for wear and replace it when it becomes heavily scored or damaged to maintain food safety.

How to clean and maintain a wooden cutting board

Wooden cutting boards are usually high-maintenance compared to plastic board to preserve its longevity and natural beauty. After each use, wash it with hot water and mild soap, avoiding soaking or submerging the board to prevent warping or cracking. Thoroughly dry the board immediately after washing to protect it from moisture damage. To maintain the wood’s condition and prevent drying, apply a food-safe mineral or conditioning oil regularly—typically once a month or when the wood appears dry. Apply the oil along the grain and allow it to soak in for several hours or overnight. Wipe off any excess oil with a clean cloth before using the board again. This treatment helps close the wood pores, making the board more resistant to stains and bacteria, and extends its lifespan. Additionally, before oiling, wash the board with hot water to open the wood pores and let it dry completely. Apply maintenance oil in the direction of the fibers and remove any excess residue with kitchen paper. Wooden boards can also be sanded down to remove deep scratches or stains, restoring a smooth surface for continued use.

Additional tips for cutting board hygiene

• Always use separate cutting boards for raw meat and ready-to-eat foods to reduce the risk of cross-contamination, and choose by use: flexible boards can be especially practical for raw-ingredient prep.
• Avoid using glass or stone cutting boards for food preparation, as they can dull knives and are less hygienic.
• Bamboo cutting boards dry quickly on a drying rack and are naturally antimicrobial, making them an eco-friendly and hygienic option.
• Composite cutting boards, made from wood fibers and resins, offer durability and can be dishwasher-safe.
• Rubber cutting boards are favored in professional kitchens for their shock absorption and knife-friendly surface.
• The right choice also depends on price, with simpler plastic options often being more budget-friendly than premium wood boards.

By following these cleaning and maintenance practices, you can ensure your cutting boards remain safe, durable, and functional for all your food preparation needs.