CHOPPING & CUTTING BOARDS
With over 280 years of knife-making expertise, we have ample experience in what makes a cutting board work.
Cutting Boards
Choosing the Right Cutting Board
When choosing a cutting board for your kitchen, the primary consideration is the material: wood or plastic. This decision is largely a matter of personal preference, as both materials are suitable for cutting vegetables and meat. Contrary to popular belief, wooden cutting boards are no less hygienic than their plastic counterparts. However, it's important to note that cutting boards made of glass or stone are not suitable bases, as they quickly dull kitchen knives.
Wood Cutting Boards
Wooden cutting boards, such as those made from thermo beech, oiled beech, bamboo, and Hinoki (a Japanese cypress species), are known for their exceptional quality. Hinoki, in particular, stands out for its lightweight yet durable nature, crafted from a single piece of wood. Beyond their practicality, these wooden boards boast an elegant appearance, making them suitable as pot or pan coasters at your dining table.
Plastic Cutting Boards
On the other hand, plastic cutting boards offer the advantage of quick and easy cleaning. They can even be safely cleaned in a dishwasher and are less prone to discoloration and odors.
Cutting Board Maintenance Requirements
Maintenance and cleaning requirements differ between the two materials. Plastic kitchen boards are straightforward to clean and can withstand dishwasher cycles. In contrast, wooden cutting boards demand a bit more care to preserve their longevity and natural beauty. Regular oiling is essential. Before applying oil, wash the board with hot water to open its pores, then allow it to thoroughly dry. Apply care oil in the direction of the wood grain and remove excess residue with a kitchen towel. Once the oil is fully absorbed, your cutting board will be ready for use again.
