A wooden chopping board is an attractive and functional addition to any home kitchen. It’s also easier on your knives than plastic boards.
Choose a dense wood with a closed grain, like maple. Avoid softer woods, which can splinter and harbor bacteria. Look for a board with a juice groove and hand grips for added comfort.
1. Durability
The wood used to make a wooden chopping board is typically very thick and durable. This makes them a hygienic and reliable option for home cooking, with the added benefit of protecting knives and keeping them sharper for longer.
While plastic boards can warp or crack over time, premium wood cutting boards can last a lifetime with regular care and maintenance. It’s important to regularly treat your wooden chopping board with food-grade mineral oil or beeswax, to ensure it doesn’t absorb moisture and harbour bacteria.
Be sure to use only food grade mineral oils, not linseed or tung oil, which contain metallic driers that can cause your board to split and smell rancid. You can find food-grade mineral oils and beeswax in the grocery store and drugstore, typically in the laxative section.
2. Versatility
Wooden chopping boards offer a unique beauty that will add an elegant touch to your kitchen. They are custodians of a story that has been passed down through generations, an expression of our connection to the culinary traditions of ancient cultures.
They are also hygienic and safe for your health, unlike plastic cutting boards that can leak BPA, which has been linked to various diseases. Additionally, the production of wooden boards leaves a smaller carbon footprint than that of plastic.
Moreover, wooden chopping boards can be conditioned with fractionated coconut oil to prevent them from drying out and cracking. This will not only prolong their lifespan but will also protect them against bacteria growth. You can find this type of oil at most grocery stores.
3. Ease of cleaning
The porous surface of wood catches and kills bacteria, making it more hygienic than plastic boards that develop deep grooves and cuts during use. Regular cleaning and periodic oiling keeps your wooden chopping board sanitary and preserves its beauty.
Wipe down your board with hot, soapy water after every use, then rinse and pat it dry. NEVER leave it to soak, which can damage the wood.
For added stain-fighting power, swap your sponge for a halved lemon; the citric acid will help cut through stubborn food stains. Periodically treat your wooden chopping board with a food-grade mineral or beeswax oil (What’s Cooking America and Good Housekeeping recommend Howard Cutting Board Cream and Clapham’s Beeswax Salad Bowl Finish, respectively). Wipe the oil on using a clean, lint-free cloth.
4. Hygiene
Wooden chopping boards are often regarded as unsanitary because of their tendency to absorb liquids but studies have found that wood actually halts and kills bacteria, especially when washed and sanitized in hot soapy water. However, it is important to note that wood must be sanitised before and after use if you have cut raw meat, fish or poultry as they can harbour harmful germs.
To sanitize your board, apply white vinegar to it and let it sit for a few minutes or soak in a solution of one part white vinegar and four parts water. This is an effective disinfectant that also neutralizes odors. You should also periodically condition your wooden board with fractionated coconut oil to protect it from stains, cracking, and warping.
5. Style
Wooden chopping boards are a beautiful and practical addition to any kitchen. They are also more hygienic and durable than their plastic counterparts. Using a wooden chopping board is also environmentally friendly, as the production of wood leaves less of a carbon footprint than the manufacture of plastic.
Wooden cutting boards can be made reversible and are often carved with an attractive design. They can also be used as serving platters, making them a great choice for serving food to guests.
It is important to remember that no matter what type of chopping board you use, it must be properly cleaned and sterilized to avoid the spread of bacteria. This can be done by washing with hot, soapy water and sanitizing with white vinegar. It is also recommended to periodically oil the board to maintain its appearance and protect it from stains.