If you cook a lot at home, a good cutting board is essential. It improves hygiene in the kitchen, prevents cross-contamination and food poisoning.
Wood is often preferred for its anti-microbial properties and beautiful look. However, it needs to be regularly conditioned with food-safe wood oil. Avoid oils that are used as lubricants, as they may contain harmful chemicals and add toxins to your food.
It Helps Prevent Bacteria
A good cutting board protects you from dangerous bacteria. Bacteria are spread when you cut raw meat or other food that is contaminated with harmful bacteria onto a non-washed cutting board and then chop vegetables on that same board without cleaning it properly. A good cutting board will prevent this from happening by keeping the surface free of bacteria, mold and odors.
The healthiest and safest cutting boards are made from nonporous materials like glass/stone or wood that has been treated with natural antimicrobial properties. This is because they can resist bacterial growth and easily be disinfected and cleaned.
When choosing a wood cutting board, look for one that is sealed with a food-safe wax to keep it from getting wet or soaking up juices or oils, which can cause bacteria to grow. It is also important to note that you should use a separate cutting board for raw meat, fish and poultry and fresh veggies to avoid cross-contamination.
Also, beware of boards that have grooves or cuts on them that can trap food or juices and cause bacteria to grow underneath the surface. Another thing to consider when choosing a wooden cutting board is the size of the board. You want it to be large enough for all of your food prep tasks, but not too large that you have trouble maneuvering around the board with a knife.
It Keeps Your Knives Sharp
There’s nothing that can replace a good, sturdy cutting board for chopping, dicing, and mincing. Even if you have the knife skills of a master swordsman, it’s still more efficient to use a board.
There are many different types of wood cutting boards, but we highly recommend teak because it fights moisture so well. Maple, walnut, and cherry are also good choices as they’re durable and attractive and less prone to knife marks than other woods. For best results, sanitize by hand with hot water and then dry thoroughly. Oil your board regularly with food-safe mineral oil to keep it hydrated and prevent cracking or warping.
Avoid boards made with face grain, edge grain, or end grain. Face and edge grain are more prone to knife scarring, which harbor bacteria and make your knives duller over time. You should also avoid using glass, marble, or granite cutting boards as they are very hard on kitchen knives. They can quickly dull the thin edge of your knife and can even chip or break with enough force. If you must choose one of these materials, then use them as a serving tray or cheese board instead. They’re great for displaying food but should not be used to chop.
It Helps Prevent Stains
The right cutting board, like this all natural cutting board, is an investment in your kitchen and the health of your family. A clean and well-maintained cutting board helps prevent the spread of germs and bacteria between raw foods. It’s a good practice to have separate cutting boards for different types of food, like meat and veggies, to avoid cross-contamination.
The healthiest cutting boards are made from nonporous materials such as glass/stone or wood, and should be easily cleaned and sanitized. Plastic and other synthetics, on the other hand, can harbor pathogens and are difficult to completely sanitize. Additionally, if they’re not made from safe materials and/or contain toxic glues, they can release formaldehyde fumes into your food.
Wood cutting boards are a great choice for a few reasons: They’re natural, durable and attractive, and provide a more precise cut than synthetic surfaces. However, they must be regularly sanitized by cleaning them with soapy hot water and thoroughly drying them between uses. They’re also prone to stains from strongly pigmented foods and can pick up lingering odors. To help prevent stains and keep your wooden boards in good shape, apply a food-safe mineral oil or cutting board conditioner to them every couple of months.
It Keeps Your Countertops Clean
It may take a little more effort to clean a wood board than a plastic one, but it’s far more sanitary. Research from UC-Davis found that while plastic holds onto bacteria – it also keeps them multiplying in the knife scars on the surface – wooden boards are naturally antimicrobial.
Bacteria that end up on your wooden cutting board sink in, where they can’t survive. By contrast, plastic boards retain bacteria in these grooves on the surface and continue to grow and multiply even after cleaning (4). Plus, wood doesn’t contain BPA (Bisphenol A), a synthetic chemical that can seep into your food and cause health problems.
To keep your wooden boards clean, wipe them with full-strength white vinegar or hydrogen peroxide after each use. The acetic acid in the vinegar or the oxygen-rich solution of the peroxide kills germs and deodorizes your board. You can also scrub your board with baking soda (sodium bicarbonate) or salt dipped in lemon juice, which acts as a natural abrasive and helps sanitize the wood. Rinse and dry your board thoroughly afterward and store it upright so it can breathe. For added protection, apply a thin coat of food-grade mineral oil to your boards once a month.
It Keeps You Healthy
A good cutting board is a key tool for healthy food prep. While plastic has been long thought to be more sanitary, wood can be just as safe with proper care and cleaning. Nonporous materials like plastic stand up to moisture better than porous wood, which can harbor bacteria. But whether you choose a wooden, metal or glass board, it’s best to stick with one made of a food-safe material that has been thoroughly tested for any chemicals or contaminants.
Acacia wood is our top pick for a wood-based cutting board because it’s durable, has natural antibacterial properties and resists knife marks well. It also doesn’t swell or absorb liquids like other types of wood, which makes it less prone to warping or cracking over time. Other great options include maple, which is hardy and beautiful, walnut, which has a lovely grain and darkens over time, and cherry, which is durable and resists knife marks well.
Whatever type of board you choose, it’s important to regularly oil it with food-safe mineral oil. Make sure the board is completely clean and dry before applying oil, so it can absorb it properly. Avoid linseed oil, which can go rancid quickly and leave a rancid flavor in your food, and opt for oils formulated specifically for cutting boards instead.
It Makes Cooking Fun
Along with a great chef’s knife and trusty skillet, a well-chosen cutting board is one of the essential tools every home cook needs to elevate their kitchen. But unlike a good knife or pan, the best cutting boards come in many shapes, sizes and materials, and deciding which is the right one for your kitchen and cooking style requires some research.
You’ll need to consider whether you prefer wood or plastic, what size you want (mini, large or in between), how thick you want it and whether you’d like it to have any specific features such as juice grooves or nonslip feet. Other factors to keep in mind are the material’s durability and moisture resistance, cleaning and care requirements, and appearance.
A good chopping board should last a long time, but you’ll need to give it some TLC to keep it looking nice and working properly. After each use, you’ll want to rub it down with some food-safe oil or a board sealant that combines oil and protective beeswax. Regular cleaning with warm water and a light detergent is also important, especially after cutting raw meat or seafood. A wood board should be oiled regularly to prevent it from warping and splitting over time.
It Looks Good
Along with a good chef’s knife and a sturdy skillet, a great cutting board is one of the most essential kitchen tools for meal prep. The right cutting board can make or break your cooking experience, and there are many factors to consider, like material (wood, plastic, rubber), size, thickness, weight, care requirements, and particular features like juice grooves or nonslip bases.
For those looking to add a touch of elegance and durability to their kitchen, wood cutting boards are the way to go. Not only are they gorgeous to look at and gentle on knives, but they also help keep your countertops clean. In addition, the natural variations in grain make each wooden board unique and add a sense of warmth and character to your kitchen.
While plastic cutting boards may be less porous and can thus reduce the risk of cross-contamination, they do tend to develop deep grooves over time, which harbor pathogens. Additionally, plastic can become rough on knives and cause them to dull faster than other materials. If your plastic cutting board starts to show signs of wear, such as nicks or scratches, it’s time to replace it. Luckily, there are a variety of options available to suit any kitchen style.
