There are few kitchen tools as essential as a cutting board. Not only do they protect counters from scratches, they prevent cross-contamination between raw and cooked food.
But not all boards are created equal. Here’s what to look for in a new one. The best are hygienic, durable, and versatile.
Size
There are many kinds of chopping boards, with each suited for a specific purpose. In general, wooden boards are the best for protecting your countertop and preventing cross-contamination. Look for a board made from a domestic hardwood such as maple, walnut or cherry. These dense and sturdy woods are durable enough for heavy use. They also have a tight grain pattern that prevents deep knife marks and makes the boards easy to clean. Make sure to oil your board regularly with food-grade mineral oil; this not only conditions the surface but also impedes bacteria growth.
A standard cutting board is typically 12 by 18 inches and 1 1/2 to 2 inches thick. Thicker boards are ideal for heavier tasks, such as butchering meat or carving a roasted turkey. You can also find boards with grooves or troughs for juice collection and even guidelines to help you carve properly. Avoid using a ceramic or glass cutting board; they’re difficult to clean and can damage your knives.
Material
In addition to the shape of your cutting board, you will also want to think about the material that it is made from. Acacia is a popular choice because it is hard and durable, not prone to deep scratches from knives and withstands moisture well. It also has antibacterial properties, making it a good option for food prep.
Plastic is another workhorse in the kitchen and is available in a wide array of colors, which can be helpful for color-coding for different foods or for preventive hygiene purposes. It’s generally easy to sanitize, and many are dishwasher safe. However, it can be less sturdy and may develop deep scratches that harbor bacteria over time.
Wood is a beautiful, more aesthetically pleasing alternative to plastic and can double as a serving board. It requires more care, however, including regularly treating with non toxic mineral oil to keep it from warping and allowing water to penetrate and damage the wood.
Design
A cutting board should protect your countertops and knives as you prep ingredients. It should also have a design that makes it easier to carry and store. For example, it may have a handle or can be hung on a wall hook. The material you choose is another important consideration, as it impacts the durability, ecological impact, health implications and individuality of your board.
Acacia, for example, is one of our favorite materials because it has natural antibacterial properties and is more durable than plastic. It also has a high water resistance, which prevents it from warping under moisture.
Wood is durable and gentle on knives, but it can swell and warp if not kept properly oiled. Wood is also environmentally friendly and doesn’t contain BPA, which is linked to several health issues. Many people also like how wood ages and develops a beautiful patina over time. It’s important to note, though, that some woods can be abrasive on knives.
Cleaning
Wooden cutting boards need more care between uses than plastic ones, because they will crack or splinter if they’re soaked. Wash them immediately after each use with hot water and a bit of dish soap. Scrub them well with a metal scouring pad or hard bristle brush, then rinse and dry thoroughly.
If you’ve noticed lingering odors on your wooden board, sprinkle it with coarse salt. This will help remove stains and deodorize the surface. Another option is to sanitize it with 3% hydrogen peroxide, which fizzes as it kills germs and eliminates odors.
After your board is completely clean and dry, rub it with food-grade mineral oil or beeswax conditioner. Avoid using vegetable or olive oils, which can turn rancid and envelop the board in a stink. The oil clings to the fibers of the wood, occupying space and preventing water from entering the board and causing it to split or crack. This also helps your board last longer by protecting it from rot and fungus.
