Wooden chopping boards are both durable and attractive. They are also easy to clean and sanitize. They can be conditioned with mineral oil or food-grade beeswax. Avoid olive or canola oils, which are rancid and can leach into your food.
Maple and walnut are tough hardwoods that resist damage better than other types of wood. They also have a dense wood grain that resists moisture.
Hygienic
Wooden boards that are properly sanitised, washed and maintained can be as hygienic as other types of food preparation surfaces. The key element is to ensure that they are thoroughly cleaned and sanitised after each use, particularly when they have been used for high-risk foods such as raw meat or fish.
The most hygienic wooden boards are made from small-pored, semi-porous woods such as walnut, maple or cherry. These are less likely to soak up liquids containing bacteria and will dry more quickly than open-pored woods such as oak. Regular maintenance with an appropriate non toxic, food-safe oil will also help to prevent bacteria buildup and keep the board in good condition. It is important to inspect the surface of the board for deep scratches and cracks that may harbour germs.
Practical
Wooden chopping boards are a practical option for your kitchen. They offer a stylish, natural look that can complement other kitchen accessories like vases or bowls. They can also double as serving platters, making them perfect for hors-d’oeuvres and appetizers.
They are easy on knives and are more durable than plastic cutting boards. Wooden chopping boards require a little bit more upkeep, but they are worth the effort.
Look for a board made from a hard, dense wood such as maple or acacia. These are denser and water-resistant, so they’re less likely to dull your knife edges as quickly. You’ll also want to use food-grade mineral or coconut oil to condition your board, as this will keep it hydrated and protect it from stains and cracks.
Durable
Wooden cutting boards are surprisingly durable, especially when made of high-quality hardwoods like maple or acacia. These sturdy boards are less prone to deep knife marks than plastic ones, and are able to stand up well to repeated use by heavy-duty chefs.
Choose a board that has been rated for strength with the Janka Hardness Scale, which measures resistance to damage and wear. Other popular choices include walnut (which has a Janka rating of 1,010 lbf), which is gentle on knives and darkens to camouflage stains, and cherry, with its lovely reddish color.
Regularly applying food-safe oil to a wooden board helps to keep it hydrated and prevent drying out or cracking. It also makes the board easier to clean and reduces the risk of bacteria harboring in grooves or cuts on the surface.
Eco-friendly
While many people fear that wooden boards are unsanitary because they are able to absorb liquids, studies have shown that it is precisely these properties which make them hygienic. Bacteria and other pathogens are absorbed by the wood, trapped and then killed; they cannot transfer to knife edges or cross-contaminate food.
Wooden boards also benefit from regular conditioning with natural oils, like mineral oil and fractionated coconut oil. These oils nourish the board and prevent it from drying out or cracking, and they are derived from natural sources, cutting down on chemical pollution.
Finally, choosing to purchase locally-made wooden boards supports local artisans and reduces transportation-related carbon footprints. These conscious choices can have a powerful impact, encouraging others to live greener lifestyles and contribute to a more sustainable future.
Aesthetically pleasing
Wooden chopping boards can look attractive and add a natural element to your kitchen decor. They are available in a variety of attractive grains and colors, including teak wood, which has a natural luster that contributes to its visual appeal. The grains of the wood also create unique patterns that can enhance the aesthetics of your kitchen decor.
Studies show that wooden chopping boards are more hygienic than plastic ones. While plastic develops knife-scarred grooves that can harbor harmful bacteria, wooden boards are able to halt and kill the bacteria that contaminate them.
However, it is important to properly sanitize your wooden cutting board after each use. To do this, clean the board thoroughly with hot water and then towel it down so that moisture is removed. Then, condition it with fractionated coconut oil or another nourishing oil that will prevent your board from becoming a breeding ground for bacteria.
