Table of Contents
FAQs
How much should you spend on a chopping board?
Investing more in a chopping board can save you money in the long term, according to Holly Thomson, of culinary site SousChef. “A chopping board is actually one of the first things you should invest in, in order to look after your kitchen knives,” she explains. “Using a soft board will keep your blades sharper and look after your knives for longer, which of course has a huge impact on cooking enjoyment.”
What is the best material for a chopping board?
“Personally, I use a wooden board for fruit and veg and a plastic board for meat,” says Morley, of HelloFresh. “I prefer the feel of chopping on a wooden board but plastic is more hygienic for meat. Glass chopping boards, however, are an abomination – they blunt your knives and are actually just dangerous to chop on.”
Are wooden chopping boards better than plastic?
“Both have their benefits – wooden boards are obviously better for the environment, they don’t blunt knives and good quality ones will stay waterproof [if you oil them],” explains Morley. “Plus they’re more aesthetically pleasing! Plastic boards also have their benefits – they’re non-porous so you can just wash the bacteria off them and smells shouldn’t linger as they often end up doing with wooden boards. There are pros and cons to both.”
What size chopping board should I get?
“If you’re cooking a lot, I think it’s a good idea to have a few different sizes. It’s annoying to have to wash up a massive chopping board if you’re only prepping a shallot,” Morley adds. “And it’s also annoying to have all your veg spilling off a tiny board because there’s not enough space. I’d go for one small, one medium and one large if you have the space.”
Can chopping boards go in the dishwasher?
“Wooden chopping boards: absolutely not,” warns Morley. “They can warp or crack and basically get ruined in the dishwasher. Plastic boards can also be damaged by a dishwasher but lots are fine.”
How often should I replace a chopping board?
“If you look after your chopping board, it should last for a long time, especially wooden ones,” Morley advises. “If you oil your wooden board and don’t put them in the dishwasher, they can last years and years. Plastic boards probably need to be replaced more often. Both wooden and plastic boards should be replaced if they have deep cuts in them that don’t close up [sometimes they can close up in wooden boards].
“These cuts can be a lovely area for bacteria to multiply, which is not what you want from your chopping board.”
How do I properly clean and maintain a wooden chopping board?
“Hand-wash only,” is Morley’s first rule. “Use dish soap, warm water and a sponge and then rinse, dry immediately and then prop it against something to air dry completely – don’t leave it lying flat as that’s when it can build up bacteria and smell. To maintain a wooden board, oil your wooden board regularly with food-safe mineral oil. It will help create a barrier that prevents stains from soaking in.”
Are bamboo chopping boards hygienic?
“Bamboo chopping boards are generally considered hygienic but they obviously need to be cleaned properly to maintain this,” explains Morley. “They are naturally antimicrobial so inhibit the growth of certain bacteria. Bamboo is harder and less porous than other types of wood so absorbs less moisture and is less likely to harbour bacteria. It’s also very dense which makes it resistant to deep knife cuts [where bacteria can build up]. Bamboo also dries faster than wood which helps reduce the risk of bacteria multiplying.
“The only thing to consider with bamboo, however, is because it’s hard, it can dull your knives faster than other softer woods.”
Can you use the same chopping board for meat and vegetables?
“This is not recommended because of cross-contamination,” advises Morley, who says that in professional kitchens this is “an absolute no-go.” In a home kitchen, she adds: “It’s best to designate one board for fruit and veg and one board for meat and poultry. If using the same board is unavoidable, just make sure you clean the board thoroughly between uses.”
How do I prevent chopping boards from warping?
“Don’t put them in the dishwasher!” is Morley’s blunt advice. It’s also important to dry even hand-washed boards as quickly as possible to remove all moisture.
What’s the best way to remove stains from chopping boards?
Here are Morley’s experienced methods.
For wood and bamboo: make a lemon and salt scrub. Sprinkle coarse salt on the board, halve a lemon and use the cut side to scrub the salt into the board, squeezing a little as you scrub. Let it sit for 10 minutes and then rinse and dry.
For plastic chopping boards, mix bicarb and water together to form a paste, apply it to the stain on the board and scrub. Let it sit for 15 mins then rinse and dry (this can also be effective for wooden boards).
