Chopping Boards

Chopping (or cutting) boards may be made from a range of materials, including wood, glass and polyethylene.

Wooden Boards

A wooden board is the preferred choice of most chefs; it is kind to knives, and is self-healing, meaning that shallow cuts will close up on their own.

Choose a board made from a tight grained hardwood with small pores, such as Maplewood. A tight grain will help to reduce scoring of the cutting surface and seepage of liquid and dirt into the surface.

Wooden boards should be cleaned by wiping down with hot, soapy water, then rinsing. Avoid immersing a wooden board in water, and never put it in the dishwasher. A light coating of a food grade mineral oil or drying oil such as linseed oil or poppyseed oil may then be applied to prevent water from seeping into the grain.

Plastic Boards

Polyethylene boards have long been seen as a hygienic alternative to wooden boards; however, this has not proved to be the case. Plastic is far softer than wood, and any scores in the surface do not heal, allowing bacteria and moulds to lurk in the cut grooves. However, there are now antibacterial plastic boards available, which reduce the risk of bacteria remaining on the surface.

Glass

Glass boards are easy to clean and are available in a variety of attractive designs. However, their slip-resistant surface can inflict an incredible amount of damage to a knife, destroying the edge in a short amount of time.