A Buying Guide To Chopping Boards

 A Buying Guide To Chopping Boards

A Buying Guide to Chopping Boards

Every kitchen needs a chopping board. Whatever your culinary skills, whether you’re slicing shallots or sandwiches, you can’t do it without a chopping board. Well you could, but let’s be honest, it’d be a nightmare.

There’s a spectrum of chopping boards out there ranging from student kitchen-grade plastic to those carved from a single piece of oak. While the latter are great, they can also set you back a few hundred pounds.

The good news is this: you don’t need to invest a small fortune for a decent chopping board. Quality chopping boards exist in the middle of the spectrum. Ours, for example, are exceptionally high quality – made from oak / acacia / marble – and won’t break the bank. They’ll also stop meal prep feeling like a chore. 

What to consider when buying a chopping board

Firstly, you don’t want a chopping board that:

• Warps when exposed to heat
• Scars easily
• Is too porous 
• Cracks under pressure (literally)
• Slips on surfaces

It often comes down to personal preference and taste. However, when choosing the perfect chopping board, there are a few questions to bear in mind:

• What will you use it for (i.e. preparing meat or veg)?
• How big a board do you need?
• Where will you store it and how much space do you have? (I.e. do you want to hide it away or will it live on your kitchen surface?)
• Does it need to be dishwasher-friendly?
• Will it need to be maintained? (E.g. with oil.)
• Is it knife-friendly? (The harder the board, the more likely it is to dull knives.)

Wood vs plastic: the enduring chopping board debate

Some argue that plastic is safer, others insist that wood is king. The truth is both have their pros and cons. 

While it’s true that wooden chopping boards are more absorbent, and can absorb juices from meat, bacteria can and does also fester in the knife scars in plastic chopping boards. Dishwashers usually can’t remove bacteria from these grooves, so while it is the plastic chopping boards that are dishwasher-friendly, they’re not necessarily safer.

There’s a simple solution: manually scrub your chopping board with detergent and then use a sanitizer (for wooden boards, steer clear of chlorine-based sanitizers because they can harm wood). Dry the board with a towel and allow it to fully air dry before putting it away. It’s not as effortless as the dishwasher, but it does prevent you from getting sick. 

Knife scarring

Some knife scarring on chopping boards is inevitable, but plastic and softwood boards tend to scar more easily.

To reduce this possibility, choose hardwood chopping boards. Maple, oak and walnut have been the desired wood for chopping boards for centuries, however they usually cost a pretty penny. Acacia wood however, is affordable and arguably just as good as traditional hardwoods.

Another excellent wood choice is bamboo because of its strength. It has a tensile strength similar to that of steel (!) and it’s lightweight and scratch-resistant. 

What about glass chopping boards?

Glass chopping boards are the most hygienic. And they’re very useful for kneading dough and allowing it to rest. 

However, while they’re thick (they’re made from tempered glass), many of them aren’t actually thick enough to withstand certain types of knives and chopping (cleavers, for instance). 

They’re also not ideal if you have sensitive ears! (And if you’re someone who despises nails down a chalkboard, steer clear!). 

In conclusion, here’s what we recommend…

Use different chopping boards for different things: Dice meat on plastic or bamboo boards to prevent juice absorption; use wooden boards for cutting veg, fruit, bread and cheese or cooked food; use glass boards for kneading dough. 

(No space for a variety of chopping boards? Opt for our half and half acacia / marble board.)

Follow us @pretty_little_home on Instagram for home styling tips and inspiration, including: other uses for chopping boards!