Wooden chopping boards are a great choice for food preparation. They are durable and can last for years, but they do require regular maintenance. They are also more hygienic than plastic ones. Studies show that wooden boards have natural antibacterial properties, whereas plastic can harbor bacteria.
For durability, look for maple or walnut boards. They have high Janka hardness ratings and close grains that make them less harsh on knives.
Functionality
Compared to metal or glass, wooden chopping boards create a much quieter cutting experience. Each chop or slice creates a soft, muted sound that can be more soothing in a peaceful kitchen environment, especially late at night.
Another undervalued aspect of wood is its natural ability to absorb excess moisture. While non-absorbent materials tend to pool, creating puddles that can disrupt your chopping technique and pose a risk of slip-and-fall accidents, wood siphons excess liquid away, keeping your work surface more hygienic.
As an added bonus, studies have shown that certain types of wood, such as maple, naturally release antibacterial compounds. As long as the board is oiled after each use, this defense system can effectively suppress harmful bacteria that can cause foodborne illness. This makes wood a more hygienic option than plastic, even when used for meat-cutting. Moreover, wood’s natural porous characteristics make it easier to clean thoroughly than non-porous materials like plastic. Its unique self-healing properties also mitigate minor surface damage over time, ensuring your board maintains its pristine look.
Durability
A wooden cutting board is more durable than plastic ones and typically last for years or decades if properly cared for. They’re also hygienic and environmentally friendly, producing fewer harmful byproducts during production than plastic does.
Maple is the industry standard for wooden chopping boards, with a Janka rating of 1,450 lbf that holds up well against heavy chopping while remaining gentle on knives. Walnut is another common option that has a Janka rating of 1,010 lbf and excels at camouflaging knife marks. Cherry is even softer on knives than walnut but doesn’t stain as easily, while teak is a tough material that can withstand heavy use without sanding or ravaging your knife blades.
It’s important to thoroughly clean and towel-off your wooden board after each use, and then leave it to dry completely before using it again. Moisture is the biggest threat to a wood chopping board, as it can cause warping and cracking. For maximum durability, some experts recommend applying a light coating of food-grade mineral oil to your wooden board once a month.
Aesthetics
Wooden chopping board brings an organic touch to your kitchen, adding warmth and texture. They are also versatile, with a visual appeal that works well with many design philosophies, from modern to rustic.
When choosing a wooden board, look for one made from dense, water-resistant hardwoods such as black walnut or acacia. The board should also be close-grained, with smaller pores that prevent food materials from seeping into the wood and contaminating it. Open-grained woods, like pine and elm, have large pores, which increase the risk of contamination and may result in the board warping over time.
Additionally, when compared to plastic boards, wooden ones have a more eco-friendly production process. This makes them a wise choice for discerning cooks who value sustainability and responsible kitchen practices. They also contribute to lessening the environmental impact of food waste when they are repurposed and recycled. Plastic, on the other hand, can become harmful to the environment when it is disposed of improperly.
Oiling
Wooden boards are a more hygienic choice for food preparation than plastic ones. The porous surface of wooden chopping boards traps and kills harmful bacteria, while they can be easily cleaned with warm, soapy water. However, they need periodic oiling to ensure a clean and safe work surface.
After cleaning, it is a good idea to apply a thin layer of board oil to the entire surface. Use a lint-free cloth to evenly distribute the oil, and make sure to get every nook and cranny. A good quality chopping board oil will be food-safe, colourless, odourless and will not go rancid. Unlike vegetable oils, mineral oil is able to penetrate deep into the board’s fibers, which makes it an excellent choice for protecting and maintaining wooden cutting boards. It is also commonly used to protect and maintain other wooden kitchen items, including utensils, salad bowls and countertops. It can be bought online or in most hardware stores.