Wooden chopping boards are not only the discerning cook’s choice, they’re also an attractive centerpiece to your kitchen. Their versatility goes far beyond a sturdy surface to chop vegetables or prepare raw poultry.
Besides being easy to sanitize and displaying beautiful grains, certain domestic woods like maple have natural antibacterial properties that actively halt harmful bacteria. In fact, a properly seasoned wooden board will naturally self-heal minor scratches.
Comfortable
Wooden chopping boards are more comfortable to use than plastic ones, as they are less likely to leave marks or dull your knives. They also tend to stain and odour less. However, they do require regular conditioning with food-grade oil. You can use mineral or walnut oils to condition your board and keep it safe for preparing meat. Regular conditioning prevents bacterial growth and prevents the board from drying out and cracking.
While some softer woods (pine, cedar) can splinter or create deep grooves that harbor bacteria, the closed-grained surfaces of hard maple, acacia, and teak are less susceptible to damage. These surfaces are also nonporous and do not allow bacteria to soak in. They are also dishwasher-safe, making them easier to clean and sanitize. They are also sturdy enough to support heavy-duty cutting, such as when chopping vegetables or raw chicken. These boards are also aesthetically pleasing and can double as serving platters for hors d’oeuvres and charcuterie.
Durable
The material itself offers a tactile comfort that puts less strain on hands and wrists during prolonged food preparation sessions. Studies also show that wooden chopping boards are more hygienic than plastic alternatives. In fact, they are capable of absorbing less liquids and resist the formation of deep grooves which harbor harmful bacteria that can cause foodborne illnesses. Moreover, they are much easier to clean and sanitise.
If you’re a serious cook and are looking for the best board to invest in, look no further than a wooden one made from hardwoods like black walnut or acacia. They have a high Janka hardness rating and are durable enough to resist chipping. What’s more, they don’t dull knives as quickly as plastic boards do. They also make for an aesthetically pleasing backdrop for culinary presentations like a cheese spread or charcuterie platter. The wood’s texture and diversity of hues lend themselves well to both modern and rustic kitchen settings.
Eco-friendly
Wood is a renewable material that’s eco-friendly when sourced sustainably. Logging practices can cause deforestation, but choosing a certified wood product can assuage this concern by ensuring that the wood is harvested and processed without harming the environment. Additionally, wooden boards can be maintained with natural products, such as linseed or mineral oil and beeswax, which reduce the need for chemical-heavy cleaners that may pollute water systems.
Also, chopping boards made from domestic hardwoods, like walnut and maple, are small-pored and less susceptible to absorbing liquids that harbor bacteria. This, combined with proper conditioning with fractionated coconut oil, makes them hygienic and safe for food preparation. Furthermore, wood’s unique composition allows it to self-heal, eliminating the need for costly repairs. In a time when sustainability is increasingly important, these features make wooden chopping boards a green choice. Moreover, supporting local industries reduces the need for extensive transportation, which can significantly decrease a product’s carbon footprint.
Aesthetically pleasing
Wooden chopping boards are visually appealing and can add an elegant touch to your kitchen. They are also a more hygienic option than plastic boards. Their porous surface can trap and kill bacteria that cause foodborne illnesses, whereas plastic boards often develop deep grooves over time and can harbor germs even after thorough cleaning.
Woods like acacia are dense and water-resistant, making them ideal for cutting boards. They can withstand a good amount of knife nicks and will last longer than plastic boards. They also have antibacterial properties and are easy to clean. If you’re looking for a wooden chopping board, choose one made of acacia or black walnut.
A satiny-smooth edge-grain maple board that was a pleasure to cut on and light enough for comfortable lifting. It also performed well in a staining test, though it did show some knife scarring after several washes. It was also the least expensive of the boards tested. Other options include teak wood, which has a natural sheen and a rich golden-brown color that enhances the beauty of any kitchen.