Chopping Boards: The Secret Heroes in Every Kitchen

When it comes to cooking, one indispensable and essential tool everyone should own is the chopping board. This kitchen tool is a real necessity because it is designed to provide a stable and protective surface when preparing food. Additionally, chopping boards are also great in preventing bacteria spread through cross-contamination. When using a good and quality cutting board, you'll basically improve the lifespan of the knives, preventing them from getting dull in no time.

Types

The choice of chopping boards is huge, ranging mainly in material and size, so understanding them will help you make the right choice.

Wood

Wood is one of the oldest and most commonly used materials for making such a board. Cutting boards made from it are completely natural and super gentle on knives. According to professional chefs and users, these boards seem to help them stay sharper for a longer period of time, which is something you won't obtain with any other type of board material. When compared to plastic (which is another common choice), it seems that these are more durable while also offering naturally hygienic and antibacterial properties. Speaking from another point of view, these boards are also sustainable and an eco-friendly choice, mainly because wood is a natural and biodegradable material. The ones made from bamboo are even better since bamboo is known as a renewable material. And last but not least, these boards are super stylish and appealing, allowing you to display them thanks to their warm and appealing look. An important thing you should know about them is that you should treat them with oil regularly in order to prevent drying out and cracking.

Bamboo

Even though wooden, these boards are usually considered a different category from wooden boards. They are considered an eco-friendly, durable, sustainable and hygienic type of board that is resistant to moisture, water and odours. It is said that they are also resistant to knife scarring, meaning that it's almost impossible for bacteria to grow. On the other hand, this also means that these kitchen tools aren't prone to wrapping. They are durable, strong and can last as long as wood. They certainly are a better alternative to some boards made from poor plastic.

Given the fact that bamboo is a non-porous material, this means that boards made from it will prevent any odour from lingering on them. They are super easy to clean and lighter than any boards made from hardwood.

HDPE Plastic

HDPE (High-Density Polyethylene) plastic boards for cutting and chopping are known for their durability, ease of cleanliness and non-porousity. They are just another common choice these days because of their ease of use and ability to be put into the dishwasher, making them a super convenient choice. These types of kitchen gear are super durable, affordable, and these are one of the main reasons why people love them so much.

One of their greatest cons is that they can contribute to faster knife dulling, mainly because of their hardness. When compared to wood and bamboo, these boards seem to have a shorter lifespan. They are also prone to staining and have no antimicrobial properties, meaning that bacterial growth is quite possible and common.

How to Clean and Maintain Them

Regardless of the type of board material you choose, it is of vital importance to clean and maintain it properly. This won't only keep them clean, but it will also maximise their lifespan and hygiene. In light of this, you should:

Clena Them Regularly

Ideally, you should wash them after each use with hot, soapy water and clean them thoroughly with a sponge or a brush. For deeper cleaning and improved sanitation, especially on those boards used for cutting raw meat, you should clean them with a bleach solution. However, if you don't like the idea of this, especially when using a wooden board, you can sanitise it by sprinkling the board with salt and lemon juice or baking soda and lemon juice. Leave it like that for at least 15 minutes, and rinse it thoroughly.

Dry Them Properly

Before putting them away, allow the board/s to air dry completely to prevent moisture build-up and bacterial growth.

Regular Maintenance

As already mentioned, wooden and bamboo boards need regular oiling with food-grade mineral oil to keep them from drying out and cracking.

Use Separate Boards to Avoid Cross-Contamination

Cross-contamination is quite common, and avoiding it is super easy by using separate boards. This goes mainly to those of you who cut different kinds of food on one board. Cross-contamination can occur, especially when using the same board for cutting meat, so avoiding this is essential. The easiest way to avoid this is by using different coloured boards for different foods, for instance, green for vegetables, red for meat, yellow for bread, etc.

Inspect It Regularly

Inspecting them for deep cuts, warping, or signs of wear is essential, and once you notice one of these, it is your sign to replace them.