Wooden chopping boards add warmth, beauty and character to a kitchen and can also be used as serving platters. They’re easy to maintain and boast a range of functional benefits – from natural antibacterial properties to noise reduction.
Research has found that plastic chopping boards can harbour bacteria, presenting an extra risk for food safety. They also often develop nicks, grooves and scratches that can be difficult to sanitise effectively.
1. Durability
Wooden chopping boards are durable and a testament to the synergy between nature and culinary art. They’re resistant to damage and are more tolerant of knife marks, which makes them less prone to developing deep scratches than some other types of board.
They also provide a sturdy base for food preparation and serve as a decorative addition to your kitchen. Acacia wood, for example, has natural antibacterial properties and is an environmentally friendly choice.
Some boards are reversible, so you can chop on both sides and prevent cross-contamination. Others are colour coded to help you keep track of which boards you use for which ingredients, avoiding the spread of dangerous bacteria from raw meats or unwashed vegetables. In general, wood chopping boards are considered more hygienic than plastic boards because they’re easier to clean and don’t develop grooves where harmful bacteria can hide, even after thorough cleaning.
2. Aesthetics
Wooden boards can complement your kitchen décor, adding warmth and texture. They also offer a more holistic cooking experience, from their pleasant feel under hand to the muted sound of chopping compared to metal or glass.
Wooden chopping boards are also eco-friendly compared to plastic ones, as they can be replanted and harvested responsibly. At the end of their life cycle, they can decompose into soil, rather than contribute to plastic pollution in landfills. Some wooden boards are even colour coded, allowing you to segregate specific foods and comply with HACCP principles. Some are also reversible, reducing the likelihood of cross-contamination.
3. Comfort
Unlike metal or glass boards that can create jarring clanging noises, wooden chopping boards are naturally sound-absorbing. This allows you to chop in a quiet environment and mitigates stress on your hands and wrists, especially when prepping for prolonged periods of time.
Wooden chopping boards can also sanitise easily and do not retain smells, as well as having natural antibacterial properties (especially eucalyptus and maple woods). Many modern boards are reversible with grooves or have a coloured edge to help avoid cross-contamination between meat and vegetables.
Other board innovations like built-in scales or embedded timers allow you to monitor your progress, ensuring precision and a seamless cooking process. These tech-integrated boards embody a harmonious blend of functionality and innovation, catering to a new generation of cooks seeking an immersive culinary experience.
4. Hygiene
Studies have shown that certain types of wood, like eucalyptus, exhibit natural antibacterial properties that actively halt and kill bacteria. However, all chopping boards must be thoroughly cleaned and sanitized before and after each use to prevent the spread of harmful bacteria.
This can be done by scrubbing the board with hot soapy water and a brush, then rinsing it under hot running water to ensure all traces of food are removed. If you have a non-porous board, it can also be disinfected by pouring three percent hydrogen peroxide over the surface and leaving to fizz for a few minutes before wiping down.
Alternatively, you can use food-grade mineral oil or beeswax to maintain the condition of your board and protect it from absorption of bacteria. Regularly coating your wooden chopping board with this is also effective in preventing it from becoming greasy and slick, which could promote the growth of bacteria.
5. Sustainability
Chopping boards made from recycled materials help to reduce the demand for chemicals in the kitchen. This reduces the environmental footprint and helps to move towards a more sustainable lifestyle.
A green board can be used for preparing salad vegetables, fruits and herbs or for cutting raw meat. A yellow board can be used for cooked foods such as boiled/baked/smoked chicken, sliced turkey, ham or smoked salmon.
A blue chopping board is used for preparing raw fish or shellfish (shrimp, cod, haddock, pollock, tuna, salmon). It should not be used for preparing dairy or bakery items as this could lead to cross-contamination. This type of board should always be washed thoroughly with hot soapy water. The eco friendly chopping board from the Scrap L collection by Likenwood is made from waste pine wood which would otherwise have been burnt or sent to landfill. The guidelines on this chopping board are engraved rather than printed, which reduces foreign body risks and avoids fading with cleaning products.
