A wood chopping board adds warmth and texture to a kitchen setting. It is a welcome change from the colder, harder surfaces of glass or metal.

Plastic chopping boards develop deep knife scars and grooves on their surface that become breeding grounds for bacteria that could be transferred to food, causing serious illness. Wood, on the other hand, has natural antibacterial properties.

Aesthetically Pleasing

Aside from being an excellent cutting and serving surface, wooden chopping boards offer a slew of aesthetic advantages over their plastic and glass counterparts. Whether they’re showcasing an artisanal cheese platter or a simple assortment of fruits, these kitchen tools are ideal for elevating culinary presentations.

Unlike non-porous materials, wood chopping boards are naturally self-healing, meaning minor surface-level scratches and knife marks naturally mitigate themselves over time with proper board maintenance. Furthermore, their porosity allows them to absorb moisture that may otherwise pool on the board, providing a more hygienic alternative to non-porous surfaces like plastic.

Wooden boards also have a natural luster that contributes to their aesthetic appeal, making them a beautiful addition to your home kitchen. With a rich coloration and distinctive grain pattern, teak wood chopping boards are especially attractive.

Hygienic

Chopping boards made from wood are hygienic because they actively halt the growth of harmful bacteria. They also have a natural antibacterial property that can be activated with a little bit of soap and water.

FSA guidance for households recommends using different chopping boards for raw meat and vegetables, and washing a board immediately after use to prevent cross-contamination. However, the KL2 project found that a number of household and FBO behaviours allowed a board to be reused for unwashed food preparation.

It was common for boards used to prepare raw meat to be wiped with a cloth rather than thoroughly washed between uses, and this increased the likelihood that contaminated utensils would be placed on an unwashed chopping board. In interviews, participants cited automatic motivation (i.e., sensorial cues) to prompt the washing of a chopping board as a barrier to its reuse.

Moisture Absorbent

A chopping board can absorb some of the liquids that are used during cooking. However, it is important to wash the chopping board regularly to prevent moisture accumulation and bacterial growth.

Color coding the different cutting boards can help in the prevention of cross-contamination. It is recommended to use a blue chopping board for raw fish and shellfish as it will minimise the likelihood of food-borne illnesses. Similarly, a yellow chopping board should be used for preparing washed salad vegetables and herbs.

Wooden chopping boards can also be treated with mineral oil to keep them conditioned and avoid warping. Other options include a mixture of carnauba wax and beeswax, which is food safe and hygienic. The wood can also be sanded to smoothen it and make the board more durable.

Noise Reducing

Anyone who has used a glass cutting board can attest to the shrieking sound it makes when using back-and-forth motions to chop. This piercing noise can be jarring and distracting, especially when cooking in a peaceful home environment or late at night when you don’t want to disturb others.

On the other hand, wooden boards offer a soothing hum when you chop ingredients. This can be an ideal solution for those who prefer a less-distracting culinary experience. Unlike plastic, which can cause knife scratches and grooves, wood doesn’t damage a blade as much. This helps keep your knives sharp and prolongs their life. These qualities make wood a superior choice for your cutting board. Moreover, wood is naturally absorbent and doesn’t allow liquids to pool on the surface.

Versatile

Wooden chopping boards offer warmth and an organic touch to kitchen settings. They complement various design philosophies, including rustic farmhouse and sleek modern designs.

However, wood’s moisture absorption does present a risk of contamination. As such, it is important to sanitize the board after every use. This is especially crucial when preparing raw meat and seafood.

Additionally, some chopping boards are made with grooves on their surface to help prevent knives from damaging the board. These features also make the boards easy to hold and maneuver while chopping. They are therefore an ideal choice for cooks who value safety and convenience. Moreover, these types of boards are durable and long-lasting when properly maintained. They can withstand the impacts of knife strikes and last much longer than plastic or glass boards.