Diving into the World of Cutting Boards: The Different Types Explained

Knives are a must-have in any kitchen, but even the sharpest blade is incomplete without a reliable cutting board. Not only does a cutting board protect your countertop, but it also helps preserve the sharpness of your knives. Whether preparing a full meal or simple snacks, a high-quality chopping board provides a stable, sanitary surface for slicing, dicing, and chopping various ingredients. By choosing the right board for each type of food, you’ll avoid mixing flavours and reduce the risk of cross-contamination, particularly when handling raw meat.

That said, let’s explore some common types of cutting boards to see which best suits your kitchen, then cover essential care tips to keep them in top shape.

Types

When it comes to chopping boards, the material is key. Choosing the right material will improve safety, hygiene, and comfort in the kitchen. Here are some of the most popular types of kitchen cutting boards to choose from:

Wood

Wooden boards have a long-standing reputation for their durability, sturdiness, and natural appeal. Made from hardwoods like maple, oak, cherry, and walnut, these boards can withstand regular use and offer a warm, classic look. Wood also has natural anti-bacterial properties, though some wooden boards come with an additional anti-bacterial coating for easier maintenance.

When choosing a wooden board, opt for one made from a single piece of wood rather than jointed planks, as the latter may harbour bacteria over time. Wooden boards are ideal for chopping bread, fruit, vegetables, and herbs, and their softer surface is gentler on knife blades, helping them retain their sharpness. However, wooden boards should never be placed in a dishwasher; hand-washing and thorough drying are essential to keep them in good condition.

Bamboo

Bamboo boards are popular for their eco-friendliness and durability. Bamboo grows quickly and requires minimal fertilisation, making it a sustainable choice. Bamboo boards add a touch of warmth to the kitchen and are generally affordable. However, bamboo is harder than traditional wood, which can be tough on knife blades. If blade longevity is a priority, you may want to reconsider bamboo. Like wooden boards, bamboo boards are ideal for slicing bread, dough, fruits, and vegetables.

Plastic

Plastic boards are an affordable and practical choice, often made from polyethylene or polypropylene. They’re lightweight, easy to use, and dishwasher-safe, which is convenient for many households. Plastic boards are also easy to sanitise, though they can accumulate cuts and scratches over time, creating spaces for bacteria to grow. For this reason, plastic boards should be replaced every one to five years, depending on usage and the extent of wear and tear. 

Rubber

Though less common, boards made from glass, marble, or stainless steel are available. These materials are highly durable but are often avoided in home kitchens due to issues with weight, potential breakage, and knife dulling. Their hardness can damage knife blades, and glass and marble can be particularly unsafe if they shatter.

Other Materials

Though less common, boards made from glass, marble, or stainless steel are available. These materials are highly durable but are often avoided in home kitchens due to issues with weight, potential breakage, and knife dulling. Their hardness can damage knife blades, and glass and marble can be particularly unsafe if they shatter.

How to Care for Them?

Proper care and maintenance are essential to keep chopping boards hygienic and long-lasting, regardless of the material.

• Separate Boards for Different Foods – Ideally, you should have separate boards for bread, vegetables, fruits, and raw meat. This reduces the risk of cross-contamination, as each board is dedicated to a particular type of food.
• Regular Cleaning – Clean your chopping board thoroughly after each use. For wooden and bamboo boards, hand-wash with warm, soapy water and dry immediately to prevent water damage. Plastic and rubber boards can often be placed in the dishwasher if the manufacturer allows it. Avoid soaking any board, as prolonged exposure to water can lead to warping and bacteria growth.
• Sanitising – Occasionally sanitising your boards can add an extra layer of protection, especially if they are used frequently. You can use a sanitising solution of diluted bleach (one tablespoon of bleach per litre of water) or a vinegar solution for natural cleaning. Allow the solution to sit for a few minutes before rinsing and drying.
• Removing Stubborn Residue – For stubborn food residue, use a scrubber or brush to remove any bits left on the board’s surface. Avoid harsh scrubbing on wooden boards, as it can damage the grain.
• Oiling Wooden Boards – To prolong the life of wooden chopping boards, apply a food-safe mineral oil every few weeks. This helps prevent the wood from drying out and cracking, and it keeps the surface smooth and resistant to moisture.