Did you know that using the wrong type of chopping board can lead to chips in your knife blade? A chopping board that is too hard will very quickly dull or even damage your blade. For this reason, it is best to avoid marble, stone, glass and acrylic boards for cutting foods. Below we discuss Wooden Chopping Boards Vs Plastic Boards
Timber Chopping Boards
Timber cutting boards are actually the kindest boards for your knife blade. Out of all cutting board materials, a timber board will have the least impact on your knife blade. The board absorbs the impact of the blade which also reduces fatigue on your shoulder. This is particularly noticeable during long food preparation sessions.
Did you know that out of all cutting boards, timber cutting boards harbor the least amount of bacteria? This is because wood contains its own natural antibacterial properties. Many people wrong assume that because wooden boards are looking old or have many knocks and scratches that it must be a huge petri dish crawling with bacteria. Studies have proven that this is incorrect, and that infact that as the timber board dries out the bacteria is killed off; this is despite its scratches and grooves.
Choose a timber board made from a hardwood such as maple, acacia wood and teak. These boards are less porous and will last you a very long time. If you maintain a timber chopping board it will last you a lifetime, even generations.
Timber Cutting Boards Pros and Cons
- Long lasting
- Simple to maintain
- Easy on your knife blade
- Contains natural antibacterial properties to prevent bacteria breeding
- A good board will be more expensive that other boards
- Heavier than plastic boards
Plastic Cutting Boards
Plastic cutting boards have become popular over the past few decades as they are cheap and easy to clean. Many people swear by plastic chopping boards. These boards can be a good choice for a few reasons. Being a bit soft they are generally good for your knife edge and prevents unnecessary chips or premature dulling. Another reason people choose plastic boards is that they can be colour coordinated for different foods. By have a chosen board simply for chicken and another for vegetables this prevents cross contamination. Keep in mind, all boards need proper sanitation.
Unlike timber cutting boards, plastic boards can be cleaned in the dishwasher. This has provided peace of mind to many household chefs who are concerned about hygiene, particularly after cutting meats. It is important to note that once a plastic boards starts to look ratty with deep cuts it must be thrown away. These deep cuts will harbour bacteria, and unlike its timber counterpart bacteria will continue to breed in plastic cutting boards.
Plastic Cutting Boards Pros and Cons
- Cheap and easy to replace
- Can be colour coded for different ingredients
- Plastic boards can be cleaned in the dishwasher
- Space efficient for easy storage
- Plastic boards are not long lasting
- Be aware of what type of plastic chemicals you are using to cut your food on
- Bacteria will continue to breed in cuts and scratches
What about Bamboo Boards?
Bamboo cutting boards are both stunning to look at, and long lasting. This is a relatively new product to the market. Harnessing the fast growth of bamboo to produce a sustainable cutting board. However, due to the amount of silica in the boards they can actually be too hard for your knife blade. Whilst not quite as hard as glass or stone, a bamboo board is certainly not as soft as timber or plastic.
See also: How to maintain a timber chopping board