Few kitchen tools are as essential as a good cutting board. But if you’re shopping for one, there are several things to keep in mind.
Experts including custom knife makers Mareko Maumasi and Geoff Feder warn against boards made of glass or ceramic, which dull and damage knives. They also trap moisture that can give bacteria a welcoming home.
Material
The material of a cutting board is important because it will determine how well it holds up, its durability and whether or not it is easy to clean. Some materials, like stone and glass aren’t suitable for cutting boards because they can damage knives and leave deep grooves that can harbor bacteria.
Wood is a natural, eco friendly option that is also fairly durable and less prone to knife damage over time. It is also dishwasher-safe, and its natural antibacterial properties help to inhibit the growth of bacteria. It’s also the best material for hiding knife marks and, with regular conditioning with food safe mineral oil, can keep its finish looking nice and new.
Plastic is another popular choice for commercial and domestic cutting boards because it’s nontoxic, lightweight, dishwasher-safe and durable. However, it can become warped and stained over time, and the grooves left by knife cuts can harbour bacteria. It’s also best to have separate plastic boards for meat and vegetables to avoid cross-contamination.
Size
Using the right cutting board size helps prevent cross-contamination and promotes food safety. The surface of a cutting board should be big enough to comfortably chop and dice ingredients, but not so large that it’s difficult to move around the kitchen.
Larger cutting boards offer plenty of room for chopping multiple ingredients at once, making them ideal for larger cooking projects. They can also accommodate a range of kitchen utensils, including food processors and mixers.
Smaller cutting boards are ideal for individual fruits, vegetables, or herbs. They can also be used as serving boards for pre-prepared meals. For optimal hygiene, use a separate cutting board for each type of food to avoid cross-contamination.
Design
The design of a cutting board has a direct effect on its functionality. A wooden one, for example, is natural and offers a sense of individuality and uniqueness to your kitchen. However, it must be conditioned regularly with non toxic food-safe oil to keep it safe from bacteria and prevent warping or damage.
Plastic ones are usually less expensive, lighter and require minimal maintenance. They’re also moisture resistant and durable. Depending on their quality, they can last up to a year under heavy use.
Another feature to consider is whether the board has a groove for catching meat juices and other liquids. The groove is useful if you plan to carve or cut meat on it. It’s also helpful for containing slippery ingredients, such as tomatoes or chicken breasts, so they don’t slip off the board. It also saves you from having to wipe the board down every time it becomes messy.
Functionality
A cutting board can be simple, or have extra features to make chopping and prep work easier. For example, a juice groove can be helpful for catching liquids that drip when you cut juicy fruits and vegetables or carve roasted meats. Other handy features include rubber feet, which stabilize the board and improve airflow, and handles that allow you to grip the board firmly during use.
A solid wood board can be a good choice because it resists water and is antibacterial. It can also be sanitized with hot soapy water and nontoxic wood cleaner, and it’s easy to find styles that are dishwasher safe. However, wooden boards can warp if not properly cared for.
Plastic cutting boards are nonporous, so they don’t hold water or bacteria as easily as wood does. But they can be scratched, and deep scratches can harbour mildew and bacteria over time. Also, some types of plastic have been found to leach chemicals that may contaminate food.