WHICH CHOPPING BOARD SHOULD I GET?

Alongside a sharp knife and a good quality all-purpose pan, a brilliant chopping board is an essential piece of kitchen kit. But with so many choices of material available - from hardwood to bamboo, plastic to glass - choosing the right chopping board can be tricky. Which is why in this article we’ll be exploring the perfect chopping board for you.

PLASTIC CHOPPING BOARDS

Perhaps the most obvious and cost effective chopping boards are those made out of plastic. Not only are these cheap; but they’re also often sold as being machine washable, making them a popular choice in professional kitchens and some domestic ones, too.

However, unfortunately, plastic chopping boards also feature some considerable downsides. In the first instance, the soft material of the board makes it prone to scarring which is both unattractive to look at and - more importantly - makes a perfect breeding ground for bacteria.

Plastic chopping boards are also a prime cause of micro plastics entering the human body. Indeed, according to recent research, when a sharp knife cuts through ingredients and into the board, tiny fragments of plastic can end-up remaining in the food being prepared. And whilst, yes, you can put your plastic boards into the dishwasher, cheaper boards are likely to warp and bend in the heat of the machine.

In summary, if you’re just after the cheapest option then plastic chopping boards could be for you. Otherwise, we’d suggest avoiding them.

GLASS CHOPPING BOARDS

A popular choice amongst domestic cooks, tempered glass chopping boards are durable and easy to clean. But - and it’s a big ‘but’ - they’re also terrible, terrible news for the sharpness of your knives. Put simply, tempered glass is just too hard of a material. And consequently, users of these boards will often find that their knives chip and blunten very quickly.

The slippery surface of glass chopping boards is also a leading cause of kitchen accidents. So whilst you might like the look of a tempered glass chopping board; our strong advice is to give them a miss.

 BAMBOO CHOPPING BOARDS

There’s lots to love about bamboo chopping boards. They’re much more sustainable, for example, than glass and plastic boards primarily because bamboo is a fast-growing, easily replenished resource. It’s also naturally antibacterial meaning that bamboo chopping boards don’t need to be treated with harsh chemicals, additives or oils. Plus they’re often much more affordable than other hardwood chopping boards made of oak or walnut.

However, there is one key issue with bamboo boards namely that - as with glass - the material is extremely hard. As a result of this, frequently using a bamboo chopping board is likely to blunten your knives or cause them to chip. In the end it will depend on which matters more to you - the cost of the chopping board, or the effort required to keep your knives sharp.

WOODEN CHOPPING BOARDS

Undoubtedly our favourite chopping board material is good quality, sustainably sourced hardwoods such as oak and walnut. There are many reasons for this; but primarily we feel these boards offer the perfect combination of hygiene, durability, knife-friendliness and aesthetics.

Of these qualities, the hygienic element may be the most surprising. Many people assume (incorrectly!) that wooden boards would be the perfect breeding ground for bacteria; but nothing could be further from the truth. In fact, the relatively soft nature of wooden boards means that if a knife does cut into the wood, it does so to a depth at which bacteria cannot reproduce. And as a result, so long as you clean it regularly, a wooden chopping board is by some stretch the most hygienic option.

Hygiene aside, wooden boards also tend to be sturdier and - let’s face it - more beautiful to look at. Plus they’re also kind to high-quality kitchen knives. Which, seeing as we’re a knife company, is a big tick for us.

The downside, of course, is that wooden chopping boards tend to command higher prices than other materials. But given their quality and durability, we think that’s a price worth paying.