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Choose the right chopping board for your kitchen
Jul 01, 2017
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Choose the right chopping board for your kitchen


Want to buy a chopping board for your kitchen? Sounds like an easy task, but chances are you will be confused about which one to buy after getting all kinds of conflicting advice on which will be the most germ free while also being the least damaging to your knives. At the same time, this most useful tool in the kitchen also needs to be stylish and match the other accessories in your kitchen. We are here to set the record straight and guide you on the best kind of chopping or cutting board to buy: plastic, wood, or bamboo.


The most durable and long lasting amongst all is the plastic cutting board often recommended by professional chefs too. It is believed that plastic is the most sanitary cutting board material, and more so because unlike wood or bamboo cutting boards, it's safe to run it through the dishwasher. However, recent studies found out that 'more bacteria are recovered from a used plastic surface than from a used wood surface.' What was of concern was that although a plastic board could be disinfected, the plastic surface which was scarred by the knives was impossible to clean and disinfect manually.


Bamboo boards are eco-friendly, light-weight and made from hard grass, which is a sustainable, renewable resource. They absorb less liquid than wooden boards, and thus are believed to be as sanitary as wooden boards. However, the drawback is that bamboo is much harder making it tough on the knives, and the small grooves may interrupt the smooth cutting process. They also need to be oiled regularly, because the bamboo can splinter when not cared for properly. Long-time use also makes the boards a bit furry and more receptive to bacteria. They can also dull your knives.




Wood is the most preferred since apart from giving a great look and feel, it is a renewable resource with the boards made from wood leftover at the mill that would have been otherwise thrown away. A heavy softwood board is also kind to knives, keeping them sharper for a longer time. If you get a good maple or beech cutting board it won't even scar as easily as a plastic board.

However, they're also porous so they absorb everything and anything you put on them, including bacteria. After each use, wood cutting boards require thorough cleaning, drying, and oiling. Use food grade mineral oil to protect your wood board and avoid putting them in a dish washer. They are the best for your knives, because the wood does not dull the blade.

Keeping your chopping board clean

Plastic cutting board: Scrub the board with a paste made from one tablespoon each baking soda, salt, and water. Rinse thoroughly with hot water.Bamboo cutting board: Wash only with warm soapy water, and rinse and dry immediately after which apply mineral oil. Every month or so wipe with oil, let sit for a while, perhaps 15-20 minutes, and wipe off.

Wood cutting board: Sprinkle coarse salt on the cutting board and using half a lemon, scour the surface thoroughly. Let it stay for five minutes, and then scrape the grey residue using a scraper. Lastly, give it a final rinse with a clean wet sponge.


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Courtesy : thetimesofindia Seema Mattoo