Wooden chopping boards are a wonderful essential in any home or professional kitchen. First, they provide a sturdy base for you to chop, cut, dice and slice on, being of a stronger material than plastic.
Second, they simply look amazing, and are a charming addition to a kitchen that carries a little aesthetic elegance. When cutting boards are purchased or gifted they quickly become vital elements of the kitchen, and there is a great feeling that comes with using brand new, high quality kitchen equipment.
Why wood is the best material for cutting boards
Wood is easily the best material for cutting boards for the following reasons:
- Wood won’t damage your knife blades as easily as plastic. Wooden cutting boards contain a pleasant give that doesn’t easily dull or diminish the knife’s sharpness.
- Bacteria has a much lower survival rate on wood than it does on plastic, making wood a much safer option for cooking on.
- Wood is stylish and looks more homely than cheap, brightly coloured plastic boards.
However, to get the most out of your brand new, super stylish wooden chopping board, you have to ensure that it is clean and well looked after.
Here are our tips on keeping your wooden chopping board clean and efficient.
How to clean a chopping board
You should always clean a chopping board with warm water and a mild cleaning detergent. Using plenty of water, be sure to thoroughly scrub the chopping board to get any bacteria off. This part cannot be skipped, as thoroughly scrubbing a chopping board is the best way to remove any trapped food particles and bacteria.
Thoroughly wipe the excess water off the chopping board using a dry towel and then allow the air to dry away from any direct sunlight. Throughout the drying process, lay the board on a raised rack or stand the board on its end – this will help the chopping board dry evenly without the risk of warping the material.
Standard mistakes when cleaning a chopping board
People can make mistakes when it comes to cleaning a chopping board, and this can lead to damaging its material. You should always avoid the following when cleaning your chopping board:
- Do not place your wooden chopping board in the dishwasher. The combination of water saturation and rapid temperature increase will splinter and warp the wood in a way that could make it unusable.
- Don’t let your chopping board sit in water or let it sit submerged in water. The wood will soon begin to warp if it is left submerged in water.
- Don’t use bleach on the chopping board, even if it smells from prior food cutting. Bleach stains wood and causes it to dry unevenly, thus leading to warping.
- Don’t let it dry on one side by lying it flat on a bench etc. This is where the drying rack comes in handy!
Seasoning a wooden cutting board
Wood is a porous material, and it will soak up water. Furthermore, its moisture content will vary depending on how humid the air is. If your chopping board takes on excess moisture, it can cause the wood to expand unevenly and potentially cause cracking or warping.
Therefore, it’s important to continue to use the kitchen cleaning tip: protect your wooden chopping board against the pitfalls of over-saturation and taking in too much water, especially in the more humid months!