Getting the cut on chopping boards

Chopping boards are fundamental to food preparation, and every year it seems we’re introducing more varieties of materials for your fancy foodie needs. So which chopping boards are best in your kitchen?

Well, first it’s important to understand their use. Most people tend to think of chopping boards as a way to protect the kitchen work surface, although it’s actually a bit more complex. To begin with, the chopping board was primarily designed to work in tandem with your knife, to stop it from blunting. Knifes are delicate and costly. When used on your nice abrasive work surface the knife will quickly become blunt. This leads to the need for a soft board to cut on, which brings in the problem of hygiene. Soft chopping boards require careful cleaning, as bacteria and food resins find their way into the grooves of the board. This makes plastic the best option.

The ability to colour code your boards is of upmost importance in a busy kitchen and plastic offers the solution. Most plastic boards are non-porous making it much more difficult for bacteria to seep in, though deep slices or warps in the board will require a replacement.