In the old days, you would find most of the boards made out of hardwoods. However, they have improved in the past years and the new generation of these boards have started to shine. These cutting board can be made out of different substances and each one has their very own benefits and drawbacks.

Over the past years, there has been a lot of discussion as to which type of board is safer than the other one. Many have been wondering which type of board does not provide a breeding ground for that bacteria that has a tendency to linger through the kitchen. Many boards out there are easier to clean than the others. In our personal opinion, if you do not clean your board properly, then it can become a breeding ground for that harmful bacteria. Below, we would like to list some different types of boards. We would also like to tell you the pros and cons of each of these boards.

First on our list, we have the Corian Boards, which have been made by the Dupont Company. We have personally found that these types of boards are easy to clean. They also come in many different sizes and shapes. They are resistant to bacterial growth simply because they are non-porous. We have also found that they do not stain so easily and that is perfect. However, as with any board, as time passes, they will suffer from cuts or marks. However, as with counter tops, they can easily be repaired by simply sanding the surface until it is smooth again. Also, you should not put hot things on this board as heat can damage the surface of the board.

What about those plastic chopping boards? Generally, those plastic ones are the most affordable and you can find them in a number of different designs and colors. The plastic boards are also thick or thin, hard or flexible. In our opinion, we believe the ones that are flexible are the best ones to transfer food and they are also easy to store. The downside to the flexible ones is the fact that they are not going to last as long as those thick boards. This is because the sharp knives will eventually cut through that thin material. The hard plastic boards are really durable and they will be able to be used as trivets. We have found that those plastic boards are thought of as being the safest board to use as they are the easiest to sanitize and clean. The smaller ones have the capabilities of being put into a dishwasher.

The tempered glass boards are another popular type of board that can be found in many kitchens. These glass boards are patterned beautifully in order to suit the kitchen decor you may have. They are also resistant to heat, very durable and we have also found that they are the most sanitary. We have also found that they are easy to clean, which is a big plus. Take note that the glass boards have a tendency to dull the edges of the knife you use. They are also heavier than many of the other boards. However, we have found that they are great to use for protecting the counter from those hot pots.

So, what about those wooden boards? The wooden boards are generally made out of maple hardwoods. Today, you will find other woods used. You are also going to find many patterns being used. One of our favorites is bamboo and that is actually grass. It has became pretty popular in kitchens today as it is resistant to bacteria. Bamboo boards are also known for being the best for those “green” users simply because bamboo is regenerated quickly. What is the best feature of these boards? We believe the best feature is the fact that they take it easy on the edges of the knife. Yes, they do get scars, but you can sand them down in order to create a smooth surface. You will find that they can easily catch bacteria growth, so you need to make sure you sanitize them each time you use them.

In your opinion, what do you believe the most convenient board is that you have in your kitchen? We have found that the most convenient board is the one that is made to fit over one side of our sink. This will add additional work space to your kitchen and that can be perfect if you kitchen is small in size.

If you are new at setting up your kitchen and you have never used cutting boards before, then you may want to try some of those inexpensive boards out first and experiment with the different sizes, shapes and materials that are out there. By doing this, you will be able to decide which one will work the best for you. When you have found which material you like the best, you can purchase a high quality one and know that you are not wasting your money.

We hope our article on chopping boards will help you make you decision as to what board you should try out. When you are searching for the boards, we recommend you looking online, as you will come across a wide array to choose from. You will also be able to find many discounts.

Board Shape and Thickness – As with anything and everything in life there are advantages and disadvantages to having a thick chopping board. Unless you are a professional butcher or master chef, you really don’t need a thick board. They are great to work on, no two ways about that but they’re big, bulky and plain clumsy making them awfully difficult to keep neat and clean. A thin flexible board is perfect for chopping veggies and adding them right to the pot or pan. Chopping board shape whether rectangle, square or round will depend entirely on what your preferences are.

To wood or not to wood- Which material is the safest to use? Wood or synthetic materials? This is the number one chopping board question that I will shed some serious light on. Plastic and wood are without a doubt the two best materials for chopping boards. I own both a wood and plastic cutting board and normally use the plastic one for raw meat chopping, due to the fact that the plastic board fits nicely in my dishwasher which instantly sterilises it. Dishwasher washing in general is not recommended for wooden boards as they will in the long haul dry out and crack. Recent research has confirmed that plastic is actually safer when compared to wood for cutting meats.

Chopping board care tips- Keep your chopping board clean by washing with hot water, dishwashing liquid and a brush after every single use. Rinse and air dry or pat dry with a clean cloth or paper towels. Synthetic material boards such as acrylic, plastic, glass, and solid non-porous wood boards can be washed in a dishwasher. Diluted chlorine bleach or a vinegar solution comprising of one-teaspoon liquid chlorine bleach in one quart of water or a one to five dilution of vinegar can be used to sanitise your board. Submerge board in the sanitising solution and leave to soak for several minutes, rinse and air dry or pat dry with clean cloth or paper towel. Excessively worn chopping boards should be discarded. A separate chopping board and knife should be used for raw foods that require cooking.

Board surface – The board’s surface should be smooth, to ensure precise cutting. Invest in a non-skid mat for placement under your chopping board to prevent slipping and sliding. A damp paper towel or cloth can also be used in the mats’ place.

Seasoning your board – Seasoning of your chopping board prior to first use, is essential to prevent stains as well absorption of food smells and bacteria. Proper treatment will guard against growth and development of not only germs but also mould. The board should be seasoned periodically to help repel food particles, oil and liquids.

Mineral Oil – Mineral Oil of USP Grade can be purchased at local hardware and grocery store or pharmacy. Mineral oil is the number one treatment for chopping boards. It is fairly inexpensive and has a long shelf life. Steer clear from using cooking oils such as vegetable and olive oils as treatment, as they will turn the board rancid.

Beeswax – Beeswax will make wooden surfaces water-resistant and help protect the surface from excessive wear and tear. Beeswax should be added to mineral water to give the board a lasting finish, leaving the surface of the board silky smooth. Shave a half-teaspoon beeswax into a microwave safe dish with 1 cup mineral oil and microwave on high for 30-45 seconds and apply to the board. Excess oil can be saved for use later.

Walnut Oil – Prefer something that’s all natural, super inexpensive and will not result in the board turning rancid? Walnut oil is perfect and available at your local supermarket. The oil will react with the air and harden. It recommended that you steer clear from this process if you or any member of your family is allergic to nuts.

A butcher block should be seasoned monthly or as required. The process is easy as pie and the result is a longer lasting board. Warm oil slightly and merely apply with a clean soft cloth, in grain direction. Initial seasoning will require application of 4 to 5 coats, allowing the oil to soak between each application. Wait approximately four to six hours between every application and wipe off excess oil as to avoid wood soaking.

A chopping block is a great investment for every kitchen, and in my opinion a kitchen essential. A top quality, well cared for, chopping board is a knife’s best friend. Using a chopping board for all your food preparations will help you save loads of time not to mention effort to keep knife-edges razor sharp.