What To Look For When Purchasing a Chopping Board

Chopping board size – I’m sure you’ve asked yourself at least a couple of time when making a chopping board purchase for either yourself, a family member or friend-What is the perfect size chopping board? Yes, unfortunately size does matter when it comes to a chopping board. A chopping board is an essential kitchen accessory, with most people believing that the size of your kitchen and storage space will determine what kind of chopping board you should invest in. A large chopping board also known as a butcher block usually rests right on your work station. Your kitchen sink size also plays a role in determining board size. The board should fit easily into the sink, to wash it in halves at time, with no need whatsoever for it to lie flat in the sink. If the chopping board is going to be stored on a counter, due consideration needs to be given to the amount counter space available. It’s of utmost importance for every kitchen to have at least one large chopping board. Believe it or not, a bigger board will make your work space a lot more manageable and appeared organised. A selection of board sizes for prep work, cutting small items or displaying cheese and crackers are also an option. It’s important to remember, that the board should be a little bigger than your knife. If you opt for a plastic board, you’ll want one that will fit neatly into your dishwasher, as this is the only way to sterilise a board after cutting meats such as fish or poultry.

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.