Choosing the Best Chopping Board: A Complete Guide
A chopping board is one of the most important tools in your kitchen. It can help you chop your vegetables or meat, or serve as a handy work station for preparing meals.
Plastic chopping boards are a popular choice due to their affordability and easy maintenance. However, they may develop deep knife marks over time, which can harbor bacteria.
Material
Whether you’re a home cook or a professional chef, having the right chopping board is essential to ensure food safety and minimise knife wear. Regularly replacing your chopping boards prevents bacterial contamination and allergenic cross-contact, but it’s also important to have colour coded ones so that you can avoid accidental mistakes.
Wooden boards are a classic and durable kitchen accessory. Many are carved with patterns and designs, but they are also available in simple plain varieties. They are kinder on knife edges than plastic models, but can be less stable than others.
Plastic chopping board is non-porous and so can be washed more easily than wooden or bamboo ones. However, they tend to collect bacteria in the grooves and rough spots on their surface (such as from knife marks), so it’s best to have separate ones for meat and vegetables. A recent innovation is a composite material such as The reBoard from Material, which uses 75% recycled plastic and 25% renewable sugar cane. It’s BPA-free and kinder on knife edges than a traditional plastic model.
Size
Whether you’re an amateur cook or professional chef, your kitchen will require the right cutting board to make food preparation simpler. Choosing the wrong one could result in substandard meals, damaged knives and even cross-contamination. Luckily, there are many types of chopping boards to suit different needs.
Wooden boards are a classic and versatile option that are gentle on knife blades and add warmth to the kitchen. However, they are more susceptible to cracks and must be conditioned with oil regularly. They also tend to absorb odors and colors from certain foods.
Plastic boards are non-porous and can be cleaned more easily, but they can snag or dull knives. They also tend to collect bacteria in the ridges and rough areas of the board (where blades have been), which is why it’s important to rinse them thoroughly, especially after cutting raw meat. You can condition your board with fractionated coconut oil, which hydrates and protects it.
Colours
The colour-coding of chopping boards is widely recognised and helps to prevent cross-contamination. This is important to maintain food hygiene standards, prevent outbreaks of food poisoning and uphold customer confidence in your business.
Red chopping boards are used for raw meat and fish to minimise the spread of bacteria from these high-risk foods. Blue chopping boards are for preparing vegetables and herbs, which can carry bacteria. Green chopping boards are for salads and sandwiches. Yellow chopping boards are for cooked meats and poultry. White chopping boards are for dairy and bakery items.
Purple chopping boards are for free-from products, which are suitable for people with food allergies and intolerances. These should only be used after the board has been washed thoroughly with hot water and sanitised to remove any leftover allergens. To fully implement a colour-coded system, kitchen staff must understand the logic behind each colour and ensure they follow it consistently. Having clear monitoring logs and instructional documents can help them to do this.
Maintenance
Keeping chopping boards clean and dry is the best way to avoid food contamination. A good routine includes regularly washing the board with hot soapy water, scrubbing it to remove food stains and disinfecting the board. For a deep clean, mix four parts water with one part vinegar and soak the board. Rinse and dry thoroughly. It is also a good idea to keep a bottle of mineral oil handy, as this will seal the board and prevent it from absorbing unwanted odors and bacteria.
Once the board has been washed and dried, apply the mineral oil with a cloth to coat all sides of the board, including the edges. Leave the board to soak in overnight or at least for a few hours. Alternatively, there are special products available that are safe for wooden chopping boards and contain natural beeswax and/or coconut oil. They are also suitable for vegans. These products can be bought from stockists.