If you’re a home chef, you know that having the right tools for the job is essential. One of the most important tools in the kitchen is the cutting board. Not only does it provide a safe and sanitary surface for cutting and chopping, but it also helps protect your knife’s blade. With so many different styles and materials to choose from, it can be tricky to decide which cutting board is best for your needs.
Wooden cutting boards are the most popular choice for home cooks. They’re durable, long-lasting, and provide a natural surface for chopping. Wooden boards also have a non-slip surface, which helps prevent slipping and sliding while you’re working. However, you should always place a damp rag or paper towel under your cutting board to secure it. The main downside to wooden boards is that they can be difficult to clean and they require regular maintenance to keep them looking their best...although they are still hands down our favorite choice! We like the classic Boos board and keep it hydrated with board cream.
Bamboo cutting boards like this Pro Board are a great alternative to wooden boards. They’re made from a fast-growing, renewable resource, so they’re a more eco-friendly choice. Bamboo boards are also non-porous, so they won’t absorb any bacteria or odors. Plus, they’re lightweight and easy to clean.
Plastic cutting boards are another popular choice. They’re lightweight, dishwasher safe, and affordable. We love the reBoard from Material, made from recycled plastic and renewable sugarcane. The downside to plastic boards is that they can be less durable than wooden or bamboo, so they’ll most likely need to be replaced more often.
No matter which style you choose, it’s important to make sure that you’re taking care of your cutting board. Cleaning it regularly and using a cutting board oil or mineral oil to keep it in good condition will help it last longer. With the right care, your cutting board will be a kitchen staple for years to come.
Until next time,
Knifey Wifey