Beech chopping board

Features of a beech wood chopping board

A beech wood chopping board is moderately hard, with a dense and even structure. The surface is soft enough to go easy on your knife edge, while still being sturdy enough for daily use. A glass board does not give under the edge and, because of the hardness of the material, is not suitable for regular cutting. It works better as a serving board.

There is one point to note: beech absorbs moisture more quickly than acacia or teak. If you leave the board wet, it can warp and the fibres can rise. So dry the board well with a cloth after rinsing it, then leave it standing upright to dry further.

If you want something that lasts even longer, look at an end-grain beech board. In end grain, the wood fibres are worked with their ends facing up, which is different from fibres rising through moisture. That means the edge moves more between the fibres than straight through them: the fibres give slightly and then spring back, so your knife is put under less strain and stays sharp for longer. Small scratches and cut marks are less noticeable too. Keep the wood nourished with chopping board oil and see the rest of our wooden chopping boards here.