Chopping board

Best chopping board

The best chopping board is the one that suits your needs: its material, features and dimensions all affect how you'll use it. A wooden cutting board looks beautiful and natural, but needs a little more maintenance. A plastic cutting board is very easy to use, but if it becomes badly worn, it can release microplastics into your food.

Wooden chopping board

Wood is the best choice if you care about your knives and yourself. It's a purely natural material, so you can be sure no microplastics will end up in your food. Wood is great for your knives too: almost every type of wood has just enough give to help keep your knife sharp for longer. The softer the wood, the gentler it is on your knife. Harder woods, on the other hand, are more resistant to wear. And because nature gives each piece of wood its own grain, every board has a unique look. A wooden cutting board always looks lovely on your worktop and will last for years with proper maintenance. You can also use a wooden board as a serving board, especially if it has a handy handle.

Wood does need a little more care: it can't go in the dishwasher, and you should treat it regularly with mineral oil to keep it looking good and prevent it from drying out or warping. Check out all wooden chopping boards here.

Bamboo chopping board

Bamboo is sustainable and lightweight. It grows incredibly quickly, absorbs less moisture than many types of wood and is therefore more resistant to warping. Bamboo cutting boards are made from strips glued together, giving them a distinctive look. Because bamboo is hard, it's a little less gentle on your knives. Maintenance is the same as for a wooden cutting board: wash it by hand and oil it occasionally. Great for both cutting and serving. Check out all bamboo chopping boards here.

End-grain chopping board

End-grain wood isn't a type of wood, but a way of making a board. The board is made of small blocks of wood glued together so that you cut against the ends of the wood fibres. Those fibres close up again after cutting, making an end-grain cutting board exceptionally gentle on your knives. Scratches are less visible, too. End-grain boards are also often nice and thick and heavy, making them very stable. They do need a little more maintenance than an ordinary wooden board because the ends of the wood absorb more moisture and oil. So oil your board regularly and let it dry thoroughly after washing. Check out all end-grain chopping boards here.

Plastic chopping board

Besides wood and bamboo, we have other types of boards too. Plastic chopping boards are the easiest to maintain: they don't absorb moisture and can usually go in the dishwasher. In a professional kitchen, colour-coded boards help prevent cross-contamination between meat, fish and vegetables. Deep scratches can't be repaired, so replace your board when they appear. [Check out all plastic chopping boards here(/en/ct/plastic-cutting-boards.htm).

Serving board

Want to focus on presentation? Then choose a serving board or a charcuterie board. These come in wood, but also in glass or stone. It's best not to cut on glass or stone, as they're terrible for your knives. Check out all serving boards and charcuterie boards here.