Wooden boards can be a beautiful addition to your kitchen, and many are made from domestic hardwoods that don’t endanger the environment. They’re also hygienic and durable with proper conditioning.
This large, reversible board made with hinoki (Japanese cypress) had plenty of room for food prep and a soft surface that was comfortable to cut on. It held up well in our stains and knife scars tests, and required minimal maintenance.
Thickness
Wooden cutting boards vary in thickness. For heavy duty chopping, opt for something 2-3 inches thick. This provides stability, and helps prevent warping over time.
The type of wood makes a difference as well. Hardwoods with tight grain and small pores are ideal for wood chopping boards because they help reduce scoring of the surface. Softer woods with wide pores, like red oak, wear down faster and are prone to warping over time.
Another advantage of wooden chopping boards is their natural anti-microbial properties. In fact, studies have shown that bacteria are drawn into the wood by capillary action and can’t reproduce or survive. Additionally, if your board is heavily scored or scratched, it can often be salvaged by simply sanding the affected area.
Material
Wood is the best choice for a cutting board because it’s naturally antimicrobial and can withstand heavy, daily use without damaging your knives. It’s also friendlier to the edge of your knife than plastic and other materials.
Avoid soft woods, which develop cut marks and stains very quickly. They also soak up food odors, bacteria and mold that can build up in your kitchen. Aim for tight-grained hardwoods like maple, cherry and walnut.
The Janka Hardness Rating system is used to measure a piece of wood’s resistance to denting and wear. Look for a board with a rating of 150 or higher.
To make your own wooden chopping board, you’ll need a square, some Titebond III glue, a jig saw or bandsaw, parallel bar clamps, an orbital sander and a belt sander. You should also purchase some butcher block oil or mineral oil to treat the wood and prevent it from drying out. Make sure you’re using organic linseed oil, as opposed to boiled linseed oil, which is toxic for human consumption.
Design
Wooden chopping boards come in a variety of shapes. Rectangular and square ones provide plenty of cutting space and can fit into tight spaces. Round and oval ones look elegant and can also be used as serving surfaces. Some can be personalized with engravings for a unique touch.
Many wooden chopping boards are crafted from end-grain wood, which features small pores that block bacteria. They’re also more forgiving than hard, non-porous materials like plastic. However, it’s still a good idea to use separate boards for raw meat and vegetables to prevent cross-contamination.
Aside from their natural beauty, most wood chopping boards are incredibly durable. Some are crafted with juice canals and trenches that can catch liquids or food scraps. Others feature hand grips for easy handling. Some are even fitted with feet that help prevent the board from sliding on countertops.
Cleaning
Wooden chopping boards bring a sense of warmth and sophistication to your kitchen. They’re also gentler on knives, and can “heal” if they sustain minor scratches or gouges. However, they do require more care than plastic boards. They must be hand-washed, and conditioned regularly to keep them safe and durable.
The best way to wash a wooden cutting board is with hot water and dish soap. Scrub the board well, paying special attention to knife grooves and other crevices where bacteria can hide. After washing, rinse and dry the board completely before putting it away.
To keep a wooden cutting board safe and healthy, apply food-grade mineral oil or beeswax to both sides of the board once a month. It helps seal the pores of the wood, and prevents it from drying out and cracking. You can find food-grade mineral oil and beeswax online, or at a specialty kitchen store. You can also use a mixture of coarse salt and lemon half to scrub stubborn spots or deodorize your board.