Your Guide to Chopping Boards

Is wood or plastic more hygienic for chopping boards? 

Wooden boards are said to harbour naturally antimicrobial properties because wood naturally contains oils; while plastic boards offer the hygienic benefit of being dishwasher safe, meaning they will be cleaned with water hot enough to kill bacteria. It’s best to avoid chopping raw or cooked meats on wooden boards because they are porous, and can absorb moisture which is then hard to remove. Plastic boards take on cutting marks with use, and once they are covered in these grooves they can be susceptible to collecting bacteria. The answer for both wooden and plastic boards is to sanitise well after use and to use a proper scrubbing tool for the job. 

Do I need separate boards for raw meat and vegetables?  

It’s advisable to use wooden boards for vegetables, cheese and breads, and to use plastic boards for raw and cooked meat and fish. That’s because wood is porous and can absorb bacteria, while plastic can go in the dishwasher and be sanitised on a high heat.

What’s the most knife-friendly chopping board material?

Wooden chopping boards are the best option for the longevity of your knives. Wooden boards such as bamboo prevent dulling of knife blades by allowing them to sink slightly into the fibres, unlike hard boards like glass, stone or plastic which can cause chipping. 

How do I stop a chopping board slipping on the counter? 

A classic tip for avoiding your board slipping while you work is to place a slightly damp tea towel or a silicone mat underneath it. However, our Joseph Joseph boards feature non-slip silicone feet, meaning you never need to worry about them moving around when you’re trying to chop food. 

What are the benefits ofcolour-coding boards?

Colour-coding helps reduce cross-contamination by ensuring you always use the same board for the same ingredient. For example, raw meat/fish on one board, veg on one board, and cooked foods on one board. Colour-coded boards are useful for busy households who need to do lots of meal prep or for shared kitchens, as they can be easily spotted in a busy environment. 

What cutting board cleaning tips should I always remember? 

For longevity of your board, it’s best to clean it immediately after you’ve used it. Wooden boards need to be hand washed (never soaked) and air dried. Plastic boards can be cleaned in a dishwasher. Stains and odours can be removed from wooden and plastic boards with a manual scrub: sprinkle coarse salt on the board, rub it with half a cut lemon, then let it stand for 10 minutes before rinsing. Wooden boards need to be followed up with food-grade oil for optimum performance 

What is the best cutting board material? 

When making the all-important decision whether to opt for plastic or wood chopping boards, the crucial things to consider are maintenance and knife-friendliness. If ease of clean is paramount, and you need your chopping board to be dishwasher safe, then plastic is a good option. But if  your knives are expensive and important to you, bamboo is a safer material to go with.