Chopping boards

Immerse yourself in the world of chopping boards

The ideal size of a chopping board

A chopping board should be large enough to provide sufficient work surface for various cutting tasks, but not so large that there is no room for it on the worktop. A common and practical size for a chopping board is around 45 x 30 cm. This provides enough space for cutting vegetables, meat and other foods without taking up too much space. Larger chopping boards can also be useful for larger kitchen tasks or professional applications.

The healthiest chopping board

The healthiest chopping board is one that is hygienic and easy to clean. Wooden chopping boards, especially those made of hardwood such as maple, beech or oak, are highly recommended due to their natural antibacterial properties. These woods are impermeable and prevent bacteria and odors from penetrating. Plastic chopping boards are also a good choice as they can be cleaned in the dishwasher. Bamboo chopping boards are also popular as they are sustainable and offer a hard surface that is gentle on the knife.

The best wood for chopping boards

Maple, beech and oak are considered some of the best woods for cutting boards. These woods are hard enough to withstand daily use, but not so hard that they dull knives quickly. Maple is particularly popular because of its fine pore structure, which is less susceptible to the penetration of bacteria. Oak is robust and durable, while beech offers a good balance between hardness and flexibility. Walnut wood is also often used as it has a beautiful dark color and is also very durable.

Chopping boards in the dishwasher

It is not recommended to wash wooden chopping boards in the dishwasher. The heat and water can damage the wood, warp it and cause cracks. This can shorten the life of the board and impair its hygiene properties. Plastic chopping boards, on the other hand, can be cleaned in the dishwasher without hesitation as they are heat-resistant and can withstand intensive cleaning.

Oiling wooden cutting boards

Yes, a wooden chopping board should be oiled regularly to protect the wood and prolong its life. Oiling helps to keep the wood hydrated and prevents the penetration of moisture and bacteria. It is recommended to use food grade mineral oil or special wood care oils. These oils penetrate deep into the wood and form a protective barrier.

Care of a wooden cutting board

To care for your wooden chopping board properly, you should follow the steps below:

1. Clean: Clean with warm water and mild soap after each use. Do not use a strong detergent or dishwasher.
2. Drying: Dry the board immediately after cleaning with a cloth and store it upright to ensure even air circulation.
3. Disinfect: Disinfect regularly with a solution of vinegar and water or a paste of baking soda and water. Alternatively, you can also use lemon juice and salt.
4. Oiling: Every 3-4 weeks or as required, oil the board with food-safe mineral oil or wood care oil. Apply the oil generously and leave it to soak in for at least 24 hours. Then wipe off any excess oil.
5. Sanding: For deeper cuts or cracks, occasionally sand the board with fine sandpaper and then oil it.

Regular care and proper cleaning will keep your wooden chopping board hygienic and durable so that it can serve you well for many years to come.