A chopping board provides a stable surface for food preparation and can be used to cut a variety of foods. There are many different types of boards available, including wood, plastic, bamboo and other materials.
Many chopping boards are colour coded to avoid cross-contamination with potentially allergenic foods. It is also important to replace a chopping board when it has deep knife scores on it as these can harbor bacteria.
Wood
Wood chopping boards are durable, timeless kitchen tools crafted from various woods including maple, walnut, and cherry. They provide a safe, sturdy, and sanitary surface for cutting ingredients and protect both the countertop and knife blades.
They have a small-pored, semi-porous grain that makes them less susceptible to soaking up liquids containing bacteria or mold. When properly seasoned, they also help prevent the buildup of strong odors and flavors from certain foods.
Unlike plastic, wooden boards are a renewable and sustainable resource that can be recycled. They are also less toxic and do not contain BPA, a synthetic compound linked to numerous health conditions. They also leave a smaller carbon footprint during production, as trees can be planted and harvested in place of non-renewable resources. However, they require regular oiling to preserve the wood and keep them hygienic. They also must be reconditioned if they develop deep scratches, stains or cracks.
Plastic
When chopping meat, it’s best to use separate cutting boards to avoid cross-contamination. Plastic cutting boards are nonporous and therefore easier to sanitize than wooden ones. They don’t absorb food odors or bacteria and are dishwasher safe. However, the material can harbor pathogens in deep scratches and cuts from knife wear and tear over time, so it’s important to replace plastic boards when they develop these ridges and grooves.
Look for BPA-free, high-density polyethylene (HDPE) plastic for the most hygienic and durable option. This type of plastic is used extensively in commercial kitchens and is a great choice for home use. It won’t flex like wood, making it more difficult for knives to dull. It also resists chemical penetration and won’t leach chemicals into food like some other types of plastic can.
Bamboo
Bamboo is dense and holds up well to heavy chopping tasks, making it a good choice for chefs. Its surface is also gentle on knives and helps them stay sharp for long periods of time. The light color and unique grain pattern of a bamboo chopping board creates a visually appealing modern look that complements any kitchen.
Unlike wood, bamboo is less porous and needs only occasional oiling to keep it looking new. Using food-safe mineral oil will prevent bacteria from hiding in crevices, help the board resist warping and make it easier to clean.
Many bamboo cutting boards are made from a sustainably-sourced, organic type of bamboo that is grown without chemicals or pesticides. This makes them a healthy choice for eco-conscious consumers. However, it is important to note that some manufacturers glue their planks together with formaldehyde, which can leach into the food and air you chop with the board. Make sure to read the manufacturer’s label carefully.
Other
Wooden chopping boards add an organic dimension to kitchen settings, complementing both rustic farmhouse designs and sleek modern interiors. Their innate antibacterial properties and tactile comfort also showcase the perfect synergy between nature and functionality.
When compared to non-absorbent boards, such as glass or plastic, wood enables efficient and safe chopping by siphoning excess liquids, minimising slip-and-slide risks. Wood’s ability to absorb moisture also eliminates puddle formation, which can inadvertently cause knives to sink into the surface and result in dangerous cuts.
A red board is used to cut raw meat and poultry food (chicken, duck etc). The Yellow board is for cooked or marinated meats, boiled eggs, grilled or baked fish and chicken, smoked meats and sausages. It is also applied for preparation of free-from foods and bakery items to prevent cross contamination of dairy products that could trigger allergic reactions in people with dairy allergies. Colour coded chopping boards are an essential part of a catering kitchen and help to minimise food safety hazards in the workplace, keeping staff and customers safe by preventing harmful bacteria and major allergens from spreading.