The blog of cooking-ez.com

Choosing a chopping board

24,186 times    0comments    note : 3.9 / 5
Grade this recipe

wood cutting board

It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the material that the board is made from.

Glass or metal:

glass cutting board



You will sometimes see chopping boards made from these materials, generally decorated with an embedded photo or graphic design. It's very simple: just don't buy them! Both materials will blunt your knife very rapidly.

A chopping board should be made of reasonably soft material.

Wood

wood cutting board


Hmm... It's tempting to go back to natural materials with an old-fashioned chopping board, like those that have been used since medieval times.

chopping board middle age



This is an appealing idea, but wooden chopping boards have two problems: the knife cuts into the wood easily, so you end up with a certain amount of “sawdust” in the food you are cutting, and wood is porous, so it can hold smells or flavours, even if it is cleaned very thoroughly (this is pretty disastrous if you cut garlic on it, then follow that with pastry for a dessert, for example – just imagine the mix of flavours…).

A chopping board should be resistant to knife cuts.


Synthetic material

PEHD cutting board


This is without doubt the ideal solution: flexible enough to protect the knife edge, robust enough not to be damaged too quickly. It is easy to clean and does not tend to hold flavours or smells.

The synthetic materials fall into two main groups: high-density polyethylene or HDPE, and polyvinyl chloride or PVC. HDPE is more expensive than PVC, but much more resilient and more neutral, so better for our health.

Most of the cheaper chopping boards on sale in the shops are in PVC and these present much the same problem as wooden ones: they are easily damaged by the knife, so you will soon end up with bits of PVC in your food. It is better to be careful and replace any PVC board which shows too many knife marks.

PVC chopping board



When it comes to the size, it's quite simple: the bigger the better (as long you can find a place to store it in your kitchen, of course). A board about 30 x 30 cm (12 x 12 inches) and 1 cm (½ inch thick) is a good compromise. A large board is comfortable to use as you can cut things easily and push them to the side as you go. This is more awkward with a small board.

If you buy a board in HDPE from a professional cookware shop (expensive, but the quality will be good), you will have a choice of both size and colour, as restaurant kitchens use different boards for meat, vegetables, fish, etc. and these are colour coded (red = meat, green = vegetables, etc.).

PEHD chopping board



To sum up


For your own kitchen, invest in a board in HDPE about 30 x 30 cm (12 x 12 inches).

PS: if you go to IKEA, you will find flexible, thin chopping boards on sale very cheaply in packs of two. This is not a bad compromise, but you do need to remember to change them as soon as they begin to show the scratches from knife marks.

IKEA chopping board





Last modified on: May 8th 2012

Back to top of page


You might also like:

The 3 essential knivesSteam for baking breadThe window-pane test in bread-makingEgg yolks and caster sugarDifferent kinds of pastry and dough What is the difference between bakery and patisserie?A few tips for effective kneading at homeOne should cover a pan while heating?
Nota: Rollover photos with your mouse to see page title.
Post a comment or question:

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Posted by: July 19th 2018 at 11:26

Please check/tick this box to show that you are a real human being (protection against Spam)*.

I am not a leaving thing