Category Handcrafted

Nowadays, you can get a huge variety of cutting boards of different colors and finishes. You can find aisle upon aisle of cutting boards in a big supermarket. The internet abounds with options as well. So, how do you choose a good one? A light or heavy one? What type of wood is best? Should it have feet? You would do well to consider these factors to find a suitable cutting board for your requirements:

Dimensional Aspects

Cutting boards come in various sizes. However, unless you have space constraints, the rule of thumb is, the bigger, the better. Ensure that you get an additional inch of the board on both sides of the knife.

Regarding thickness, the only thing to keep in mind is that they should be 1½ inches to 2 inches in thickness. That way, your cutting board will be less likely to warp, take in moisture less readily, and will sit firmly on your countertop.

Hardness Factor

The two significant types of wood that we find are hardwood and softwood. Softwoods include evergreens like pine, Douglas fir, and cedar. Examples of hardwoods are cherry, maple, and teak. Hardwoods make the best cutting boards.

Wood Grain

Technically speaking, when we talk about wood grain, we refer to the direction of the wood fibers. Close-grained wood has tightly-packed fibers with tight pores, whereas open grain wood has larger pores. Close-grained wood makes good cutting boards because it does not readily absorb water. Hence, there is less accumulation of bacteria, mold, or stains with cutting boards made of close-grained wood.

Toxic Levels

Some types of wood can cause allergies due to the small amounts of toxins they may contain. Hence, it’s a good idea to use cutting boards made from fruitwood or wood from nuts like cherry, maple, or walnut.

Additional Features

Once the essential requirements are met, look for a few additional features that you might find useful – for example, holes for hanging and handles. If you work with a lot of raw meat or juicy fruit or vegetables, cutting boards with “juice grooves” may appeal to you. Then, you may prefer a cutting board with feet. So, look out for some extra features.

How many hours a day do you spend over a cutting board? Even if it’s only, say, 15 minutes, that time really adds up over the weeks. You deserve to spend it cozied up to a cutting board you feel good about—one that’s attractive, responds well as you chop, and is sized to match the task at hand.

For such a simple item, there are a lot of factors to consider when selecting a cutting board. A cutting board seems relatively benign, but improper use can make it one of the most bacteria-laden items in a kitchen.

Here’s how to choose a cutting board that makes sense for your budget and lifestyle, and how to keep it safe and sanitary.

Things to Consider When Choosing a Cutting Board

First of all, relax. You may have heard all kinds of claims about certain types of cutting boards being unsafe. Know that any cutting board material is safe as long as you adhere to the recommended food handling and sanitation practices (which we’ll get to, don’t worry).

Here are the factors to weigh when selecting a board.

• Is it knife-friendly? The harder the surface, the more it dulls your knife over time.
• Is it easy to clean? Can you put it in the dishwasher, if that’s important to you?
• Is it easy to maintain? Does it need periodic conditioning with board oil?
• What does it cost? How much will this set you back?
• How durable is it? How often will you need to replace it?
• How big is it? What space do you have?