Why Investing in a Good Chopping Board Matters

A chopping board is a vital kitchen tool for preparing food. There are many different types available, each with pros and cons.

A wooden chopping board is durable and looks good in the kitchen. It is easy to clean and has natural properties that kill bacteria. It is also gentle on knives and helps maintain their sharpness.

Material

A chopping board is an integral part of a chef’s kit. From mincing spices to kneading dough, it supports efficiency in the kitchen and culinary precision.

Wood is the most common chopping board material. Depending on its type, the wood can be very hard, giving it durability and making it less likely to warp, or soft, allowing it to bend and provide a better grip when cutting with knives.

Many wooden chopping boards are designed to be as light as possible, with some even having metal inserts in the wood to further prevent warping. Wooden chopping boards should also be kept dry to guard against warping and moisture, especially in areas that receive frequent knife scores. These deep knife scores create the perfect place for bacteria to hide and grow.

Size

Whether you’re a homemaker or a chef, the right chopping board will make your life easier. These can be made of a variety of materials and come in different sizes and shapes. They are also lightweight and easy to clean, and they can minimize the risk of cross-contamination.

Wood chopping boards are durable and are more likely to resist warping than plastic ones. They’re also heat-resistant and can eliminate lingering odors. They’re usually dishwasher-safe and can last a long time if they’re regularly treated and cared for properly.

Plastic chopping boards are easy to clean and are available in a variety of colours. Some are even designed with grooves that prevent liquid run-off from messing up your countertop. These chopping boards are generally dishwasher-safe and are more affordable than wooden ones. They’re less likely to stain and are great for preparing foods for smaller households. However, they can become breeding grounds for bacteria if not cleaned regularly.

Colour

Colour-coded chopping boards are a key element of hygienic food preparation. They make it easy for kitchen staff to separate low and high-risk foods, minimising the risk of harmful bacteria spreading between them.

Brown chopping boards are used for uncooked root vegetables and other foods with traces of soil on them, which are more likely to spread microbes. Red chopping boards are used for raw meat, as well as poultry and fish. They can also be used to prepare salad vegetables, chillies and herbs.

Purple chopping boards are used for ‘free-from’ foods and products made specifically for people with food intolerances, such as gluten-free bread. It is important to keep these separate from other ingredients, even after sanitisation, to prevent allergy cross-contamination.

Green chopping boards are for other vegetables and fresh fruit, as well as herbs and nuts. White chopping boards are for dairy products, as many people have food intolerances to them. Finally, orange chopping boards are for chicken and other poultry. It is important that kitchen staff use the correct coloured board for each task, as this will reduce the amount of cross-contamination and uphold business standards.

Design

A good chopping board should be lightweight and easy to clean. It should also be durable and be able to withstand the sharp edges of knives. It should also be able to prevent food contamination. It should not have deep knife scores, as these are an invitation for bacteria to grow.

It should also be made from a close-grained wood or plastic. Open-grained woods have large pores, which can seep into food materials and cause contamination. On the other hand, close-grained woods have smaller pores and can prevent food materials from penetrating into the boards.

Using coloured chopping boards is a good practice that can help in maintaining a high level of food safety in the kitchen. It helps in avoiding microbial contamination and cross-contact with allergens. In addition, it supports other food hygiene tasks such as sanitising the work surface and handwashing. Furthermore, it also helps in monitoring food safety hazards that may occur during a kitchen operation.