Wood Chopping Board

A: Hello, When it comes to choosing the right chopping board, many people assume plastic is the safest option. However, professional chefs often favour wooden chopping boards, especially those made from hardwoods like oak.

A: Yes, bacteria can grow on wood cutting boards, but they also possess natural antimicrobial properties that help kill and trap bacteria, especially in hardwoods like maple, where the grain pulls moisture from the surface, dehydrating the microorganisms.

A: When it comes to the healthiest cutting board, it's important to be able to thoroughly disinfect the surface after each use to ensure removal of any food particles and bacteria. Nonporous materials like plastic are easier to clean compared to wood, as wood can absorb moisture and trap bacteria.

A: To sanitize a wood cutting board, after washing it with soap and water, you can wipe the surface with a 1:1 vinegar and water solution, a 3% hydrogen peroxide solution, or a diluted bleach solution (1 tablespoon bleach per gallon of water), allowing the sanitizer to sit for a few minutes before rinsing and air-drying the board completely, preferably upright.

A: To care for a new wood cutting board, apply an initial coat of food-grade mineral oil to season it, then clean it after each use with warm, soapy water, drying thoroughly and standing it on its side to air-dry completely.