How To Choose Cutting Board Tips & Tricks 


Some people spend more than 15 minutes a day over their cutting boards. You deserve to have an attractive, well-performing and sized board that fits your needs – and this is where it starts!

A good quality wooden chopping block will last you years with care; if anything ages or cracks before then just send them our way so we can make sure everything looks spic’n’motch again (good cutting boards suppliers love making happy customers).

Cutting boards are one of the most bacteria-laden items in kitchens. The right choice can make your life easier, but it’s important to consider what you’re getting before making any purchases or decisions about usage!

What should we think about while choosing the right cutting board

The cutting board is a powerful tool in the kitchen. It allows us to neatly cut and dice our ingredients, preventing food from getting everywhere or making a mess on your hands when you’re working with raw meat! But what about those plastic ones? 

They say that they’re not safe because someone might slip while walking across it – which would slice up their leg (or whatever). Well here’s how I handle this situation: if there are no other options available such as wooden boards; then use them anyway but make sure not to step onto any partials so instead walk kinda slow keeping close watch over all areas around each piece at all times.

Before choosing a cutting board, try to answer the following questions:

  1. How to clean it? Is it easy?
  2. Knife friendly or not?
  3. What’s the price for board?
  4. Does it suit your kitchen table?
  5. Is it durable or not? 

Bamboo cutting boards 

The bamboo cutting board, like one from Royal Craft Wood, is the more sustainable option. They come in different prices and will last you longer than a wooden one if taken care of properly, which can be costly because they’re so light weight but also easy to replace when needed since this material grows fast!

Edge grain and end grain Cutting boards

The most common type of cutting board is edge grain, because it’s affordable and provides more resistance to scarring from knives. The downside? Your food may get stuck in the long wood fibers which can take longer for you clean off!

Why settle for just any old wood cutting board when you can have one that is unique and handcrafted by professionals? End grain boards are made from trees whose cross-sections were fused together, which gives them their spectacular look. This means they usually have rings on top like an edge view would but also may be more expensive than flat or slightly curved surfaces used in kitchen worktops.

The end grain wood fibers of an E-G cutting board recover better than those on edge, leading to fewer grooves and making them more resilient. It’s also gentle for knives because the give in these boards can be gentler on your blade as well.

The glue that holds many wood pieces together makes them potentially more susceptible to moisture. If you don’t properly care for your end-grain board, it can become ruined by bacteria or mold because there is no barrier between the food and what’s beneath– meaning all areas are exposed.

End grain cutting boards are especially vulnerable to moisture. If you don’t regularly oil or treat them, tiny cracks can form along their seams where bacteria thrives in between these gaps that allow wind-driven sand and dirt into your kitchen. A single drop of water could cause an end graps tear easily! But with routine care they’ll last longer than most other types: mineral oil helps protect against absorption while board cream keeps feet dry. 

Wooden cutting boards

Maple, cherry, teak, oak are harder and more expensive than softwood, but also much harder to find in stores nowadays due a global pandemic that has caused major shortages. These woods make for the best cutting boards because they protect your knives from getting dirty while you’re using them on this durable surface! 

Woods such as maple have small pores which stop bacteria from lurking underneath or between its layers – making sure no dirt gets into any grooves where germs could lurk around before biting into their meal (or causing illness). Tannins found within these types of plant life naturally possess an antioxidant property called “galloy Oil” so it helps defend against free radicals.

Cutting boards made from these types of wood are strong and durable. But they require regular maintenance, are very heavy and expensive.

Plastic cutting boards

The plastic cutting boards that come in many different colors and styles can be an affordable option for your knife needs. You won’t hand these down as family heirlooms, but they’ll still keep blades from dulling quickly enough to damage them over time if taken care of properly – which means you might pay less than $10 or up towards 100 dollars on something like a commercial grade model.

If you don’t want to worry about replacing your cutting boards every few months, it is best that they are made of either wood or bamboo. These materials have a natural tendency toward self-healing which means the fibers on their surface bounce back when cut by an edge after some time has passed since being inflicted with said injury. 

Which cutting boards we should not buy 

We strongly recommend not paying attention to boards made of glass, stone, granite. Provided, if you are going to cut something on them. Otherwise, you will simply say goodbye to your knives! Yes, such boards are interesting to serve, but nothing more!

Wooden and bamboo cutting boards are the healthier option over plastic or glass boards. They are easier to clean, less porous so they don’t harbor bacteria as easily, and can be used with a variety of kitchen knives without dulling them. If you’re in the market for a new cutting board, we recommend wooden or bamboo over other materials. Follow our tips on how to choose the right one for your needs, and you’ll be enjoying your healthy, bacteria-free board in no time!

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