Things I learned after testing cutting boards — and how to choose one

Posted on 23/04/2022

It’s a simple, cooking essential that we often take for granted, but investing in one of the best cutting boards can make all the difference to mealtime prep. Even if you have all the fancy gadgets to make your prep-work easier such as the best food processors, nothing could ever replace the underrated cutting board.

I discovered how worthy these humble tools are after testing varying types and sizes for a month. From dicing onions and vegetables to slicing raw meat, I put my cutting boards to good use to see how well they handled everyday jobs. And while it may seem like a simple and quick task (after all, it’s just a board, right?), there are actually several things to consider when choosing a cutting board.

All cutting boards are not created equal

Cutting boards come in a variety of material types and sizes, so it’s important to know which material would suit your cooking regime. Wooden, bamboo and rubber boards are more heavy-duty, better for your knives and last longer. Wooden boards also ‘self heal’, meaning the fibres on the surface bounce back after a knife’s edge. But this all depends on proper care and treatment after use with a protective mineral oil.

Rubber is solid and non-porous but can be prone to staining.  Although, they can be sanded down and resurfaced like wooden types. Food-grade silicone (or folding) cutting boards are more flexible, heat and bacteria resistant, while plastics (polypropylene) are easy to maintain and clean. However, these are not heat-resistant and can easily scratch. Also, size matters when it comes to cutting boards. You don’t want to buy a small board for carving cooked meats or chopping large quantities.

Don’t let a cutting board slip up
A flat and sturdy cutting surface is a must, so look for a cutting board with non-slip pads for extra security. These will ensure the board doesn’t slide across the countertop while you’re slicing and dicing. Not only is this an accident waiting to happen while using a sharp knife, but can also affect the time it will take for your chopping tasks. While it’s strange that this isn’t a standard design feature across all boards, check your cutting boards have a firm surface grip. In addition, textured surfaces have a much better grip whilst cutting than smooth surfaces.

Juice grooves will catch messy drips

While most cutting boards are completely flat, consider wooden boards with juice grooves around the edges. These clever indentations will catch any food liquid from your chopping tasks before they run over the edge. If you often cut up fresh fruit, vegetables and raw meat, this will save you the hassle of cleaning up spills or sticky mess on the countertop.

Original article: https://www.tomsguide.com/uk/opinion/5-things-i-learned-after-testing-cutting-boards