What is the best type of wood to use for a chopping board?
i understand the board needs to be end grain, there is hevea, beech, bamboo, iwas thinking of good old english oak
All advice welcome
David
Hi David,
I found this interesting thread on another forum about chopping boards. Might be of some use: http://forums.chef2chef.net/viewtopic.php?f=1&t=551407
Kx
King: What is the best type of wood to use for a chopping board? i understand the board needs to be end grain, there is hevea, beech, bamboo, iwas thinking of good old english oak All advice welcome David
I always thought that wooden chopping boards where unhygeinic?
Yes they are, wood chopping boards are unhygienic and they shouldn’t be used, especially in a kitchen!
A joiner has told me that the best wood for that would be beech or maple.
Thanks for the advice everyone especially katherine
David x
Why are they unhygienic ? there are pros and cons to both wooden and plastic chopping boards for example if you cut into a wooden chopping board the wood will heal itself and close if you cut into a plastic chopping board you leave a small cut where bacteria can grow. Plastic chopping boards are easier to clean than wooden.
I know the pros for plastic and can't remember ever seeing a wooden one in a pro kitchen at all - but at home i must admit I much prefer wood - something about the cutting and the way meat moves on it - is that wrong?
and i forgot to say, of course both are zillions of times better than glass chopping boards - do not get them at all, the scraping noise they make when cutting is as bad as fingernails down chalkboards -
Ems: and i forgot to say, of course both are zillions of times better than glass chopping boards - do not get them at all, the scraping noise they make when cutting is as bad as fingernails down chalkboards -
ditto on the glass chopping boards!!
Wood is kinder to a knife’s cutting edge than plastic and is the traditional material for chopping boards. Plastic boards tend to be popular because they can go through the dishwasher and are usually cheaper than wood. Plus, their colour coding reduces the risk of cross contamination.
I use a rock maple that is 30 inches by 20 inches and over 1 1/2 inches thick. It helos my catering in West Covina since it doesn't dull my knife. I've been using it for years now.
I agree with you. Tempered glass is hard to work with but probalby we will see them in future kitchens.
But... wood even cut several years ago still have a natural anti-bacterial product. That no one tells. If you can prove that you maintain the boards clean (waste upper part) you should not have problems with Public Inspection.I would avoid wood in kitchen in order to avoid confusion during a possible inspection.
