The Benefits of Choosing Wooden Cutting Boards and How to Maintain them
In today's world, we are constantly surrounded by plastic—plastic utensils, bowls, dishes, glasses, and even cutting boards. We've succumbed to the convenience of cheap products, and plastic cutting boards have become the go-to choice. While plastic cutting boards do their job, they fall short in several ways. First, they look like plastic. Plastic is almost never beautiful, and if we’re going to use something every day, why not choose something beautiful? Second, plastic boards are difficult to clean. Over time, they develop grooves and cavities that catch on your scrub pad, leaving tiny pieces of the pad behind—definitely not ideal. Third, and most importantly, plastic is consumed at an alarmingly high rate! It doesn't taste good, and it can't be good for our health.
The good news is, there's a time-tested alternative we’ve been using for millennia: wood. Wood cutting boards have been used far longer than plastic ones, and they've proven to be a superior choice. Wood even has natural antibacterial properties. Its porous nature allows it to absorb moisture, which helps to dry out bacteria and inhibit its growth. Over time, that moisture evaporates from the wood. Wood also contains compounds like terpenes, phenolics, and lignin, which exhibit antibacterial properties. The rough, microscopic surface of wood can inhibit bacterial growth by preventing the formation of films and slime. But don't get too excited—you still need to clean your cutting board!
Not just any wood will do, though. A high-quality hardwood is the best choice. However, if you’re after aesthetics, you can't just pick any wood and stain it to your desired color. Stains contain chemicals you don’t want on your food, which defeats the purpose of avoiding plastic. A solid hardwood is the way to go. For a lighter wood, Hard Maple is a great option. For a darker look, Black Walnut is a fantastic choice. If you prefer a warm, reddish hue, Cherry is a beautiful option. Red Oak and the trendy White Oak are also excellent choices. There are even many exotic woods to explore.
When it comes to wood cutting boards, there are different types to choose from. One option is the natural edge grain board. This type features flowing grain patterns that are both beautiful to look at and smooth to the touch. These boards can be made from strips of wood glued together (sometimes alternating species) or from a solid piece of wood. In either case, it's the edge grain of the wood—the side of the tree.
In contrast, the end grain cutting board is made by cutting wood into smaller pieces and gluing them so the end grain faces upward. This reveals the intricate end grain of the wood, similar to the top of a tree stump. End grain boards can be incredibly beautiful and are known for their durability. The vertical positioning of the grain allows the knife to slip between the wood fibers rather than cutting them, giving the board a "self-healing" quality. Over time, the wood will expand and contract, making the knife marks nearly disappear. Butcher blocks have been made this way for generations. However, because this style of board requires more time, effort, and material, it tends to be more expensive.
Once you’ve chosen your board, maintaining its beauty and cleanliness is essential. Start with a good food-grade finish. I finish all my boards with mineral oil by soaking them in a tub of food-grade mineral oil for a few hours. This allows the oil to penetrate the wood, making it water-resistant. It also enhances the wood’s natural color and vibrancy. I also include a package of board butter with my boards—a mixture I make from beeswax and mineral oil (in a 1:4 ratio) to create a thick paste. Every few months, if your board starts to look dry, simply rub the butter onto the surface with a paper towel, let it sit for about 30 minutes, and then buff it off with a clean paper towel. This will restore your board to its original beauty, ready for the next meal. If you prefer not to use beeswax, you can stick with mineral oil or buy a bottle of butcher block oil from the store. (Update: Now I offer a more natural Tung Oil Finish see why…)
For daily cleaning, simply wash your board with soap and water. I usually apply a little soap, scrub it with a washcloth, and rinse it thoroughly. Let it air-dry by standing it upright on the counter to ensure it dries completely. This will help prevent any bacterial growth.
If you are in the market for a new cutting board I have many to choose from in my shop!
Here are some of the items from amazon that I mentioned in the blog, if you purchase them from here I get an affiliate benefit! thank you!
