Chopping Boards Buying Guide

How to choose the right chopping board

A good chopping board will maintain the edge of your knives and provide a reliable surface for all food preparation.

Boards work by letting knives come into contact softly, preventing the steel from rolling over and turning dull.

This chopping board guide provides the essential information on the types and features of a good chopping board to help you choose which one suits your needs best.

Types of Chopping Board Material

	Wood	Plastic	Bamboo
Properties	Effectively absorbs knife marks and is gentle on knives Solid construction provides greater stability during use Can self heal and retain its structure for a long time	Lightweight, compact, and convenient to use Non-porous surface doesn’t absorb odours or meat juices	Type of grass that is sustainable and renewable Lighter in weight but harder than wood Absorbs less liquid and retains its original shape well
Sanitation	Contains natural antibacterial properties which prevent bacterial growth	Can be easily sanitised with chlorine-based solutions to prevent bacteria build-up on the surface	Possesses antibacterial properties that make it safe for food preparation.
Cleaning and care	Season the surface with food-safe oil to prevent it from drying out. Hand wash with warm water and mild soap. Do not to soak it in water.	Easiest to sanitise with chlorine-based solutions Dishwasher safe	Similar to wood
Types	Walnut, hard maple, birch, cherry and oak	Polypropylene and polyethylene

Construction of Wooden Boards

Wooden boards are constructed using the edge or end of the wood to reduce impact on the stainless steel blades.

End grain

Also called the “butcher’s block”, an end-grain board is the most versatile board for all kinds of cutting tasks from simple dicing to intensive chopping. It is constructed of end pieces to create a rebounding surface for knives as they impact on the upright fibres of the wood.

Edge grain

An edge-grain wooden board is crafted from the edge of the plank, creating a lower impact for knives than the flat side of the wood.

Colour Coded Plastic Chopping Boards

Colour-coded chopping boards help prevent cross contamination in the kitchen by helping cooks quickly identify the right chopping board for the job.

Joseph Joseph colour coded chopping boards

Here is the standard colour coding guide:

Red: For raw red meats such as beef, pork, lamb, and the like
Yellow: For raw chicken and other poultry
Blue: For raw fish like salmon or tuna, and other kinds of seafood
Brown: For cooked meat
Green: For fresh produce including all kinds of fruits and vegetables
White: For freshly baked breads and dairy products like cheese

Other Chopping Board Features

Hanging holes: For easy storage and access
Handles: Many boards come with handles for serving purposes and easy maneuverability.
Steel band: Keeps your round board in a nice symmetrical shape.
Feet: Allows air circulation for very hot items to limit condensation.
Folding boards: Allows easy transfer of chopped food or transforms from flat to drained and spiked.

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