As I pulled out the ingredients and started chopping up the veggies for a cozy winter soup, I caught a glimpse of my worn-out plastic cutting board. Didn’t I change it six months ago? A quick search on Amazon tells me that yes, this set is indeed new. But it looks like they haven’t been replaced in years.
Tired of the constant expense of replacing plastic cutting boards, not to mention the damage that producing so much plastic waste was doing to our planet, I decided to look at better options. After slipping out of the research rabbit hole for some fresh air, where I learned that the microplastics released with every cut could contaminate my food with toxins, I decided it was time to make something more sustainable and healthy.
I switched to wood a few months ago and can confirm that I have made the switch – I will never go back to plastic. I love saving money, reducing plastic waste, making cooking more enjoyable for the whole family, and sharpening my knives less often. These wooden cutting boards add an extra aesthetic to my kitchen and I am now a wood cutting board advocate.
Everything I’ve read indicates that wood is the unsung hero of the cutting board world for many reasons. It’s no wonder it’s an essential tool in every TV cooking show, every TikTok creator recipe video, and in every kitchen. professional chefs.
I ended up purchasing four wooden cutting boards in different shapes and sizes and at different prices: a classic larch cutting board from Sabevi Home, a Schmidt Bros 18-inch acacia wood cutting board from Walmart, Italian Olive Wood Deli, and cutting boards from Verve Culture , as well as cutting boards from Walmart. JF James. F Acacia Wooden Cutting Board from Amazon. They are beautiful and perfect for chopping vegetables, carving up proteins and using them as platters. I love how rich and elegant they look, showing off the different details of the wood grain. And the thickness is much more luxurious than my thin plastic version. They now look like mini works of art in my kitchen instead of something I have to hide out of embarrassment.
Most people use a dishwasher and/or bleach to thoroughly clean plastic cutting boards, and you might think that this is a completely hygienic option, but it’s not. “Research shows that wood cutting boards are actually safer than plastic because they are bacteria-free,” said Liam O’Rourke, CEO of Larch Wood Enterprises Inc.
I also noticed that my knives, which used to get dull very quickly, now stay sharp longer. “Woods such as acacia, maple, birch or walnut are excellent materials because of their softer composition,” says knife maker Jared Schmidt, co-founder of Schmidt Brothers Cutlery. “The softness of natural acacia wood provides a pleasant surface for your blades, keeping your blades from getting dull like those pesky plastic cutting boards.”
In fact, I never realized how loud and annoying my plastic cutting board is—I cringe every time my knife comes into contact with the echoing kitchen (and I’m afraid my own shadow schnauzer will run out of the room). Now slicing, chopping and chopping is completely relaxing as the knife makes a soothing sound with each stroke. A wooden cutting board keeps me from feeling overwhelmed when cooking after a long day and allows me to carry on a conversation or listen to a podcast while cooking without getting distracted.
Wood cutting boards range in price from $25 to $150 or more, and even if you invest at the higher end of that price range, you’ll still benefit financially in a year or two because you won’t have to keep buying plastic. Alternatives: I previously purchased a $25 set of plastic cutting boards and replace them at least twice a year.
First of all, decide on the required surface area. “The size really depends on what you want to use it for—cutting, chopping, or displaying food—and of course, your counters and storage space,” said Jackie Lewis, co-founder and CEO of Verve Culture. “I love having this space. variety of sizes because not only are they free to use as dinnerware, but you can choose the best size for your needs.”
Next, select materials. Most people will ultimately prefer acacia, maple, birch or walnut due to their softer composition. Bamboo is a popular choice and a very durable material, but keep in mind that it is a harder wood and the edge of the blade will be harder and less friendly to your knife. “Olive wood is one of our favorite trees because it doesn’t stain or smell,” Lewis says.
Lastly, learn the lingo, the difference between an end-grain cutting board and an edge-grain cutting board (spoiler: it has to do with the lumbar spine used). End-grain boards (which often have a checkerboard pattern) are generally better for knives and resistant to deep cuts (called “self-healing”), but will be more expensive and require little extra care. Edge texture is cheaper, but wears out faster and dulls the knife fas
Post time: Jul-18-2024