Choosing between Plastic or Wooden Chopping Boards? There's a Preferred Option, Yet a Valid Argument for Keeping Both
In the heart of the kitchen, the cutting board is an essential tool, serving both practical and aesthetic purposes. From adding visual appeal to a kitchen countertop, to providing a stable and gentle surface for cutting vegetables and cooked meats, wooden cutting boards are a popular choice among chefs.
One such artisan is Quinton Middleton, the founder of Middleton Made Knives. Known for crafting high carbon steel knives for many top chefs, Middleton's bespoke kitchen knife brand has made a name for itself in the culinary world. However, the place of origin of Middleton Made Knives remains undisclosed.
When it comes to choosing a cutting board, knowing how to care for it is just as important as selecting the right one. Wooden cutting boards, with their natural antibacterial properties, are a favourable choice. To maintain their quality, they should be washed by hand with warm, soapy water, wiped immediately, and dried thoroughly.
There are various types of wooden cutting boards available, each with its own unique benefits. For instance, Paulownia boards are lightweight, soft, and help keep blades sharp, making them popular for sushi chefs and those doing delicate knife work. On the other hand, bamboo boards, while tough and resistant to warping, can be rough on fine knife edges.
Professional chefs often prefer boards made from Hinoki and Paulownia for their performance and durability. These boards offer additional benefits such as a subtle natural fragrance (Hinoki) and mild antibacterial properties (both Hinoki and Paulownia). Acacia wood cutting boards from Le Creuset, with their stylish design and juice ridge for easier cleaning, are also popular choices.
However, plastic cutting boards have their own advantages. They can be thrown in the dishwasher for easy cleaning, and some, like those used by Jessica for cutting raw meat, have juice channels to help with clean-up. Yet, it's important to note that plastic cutting boards can develop bacteria-friendly knicks more easily and leave trace amounts of microplastics in food.
In the world of kitchen utensils, it's worth considering which items, like wooden cutting boards, are worth keeping for their benefits. The Continenta chopping board from Japanese Knife Company, for example, features attached drawers for easy transfer of chopped vegetables, making it a practical and stylish addition to any kitchen. Meanwhile, Hasegawa boards, designed for professional chefs, offer a lightweight wood core, a soft rubber-like surface, and resistance to bacteria.
In conclusion, whether you're a home cook or a professional chef, investing in a good quality cutting board can make a significant difference in your culinary experience. From the aesthetic appeal of a wooden board to the practical benefits it offers, it's clear that the humble cutting board is more than just a kitchen utensil - it's a kitchen essential.
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