Chopping boards - Thrilling topic!

[mommybear1]

I want to move away from plastic chopping boards but I don't have the time or patience to go with wooden ones (I like to chuck everything in the dishwasher). I've looked at titanium and wondered if they are any good - any recommendations please?

I'm bumping this because I'd also like to know if there's any alternatives to plastic or wood

Tempered Bevelled glass is the best, and hygienic. don’t get the shiny glass because every thing slips around

https://www.silkroutespicecompany.co.uk/products/frosted-glass-chopping-board?srsltid=AfmBOorhM3ouHDcQrWfT9sfUS2yBK9CgXaB5scnLZu6bCG8K6wSxfJQn

I can't believe I didn't think of glass!! I have one next to the kettle for brew making for some reason but it never occurred to me I should be using it as a chopping board 🤣
Thanks!!

Isn't glass known to blunt your knives ?

We have one made of brown stuff that is not plastic or wood. I think it's something like this:

Paper resin chopping board

It dishwashes and it seems much more forgiving with knives than glass. Maybe it's not much different to plastic in terms of health, I'm not sure, but I do prefer it in use.

I cannot get on with glass. I hate the noise, the feel urgh.

I have a thin bamboo one that I picked up in supermarket. I don't put it in the dishwasher, but I think you could.

Wood every time if you value your knifes (and I do). Glass or metal will just bugger them and make food prep more difficult.

Avoid plastic unless you want food contamination from all the micro slivers from chopping on them.

Environment issue's aside there is now considerable evidence of the harm of ingesting micro plastics.

I honestly don't get why a wooden board is much hassle.

I have a few and one I especially like that has slide drawers underneath so you can pull out and put peelings/waste on one side and prepped/cut items in the other to cook.

It takes a minute to scrub a chopping board and if you buy a good one (not even expensive just wood) you can just sand it down and re- oil it every few years.

Buy two good quality wooden boards and oil them. Every few weeks, oil them again. Not only will this keep the wood in good condition, but I think it makes them really quick to wash up. I don't eat meat, but if I prepare fish, I wash up and then spray with vinegar before a quick oiling. Anything else, just a quick wipe down with a cloth and hot soapy water. I buy rapeseed oil from Aldi for boards - don't like cooking with it, but it's fine for wood.

I've got stainless steel ones. We do have to sharpen knives a bit more than before. We also have solid wood ones. I replaced our bamboo and wooden boards that were glued after reading about the microplastic issues with the glue used in them.

I've got stainless steel ones. We do have to sharpen knives a bit more than before. We also have solid wood ones. I replaced our bamboo and wooden boards that were glued after reading about the microplastic issues with the glue used in them.

I've got stainless steel ones. We do have to sharpen knives a bit more than before. We also have solid wood ones. I replaced our bamboo and wooden boards that were glued after reading about the microplastic issues with the glue used in them.

Glass will wreck your knives.

I have a marble chopping board. Had it made from the offcuts of our kitchen worktop.

It's not as slippery as glass, and I sharpen my knives before every use anyway so don't notice if it blunts them more. I suppose it is heavier than a wooden one, but that doesn't bother me.

I was worried about the scratched plastic on my chopping boards too, so I bought a lipped one (wood) that lives on the counter. It’s large enough to do two jobs at once so I use it as a heatproof mat for the airfryer basket as well as a chopping and bread board. It’s 45cm x 30, €7 from Pepco. Cheap enough to replace if it warps, although you can just wet it and place it upside down overnight if that happens.
Spray it with vinegar solution, wipe with a paper towel and leave to air dry.

I also have some lovely natural shaped olive-wood charcuterie boards. They’re dense wood and oiled to a shine. Made by DH’s grandfather so I’m scared to put them to daily use!

How do you care for the solid wood board? I was reading that it requires to be wiped generously with mineral oil, do you know if there are other alternatives though?

Because of this thread , we've gone out a purchased 2 wooden chopping boards ( a small one just for onions / garlic ).
Have got some mineral oil coming tomorrow from Amazon .
Will get rid of our scratchy plastic ones.

That's probably a plus for me, because I'm a bit of a clutz in the kitchen!

Blunt knives are FAR more dangerous than sharp ones because of the pressure you have to exert to cut anything.

I sharpen my knives before every use (with a steel) and keep them in a block (not drawers which blunt them).

As for the wooden boards I just scrub with hot soapy water, let dry and then wipe a couple of drops of neutral oil over.

Every few years I sand them right down an re-oil with mineral oil (applying several coats over a few days to let it properly penetrate)

I have a board that's still used regularly that's 20 plus years old.

As well as for chopping also use them as platters if we have friends round (or even just ourselves) if serving something like charcuterie/cheeses or at Christmas for pre-dinner nibbles.

They look good, function well, have multiple uses and last for years so actually very cheap in the long run.

I just oil ours with cooking oil if they look a bit dry.

The noise from glass ones is unbearable to me.

I love wood - have a fabulous olive wood one from Greece that has lasted me decades, is another wooden one, not sure what wood (got it in a charity shops when I was skint). that is also great. It worth the extra faff, honestly. Beautiful and practical in all ways. Goes with all styles of kitchen.

I've got these wooden ones and they're excellent. A really good size and double up as a serving tray for cheeseboards etc as a PP said. They take 30 seconds to wipe down with soapy water after use and then I leave them to air dry. I rub some oil into them every few months when I remember. Nothing fancy, you could use sunflower oil if you wanted!

https://amzn.eu/d/hFh0iPp

I have a bamboo one, have had it for a few years now. Love it. Dislike hard boards as they are so noisy to cut things on!