It is important to choose a good cutting board in the kitchen, it is worth taking good care of the knives and also working on a surface that is comfortable for us. Today I would like to talk to you about some important concepts when choosing a board and how to take care of it correctly.

Types of cutting boards

The first thing that characterizes a table is the type of material with which they have been made.

Plastic or synthetic material boards have become very popular since they usually do not damage knives and are easy to maintain. They are a good option although personally I prefer the charm of wooden tables.

The wooden boards , being a natural material, require a little maintenance and be careful with their cleaning, but they can be used both in the kitchen and to serve depending on the type of wood chosen.

Finally, there are boards made of other materials such as marble that are beautiful to serve but not suitable for cutting, obviously using a marble board is like cutting directly on the counter (the worst thing for knives).

Types of wood for cutting boards

The type of wood of the cutting board will define the best use that you can give it: in the store we have bamboo, acacia, beech and olive wood boards.

I'll start with the last one: olive wood boards like those from Bérard are perfect to present on the table, since it's a really beautiful wood: its shapes, pattern and its silky touch are characteristics that one falls for. It is a hard wood so it is not the most suitable for knives, but there is no problem in using it to cut at the table (sausage or cheese for example). It also has the advantage that the cuts are not as marked as in other woods, so it will keep its beautiful appearance for a long time.

olive wood board

Bérard olive wood planks

As for the other tables that we have in the store, the acacia ones are a slightly softer wood. These are the T&G boards , but they are also well thought out as a bread cutting board or to present cold meats or cheeses on the table. The truth is that T&G is a house that I find with a lot of character, and a rustic style that I adore. It has very nice tables, at a very good price, and the quality of its wood is indisputable. In the variety of its designs, surely many of you will find a table that will catch your attention or that you will think is made for your kitchen.

acacia wood cutting boards

Beech wood boards are the softest you will find in our store, and what makes them, as I mentioned, ideal for cutting, since they will keep knives sharp for longer. The weak point, as many of you have experienced on occasion, is that they are boards where the cuts will be marked, which will make them somewhat uglier, but for that very reason they are recommended boards to keep in the kitchen, and not to present in the table. Of these, both the T&G and the Le Creuset are practical, spacious boards with a very good price-quality ratio.

There is yet another table, one that is highly appreciated in our store, that of Rösle . It is made of beech but optionally we can buy synthetic sheets to place on top, so you protect the wood from being cut -so you can use it perfectly to present- and because you can separate the types of food that you cut on each sheet (in one vegetable and vegetables, in another fish, in a third meat...). This is a table that is very popular, because it is beautiful, practical thanks to its non-slip feet, and comfortable since with a single table you can obtain different uses.

Then there are the bamboo boards. Bamboo is a type of wood that is considered hard but at the same time it cushions very well, which makes it an ideal material for cutting. It has another advantage, and that is that bamboo has bacteriological properties, which makes them very suitable wooden boards to use in the kitchen.

beech and bamboo boards

WMF bamboo table and Le Creuset beech table (both available in 26cm and 38cm formats)

Cleaning and maintenance of wooden cutting boards

Proper hygiene of the wooden boards after use is important because otherwise the bacteria will proliferate, which is not convenient when in contact with the food that we are going to eat.

The boards should be washed with soap and water, on all sides. After being washed, dry them well with a cloth - leaving them wet can favor the appearance of bacteria.

It is advisable to do a deeper wash from time to time: you only have to pass half a lemon over the entire surface of the table. Its acidity will eliminate bacteria and odors. Leave it soaked in its juice for a few minutes, and then wash it normally with soap and water.

In the case of olive wood boards, it is advisable to add a layer of oil (you can do it by pouring a jet of oil on it and spreading it out with kitchen paper). Olive wood is an oily wood and rejuvenates with good hydration. This works both for tables and other utensils such as spatulas and spoons.

You can also choose to apply the Bérard wood cleaning and moisturizing cream , which provides deep hydration and is a 100% natural cleaner.

If you can, leave the table resting vertically in the kitchen -it will be ventilated, and that brings hygiene to the wood.

NOTE: If you are interested in seeing these tips and how to use Bérard cream, I encourage you to watch the video that you will find here .

What cutting board would you recommend?

It is difficult to say which is the best choice or which is the best wood for a cutting board since, without a doubt, everyone has their habits and preferences, but I recommend having a cutting board in the kitchen that is wide. It is true that small tables take up much less space when it comes to storing them, but working on a large table is much more comfortable. In addition, the table does not have to be stored, doesn't it look beautiful leaning on the wall, or on the counter? Also, better to have it on hand, because you use it daily.

For this reason, and if we talk about basics, my choice is a large table (30cm upwards) made of beech or bamboo for the kitchen (like the ones from T&G, le Creuset or the bamboo one from WMF), and a wooden table olive or acacia to present on the table. In this case, I love having a small board, to present a cheese with a knife, or some sausage (the ones from Bérard are ideal for this purpose), and also having a large board, like those from T&G (many are from a large size) or Kitchen Craft. They are beautiful and ideal for presenting a variety of sausages and a bit of bread. Dinner is served!

cutting board masterclass kitchen craft

Kitchen Craft MasterClass Baguette Board and Round Board

Claudia Ferrer


Sigrid said:

Gracias por la publicacion, nos ha aclarado muchas dudas y ahora sabemos que necesitamos minimo 2, una para la cocina y otra para servir en la mesa. Nos podriais comentar el uso que tienen las tablas de madera de mango? Visialmente son muy bonitas, recuerdan las formas del olivo. Que uso le podemos dar y si son aconsejable q?? Gracias

adrian said:

Genial el Post. Aclara muchas dudas. Yo compré hace años una tabla de corte de Hernández Vela y son brutales… Están hechas como se hacían antes, soy profesional y La uso a diario y la sigo teniendo nueva con un pequeño mantenimiento, se que tienen página web pero yo los localice por facebook. Os dejo el enlace

Claudia&Julia said:

Hola Ana,
Disculpa el retraso en responder tu consulta, no hemos podido verlo hasta hoy.
Algunas tablas de cortar que no se mueven con el uso pueden ser la de bambú de Kuhn Rikon, la de Zwilling y también la de madera de haya de Rösle, dado que llevan pies antideslizantes.
Ahora mismo contactamos contigo para poder enviarte los enlaces.
Muchas gracias.

Ana said:

Hola , quiero comprarme una tabla de madera,la que tengo es sintética es bastante higienica pero no pesa nada, para cortar me gusta que no se mueva, cual me recomiendas?. Un saludo

Claudia said:

Muchas gracias!! me alegro que lo hayas encontrado interesante!

Manipulador de alimentos said:

Un articulo muy completo.Y preciosas fotos para explicar cada tabla-

Claudia said:

Hola Mercè, sin duda requerirías una tabla grande para cortar con comodidad, y que sea de cortar de haya o de bambú; una buena base es importante para tener seguridad. La que te recomendaría y que me encanta es la tabla grande de T&G. La encuentras aquí:
Saludos, Claudia

Claudia said:

¡Me alegro mucho, Mireia! Muchas gracias y un saludo!

Mireia said:

Excelente explicación. Precisamente estaba pensando en adquirir una tabla y me habéis despejado todas las dudas. Sois los mejores!!

Mercè said:

Que tabla de madera necesitaria para cortar con el hacha pequeña por ejemplo el hueso del jamon i el pollo huesos fuertes etc…

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