Which cutting board to buy?

It is important to choose a good cutting board for the kitchen; it is worth taking good care of your knives and also working on a surface that feels comfortable. Today I’d like to talk to you about some important things to consider when choosing a board and how to care for it properly.

Types of cutting boards

The first thing that defines a board is the type of material it is made from.

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

The wooden boards, as they are a natural material, require a little maintenance and careful cleaning, but they can be used both in the kitchen and for serving depending on the type of wood chosen.

Finally, there are boards made of other materials such as marble, which are beautiful for serving but not suitable for cutting. Obviously, using a marble board is like cutting directly on the countertop (the worst thing for knives).

Types of wood used in cutting boards

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

I’ll start with the last one: the olive wood boards like Bérard's are perfect for setting on the table, since it is a truly beautiful wood: its shapes, grain, and silky feel are features that win people over. It is a hard wood, so it is not the most suitable for knives, but there is no problem using it for cutting at the table (cold cuts or cheese, for example). It also has the advantage that cuts do not show as much as in other woods, so it will keep its beautiful appearance for a long time.

Bérard olive wood boards

As for the other boards we have in the shop, acacia boards are a slightly softer wood. These are T&G boards, but they are also very well suited as bread boards or for presenting cold cuts or cheeses at the table. The truth is that I find T&G to be a brand with a lot of character, and a rustic style that I love. They make very beautiful boards at a very good price, and the quality of their wood is beyond question. With the variety of their designs, I’m sure many of you will find a board that catches your eye or that you’ll feel was made for your kitchen.

Beech wood boards are the softest you will find in our shop, and as I mentioned, that makes them ideal for cutting, since they will keep knives sharp longer. The weak point, as many of you may have experienced at times, is that they are boards where cuts will show, which makes them look a bit less attractive, but that is exactly why they are recommended for keeping in the kitchen rather than for presenting at the table. Of these, both the T&G ones and the Le Creuset one are practical, spacious boards with a very good price-quality ratio.

There is another board as well, one that is highly valued in our shop, the Rösle one. It is made of beech, but we can optionally buy synthetic sheets to place on top, so you protect the wood from cutting - meaning you can use it perfectly for serving - and you can separate the types of food you cut on each sheet (one for vegetables, another for fish, a third for meat...). This is a board that people really like because it is beautiful, practical thanks to its non-slip feet, and comfortable since with just one board you can get different uses.

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

WMF bamboo board and Le Creuset beech board (both available in 26cm and 38cm sizes)

Cleaning and maintenance of wooden cutting boards

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

The boards should be washed with water and soap, on both sides. After washing, dry them well with a cloth - leaving them damp can encourage the growth of bacteria.

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

In the case of olive wood boards, it is advisable to give them a coat of oil (you can do this by pouring a little oil on them and spreading it with a paper towel). Olive wood is an oily wood and is rejuvenated with good hydration. This works for boards as well as other utensils such as spatulas and spoons.

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

If you can, leave the board standing upright in the kitchen - it will air out, and that helps keep the wood hygienic.

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

Which cutting board would I recommend

It’s hard to say which is the best choice or which is the best wood for a cutting board, since without a doubt everyone has their own habits and preferences, but I recommend having a cutting board in the kitchen that is large. It’s true that small boards take up much less space when storing them, but working on a large board is much more comfortable. Also, the board doesn’t have to be put away—doesn’t it look beautiful leaning against the wall or on the countertop? Besides, it’s better to keep it close at hand, because you use it every day.

For that reason, and if we are talking about essentials, my choice is a large board (30cm and up) made of beech or bamboo for the kitchen (like the T&G, Le Creuset, or WMF bamboo boards), and an olive wood or acacia board for presenting at the table. In this case, I love having a small board for serving a piece of cheese with the knife, or some cured meat (Bérard boards are ideal for this purpose), and also having a large board, like the T&G ones (many are large in size) or the Kitchen Craft ones. They are beautiful and ideal for presenting a variety of cured meats and a bit of bread. Dinner is served!

Board for baguettes and round MasterClass board by Kitchen Craft