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Chopping board

Utensils & kitchen tools · Board

Chopping board

A flat board of wood or plastic that gives a safe, knife-friendly surface for cutting food.

Essential in most kitchens · No power needed · 125 recipes

Photo: Donovan Govan., via Wikimedia Commons (CC-BY-SA-3.0)

What it is

A thick board of wood, bamboo, plastic or composite. Wood and plastic are kind to knife edges; glass and stone boards blunt knives quickly. Many kitchens use colour-coded plastic boards to keep raw meat separate from vegetables and ready-to-eat food.

What it’s for: Protecting counters and knives and giving a stable cutting surface.

How to use it

  1. Lay a damp cloth or non-slip mat under the board so it stays put.
  2. Cut ready-to-eat food and vegetables before raw meat, or use separate boards.
  3. Keep the cutting area clear by moving prepared food to a bowl.
  4. Wash right after cutting raw meat, fish or poultry.

Good to know

Tasks
chopping vegetables and herbs, slicing meat and fish, cutting bread, rolling dough, serving cheese and bread
Materials
hardwood, bamboo, polyethylene, composite
Care and cleaning
Scrub with hot soapy water and dry upright. Oil wooden boards occasionally with food-safe oil; never soak them. Plastic boards can go in the dishwasher and should be replaced when deeply scored.
Limitations
Deeply scratched boards trap bacteria; wood absorbs strong smells like garlic.

Safety

  • Use separate boards, or wash thoroughly, between raw meat and ready-to-eat foods.
  • A sliding board causes knife accidents; anchor it.

If you don’t have one

  • Large plate — Works for small jobs but blunts knives and slips.

Equipment guide

How it works: A board protects knives and benches. A slightly yielding surface lets the edge sink in a little without dulling it; a hard surface (glass, stone) blunts knives quickly.

MaterialGoodWatch out
Wood (end grain)Fibres part and close around the edge; gentlest on knives; self-heals.Heavy; needs oiling; must not soak.
Wood (edge grain)Durable, kind to knives, lighter than end grain.Shows cuts more; needs oiling.
High-density polyethylene (HDPE)Dishwasher-safe; colour-coded options.Deep scratches hold bacteria; replace when gouged.
BambooHard and renewable.Harder on knife edges than most woods.
Glass or stoneEasy to clean.Dulls knives fast; slippery.
Large wooden board
Main board for vegetables and bread.
Plastic board
Raw meat and fish.
Colour-coded boards
Separate boards by food type (common in professional kitchens).

Buying guidance

Starting out: A large wooden board (at least 40 × 30 cm) and a plastic board for raw meat.

  • Large enough to hold chopped food
  • Thickness 2–4 cm for wood
  • Juice groove for meat
  • Non-slip feet or a damp cloth underneath

No brands or prices — check current reviews before buying.

Techniques:Stir-fryingKnife skillsMise en place

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