Why Wood Cutting Boards Are Better
Chop, chop, chop! Cutting boards provide a sense of satisfaction when slicing, dicing, and mincing fruits, vegetables, meats, and more. The rhythm is a performance, and for a performance, you need a proper stage. For cutting boards, the best stages are always made of wood—despite what some people say about the benefits of other materials. Here are several reasons why wood cutting boards are better.
Material Matters
You may have seen slicker, more modern-looking cutting boards made of marble or glass, but don’t give them a second glance. Marble and granite are certainly stronger, will last forever, and are easy to clean because they’re nonporous. However, over time, a solid piece of rock swiftly dulls your knives and ends their lives. Add to that the noise pollution of rapidly chopping things on a stone and you may quickly tire of your fancy cutting board.
Glass offers ease of cleaning as well, but also has the same noisiness and knife-dulling drawbacks. Glass comes with the threat of shattering as well, and its surface can grow slick and dangerous. Steel cutting boards may be easy to clean but look visually sterile. Plastic and acrylic are cheaper but generally lack style. Plus, you need to take extra steps to keep them clean. So, what makes wood so great?
Wood Is Easy To Clean
You may have heard that wood cutting boards are more prone to growing bacteria and other microbial nastiness. This is a possibility, but it doesn’t apply to all woods—maple, acacia, and teak boards are made of their respective hardwoods and are nonporous, so there is no place for bacteria to grow. Other woods like walnut and cherry need a softer touch. Walnut needs to be treated with mineral oil to keep from cracking, and cherry can’t be submerged without the risk of warping; however, a little extra maintenance is balanced out by their better qualities.
Wood Is Tough
Some people choose metal, marble, granite, and glass cutting boards because they’re difficult to scratch or otherwise damage while cutting. That’s true, but it’s also true of hardwood cutting boards. Again, it’s the cracks that shelter bacteria and make a cutting board unsafe. While hardwood cutting boards eventually scar, it happens far less often than it does with plastic boards. Many wood cutting boards are equipped to “self-heal” as well. Unlike plastic, the fibers and grain of the wood reseal under repeated cuts.
Wood Is Lovely
Want to know a big reason why wood cutting boards are better? Aesthetics. No substance offers more visual warmth and grace than wood. It fits in with almost every kind of décor and each piece has a unique look and personality. Even when you’re not using it, a finely made cutting board offers an attractive accent to your kitchen or any room where you entertain when it serves as a cheese or charcuterie board.