Is Walnut good for cutting boards?
Walnut cutting boards are an ideal combination of beauty and functionality
The Black Walnut tree is one of the finest and most beautiful trees native to North America. Thanks to its attractive color and moderate density, Black Walnut is very popular among American furniture makers. This dark, fine-grained wood is used to make aesthetically pleasing and highly durable furniture, interior paneling, and flooring.
Walnut Cutting Boards
Walnut is one of the best woods for producing attractive and well-built cutting boards for home or commercial use. Walnut cutting boards are an ideal combination of beauty and functionality. They are usually produced by gluing several pieces of walnut wood together prior to cutting.
These boards are especially popular among professional chefs who prefer wooden cutting boards over plastic or silicone ones.
Unlike marble and plastic boards which can make a lot of noise, walnut boards are pleasantly quiet when used for chopping and slicing.
The weight and thickness of a walnut board provide stability and prevents it from moving around on the counter when in use.
What are they Great for?
A walnut cutting board enjoys all the features that a standard wooden cutting board provides, with multiple uses in your kitchen.
A walnut board will work exceptionally well when dicing, slicing, and cutting cooked food. It is also great for cutting meat, bread, vegetables, herbs, and fruits. You can use one side for cutting meat, and the other for fruits and vegetables.
You can use your walnut cutting board for preparing and making a dough, cutting bread or cheese, and putting together tasty sandwiches.
A walnut cutting board also provides a great visual effect, thanks to its neat and clean finish, making it more than suitable as a food platter. It can also be used as a cheese platter and is the perfect serving board for appetizers.
Stylish and Eye-Catching
A black walnut board will look fabulous sitting on your counter and could provide a great conversation starter for your guests. The unique grains and deep chocolate color give off a rustic look and elegance to your kitchen. Thanks to its dark color, the knife marks from slicing are less noticeable, making your board look good as new for years to come.
Durable and Long-Lasting
A walnut cutting board has just the right balance of solidity and softness to hold up well over time. It is more stable and durable than an average cutting board. If used and maintained with the right care, a walnut cutting board should last for many years.
The walnut wood possesses light antimicrobial quality and may stop some types of foodborne bacteria that have been trapped in the cut marks from spreading. Proper seasoning will also prevent bacteria from getting into the fibers.
Easy on Your Knifes
If you care about your expensive knives, the porous, semi-soft walnut wood is ideal for withstanding daily use and maintaining your knives’ sharpness. An end-grain walnut cutting board is the best option for your kitchen knives, as their blades will simply slip between wood fibers.
Care and Maintenance
Like all wood cutting boards, a walnut board requires regular maintenance to keep it clean and to prevent cracking, warping, or splintering. The following maintenance steps are vital for keeping your cutting board just like new without any signs of defect:
After each use, scrape away the food particles and wipe the board down with a warm soapy washcloth. Avoid long exposure of the board to soapy water. After cutting raw meat, it is important to wash the board with soapy water immediately after use. Rinse the board with hot water, wetting both sides equally to avoid warping. Dry the board with a clean towel and allow it to fully dry while it is being placed upright. Don’t use a paper towel to wipe dry, as the surface may capture paper towel residues.
To avoid the risk of warping and cracking, a wooden board should not be placed into the dishwasher, nor submerged in water for a long period of time. Also, don’t leave it damp after washing or let it lay with water underneath.
To sanitize the board, use a distilled white vinegar or chlorine bleach solution. You can also use a non-toxic antibacterial spray as the simplest sanitizing option.
Exfoliate your board occasionally to remove residue. Take a lemon and a little bit of coarse salt and rub it on the board’s surface. The lemon juice will kill strong odors while the salt has anti-microbial properties. Rinse well with hot water and let it dry properly. Follow up with a coat of mineral oil.
Your board may come pre-seasoned, so you can use it right out of the box. If the board comes dry and unfinished, you need to do the initial seasoning to give it a smooth, beautiful finish.
To maintain your walnut cutting board, you must oil it at least once a month. If you notice that some areas look lighter or drier than others, it is time to re-season your board.
Regular seasoning is key to a good-looking and long-lasting walnut cutting board. Oiling will prevent the board from developing cracks and absorbing odors. It will also keep the surface smooth and shiny while bringing out the wood’s natural beauty. Food grade mineral oil and almond oil are great choices for seasoning wooden cutting boards. A homemade mixture of food-grade mineral oil and beeswax will also work.
If the board develops a lot of blade marks, give it a light sanding to restore the damaged surface. Make sure to re-apply mineral oil afterward. Another option to fix a scarred board is to use a hand plane to smooth the rough surface.
Cutting boards with edge-grain and face-grain construction tend to get more grooves from knives that need to be sanded out compared to end-grain cutting boards. The grain and fibers of an end-grain cutting board tend to close back up after cutting.
When using, rotate the board from time to time, so you are not always using your knives on the same spot.
Store your walnut cutting board upright, away from any dust and water.