The best materials for wooden cutting board
Factoring in the above criteria, we’ve compiled a shortlist of the best woods for a cutting board. See how they stack up below.
cypress aomori hiba choosing best wood cutting block butcher board wooden cutting boards Cypress wood like Japanese aomori hiba includes more of Hinokitiol that is an ingredient kills bacteria than any other woods, which contains anti-bacterial and anti-mold properties. In addition to the effect, hinokitiol has the odour eliminating any ammonia smells. That is why cutting boards made of cypress have been getting good reputations for a long time and they are widely present in Japanese homes and used by Japanese professional chefs used as superior quality boards. In addition to that, this wood is better for your cutting edge, which means the sharpness of your kitchen knives lasts longer and hygienic. It also has a long-lasting rich, refreshing wooden smell which will fill your home with a sense of being surrounded by nature.
maple choosing best wood cutting block butcher board Not everyone may like citrus-sweet smell of cypress. For those, both soft and hard maple make for excellent cutting surfaces. Hard maple is the industry standard among cutting board makers: It’s more scratch- and impact-resistant than beech or teak but not so hard that it will dull your knives. This food-safe, closed-grained hardwood has smaller pores than even the alternatives listed below, making it the-go-to choice as it blocks bacteria, moisture, and stains. The downside is its stain creation. When it does form stains, they’re hard to hide on its off-white to amber-yellow surface. Maple wooden cutting boards and butcher blocks also cost more than beech and cypress and shrink more than teak and walnut as humidity decreases, so you should be conditioning maple cutting surfaces regularly; ideally monthly to bimonthly.
beech hiba choosing best wood cutting block butcher board wooden cutting boards. This food-safe, closed-grained hardwood is kind to your knives and offers stellar scratch and impact resistance outdone only by cypress wood like aomori hiba and hard maple. Its small pores make it nearly as effective as aomori (and more effective than teak or walnut) at warding off bacteria, moisture, and stains. However, its cream to pink or brown colour easily gets stained. Beech is, after bamboo, generally the cheapest material, but they shrink more than any of the three other woods, so condition your cutting board monthly.
teak choosing best wood cutting block butcher board Teak holds up better to scratches and impacts than walnut but less so than beech, cypress or maple. But as a tropical closed-grained hardwood, teak prices can exceed £150-£300 per a medium size board. Yet, its high silica content, makes your knife dull from frequently cutting. Teak shrinks less than any of the other three options for cutting boards, so you can get by conditioning it every 6 months. Unfortunately, its large pores make it more welcoming to bacteria, moisture, and stains than cypress, maple, or beech.
End-grain or edge-grain?
There is another factor to consider – the design. Within the category of wooden cutting boards come, you’ll find two design varieties: end-grain and edge-grain. These cuts aren’t just for show; each pattern boasts a different level of durability. Read this article for more details.
What woods in cutting boards should you avoid?
To sum up, you should be aware of the materials that are food-toxic. In terms of hardness, porosity and taste when considering which ones to use for cutting boards. we would avoid open-pored woods like ash and red oak, which will be harder to keep clean from food stains. Pine might impart a resinous taste, and it’s soft so will show cutting scars from knives more easily than a harder wood like maple. we’d stick with the old close-pored standbys for cutting boards: maple, beech, cypress (like aomori hiba) and birch are all great as wooden cutting boards options. Overall, the most important thing with a cutting board is that it does its job well — it should be hard enough but not too much to dull your knives, washable, nontoxic and dimensionally stable.