5 Things Most People Get Wrong About Cutting Boards

Photo Of Our Acacia Mangium Wood Cutting Board

Cutting boards are an essential tool in every kitchen, used for preparing everything from fresh vegetables to meats and cheeses. Despite their everyday use, many people are unaware of the best practices and common misconceptions surrounding cutting boards. From choosing the right material to maintaining your board for long-lasting performance, there are a number of mistakes that can lead to unhygienic conditions, shorter board life, or damaged knives. In this blog, we’ll explore five things that most people get wrong about cutting boards and provide tips on how to avoid them. Whether you're a seasoned chef or a home cook, this guide will help you make smarter decisions and take better care of your cutting boards.

Using the Same Cutting Board for Everything

One of the most common mistakes people make with cutting boards is using the same one for every type of food. While it might seem efficient, using the same cutting board for everything can lead to cross-contamination and even damage your board.

Why You Shouldn't Use One Board for Everything:

Cross-Contamination Risk: Cutting raw meat on the same board as vegetables, fruits, or bread can lead to harmful bacteria, like salmonella or E. coli, spreading to other foods. This is especially risky when prepping meals for children, the elderly, or those with compromised immune systems.

Wooden Boards and Meat: Wooden cutting boards, while durable and beautiful, can absorb moisture, which makes them more susceptible to bacteria buildup when used with raw meat.

How to Avoid This Mistake:

Use Separate Boards: If possible, designate one cutting board for raw meat and another for produce, bread, or cheeses. If you only have one cutting board, be sure to wash it thoroughly with warm, soapy water between uses.

Plastic for Raw Meat: Some chefs recommend using plastic boards for raw meat as they are easier to sanitize with hot water and bleach. Wood boards, while lovely, are harder to sanitize thoroughly after contact with raw meats.

Photo Of Our Walnut Wood Chopping Board

Not Cleaning Your Cutting Board Properly

Many people fail to properly clean their cutting boards after use, leading to bacteria and food residue buildup, which can affect both the taste and safety of your meals.

Common Cleaning Mistakes:

Soaking Wooden Boards: Wooden boards should never be soaked in water, as prolonged exposure can warp or crack the wood. This is especially true for end grain boards, which are more susceptible to moisture damage.

Dishwasher Usage: Some people make the mistake of putting their wooden cutting board in the dishwasher. This can cause the wood to dry out, warp, and crack. Additionally, the harsh detergents and high temperatures can strip away any protective finishes.

How to Properly Clean Your Cutting Board:

Hand Wash Only: Always wash your cutting board by hand with mild soap and warm water. Scrub gently with a non-abrasive sponge.

Dry Immediately: After washing, immediately dry your cutting board with a clean towel to prevent moisture from soaking into the wood. Let it air dry completely before storing.

Use a Food-Safe Cleaner: For a deeper clean, especially after cutting raw meat, use a food-safe disinfectant like diluted vinegar or a mild bleach solution to sanitize the board.

Photo Of Our Black Walnut Wooden Cutting Board Set

Not Oiling Wooden Cutting Boards Regularly

Wooden cutting boards need regular conditioning to maintain their appearance and functionality. Without proper care, wood can dry out, crack, or become discolored over time.

Why Oiling Is Important:

Prevents Dryness and Cracking: Just like any wooden kitchen tool, a cutting board needs oil to stay hydrated and prevent it from drying out. Dry wood is prone to cracking, which can damage the board and make it harder to clean.

Improves Lifespan: Regular oiling and conditioning of your cutting board can help it last for years. The oil helps to replenish the wood’s natural moisture and prevent it from warping.

How to Properly Oil Your Cutting Board:

Use Food-Safe Mineral Oil: Always use a food-safe mineral oil or beeswax board conditioner to oil your wooden cutting board. Avoid vegetable oils, as they can go rancid over time.

Apply Generously: Pour a generous amount of oil onto the board and rub it in with a clean cloth. Let it sit for a few hours or overnight before wiping off any excess.

Do It Regularly: Aim to oil your cutting board every 1-2 months, or whenever it starts looking dry or faded.

Using the Wrong Knife for Cutting

Another mistake that many people make is using the wrong knife on their cutting board. The type of knife you use can affect not only the ease of cutting but also the longevity of both the knife and the cutting board.

Why Knife Choice Matters:

Knives for Specific Tasks: Using a chef's knife for every task might not be ideal. For example, a serrated knife works better for cutting bread, and a paring knife is better for precision work like peeling fruits and vegetables. Using the wrong knife for the task can lead to uneven cuts and a damaged cutting surface.

Damaging the Cutting Board: Harder knives can scratch or gouge your cutting board, particularly if it’s made of wood. Over time, these scratches can create deep grooves that are harder to clean and harbor bacteria.

How to Choose the Right Knife for the Job:

Use the Appropriate Knife: Use a chef’s knife for general chopping, a paring knife for small, precise cuts, and a serrated knife for slicing through crusty bread. This will not only make your prep work easier but also prevent unnecessary wear and tear on your cutting board.

Sharp Knives Are Better: A sharp knife reduces the amount of force needed to cut through food, which in turn helps protect your cutting board from being damaged by heavy pressure.

Photo Of Our Wooden Walnut End-Grain Cutting Board

Forgetting to Rotate or Flip Your Cutting Board

Cutting boards, especially wooden ones, are often used in the same position, which can cause uneven wear and tear. This leads to imbalanced cutting surfaces and uneven wear patterns.

The Issue with Not Rotating:

Uneven Wear: When you use only one side of the cutting board, the surface can become worn down faster than the other side. This not only affects the board’s appearance but can also create grooves that collect food particles and bacteria.

Damage to the Cutting Board: Constant use on one side can lead to warping or cracking, especially in wooden boards that are not regularly conditioned.

How to Avoid This Mistake:

Flip and Rotate Regularly: Make it a habit to flip or rotate your cutting board after every use. This will help ensure even wear and extend the life of the board.

Use Both Sides: For larger boards, use both sides for different tasks. You can reserve one side for raw meats and the other for vegetables or fruits to avoid cross-contamination.

Photo Of Our Solid Teak Wooden Cutting Board

Caring for Your Cutting Board

Cutting boards are indispensable tools in the kitchen, but many people make simple mistakes that affect their longevity and effectiveness. By following proper cleaning, oiling, and knife usage techniques, you can ensure your cutting board remains functional, hygienic, and beautiful for years to come. Remember, taking good care of your cutting board not only protects your investment but also contributes to safer, more efficient meal prep. Whether you’re using a wooden or plastic board, treating it with the respect it deserves will make your cooking experience smoother, safer, and more enjoyable.