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Gastromax - Cutting Board BIO - 30x20,5 cm - Sage Green - BIO Plastic

£4.925£9.85Clearance
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What’s more, the retention of bacteria isn’t really the problem. The biggest hygiene risk in any kitchen comes from cross-contamination between different types of food, such as raw meat, fish and dough. It hardly matters the material on which you prepare these foodstuffs, as long as you use different surfaces for each food type – and keep them clean. What are the pros and cons of other materials? The best chopping boards you can buy in 2023 1. Joseph Joseph Chop2Pot: Best foldable chopping board Pros: Silicone may one day end the wood/plastic debate by out-doing both materials. Pro chefs already love its knife-cushioning and non-slip properties, its lightweight versatility and ease of cleaning. Designers love silicone, too, because it’s flexible enough to morph into pourers, funnels and even bowls.

Like a lot of plastic chopping boards, sharp knife marks do start to show after a while, but it’s still pretty durable for the price and you can throw it in the dishwasher when you have finished with it for a thorough, hygienic clean. Everything from measuring jugs and spoons of all sizes and scales, to cheap metal and plastic mixing bowls, to attractive and durable chopping and serving boards in a range of materials can be found within this diverse range. That’s not to say a wooden chopping board will be self-cleaning – you’ll still have to wash it. However, it possesses anti-microbial properties that make it somewhat more resistant to bacteria than plastic. So I should buy a wooden board, then? Key details – Material: BPA free plastic (dishwasher-safe) Colours: White/Sage green; Sizes: Compact, Medium If you get frustrated by fruit and vegetable peelings getting in the way while you chop, this compact board is an ideal solution, especially on a budget. Featuring two detachable trays that sit on each side of the chopping board, the Chop and Swipe lets you easily separate your peel and chopped food, leaving you with more space on the main board to continue prepping.

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Pros: Even cheap polypropylene boards are dishwasher-safe and can withstand rigorous abuse from chemicals, hence their popularity in pro kitchens. They’re lightweight and easy to manufacture in different colours, so you can buy a colour-coded set to avoid cross-contamination. Not so fast. Plastic boards are easier to clean than wood, not least because you can slide them into the dishwasher and sanitise them using chemicals and bleach, which rinse off plastic far more easily than wood. Don’t let the above put you off, though. The Chop2Pot is a fabulous board – and the small 25.7cm version makes a great pressie for a foodie, too.

OXO’s board is fairly large so you’ll need enough space to store it when it’s not in use, or you could opt for the compact size that’s 18.4 x 27.3cm. There are plenty of other considerations to make when shopping for a chopping board, including durability and weight, as well as materials such as silicone, bamboo and glass… Each board also includes a feature designed especially for that ingredient. The meat board has a moat to stop juices spilling over the edge of the board; the fish board has grippers; the cooked food board is equipped with crumb catchers. All four have rubberised feet on both sides, so they’re fully reversible and won’t slip.Pros: Bamboo is a strong, lightweight, affordable alternative to end-grain hardwood. It grows fast and is cultivated without pesticides, so it’s more eco-friendly than wood or synthetic materials. And since it’s so light, a huge slab-style bamboo board will remain easy to lift. The only niggle we had is that it marked easily when using heavy-duty knives. If you’re like us though, you’ll have a different chopping board for different tasks and this one is ideal for general everyday use. If you’re looking for a sturdy breadboard, this might not be the one for you, however. Cons: Bamboo is harder than any hardwood, and its grain doesn’t offer much “give”. As such, it will dull your knives faster than wood, plastic or silicone. Wash it and it will warp, so you’ll have to wipe it instead – and oil it to keep it looking ship-shape. Each of the four polypropylene boards has a soft-grip tab on its edge that’s illustrated with a specific ingredient to reduce the risk of cross-contamination – the different colouring of each board helps in this regard, too – and they come stored in a sturdy, space-saving holder.

But there are a couple of downsides to this beautiful looking board.. One, it will blunt your knives in time, as would any bamboo board. Two, although incredibly hard-wearing, water is its kryptonite. It isn’t dishwasher-safe, and will warp if you soak it; you can wipe it clean with a damp cloth. Oil it with a food-safe oil such as linseed for maximum durability. Glass: Fine as a worktop-saver; terrible as a chopping board. Glass blunts blades faster than almost any other surface – except marble.

Want to slice n' dice without ruining your knives? The best chopping boards are here to keep them sharp

However, since then scientists have found that wood can help resist harmful bacteria, turning food hygiene orthodoxy on its head. In 1994, Wisconsin University researchers infected plastic and wood boards with E.coli, salmonella and listeria, finding that the wooden boards retained 98-99% less bacteria than plastic. Plastic was said to become an even worse breeding ground for bacteria once it’s scarred with knife marks. Downsides? You’ll see knife cuts in the boards before long, but this is almost impossible to avoid with a polypropylene board; bear in mind that these boards don’t mark as easily as cheaper plastic boards. They’re dishwasher-safe – except the textured holder, which should be wiped clean instead – and fairly resistant to warping, too.

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