People often choose a board for its size or price. Yet it is the board that decides, cut after cut, how long your knives stay sharp. Here is what sets the materials apart, and how to care for a wooden board so it lasts for years.
End grain: fibres standing up
An end-grain board is made of small blocks assembled so that the wood fibres stand vertically. You cut into the ends of the fibres, a bit like the tips of a brush.
- For the knife: the edge slips between the fibres instead of cutting through them. It is the gentlest surface for a fine edge.
- For the board: the fibres partly close up after each cut, so marks stay discreet.
- The trade-off: it is heavier, more expensive, and needs regular oiling, because end grain soaks up more.
Edge grain: fibres lying down
The classic board, cut along the length of the wood. Lighter and cheaper, it is still a good surface for knives. It marks more and dulls an edge a little faster than an end-grain board.
Plastic: practical, to be replaced
A polyethylene board goes in the dishwasher and needs no care. But it develops deep scratches that are hard to clean. Once it is heavily scored, replace it. It remains useful as a second board, for raw poultry for example.
Glass, marble, slate: never
These surfaces are harder than the steel of your knives. A few cuts are enough to crush the edge. Keep them for serving, not cutting.
Is wood hygienic?
Contrary to a common belief, a well-kept wooden board is no less hygienic than a plastic one. What matters for both: wash after use, dry completely, and don't leave it sitting damp. After raw meat or poultry, wash it straight away in hot soapy water, or keep a dedicated board.
What size
Bigger than you think. To work comfortably, dice an onion without spilling over and keep a corner for what is already cut, allow at least 40 × 30 cm. A thick, heavy board doesn't slide. If yours moves, a damp towel underneath fixes it.
Caring for a wooden board
Every day
- Wash it in hot soapy water with a sponge or brush.
- Rinse, wipe, and let it dry standing up so air reaches both sides.
- Never the dishwasher, never soaking: the wood swells, then cracks or warps as it dries.
Oiling
An oiled board resists water, stains and cracks better. Use a food-grade mineral oil (liquid paraffin) or a dedicated board oil. Cooking oils such as olive or sunflower oil can go rancid in the wood.
- On a clean, fully dry board, pour a little oil.
- Spread it with a cloth over every face, edges included.
- Let it soak in for several hours, ideally overnight, then wipe off the excess.
Once a week for the first month, then once a month, or whenever the wood looks pale and dry.
Smells and stains
Half a lemon rubbed with coarse salt, ten minutes, a rinse: garlic and onion smells disappear. For a stubborn stain, a light sanding with fine sandpaper, then oil.
Our boards
Large oval end-grain acacia board, 42 × 32 × 2.6 cm, juice groove and handles — CHF 189. Big enough for all your prep, and handsome enough to carve meat at the table.
End-grain acacia board, double-sided — from CHF 89. In 22 × 32 cm (1.5 cm thick) or 28 × 38 cm (1.8 cm). Thinner and lighter than the one above: a good everyday board.
A good board is half of knife care. The other half: sharpening on a whetstone.
