Chopping boards and blocks

• Handmade perfection directly from the Cotswolds: Every board is a unique piece of art, handcrafted with care.
• Personalised chopping boards: Make it yours with custom engraving on your new chopping board.
• Our variety of boards: From compact chopping boards to extra-large butchers blocks, we cater to all needs.
• Sustainability: Your purchase helps support reforestation efforts.
• UK Craftsmanship: Designed and crafted in the Cotswolds where we are known for our attention to detail.

Plastic Cutting Boards: Easy to clean and dishwasher safe, plastic boards are initially hygienic but tend to develop scratches over time. These grooves can harbor bacteria, making them less ideal as they age.



Wooden Cutting Boards (Hardwoods): The standout choice for both professional chefs and home cooks, hardwood cutting boards offer unmatched natural antibacterial properties. Crafted from durable materials like maple, walnut, or cherry, these boards are not only tough against bacteria but also gentle on knives. Their dense grain prevents deep scratches, keeping the surface smoother and more resistant to bacterial buildup. With proper care, a hardwood cutting board can last a lifetime, aging gracefully and becoming a centerpiece in your kitchen. Its natural elegance and superior hygiene make it the ultimate cutting surface.



Bamboo Cutting Boards: A more eco-friendly option, bamboo boards are harder and less porous than most woods, offering good resistance to bacteria. However, they can be tough on knife edges and are prone to cracking over time, which can compromise hygiene.



Glass Cutting Boards: The most hygienic in terms of ease of cleaning and resistance to bacteria, glass boards, however, are the hardest on knife blades and can pose a safety risk due to their slippery surface.



What do we think?: While each material has its merits, hardwood cutting boards clearly lead the pack for those prioritizing hygiene, durability, and aesthetic appeal in their kitchens. Their natural antibacterial qualities, coupled with their gentle touch on knives and timeless beauty, make hardwood boards the best option for anyone serious about their culinary health and craft.

When it comes to ensuring food safety in the kitchen, the choice of cutting board material plays a pivotal role. Hardwood cutting boards, including those made from: maple, iroko, utile, sapele, walnut, and oak, are renowned for their safety, durability, and natural antibacterial properties making them the best kind of wood for a chopping board.

Why Hardwood Cutting Boards?

• Natural Antibacterial Properties: Hardwoods are less porous than softwoods, making them more resistant to bacteria and contamination. They have a dense grain that provides a robust surface for cutting and chopping.
• Durability and Knife Care: Hardwood boards are durable and gentle on knives. Unlike plastic, which can dull knife blades, hardwoods like oak and maple help maintain knife sharpness for safer and more efficient cutting.
• Oiling and Maintenance for Safety and Longevity: Proper care is crucial for maintaining the food safety and longevity of your hardwood cutting board. Regular cleaning with hot, soapy water followed by thorough drying is essential. Additionally, oiling your cutting board is key to preventing the wood from drying out and cracking, which could potentially harbor bacteria.
• Choosing the Right Oil: For oiling maintenance, it's vital to select food-safe oils. Mineral oil is a popular choice because it's food-grade, odorless, and won't go rancid. Look for oils labeled as food-grade or specifically designed for cutting boards to ensure safety. Avoid cooking oils like vegetable or olive oil, as these can spoil and create odors or flavors that could transfer to your food.
• Selecting the Best Hardwood: In choosing a hardwood cutting board, consider opting for single-piece or edge-grain construction to minimize warping and cracking. Woods like oak, maple, walnut, and cherry are excellent choices due to their durability and natural antibacterial properties.

Proper maintenance and care are essential to extend the life of your hardwood chopping board and keep it looking its best. Below we will cover how you can take care of your chopping board!



Cleaning Your Chopping Board

• Hand Wash After Use: After each use, wash your chopping board with a soft sponge or cloth using mild dish soap and warm water. This will help to remove food particles and prevent the growth of bacteria.
• Avoid the Dishwasher: Never put your hardwood chopping board in the dishwasher. The intense heat and prolonged exposure to water can cause the wood to warp, crack, or split.
• Disinfect Occasionally: To disinfect your chopping board, you can wipe it down with a solution of one part vinegar to four parts water. For tougher stains or odors, sprinkle baking soda on the board before scrubbing with a lemon half. Rinse thoroughly after disinfecting.
• Dry Properly: After washing, dry the board thoroughly with a towel, then let it stand on its edge to air dry completely. This prevents water from pooling and being absorbed into the wood, which can lead to warping or cracking.

Storing Your Chopping Board

• Keep in a Dry Place: Store your chopping board in a dry area away from direct sunlight and extreme temperatures, which can cause the wood to warp or split over time.
• Vertical Storage: If possible, store your chopping board vertically on its edge. This not only saves space but also promotes air circulation around the board, preventing moisture buildup and warping.
• Avoid Stacking: Try not to stack heavy items on top of your chopping board when stored. Excessive weight can cause the wood to warp over time.

Routine Maintenance

• Regular Oiling: (This section will lead into the detailed instructions on applying your proprietary oil, ensuring the board is properly conditioned and protected.)
• Avoid Prolonged Soaking: Never soak your chopping board in water, as prolonged exposure can cause the wood to absorb moisture, leading to warping, cracking, or the growth of bacteria.
• Surface Sanding: If your board starts to show knife marks or rough spots, you can lightly sand the surface with fine-grit sandpaper. After sanding, the board should be washed, dried, and oiled before its next use.