How Do I Know If I’m Using
the Correct Cutting Board?

Raw meat and poultry are primary culprits for the cross-contamination of germs and bacteria — so having a designated cutting board for these items is a must.

There are three main types of cutting boards: boards made from synthetic materials (such as plastic), boards made from wood, and boards you should never use. Let's dive into the differences between these different types their ideal ingredient parings.

Just like premium knives, qualitycutting boards should be treated thoughtfully to make sure they stay functional, beautiful, and stable. Fortunately, maintenance is quite easy. TPU cutting boards can be placed in the dishwasher or sanitized using boiling water. Wooden cutting boards should be treated with a bit more consciousness. The natural tanning agents and essential oils within WÜSTHOF’s thermo-treated beechwood boards have antibacterial properties that prevent germs from taking root within the wood, which is more porous than plastic. This means our wooden cutting boards should be washed and dried by hand after each use (and should never be soaked). When washing, use warm water and a mild detergent. Dry with a clean kitchen towel and stand upright on a drying rack to let air circulate on all sides.

Finally, let’s talk cutting board TLC. If your wooden cutting board appears matte or dull, you can treat it with a bit of food-grade mineral oil or cooking oil. Just make sure your cutting board is completely dry first, then rub a thin layer of oil over the surface with a lint-free cloth and leave the wood to absorb the oil overnight. If the surface of the cutting board is heavily scratched, it can be sanded with fine-grain sandpaper before being rinsed, dried, and treated with the same oil care previously mentioned.

Pro tip: Lay a damp kitchen towel flat under your cutting board to prevent the board from sliding as you slice and dice. Just as a sharp knife is a safe knife, a stable cutting board is a safe cutting board!