We get asked this question every day so here is some useful information about which timber is the best to use for each type of chopping board. Wooden boards have many uses, from everyday chopping boards to platters to carving boards so the answer will vary depending on the type of board and its intended use.
Camphor Laurel is the best timber to use for everyday chopping boards. It is anti-bacterial and is soft enough that it will not blunt your knives. If your chopping board gets knife marks on it you can just sand it back and re-oil for use again. Our "Fab Slabs" chopping boards are handmade here on the Sunshine Coast.
Platters are not meant for everyday use, they are for displaying foods like cheese and charcuterie with minimal chopping required. Platters can be made from a range of beautiful timbers that do not require regular maintenance like red cedar, jacaranda, silky oak and black wattle to name a few. Our platters are handmade here on the Sunshine Coast.
Carving boards are usually larger than chopping boards and made using many pieces of timber that are joined together. This provides stability for the larger sized boards and they usually feature a gravy groove around the outside of the board. Our carving boards are made from recycled Australian hardwoods and feature rubber feet for stability on your kitchen surface. They are great for carving meat and easy to clean. Our "Australian Brisket Boards" hardwood carving boards are handmade in North Brisbane.
I hope that was helpful and cut through the jargon around chopping boards. At the end of the day you can use a chopping board any way you like once you have bought it!
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