A chef has urged people to make a simple switch when it comes to their chopping boards that could help ward off harmful bacteria. Chopping boards are an indispensable part of any kitchen, used daily to help prepare everything from fresh salads and sliced meat to peeled potatoes for a Sunday roast. It's hard to imagine cooking without one.
They come in a wide variety of materials, including wood, plastic, and even glass. But what many people don't realise is that not all chopping boards are created equal - and culinary experts on social media insist one material stands head and shoulders above the rest.
TikTok chef, known as Chef Joshy, tackled the debate over chopping board materials in a video on his channel, urging anyone still using plastic boards to ditch them immediately and make the switch to wooden ones.
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He kicked off his video by warning viewers never to use chemicals to "sterilise" their chopping board after use, before going on to extol the virtues of wooden boards and encouraging everyone to make the change.
Why are wooden chopping boards better?
He said: "First, wood boards are very gentle on your knife. Second, they are naturally anti-bacterial. A lot of bacteria can't survive on the surface. Third, it's very easy to maintain. For example, this board has some blood on it, and all you need to do is use your knife to scrape it off. It comes off so easily.
"When the surface is not smooth or smells funny, do the same thing. Just trim it with your knife, and you've got a brand new board. Then, after a good wash, just always stand them up and let them breathe.
"And the final tip: Do not buy expensive wood boards. There's absolutely zero reason to spend money on a chopping board. Buy the cheap ones and rotate them every three to five years. That's enough."
Why shouldn't you use a plastic chopping board?
Joshy then turned his attention to plastic boards, explaining that while they're commonplace in the food industry — where wooden boards risk chipping and contaminating someone's meal — he would never suggest using plastic in a home kitchen.
He continued: "I really don't recommend [plastic boards]. It's slippery. When you cut something wet, it is unsafe. Second, you see those stains? That's a sweet home for bacteria.
"Of course, you can wash them in the dishwasher, but that will weaken the plastic and release a lot of microplastics. Not great. If you have a plastic board, don't worry. Just use it for light tasks like cutting fruit or salad, and get yourself a nice, cheap, wooden board. You will never look back."
In the comments section of his video, Joshy clarified that all boards can be washed with soap and water, but should never be cleaned with chemicals. He also advised keeping separate boards for raw meat and vegetables to eliminate any risk of cross-contamination from residual bacteria.
Followers who commented on the post expressed their gratitude to Joshy for his handy tips, while others chipped in with advice of their own. One commenter suggested that using sandpaper on a wooden chopping board can help to smooth it out once the surface becomes worn, if you're not comfortable using a knife to do so.
They wrote: "What you need is sandpaper. One coarse and one fine. Sandpaper the wooden board weekly to remove the old layer. Start with coarse paper then smooth with fine paper. For fruits and veg, use a different wooden board from the meat one."
Another added: "I hope people listen. I knew this long ago. Never had a plastic board."
A third said: "Pro chef here. This dude is absolutely correct on all points. I just want to add if you want your wooden board to last longer, give it a quick rub down with some mineral oil every now and again."