Why Choose a Glass Chopping Board?
Traditionally, chopping boards were made of wood, but as kitchen technology has progressed, more suitable materials have surfaced. Whilst wood is self-mending to a point (shallow cuts and scores heal), you must be careful when choosing wood as certain woods absorb and hold in dirt or even worse, habour dangerous toxins. Wooden chopping boards are also unsuitable for dishwashers as the machines use water up to temperatures of 55-65C (130-150F). This will render the board unusable as the wood will split and the board will no longer be flat. Wooden chopping boards also need regular treatment if you wish to prolong its life and guard against mould. Pure mineral oil is often cited as the best weekly treatment for wooden chopping boards as it’s cheaper but some people use other edible oils such as olive or sunflower oil however they should be left for an hour and then thoroughly washed. Personally, I find this an unnecessary hassle. Next, plastic cutting boards are in theory, more hygienic t
