When choosing a chopping board, you need one that is durable and going to be easy to clean, as hygiene plays an important role in food safety.
Plastic Chopping Boards
People tend to think that plastic cutting boards are the easiest to keep clean because you can put them in the dishwasher.
In actual fact, studies show that plastic tends to be the less hygenic and safe kind of cutting board, because every time you use one, the knife leaves tiny little cuts in the plastic. This creates a perfect enviroment for bacteria to grow in.
Popping it in the dishwasher won’t sanatize all of crevices. You will need to give it a good scrub with hot soapy water to get into the cuts and rinse. To ensure it is clean, you may need to do this several times after each use.
For this reason, it is recommended to have multiple plastic chopping boards for each food group you will be cutting up. For example one for meat, one for vegetables, another for cheese etc. This is to prevent cross contamination.
The fact that you have to buy multiple boards and will likely have to replace them every couple of months, it isn’t very cost-effective or good for the environment.
Wood Chopping Board
The ultimate choice is a cutting board made out of a single block of wood, just like our camphor laurel chopping boards. They don’t end up with grooves from your knives where bacteria can grow, making them much safer than plastic. Plus, wood boards are easier on your blade than a plastic board.
No matter which wood board you choose, they can absorb juices or stain but we have some great cleaning tips to keep your wooden board is top condition.
For everyday use, your chopping board can be washed in the sink with soapy water (detergent).
Let the board stand on the dish drainer, or hang it up using the hole. Leaving the board flat while wet, will cause problems with mould.
Oiling your board every couple of months, with grapeseed oil has many benefits. Even though cleaning your board with detergent is essential, it does tend to dry out your board. Regularly oiling your cutting board will keep the timber supple.
Unlike plastic, wooden cutting boards don’t need to be thrown out when they get cuts. Just sand the surface down with a fine-grit sandpaper, wash it, dry it and then rub it down with a bit of grapeseed oil. It’ll be like new. 
Glass Chopping Boards
I would advise against using glass cutting boards for these simple reasons: They’re loud to chop on, and have the potential to break if dropped.
It is very hard to damage your glass board with a knife, but imagine what this hard surface is doing to your expensive kitchen knives. In summary, if you are looking for a long lasting, safe and hygienic chopping board that will not damage your knives, our Australian camphor laurel cutting boards are the optimal choice.