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Wood is often seen as the traditional material for chopping boards. It was increasingly seen as unhygienic and plastic boards became more fashionable. However, recently wood has been seen in many quarters as a hygienic cutting surface, provided appropriate precautions are used.
Wood is lee likely to blunt a knife and it is also a natural product. One could clean it in hot soapy water, heavy soiling can be scraped off.
As it is porous, some experts think it best not to dishwash wood, as it could cause the wood to warp or split. Water is the main difficulty with using dishwashers, rather than chemicals.
Special oils can be used to maintain the quality of the wood and these have been recommended by numerous experts.
Plastic is a popular material for boards. It is harsher on a knife but requires less maintenance.
Thin boards may be cheaper but such boards can become bent over time when exposed to a dishwasher. This can cause a hazard, so please be careful.
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credit: MShades
