Hand wash wooden chopping boards with warm, soapy water, then dry them upright so air can circulate. Skip soaking and the dishwasher, which can dry, split or warp timber. A regular coat of food-safe mineral oil helps condition the wood, keep moisture out and maintain the board’s good looks.
Chop till you drop with our range of classic workhorses and benchtop beauties, putting the pep back in prep. Since 1977, Peter’s of Kensington has been serving chopping boards that are a cut above. Explore timber, bamboo and easy-clean designs fit for herbs, veg, carving and cheese-board cameos.
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Why invest in a quality chopping board?
Good quality chopping boards do more than launch lunch and deliver dinner. They protect your benchtop, help keep the sharp stuff sharp, and resist the deep grooves that can trap bacteria. Choose timber, and not only is it a durable chopping board, but it can also clock off from prep duty and head straight to the table, as a beautiful serving board for cheese, bread or antipasti.
Your guide to choosing the right chopping board
Choose your cutting board by material, size and the kind of prep you do most. Timber and end-grain boards are kind to knives, built to last and handsome enough for serving, while polypropylene boards are easy to sanitise and ideal for raw meat. Colour-coded sets help keep different foods separate, and decorative designs bring a little kitchen charisma.
For size, small chopping boards suit herbs, fruit and quick jobs; medium boards cover everyday family prep; and large boards or butcher blocks give roasts and big-batch chopping plenty of room.
Complete your kitchen tool kit
Once the chopping department is sorted, get the whole kitchen kaboodle. Add slicing & chopping tools for pro-level prep, grating & zesting gear for citrus, cheese and chocolate, then raid kitchen gadgets for the clever little extras that make cooking more fun.
Frequently Asked Questions
How do you clean and care for a wooden chopping board?
What is the best material for a chopping board?
Timber and end-grain chopping boards are widely considered the best for being kind to knife edges, durable and beautiful enough to serve from. Polypropylene boards are easy to sanitise and useful for raw meat (especially in colour-coded sets that help keep food separate). Many kitchens use both.