Your chopping board is one of the most-used tools in your kitchen, and one of the most overlooked. The right one keeps knives sharp, stays hygienic and lasts for years.
Types of chopping boards
| Material | Pros | Cons |
|---|---|---|
| Wood | Gentle on knives, looks beautiful | Needs oiling, not dishwasher-safe |
| Plastic | Cheap, light, dishwasher-safe | Deep knife grooves hold bacteria over time |
| Titanium / metal | Doesn't absorb liquids or smells, easy to rinse clean | Harder on knife edges |
| Folding | Doubles as a scoop, stores flat | Smaller surface |
Use two boards to stay safe
Keep one board for raw meat, chicken and fish, and another for vegetables, fruit and bread. This simple habit is one of the easiest ways to avoid cross-contamination.
Cleaning tips
- Wash with hot, soapy water after every use.
- Dry fully before storing, especially in humid weather.
- Remove garlic and onion smells with lemon and salt.
- Replace plastic boards with deep, stained grooves.
Our picks
- Titanium Chopping Board: easy to rinse clean, 99 AED
- Folding Chopping Board: perfect for small kitchens, 39 AED
Short on counter space? Read our small kitchen organisation ideas.