SKILLS

THE RIGHT CUTTING BOARD FOR EVERY OCCASION

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Are wooden cutting boards hygienic? Can glass cutting boards break your knife? Are plastic cutting boards the best alternative? And which board is used for which purpo-se? We'll tell you everything we know.

Cutting board hygiene

You should use different cutting boards for different purposes for hygiene reasons: raw meat or poultry can be contaminated with bacteria and germs that are easily transferred to other foods. So, if you don't want to have to keep sanitising your board while prepping your food, you should really use a mix of at least three cutting boards: one for vegetables, raw vegetables and bread, one for all deeply-coloured and strong-smelling foods, and one for raw meat, poultry or fish.

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Wooden cutting boards

Wooden boards are natural, hygienic and durable and are perfectly suited for cutting dry products such as bread or raw vegetables. For cleaning, you just need to wipe the board with a damp cloth or rinse it under running water. If the board is very dirty, use warm water and mild soap. For drying, place it upright so that the air can circulate freely. Make sure your board is made of a wood such as beech, as over time harder woods can damage your knife. Even better are cutting boards made of heat-treated beech (linked to the cutting boards made of heat-treated beech), because they are extremely well protected against water and germs.

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01_7292
  • Made of thermo beech
  • With metal tray
  • Design by neonbraun | henning gaulk
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02_7294
  • Design by neonbraun | henning gaulk
  • Made of thermo beech
  • With metal frame
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03_7295
  • Design by neonbraun | henning gaulke
  • Made of thermo beech
     
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04_7288-1
  • Made of beech wood 
  • Natural look 
  • Particularly hygienic and long-lasting
      
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7291-1_prod-01
  • Made of beech wood 
  • Natural look  
  • Particularly hygienic and long-lasting
      
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TPU cutting boards

Avoid colour or flavour transfer and ensure hygiene when working with raw meat, poultry or fish by using our thermoplastic polyurethane (TPU) cutting boards. Their high elasticity acts as a buffer and protects the sensitive knife blade, so your kni-ves stay sharp longer. In addition, these cutting boards are dishwasher safe, antibac-terial, heat resistant to +150 °C and the plastic does not absorb odours.

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01_7310
By using professional chopping boards knives stay sharp for longer.
  
  
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02_7297r-2
WÜSTHOF offers new elegantly-designed and functional chopping boards made from thermoplastic polyurethane (TPU), bringing fresh colour to your kitchen.
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03_7312
2 in 1  - natural composition of high quality wood and durability of a special synthetic material
  
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04_7297g-2
The high level of flexibility offered by this special material acts like a buffer, protecting delicate knife blades. The knives therefore stay sharp for longer.
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Not recommended

Cutting boards made of glass, stone or bamboo

Yes, they look nice. But they are not suitable for regular use in the kitchen, as they are too hard for the fine edge of a knife blade. The well-honed, sharp burr of your blade will bend very rapidly on such boards, meaning that it will become duller and wear out more quickly.

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