In this modern age, what could possibly be more timeless than the chopping board? Pre-dating its kitchen appliance brethren by a Jurassic age or two, it’s remained true to its original function since hirsute hands first picked up a keen-edged shard of stone to chop organic matter into smaller pieces. Even its form hasn’t changed much, with wooden boards dominating kitchens across the globe, although these days science and experience have refined things somewhat, decreeing that end-grain is better than edge-grain (also known as flat-grain), cherry is better than oak, and bamboo might just be the most eco-friendly. Take care of it, and it’ll comfortably outlive you.
Wood’s contemporary competition – plastic, marble, granite, corian, glass, and steel – has spawned passionate debate about their comparative qualities, not least among them the question of which is healthiest. But there’s little argument about wood’s kindness to your knives, and its dislike of another ubiquitous kitchen corner dweller – the dishwasher.
These days chopping boards have become works of art as well as work horses, with technology offering the promise to make them even more efficient by building in another chore – weighing.
Weighing up the merits of the chopping board as part of the Timeless 50? Vote now.
Tags: chopping board, cooking, Food, timeless 50
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