We often grab the first board we find in the drawer without really thinking about it. However, like a good knife or a suitable pan, a cutting board benefits from being chosen carefully. Dimensions, type of wood, thickness – every detail matters depending on what you're doing in the kitchen.
Meat: robustness above all
For cutting meat, you need a thick, stable board that doesn't slip and absorbs shocks without getting damaged. Dense woods like hornbeam or acacia are preferred, as they can withstand blades without flaking. A good thickness — from 3 to 4 cm — guarantees a stable surface and increased longevity. Bonus: these boards are easy to sand to look like new again.
Vegetables: lightness and maneuverability
For peeling, chopping, or dicing vegetables daily, a lighter and more manageable board is preferred. There's no need to bring out the heavy artillery to slice a zucchini. A medium-sized board, made of light wood like beech or maple, works perfectly. The essential thing: a surface large enough to work comfortably, without cluttering the entire countertop.
Bread: the board that steals the show
The bread board has a double life. It cuts, of course, but it's also often used to present a beautiful loaf on the table. So, it needs to be as aesthetic as it is functional. A long board, possibly with a groove to collect crumbs, made of warm wood like ash, is ideal. It goes from kitchen to table effortlessly.
Table service: aesthetics first
Appetizer boards, cheese platters, charcuterie presentation… Here, it's the wood that speaks. Choose a wood with prominent grains, an original shape, a meticulous finish. Olive ash with its golden hues, walnut with its dark reflections, acacia for a raw touch — each board becomes a decorative piece in its own right. Cutting becomes secondary; it's the guests' gaze that matters.
A single board to do everything is possible. But having the right board for each use transforms ordinary gestures into real pleasures. And when they are handcrafted, they also have the advantage of being beautiful to look at — even when not in use.
