Selecting the right extra large wood cutting board for your kitchen can make meal preparation easier and more enjoyable.
With the right tips and information, you can choose a cutting board that suits your space, needs, and budget.
This guide covers factors to consider when choosing an extra large wood cutting board along with care and usage tips.
Extra large wood cutting boards provide ample surface area for chopping, slicing, and preparing ingredients.
With more room, you can work efficiently without food falling off the sides or overcrowding the board. The spacious workspace allows you to prep several ingredients at once.
Large wooden boards have anti-bacterial properties that inhibit microbial growth. Wood’s natural grains create tiny grooves that collect food particles away from the surface you’re currently working on.
Keeping meats and veggies separated prevents cross contamination. The antimicrobial compounds in wood also kill some pathogens.
A sizable wood cutting board enables you to use correct posture and a chef’s knife rocking motion when chopping.
With plenty of room, you can prop a side against your work surface at an angle. This stabilises the board so it doesn’t slide around.
The angle also helps utilise your body weight efficiently when chopping.
Consider how you plan to use the cutting board. Do you mainly slice bread and soft items? Or will it endure heavy chopping and cleaving?
Hardwoods like maple withstand daily abuse, while gentle uses work for lighter woods like walnut. If preparing meat is a priority, choose a thicker end-grain or edge-grain style which is more sanitary.
Cutting boards come in a variety of wood species, each providing different visual appeal and durability. Popular picks are maple, walnut, cherry, acacia, bamboo, teak, and end-grain patterns.
Research wood hardness ratings and characteristics. Denser woods with closed grains like maple resist deep knicks.
Counter space and storage determines the maximum dimensions for your extra large cutting board. However, consider portability too.
Larger, thicker boards can get very heavy and unwieldy to carry, clean, and store. Allow for manageable weight and thickness unless it will primarily stay stationary.
The most versatile option, rectangular wood cutting boards maximize usable surface area.
..their straight shape fits well along countertop edges or can be laid flat for a portable prep station. Models range from 18 x 12 inches up to 24 x 20 inches.
Round extra large cutting boards save space and add visual flair. Their curved edges make scooping food quick.
But round boards sacrifice usable area compared to rectangles and don’t fit as neatly against counters. Average diameters span 16 to 18 inches.
Oval cutting boards combine enhanced workspace with rounded edges for easy use.
The central area gives straight knife stroke room while the tapered ends allow effortless food transfer. Mid-size models measure approximately 20 x 15 inches.
Formed like a teardrop, these boards saves counter depth space while keeping width for chopping.
A pointed front clears room for a cutting arm while the wide back accommodates ingredients prepped. Teardrops average around 20 inches long by 15 inches at their widest point.
Maple rates as one of the hardest domestic woods used in quality cutting boards. Its tight grains boast supreme damage resistance against dents and scratches.
Maple also harbours anti-bacterial properties ideal for food prep. Its light tone hides superficial marks.
Walnut wood falls on the softer end for cutting board material but offers a rich dark coloration. Its natural grains vary wildly for unique patterns. While durable enough for most kitchen tasks, walnut requires gentle treatment compared to maple.
Cherry:Cherry is Known for its vibrant reddish tone and smooth texture, cherry rests midrange for wood hardness. It withstands moderate scratches well. However, deep cuts can leave permanent trails unless carefully sanded. Cherry’s rich hues darken into a richer patina.
End-grain cutting boards utilize small hardwood pieces fused together to align wood fibers vertically. This makes for impressive durability and knife protection but also heavy weight and considerable cost.
End-grain construction promotes sanitation since knicks dig into lines between wood segments rather than dragging across open grain.
Despite its grass-like origins, bamboo offers sufficient hardness for chopping tasks once properly dried and processed.
Bamboo earns excellent sustainability marks as one of the world’s fastest growing plants. Models with laminated strips resist warping better than single-slab boards.
Teak is Best known for weather-resistant outdoor furniture, teak earns favor as a decorative indoor cutting board as well. Its oily water-resistant grains limit swelling and cracks. A multipurpose wood, teak works for either light or heavy duty use plus adds inviting golden-brown warmth.
Before an initial use, rub a food-safe mineral oil completely into all surfaces to seal pores and prevent moisture damage.
Apply a beeswax paste on top monthly for added water resistance. Let the oil soak several hours for deeper penetration for first-time treatment.
Maintain the protective treatment by rubbing more mineral oil into the wood grain every few weeks when used heavily.
This nourishes the woods and fills any cracks. Quick oiling after each use prevents permanent stained spots.
Wash wood cutting boards regularly using hot soapy water after each meal prep session.
Towel dry completely to avoid warping. Sanitize further by rubbing the surface with vinegar. Bleach and dishwasher chemicals will damage wood.
With size comes increased risk of warping from uneven drying and moisture.
Apply mineral oil often to limit water saturation deep into the grains. Store flat if possible or upright on edge. Rotate occasionally if the board stays stationary.
For stubborn residue or permanent stains, carefully sand affected areas using super fine grit paper working with the wood grain
Limit sanding intensity to avoid making the surface too thin. Oil treatment helps blend touch up spots.
To revive maple end-grain boards that show excessive marking, scour with a solution of oxalic acid powder.
Gently rub with scotch pad then fine sandpaper; re-oil. Use proper precautions when handling chemicals.
Letting your sharp chef’s knife strike a hard granite or marble counter risks chipping the blade or leaving ugly scratches on the stone surface.
A pristine wood cutting board provides the ideal soft chopping base.
Flip your cutting board over for an instant serving tray perfect for transporting sliced meats, cheeses, bread, vegetables and more from prep station to table or grill. Large boards hold ample servings for dinner parties.
Beyond chopping, an extra large cutting board doubles for opportune kitchen roles like rising dough, scaling fish, rolling pastry, crushing food in a makeshift mortar, transferring hot pans from oven to stove, and protecting surfaces from spills.
Wood cutting boards infuse kitchens with natural charm and uniqueness with each wood slab boasting distinct grain patterns.
When not tucked away for storage, they rest neatly on countertops as decorative accents. Larger models make bolder statements.
Make sure at least one side of the board presses securely against edge of counter to prevent slippage.
Place a damp towel underneath to increase friction with countertop. Angle board 20-30 degrees towards hand wielding knife.
A size upgrade from a small cutting board affects balance and grip. Plant feet wider. Distribute weight evenly. Widen or slide grip hand closer to edge. Make precise adjustments to new territory.
Define separate spaces on the expansive wood surface for various food group – meat, vegetables, garnish. Work systematically from one zone to the next without backtracking to prevent contamination.
Taking advantage of ample room, sweep chopped pieces from work area before debris accumulates and obstructs smooth knife strokes. Deposit trimmings into a trash bowl frequently.
The extra real estate allows you to be less precise but don’t get careless. Avoid angled strokes too close to edges where food can tumble overboard. Reposition ingredients before they wander too far.
Just as you give wooden furniture polish to protect finishes, administer regular coats of FDA food-grade mineral oil followed by a beeswax topper.
This maintains water resistance and limits surface splits and cracks over years of use.
Sloppy, awkward knife work mars surfaces with needless scratches and gouges.
Employ proper knife grips, crisp rocking motion, and straight up/down perpendicular strokes. Let sharp blades slice cleanly instead of tearing.
Ensure cutting boards remain clean and splinter-free, but resist overzealous scouring.
Use gentle detergents; avoid harsh bleaches. Limit scouring pads to resilient spots. Sand out individual deeper scratches responsibly.
Store wood cutting boards flat or edgewise without weight pressure to prevent bowing.
Keep off cold garage cement floors inviting moisture damage. Have larger boards readily accessible to incentivize daily use over a plastic one.
When not in use, avoid counter slides, drops, and hard knocks which can damage edges and structural integrity. Carry larger boards slowly with two hands. Let wood acclimate to intended room temperature.
No. Most manufacturers strongly advise against putting wood cutting boards in dishwashers even on delicate cycles.
The harsh detergents and hot drying action strips protective oils and causes splits or warps.
Yes, when properly oiled and dried, wooden boards safely withstand meat proteins without contamination issues.
Unique wood capillary properties actually draw blood into grain crevices away from work surface.
For home use, 2 inches provides the best balance of durability and weight. Commercial restaurant boards approach 3 inches but require heavy bracing underneath for support and stability when chopping during extended meal shifts.
No direct heat contact should exceed 180°F to avoid scorch marks or moisture damage trapped by oils.
Allow skillets out of ovens to initially cool on range burners before transferring onto even large wood boards. Use ample potholders.
Investing in an spacious high quality wood cutting board takes meal preparation to a smoother, simpler level.
With ample working room, storage for multiple ingredients, and forgiving surface for perfecting knife skills, an oversized maple or walnut board earns prime real estate in busy kitchens.
Take care to properly oil and clean your thick-grained wood block regularly. Follow fundamental knife handling rules to avoid unnecessary scratches which accelerate wears.
Position securely to take advantage of the generous added space without overflow slippage. An exceptional wood board ethically sourced from sustainably harvested forests deserves protection to endure lifetime usage.
With sound care and maintenance, your extra large cutting board grows even more personalised with use as ground-in oils darken and knife stroke trials reveal character.