The timelessness of a solid wood cutting board set upon the countertop speaks for itself with its durability and gentleness towards expensive chef knives, not to mention that it brings some natural beauty to the kitchen. However, one would come to realise that a beautiful piece of hardwood will soon be nothing but a source of headaches once ignored, as one can see fine cracks developing at its edges or feel the subtle tremor while slicing onions.Often, people blame such deterioration on natural wear and tear or a poor-quality batch of wood. However, the actual reason for such damage is a physical mechanism that operates each time the board goes through washing and drying cycles. As you know, wood consists of microscopic tubes that help transport water. Although you chop down and craft a wooden board into a kitchen utensil, its cells retain their ability to absorb moisture from the environment. The constant cycle of absorbing humidity from the atmosphere and sinking and releasing it as it dries leads to the gradual separation of the board.The mechanism of fibre separationDuring soaking in a soap solution, the wooden fibres swell as if they were sponges. Once they go on a drying rack, they begin to evaporate. Herein lies the problem – wood is not an isotropic material. Its surface dries more quickly than the dense nucleus of the board, thus generating significant mechanical tension. Such stress triggers the formation of cracks and a phenomenon known as cupping.This is clearly demonstrated by an interesting study published in the journal Building and Environment. These scientists tested the impact of repeated exposure of different species of wood to wet and dry conditions. Their research showed that such a process creates considerable structural stress on the wood.In this regard, this study indicates that the thicker the boards are, the more durable they will be compared to thin ones. Nonetheless, even the most solid wood will fail when water continues to move through it. In terms of maintenance, each time wood dries out by losing water content, the wood cells are separated. Afterwards, when cracking occurs, it attracts bits of food and water.
Despite this, wood boasts superior antibacterial properties over plastic. Proper rehydration with mineral oil or wax significantly extends a board’s lifespan, ensuring hygiene and durability.
Why wood is better than plastic in testsDespite the need for continuous maintenance, wood is preferred by many professional chefs for different reasons beyond its appearance. The discussion over whether wood is hygienically inferior to “non-porous” plastic has been ongoing. However, this is the exact strength of wooden boards.According to a study titled Hygienic Evaluation of Wooden Cutting Boards, researchers found that wood has a natural ability to reduce bacterial populations. In their experiments, common bacteria like E. coli were significantly reduced on wooden surfaces within a very short time. This is partly because the wood’s moisture regulation creates a hostile environment for bacteria.Plastic boards, on the other hand, receive cuts deep enough to form safe areas for the multiplication of bacteria and lack the natural antibacterial properties that wooden boards possess. However, a crucial factor for keeping a wooden board hygienic and usable for longer periods of time is its smoothness and impermeability. Once dry and split, wood loses its hygiene-promoting qualities since cracks are too deep for regular sanitising.How to safely re-hydrate your wooden cutting boardRe-hydration does not imply cutting down on the cleaning process, but adopting different measures to protect the wooden board from drying out. The most efficient approach to rehydration includes using mineral oil or a combination of wax and food-grade oil that allows the wood to soak up all the nutrients necessary for it to stay intact for a long period of time.First, clean the board thoroughly, and make sure that it is absolutely dry. Then, apply plenty of oil to the board and allow it to absorb overnight. If it appears dry or patchy the next day, then the wood has not gotten its fill of the oil and requires another application. Adding an extra layer each month ensures that it will be water-resistant.When you take note of the biological and physical needs of your wooden tools, you’ll find yourself able to increase their lifespan not just by a couple of years but by decades! It’s a minor trade-off: a little bit of time spent greasing the wood to give you a surface that is more hygienic, knife-friendly, and durable in your kitchen.
