PREMIUM CHOPPING BOARDS
Add Class to Your Kitchen
We take pride in offering a selection of premium chopping boards that blend functionality with aesthetic appeal. Our collection features boards in various shapes and sizes from Wusthof and our very own, in house, The Cotswold Knife Company boards. Each board has been designed to meet the diverse needs of culinary enthusiasts. Whether you're dicing vegetables, carving meats, or presenting a cheese platter, we have a chopping board to suit you.
Crafted from high-quality hardwoods or TPU, these boards are durable for everyday kitchen use. Both wood and the high elasticity thermoplastic polyurethane (TPU) are gentle on your blades, meaning the sharp edge of your blade is preserved that bit longer than if you were chopping on harsher surfaces. Our boards come in different designs and are natural wood grain patterns that are unique to every board.
If you can't find the chopping board you're looking for here, our sister company, The Chopping Block Shop, has a huge range of handcrafted chopping boards available.
Chopping Block ShopKey Features
- Durable Materials: Made from premium hardwoods and high-quality TPU, ensuring long-lasting durability for everyday kitchen use.
- Knife-Friendly Surface: Surfaces designed to be gentle on knife edges.
FAQs
If you don’t oil a wooden chopping board, it can become dry, brittle, and more prone to cracking or warping over time. Without regular conditioning, the wood loses its natural moisture, making it more susceptible to splitting and absorbing bacteria, odours, and stains from food.
Oiling creates a protective barrier, preventing moisture absorption and bacterial growth, while also helping to maintain the board’s smooth surface and longevity. To keep your wooden chopping board in the best condition, it’s recommended to oil it every few weeks using food-safe mineral
oil or specialised board oil.
It is always a good idea to give your chopping board a fine sand before oiling or reoiling it as this will raise the grain of the wood, allowing the oil to penetrate the wood easier and have a better adhesion to it. As oil is designed to sink into the wood rather than sit on top of it, this is very important. The coarseness of grit and how far you sand your chopping board back will be dependent on imperfections or knife marks that you are trying to get out of the board. We just suggest sanding your board until you return to a smooth hardwood surface.
The hygiene of a chopping board depends on its material, maintenance, and resistance to bacteria buildup. Here’s how different types compare:
TPU (Thermoplastic Polyurethane) – Hygienic & Knife-Friendly
Non-porous, dishwasher-safe, and resistant to deep cuts, making it one of the most hygienic options available.
Naturally resists bacteria and odours, while being softer on knife edges than plastic or glass.
Flexible yet durable, making it easy to clean and maintain.
Hardwood (e.g., Oak, Maple, Walnut) – Hygienic with Proper Care
Naturally antimicrobial, as the wood’s tight grain prevents bacteria from thriving.
Less likely to develop deep cuts compared to softwoods, reducing bacteria buildup.
Requires regular oiling to prevent drying, cracking, or moisture absorption.
Bamboo – A Durable & Hygienic Alternative
Naturally antibacterial and harder than traditional hardwoods, making it resistant to moisture.
Less porous than many woods but can be tough on knives due to its hardness.
Needs regular oiling to maintain its surface and prevent cracking.
Plastic – Hygienic When Replaced Regularly
Non-porous and easy to sanitise, but deep cuts can trap bacteria over time.
Most plastic boards are dishwasher-safe, but they should be replaced once excessively scratched or worn.
Glass – Least Hygienic & Not Knife-Friendly
Completely non-porous and easy to clean, but not ideal for food prep.
Hard surface dulls knife blades quickly and increases the risk of knives slipping.
Best used for serving rather than chopping.
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