These toxic materials can have the potential to harm your health, even damaging vital organs such as the liver and kidneys. Scary stuff! However, these materials have fallen out of fashion for use as cutting boards, and we can see why. There are a couple of small but very significant problems with stone and glass when it comes to chopping boards!

The general rule is that red is for raw meat, green for fruit and veg, white for cheese, bread and cooked foods, and blue for fish. Serve up your Sunday roast like a true pro

Step 1: Cutting

Cutting boards, or chopping boards, come in various widths and sizes. Some people have a large chopping board that remains on the work surface at all times, others prefer a smaller one which can be stored in a cupboard after use. Many of us have used plastic cutting boards, as they seem so easy to clean! They are also lightweight and convenient to store. But why might plastic cutting boards be unsafe? Stone and glass are also very heavy, and cannot be moved easily. And if you do happen to drop them, they may shatter and cause some serious damage! A cutting board is one of those kitchen items that we use every day and completely take for granted! Just chop up your dinner, wash or wipe it, pop it away and forget all about it.

We’re sorry if this next section reads a bit like a kitchen-based horror story, but some terrible things may be lurking inside many commonly used cutting boards! However, triclosan is not a pleasant chemical! When it is on your chopping board it will do a great job of keeping it safe and sanitary. However, it is when it is ingested that the problems start. The finish on our chopping boards is a “Machined” finish. Smooth to the touch but sporting visible texture, this machined finish helps to increase the grip on the surface of the chopping board, reducing the likelihood that you will slip while using it.The only downside to wooden chopping boards is that they do need regular oiling, but this is all part of the experience of owning a beautiful chopping board!