Chopping Block
1 min readThe traditional Chinese chopping block is a cross-section of a tree trunk. Made of hardwood, they range from about 25cm (10″) in diameter and 4cm (1½”) thick, to giant ones up to 50cm (20″) by 15–20cm (6–8″). The ideal size for a home kitchen should be about 30cm (12″) in diameter and at least 5cm (2″) thick to be of any real use.
To prevent it from splitting, season a new block with a liberal dose of vegetable oil on both sides. Let the wood absorb as much oil as it will take, then sponge the block with salt and water and dry it thoroughly. Never soak the block in water nor wash it with any detergent – after each use, just scrape it clean with the blade of your cleaver, then wipe the surface with a sponge or cloth wrung out in plain hot water. Always stand the block on its side when not in use to prevent it from warping.
Nowadays it is possible to obtain split-free wood block, as well as plastic chopping board made of white acrylic, which will not split, smell or warp. But they lack the aesthetic appeal of a traditional tree trunk with its beautiful pattern of grains.
If you already have a large, rectangular board of hard wood, at least 5cm (2″) thick, then it should take the heaviest blows from a cleaver. Use one side for chopping only, then the other side should remain smooth enough for general cutting, or even for pastry-making.
