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A solid wooden chopping board is one of the most versatile, useful and attractive kitchen essentials.

While wooden boards were once considered less hygienic than plastic, recent studies at the University of California say otherwise. When bacteria colonies on washed marble, plastic and wood boards were measured and compared, wood won hands down. Good-quality wooden boards can last for decades and even be handed down through the generations.

Before its first use, wipe your new board all over with olive oil, and set aside until the oil soaks in. Prolonged immersion in water can lead to splitting, so never soak your board; the dishwasher is also a no-no. The best treatment is the simplest – just scrub with hot water and detergent and dry on the rack. If it becomes rough or splintered, scrub with steel wool or gently rub the board with fine sandpaper. Regular monthly oiling will keep it in top condition.

Styling: Jo Carmichael.... read on below advertisment



Photography: Sam McAdam.