31: Chop the plastic out of your life!


Photo by Pixabay on Pexels.com

We’re talking about chopping boards, not dangerous cutting tools, so relax. For many years I’ve been using plastic chopping boards in the kitchen, mostly made of materials like melamine, without really considering the fact that they are just adding more plastic into the world. I bought them because they were a cheaper option and because they came in bright colours (the second is not a great reason, but it made the kitchen look pretty!).

The problem is, not only is this the worst choice for the environment, but the plastic ones get scratched quite easily by knives and have to be replaced regularly. I don’t know how many I’ve bought over the years, but for the price of 2 or 3 cheap ones, I could have invested in something much better that would last a lifetime…or at least 2 or 3 times as long. That means that, over the time I’ve been chopping stuff up in the kitchen, I wouldn’t have had to spend any more money and would have had a much better product.

The alternatives are plentiful. Pick one, spend a little extra now, and in the long run you’ll be saving money and your little bit of the environment. For example:

  • Marble is almost impossible to damage with a kitchen knife, is easy to clean, and has the quality of being a couple of degrees colder than its surroundings. It looks fabulous too but is heavier than plastic – so try not to drop it on your toes.
  • Glass is extremely hardwearing, also almost impossible to damage with a knife and easy to keep clean. Make sure it’s designed to be a chopping board (don’t just go and buy a pane of glass!) because these are specially toughened with no sharp edges. They come in lots of colours or simply clear so you can see your beautiful worktop underneath – if that’s your kind of thing.
  • Wooden chopping boards need a little bit of research when you buy them. Some woods are perfect for food because they have natural anti-bacterial properties. They look beautiful but can be sliced by knives, especially if you’re heavy-handed. They can also become stained, so they’re not perfect for things like red meat or beetroot, but they are great for bread or cheese boards.
  • Stone chopping boards come in a variety of materials like slate or granite. They are extremely hardwearing and look fantastic in modern kitchens or on rustic worktops. Again, don’t drop a granite one on your toes!

These are just a few suggestions for alternatives, and all of them are natural materials that can either be recycled or will naturally biodegrade. When you’re looking for them in the shops, the price will seem much higher than a cheap, plastic board. But, take it from someone who has been replacing sliced-up melamine boards every year or so, I wish I’d invested in a lovely marble one in the first place. It would still be looking beautiful and, in the long run, it would even have saved me money.

Happy chopping!


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