GT Woodshop
Hardwood chopping boards that feel as solid as they look. Handmade in Cornwall using FSC-certified and reclaimed wood, these end grain boards are built for the long run. They’re thick, weighty and practical, with a clever surface that’s kind to your knives and can even ‘self-heal’ over time. Not just kitchen tools, but proper bits of craftsmanship that earn their place on your worktop.
GT Woodshop Chopping Boards: FAQs
What is the best type of wood for a long-lasting chopping board?
The best type of wood for a long-lasting chopping board is tough, dense, and closed-grain - like maple, walnut, or beech. These hardwoods can handle daily chopping without deep grooves, yet stay kind to your knives. GT Woodshop boards use responsibly sourced hardwoods chosen for durability, beauty, and hygiene. Closed grains repel moisture and bacteria better, helping your board last for decades. With a bit of care, it’ll age handsomely - like a fine wine or your favourite pair of boots. Learn more on our Buy Me Once Research Process page.
How do I clean a wooden chopping board properly?
To clean a wooden chopping board properly, wash it by hand with warm water and mild soap - no dishwashers, please. Dry straight away with a tea towel, then stand it upright so it air-dries evenly. For odours or stains, reach for coarse salt and half a lemon - nature’s own cleaning duo. A little regular TLC keeps your board hygienic and going strong. For more care tips, see our How to care for a wooden chopping board guide.
Which oil should I use to maintain my chopping board?
The best oil to maintain a chopping board is food-grade mineral oil - it’s safe, odourless, and won’t spoil. For an extra layer of love, a board balm with beeswax helps seal in moisture. Oiling once a month (or when the wood looks parched) keeps it nourished and crack-free. It’s a small ritual that adds years to your board’s life.
How can I protect my chopping board from warping or cracking?
To protect your chopping board from warping or cracking, keep it clear of dishwashers and soaking water - wood and long baths don’t mix. Dry it promptly and evenly, and store it flat or upright. A monthly oiling seals the surface and helps the wood stay supple. Flip it regularly if you tend to favour one side. Fair’s fair, after all.
What chopping board colours are safest for different food types?
While colour-coded chopping boards help in pro kitchens (red for raw meat, green for veg, etc.), GT Woodshop boards rely on proper cleaning and savvy use. Use one board for meat and another for everything else - or scrub thoroughly between tasks. Thankfully, wood’s natural antibacterial properties give you an extra helping hand.
Can end grain chopping boards really "self-heal" knife marks?
Yes, end grain chopping boards can “self-heal” knife marks thanks to their clever construction. Instead of getting gouged, the wood fibres separate then spring back after a cut. This keeps the surface smoother for longer and your knives sharper. GT Woodshop uses end grain designs for many of their boards, blending beauty with serious durability.
How do GT Woodshop boards compare to plastic alternatives?
GT Woodshop boards outlast plastic alternatives by miles. Made from solid hardwood, they’re naturally antibacterial, easy to maintain, and won’t trap bacteria like gouged plastic can. A well-oiled wooden board also treats your knives far better. Many GT Woodshop boards come with a 10-year guarantee, and they only get better with age. For matching kit, browse our quality food preparation tools.
