Chopping Board 101: The Who, What & Which to Buy

So you see yourself as a bit of a Gordon Ramsay, do you? You’ve got all the kitchen kit you’ll ever need – and a bag to put it in! But do you have a set of colour-coded chopping boards?

If you’ve ever worked in a kitchen professionally, you’ll know chopping boards organised by colour are an absolute must. Helping to keep the place germ and contamination-free, something as simple as chopping boards can make a huge difference to how you prepare food. But which is which?

Red – The red chopping board is undoubtedly one of the most important, as this one’s for raw meat. Add raw meat to any other chopping board and this is where you might be playing with fire! Keep your meat – chicken, beef, turkey and anything else for that matter – well away from the other boards and you’ll be fine.

Blue – A blue chopping board is for raw fish – and you can easily be reminded of that by simply considering this: it’s blue, like the sea.

Yellow – This one’s for cooked meat and it’s really very important you don’t mix it up with the red board!

Green – Salad and fruit should be confined to the green board – and again, this one’s easy to remember. Green leaves = green board

Brown – Think turnips, carrots and potatoes and you’re onto a winner. That;s right, the brown board’s for veg

White – It’s white like bread and it’s no accident, either. This board’s for bakery items.



And here’s how to clean those chopping boards, because we really have thought of everything here at My Appliances – enjoy!

  • Fan of thee wooden chopping board? Don’t use a dishwasher to wash it; due to the high temperatures it can reach, it could crack or chip your wooden board – just don’t do it!
  • Test a small area of your chopping board with your detergent of choice before going ahead and washing the rest
  • Boil your kettle to get your water to temperature and grab a stiff brush to remove stubbern marks and stains!
  • Washing up liquid is the best – and cheapest choice – for your chopping boards
  • Don’t use tea towels to dry your chopping boards (germs on the towel can mean a contaminated board). Instead try paper towels or kitchen roll
  • Placing your chopping board into a washing up bowl with water and a tiny amount of bleach, sanitise it around once a week to ensure it’s clean and germ and stain-free!

If you’re anything like us (some of us are clean freaks here at My Appliances!), you’ll be itching to get going and give these tips a go. After all, few things are more satisfying than a clean and fresh kitchen, are they? Giving you a renewed love of food preparation, a sparkly clean chopping board will ensure your space is free of germs, too.

So go on, dig out that bottle of bleach and get the kettle boiling – it’s time to give your chopping boards a good soaking. Not a very rock ‘n’ roll activity ahead of a Bank Holiday weekend, we must admit. You’ll thank us later, though!

Leave a Reply