Techniques
How to stop a chopping board slipping
The short answer: lay a damp cloth, a folded damp tea towel or a non-slip mat under the board. That fixes it in seconds. For a lasting answer, use a heavy board that sits flat: a board of 3kg or more barely moves when you chop.
Why it matters
A knife goes where the board lets it. If the board slides as you push through a squash or rock through a pile of herbs, the blade moves with it, at an angle you did not choose and towards fingers you were not watching. A still board lets you keep your attention on the cut. It also makes you faster: you stop bracing the board with one hand and start using that hand to guide the food.
Five ways to stop a board slipping
1. A damp cloth or tea towel
The classic chef's method, and it works on any worktop.
Wet a dishcloth or tea towel and wring it out well. It should be damp, not dripping.
Lay it flat on the worktop, folded to roughly the size of the board.
Set the board on top and press down. It should not move when you push the side.
A square of damp kitchen paper does the same job for a small board. Take the cloth away afterwards so the underside of the board can dry.
2. A non-slip mat
A rubber or silicone mat, or a cut piece of rubber shelf liner, grips both the worktop and the board. It is drier than a cloth, so it suits wooden boards that are going to sit there a while. Rinse and dry it now and then.
3. A heavier board
Weight is the simplest grip there is. A thin 500g board will skate on a smooth worktop; a solid 3-4kg end grain board stays put without help for most jobs. If you are buying a board, choose the heaviest you can comfortably lift to clean.
4. Feet
Some boards have rubber feet underneath. They grip well and lift the board so air can reach the underside. The trade-off is that you can only use one side.
5. A flat board
If a board rocks rather than slides, it has cupped or warped. Try flipping it so it sits on its edges rather than spinning on a crown. A solid wooden board that has warped can often be sanded flat again. To stop it happening, dry the board on its edge and oil both faces, not just the top.
Board and worktop combinations
| Worktop | Board | What to use |
|---|---|---|
| Stone, quartz or laminate | Light board | Damp cloth or non-slip mat every time |
| Stone, quartz or laminate | Heavy end grain | Usually nothing; damp cloth for hard jobs like squash |
| Wood or butcher's block | Any board | Non-slip mat, which keeps moisture off both surfaces |
| Stainless steel | Any board | Damp cloth or non-slip mat |
The board that stays put
The Season Teak End Grain Chopping Board (£70-£120) is solid teak end grain, 2.5-3cm thick, and weighs 1.6kg in the small (35 x 25cm), 2.95kg in the medium (40 x 30cm), 3.4kg in the large (43 x 33cm) and 4.1kg in the XL (46 x 36cm). The medium and up sit still on most worktops for everyday chopping. One side has a juice channel, the other is plain, so you can use both faces. A damp cloth underneath is still worth it for the big jobs.
Related reading
A still board is the first of the basic knife skills. A sharp knife is the second: see how to keep a knife sharp. For choosing a heavier board, read what size chopping board do I need? and are end grain chopping boards worth it?
Questions people ask
Why does my chopping board keep moving? It is too light for the worktop, the surfaces are smooth and dry, or the board has warped and rocks. A damp cloth underneath solves the first two.
Is a damp cloth bad for a wooden board? Not while you are cooking. Remove it afterwards and let the board dry on its edge.
How heavy should a chopping board be? Around 3kg or more stays put on its own for most chopping.
How do I fix a warped chopping board? Flip it so it sits on its edges, or sand it flat and re-oil both faces.
Do chefs use a towel under the board? Yes. A damp cloth under the board is standard in professional kitchens.
Cook it with
Cook like it matters.
From the cooks at Season, a London cookshop since 2005.