by 3 hours ago
ANSWERS: 17
-
You can choose either wood or a nonporous surface cutting board. Research shows that nonporous surfaces, such as plastic, marble, tempered glass, and pyroceramic are easier to clean than wood. Wood surfaces are considered porous. Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them. Even plastic boards wear out over time. (Source: Cutting Boards and Food Safety) -
I use a wooden one that I clean like crazy because germs would love to live there! I like the feel of cutting against the wood. They say plastic is more hygenic though.
-
They first thought that plastic would be so much better than wood but have found that there is something about wood that allows for more breathing in the crevases so bacteria is actually les on them. I have one cutting board I use for meat and icky things and one for other things (one side I use for bread and sweet things, the other side is for onions, garlic wahtever is smelly) I wash them by scrubbing them with a bit of baking soda on my sponge to refresh them. They stay in real good condition that way. Twice a year I rub them with oil (I use Mystery Oil from John Boos. It's a food grade linseed)
-
I have one of each - I like the wooden one better
-
I say buy a glass or marble one, if you're looking for something that will be easier to clean and collect/breed less germs. But personally I have a bamboo cutting board that I adore.
-
I also use a glass cutting board. I agree that is easiest to clean and can be used safely with chicken, meats and veggies which should be handled carefully. The problem is that the blades dull and must be resharpened annually. I have used wooden boards and they discolor, are hard to clean and are heavier.
-
They used to think that plastic was best but have found that actually bacteria can hide better in plastic or synthetic and that wood has certain natural elements about it that repel some bacteria naturally. But small synthetic ones are nice to use just for meat and can be put in the dishwasher. We prefer wood but have a separate board for meat and one for other foods, even one small one for breads. We scrub with baking soda between meat uses and always keep them in good shape with food grade wood oil. If you like your knives you will never use glass or marble. Even cutting on your dinner plates will dull or ruin a knife.
-
I have a plastic one I use for veggies anda wooden one for other uses. I scuba nd put the plastic one in the dishwasher all the time.
-
Wooden for chicken and meats as it is easier to kill the salmonella and ecoli off of them. Plastic for veggies, fruits, etc. And even after it is washed do not use the board you cut meats on for veggies and vice versa.
-
I use a leftover piece of granit that I got cut into a smaller square, it's the best.
-
I use built-in butcher block wooden ones for bread and raw meats. Color coded plastic for veggies, fruits, beef, chicken, pork and other meats. Meat ones have a well around the edge so juice doesn't get away. Plastic goes in sanitary cycle of dishwasher. It's not good to use the glass boards if you care about your knives; they can dull your knives with a single use.
-
I'd use a SaucePan the sides will keep the food in
-
Wooden ones hold more germs
-
Depends what you are cooking. Wooden can actually be better than plastic as long as it is finished with a good finish that is food safe. Glass and marble are good, but quickly blunt your knives. Don't cut onions or garlic on wood! You will never get rid of the odour
-
Wooden is not good. It retains germs, is very hard to clean, and smells. Go for acrylic at least, or stone.
-
We have a wooden cutting board which is used only for cutting bread, bagels, etcetera. When cutting anything else, I have a large ceramic plate that I use, which then can be put in the dishwasher. That way you never have to worry about disinfecting the wooden board.
-
bamboo
RELATED QUESTIONS
Copyright 2023, Wired Ivy, LLC