Here’s a question that came into my instagram Dm and I wanted to answer it here.
Q: “What kind of cutting board is better? Wood or plastic? In terms of hygiene. And how to clean a cutting board properly?
A: Wood and plastic are not the only ones available, but no matter which you choose, you should keep in mind cross contamination. That is, when bacteria is transferred unintentionally from one object to another.
If you keep one cutting board reserved for raw meat, poultry and seafood and separate one for uncooked foods – you’re preventing this along with washing your hands in between, or using gloves properly.
Pros: beautiful, easy on knives, can be “self healing” meaning the grain and fibers close up. Less scratches and markings.
Cons: can be expensive, heavy, can warp if handled incorrectly, can require a food grade mineral oil when it dries out over time.
Pros: lightweight, inexpensive, dishwasher safe
Cons: harder on your knives and the very gouging that occurs is a breeding ground for bacteria.
Pros: less porous, resistant to scratches and bacteria, renewable source
Cons: some may be processed with formeldahyde and glues that can leech into food.
Pros: easy on your knives, lightweight, similarly healing like wood, dishwasher safe
Cons: can melt, expensive
Glass, marble or any stone:
Not recommended. They are very harsh on your knives, and dangerous since they are very slippery. They would be nice to use for displaying boards such as cheese, fruit, charcuterie, etc.
Cleaning your cutting board:
Mild soap and hot water for cleaning. Use vinegar, and hydrogen peroxide (don’t mix together, spray separately) for a non-toxic way to sanitize and disinfect. Use lemon juice and kosher salt to deodorize.
Dry properly with a kitchen towel and allow for the cutting board to receive enough airflow.
When the cutting board is warped, has large gouges, deep scratches, and has a strong odor even after deodorizing several times.
Questions to ask yourself before purchasing a cutting board
– When I stand at the counter, will it be too high and awkward for me to chop comfortably?
– Is it wide enough to chop everything I need, for the amount I cook?
-Will it fit in my dishwasher? will it fit in my sink?
-Is it too heavy for me to handle?
Bottom line, it’s great to have a few different kinds if you can manage it.