Wood cutting boards are great for vegetables and protein alike…just not all protein. You don't want to prep chicken on a wooden cutting board because the bacteria will sink into the wood grain and be hard to scrub out.
The super-hard surface of a glass cutting board will dull even a sharp knife quickly.
Naturally anti-microbial and often attractive enough to be used as a serving piece, wooden cutting boards are sturdy and can last a long time if cared for properly (one pitfall of wooden cutting boards is that they're not dishwasher safe and so need to be hand washed thoroughly to sanitize and treated regularly to
Which Kind of Cutting Board is the Best - Plastic or Wood?
- Plastic is said to be the most sanitary cutting board material.
- Wooden cutting board is a renewable resource and is more durable.
- More bacteria are recovered from a used plastic surface.
Recent research, however, shows that a wood cutting board is no more likely than a plastic one to harbor harmful bacteria. So it's fine to use either as long as you follow a few basic rules. First, use at least two cutting boards to avoid cross-contamination. Always dry cutting boards thoroughly before storing them.
To keep your cutting board in prime condition, seal it once a month with oil. Some oils, such as linseed and tung oil, harden the wood and seal it from the inside; other oils simply penetrate the surface of the wood, including walnut and mineral oil. Beeswax is also a viable alternative.
Bamboo cutting boards are more hygienic than those made of plastic. Plastic boards are easily damaged by cutting, which gives microbes their best chance to grow. Bamboo is a non-porous and knife scarring resistant surface, which makes bamboo boards easy to clean and safe for use in food preparation.
Avoid Cross-ContaminationThe Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood.
According to the cleaning gurus at Hassle.com, they should be replaced every 12 months. Chopping boards are not the only household item harbouring a high number of disgusting germs. The cleaning sponge is also full of bacteria - on average there are more than ten million germs per square inch on a used sponge.
Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide. Wipe down the board thoroughly and let sit for a few minutes. If there are stains or odors, sprinkle kosher salt or baking soda on to the board, and rub with the cut side of a lemon to clean and deodorize.
After cutting raw meat, poultry or seafood on your cutting board, clean thoroughly with hot soapy water, then disinfect with chlorine bleach or other sanitizing solution and rinse with clean water.
No matter which wood you choose, the biggest problem with most wooden cutting boards is they absorb juices from meats. This can lead to dangerous bacteria growth. Food safety organizations usually recommend using a nonporous cutting board for raw meat, like plastic.
This is especially true for oils that are high in unsaturated fat, such as vegetable oil, olive oil, avocado oil, etc. In contrast, mineral oil is able to resist oxidation, even if it's exposed to oxygen or moisture — two common elements that come into contact with your everyday cutting board.
Instead, use food grade oil to treat your board, applying with a soft cloth or brush. This prevents it from drying out too much which causes the wood to crack and expose areas to attract bacteria. Wipe the oil over the surface of the board and allow a few hours for it to soak in. Wipe off any excess with a dry cloth.
Pour Hydrogen Peroxide Onto Cutting Board SurfaceHydrogen peroxide will safely and effectively disinfect the surface of a wood cutting board. Pour the 3% hydrogen peroxide over the board. Spread it around using a clean sponge. Let it stand for a few minutes.
mostly the ones that sell for me are 14X16” some 16X18” and a few over that size. Thinner boards seem to sell best as squares, 12X12, 14X14, etc. They also seem to sell best as edge grain boards instead of end grain.
When buying a cutting board, avoid those with feet on the bottom so both sides can be used, they said, and get a bigger cutting board. "We recommend 15 by 20 inches. That seems big, but once you have that, you can better control it, and it's more comfortable because you have more room," McManus said.
Rub entire cutting board with several coats of a food-safe finish like mineral oil, walnut oil or beeswax, allowing oil to fully absorb into the wood. Allow cutting board to dry overnight before use. Tip: Most food-safe finishes need to be reapplied regularly.
Your boards are likely edge grain, not end grain. Boos and similar are end grain and the best surface for your knives if you're doing wood. Boos is a name brand and you pay for it, but I got an awesome end grain 20x20x3 board for around $100 and it's totally worth it.
The best cutting board for meat is plastic, with a well to collect juices. Plastic boards can be cleaned more efficiently and don't retain juices the way wooden ones do. They can also often be put in the dishwasher for a deep, high-heat sanitization.
Stain a wooden cutting board with a salad-bowl finish. Wooden cutting boards should be made of maple or another closed grain wood to avoid food contamination. The correct application of a salad bowl finish will stain the wood and provide a durable surface that is easy to clean.
