What type of cutting board is the best

  A cutting board is a necessary tool in every kitchen — without it almost no prep can be done. But not all cutting boards are created equal. People used to think all cutting boards are alike, and didn’t even care about the size or material. Not every cutting board is good for every task — some are too porous to use for cutting raw meat and fish, because they absorb bacteria. Other boards are so hard that they dull your knives.  If you’ve never thought about the difference between a bamboo, wood or plastic board, we’re here to help.

 

Which cutting boards are the best

     Anything that touches your food can be a source of contamination and foodborne illness. It’s a big mistake to think that a ‘good’ cutting board protects you from bacteria. Just imagine, you cut up a raw chicken, and then use the same cutting board to slice a tomato for your salad. As a result, bacteria from the chicken transferred to the tomato. That’s, of course, a bad thing! Every material has advantages and disadvantages, so what is the best type of cutting board?
   Here is some useful information you should know about cutting boards to lower the risk of foodborne illness in your kitchen.

Plastic

   One of the major benefits of using a plastic cutting board is that it is the easiest to clean (it can be run through the dishwasher and that’s all you have to do). On the other hand, all plastic boards tend to have scars over time and deep knife gouges can become home to bacterias that are difficult to remove. A lot of people believe plastic is the most sanitary material for cutting boards. Especially because it’s safe to run them through your dishwasher (unlike wood or bamboo). However, recent studies found that plastic cutting boards had more bacteria than their bamboo and wooden counterparts. Plastic also tends to be rougher on your knives than bamboo. Still, plastic is very durable, affordable, and requires almost no maintenance. Also, if you change your cutting boards often, plastic is an excellent option.

Bamboo

You will definitely agree, bamboo cutting boards look gorgeous.  You can get them in different styles and shapes. Bamboo, considered a grass and not a wood, makes an incredible cutting board. It is a renewable resource and a great choice for the eco-conscious. Why? Because of the fact that it’s a fast-growing grass. Bamboo is somewhat porous but is considered harder than wood. It also requires oiling, because the bamboo can splinter when not cared for properly. Long-time use also makes the bamboo boards more receptive to bacteria. Moreover, bamboo cutting boards are tougher and much less porous than hardwood cutting boards.
   
   Bamboo absorbs very little moisture and resists scarring from knives, so they’re more resistant to germs and microorganisms than other wood. Bamboo is denser than other types of wood and is the reason for its durability. With the proper care and everyday cleaning and treatment, you may extend their use for decades. Before using the bamboo cutting board for the first time, it is recommended that you apply food grade mineral oil and re-apply oil at least once a month, because it will protect the bamboo from microorganisms and everyday use. These reasons make them the obvious best choice.

Wood

   Such cutting boards are the most popular and offer a great look and feel. But there are many things to take into account about wood. They also won’t dull your knives much, either. Wood boards are heavier and comfortable to use. Yet, wooden cutting boards need much more maintenance than plastic ones. They must be washed and dried carefully after each use and oiled regularly like a bamboo cutting board.
   They’re more porous than bamboo boards. Therefore, they absorb dangerous bacteria which are harmful for your health. But, it is important to know that they are the best for your knives. Because the wood does not dull the blade. For those people who prefer wood cutting boards, we recommend to consider using them for cutting only vegetables, herbs, and breads.

 

Bamboo cutting board vs plastic: who is the winner

   If you are shopping for the best cutting board, you may have already learned a lot about all kinds of boards. And want to choose one that is eco-friendly, good for your knives, and absorbs less bacteria. So,bamboo or plastic cutting board: who is the winner? Let’s summarize!
   Bamboo absorbs very little moisture and resists scarring from knives, so they’re more resistant to germs and microorganisms than other woods. It won’t scar as easily as plastic and you won’t have to replace it as often if you are diligent about upkeep. Bamboo is denser than other types of wood which is the reason for its durability. Furthermore, not only will your bamboo board last. It will also help protect your knives, because it won’t dull your blades as quickly as plastic boards will.

  So, If you are looking for a good and durable cutting board, you should choose bamboo! But, if you plan to change your boards often, plastic is an excellent option. In the end, whether you use wood or plastic, using separate cutting boards for raw meat and poultry, vegetables, fruit, and prepared food is the best method for insure food safety in your kitchen.

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