Plastic Vs. Wood Boards
- Cutting boards are used in the kitchen to chop and slice foods in preparation of a meal. Use them to prepare chicken cutlets or to chop a fresh salad. Cutting boards provide a clean surface to prepare food and protect kitchen countertops, as well. Though there are many materials used to make cutting boards, plastic and wood because they protect knives from unnecessary dulling.
- Plastic cutting boards are believed to be more sanitary because they are easier to care for and clean. Many of them are dishwasher safe and are more resistant to knife scoring than a typical wood cutting board. Plastic cutting boards often cost less than wood, and you can purchase them in a variety of colors and shapes.
- Wood cutting boards are popular due to their attractiveness and overall aesthetic appeal. They should be made of hardwood, so as not to harbor bacteria in the large pores that soft wood can carry. There have been some misconceptions alluding to wooden cutting boards being unsanitary. Wood contains a natural antibiotic that fights off and kills some forms of bacteria that can grow in the cracks of the surface. Results of a study by the University of Alaska, Fairbanks, and published in the Feb. 17, 1993, edition of the Alaska Science Forum show this to be true.
Wood cutting boards need regular maintenance to keep them from drying out. Rubbing a preservation oil such as mineral oil onto the wood's surface will keep it from becoming aged and cracked. Let the oil soak into the wood over a period of three hours, and then wipe off the remaining oil. If preserved every two to three months, a wood cutting board will remain in good condition for many years. - When you need to clean a cutting board, scrape the food away from the surface as best as you can using a food scraper or similar object that will not damage the cutting board's surface. To sanitize, wash the board with hot water and dish soap, being careful to soak it into all of the surface scoring and cracks.
Many plastic cutting boards are dishwasher safe, but be sure to check safety warnings first. If your cutting board is not dishwasher safe, such as wood versions, dilute one tablespoon of bleach into a gallon of water. Soak the cutting board in the bleach solution for up to an hour. Pat excess water from the surface and let it air dry. - To be safe, never cut raw meat on the same cutting board as vegetables, fruits and breads. Raw meat can contain deadly bacteria like E. Coli that can cause serious health problems if consumed. When your cutting board begins to look worn out or has a choppy surface, consider getting it resurfaced or purchasing a new replacement board instead.
