If you don’t want to fork over the money for a good wood cutting board, or you like other surfaces instead of wood, there are many choices available.
The main second choice would be plastic.
There are both advantages and disadvantages of these boards.
- are priced economically
- available in many sizes
- can be washed in the dishwasher, which is more likely to kill all of the bacteria
- easier to maneuver
- non-porous material that can’t absorb liquids
- offer a non-porous surface so juices are unable to penetrate the surface. Furthermore,
- practical to use
- relatively easy on knife edges
- require no additional maintenance
- safe for knives
- don’t last as long
- have no self-healing or bacteria-fighting properties
- knife-scarred plastic surfaces are impossible to clean and disinfect manually
- pores in the wood allow for the bacteria to penetrate where they become trapped, suffocate and die
- surface gets rougher and rougher and becomes extremely difficult to clean, even in the dishwasher
Ultimately, the choice between these two surfaces is your own…but there are a few things to remember when choosing a new plastic cutting boards, such as…
- Always use a separate plastic cutting boards for fish because the smell can sometimes seep into wood fibers and leave a lasting smell on your wood cutting board.
- Avoid slick or smooth plastic, as this can cause knives to slip.
- Choose polyethylene or polypropylene. These are kindest to your knives.
- Make sure you buy a board that can fit it in your dishwasher.
Cleaning…Sanitize your board every so often, even if you do run it through the dishwasher, using a solution of 5% white vinegar with 4 parts water.
Other Surfaces—Besides these two materials, cutting boards can also be made from other things—such as bamboo, marble, granite, ceramic and glass.
Be careful when choosing one of these, because they can quickly dull your knives.
Bamboo boards have many advantages. One of these is the fact that bamboo boards are one of the best choices for cutting fruits and vegetables. Other advantages include…
- lasting a long time
- being “knife-friendly”
- being made from a sustainable, environmentally friendly, highly renewable resource….
- weighing less than wood boards
- not having to be oiled as often as wood boarda
Glass cutting boards may be cute to decorate with in your kitchen, but as far as actually using glass cutting boards as you cook, don’t even bother. They’re terrible.
Why are they so “terrible?”
Becsuse they can dull the brand new knives that we are fixing to buy as the final tool to saute with in as little as ten strokes.
Other Materials—such as marble, granite, ceramic, and composite
The same holds true to any other material out there that cutting boards may be made from-such as marble, granite, ceramic, and composite—can do similar damage to your knives, and should be avoided.
The Bottom Line…So just stick to wood and plastic boards….such as the boards that we will be highlighting in the next article…