Choosing the Right Cutting Board
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A cutting board is a critical tool in the kitchen. Choosing a cutting board is almost as important as choosing your knives. By finding the right cutting board you can make your cutting, slicing and chopping go much more smoothly. We feel the there are really two main choices in cutting boards, wood or plastic. Even though there are other options in the marketplace for cutting board materials, such as marble, ceramic and glass, we don’t recommend them as they can quickly dull your knives.
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Types of Cutting Boards
\r\nWooden and Bamboo Cutting Boards
\r\nCutting boards made of wood have long been a first choice with many cooks, for their visual appeal and durability. The debate remains as to whether wooden cutting boards are more sanitary than boards made of other materials, and that includes the possibility that any bacteria that finds its way into the wood gets trapped there and dies because it can't reproduce. Wooden cutting boards are available in many styles, sizes and weights. Boards made of end-grain or flat-grain wood resist scratching and are easy on knives, as are boards constructed of bamboo. Wooden and bamboo boards are not dishwasher safe, however, and both types must be seasoned regularly with butcher block or cutting board oil to seal their surfaces and make them more resistant to bacteria.
\r\nGlass and Stone Cutting Boards
\r\nOf all materials used to manufacture cutting boards, glass is the least porous and most impervious to contamination. Made of tempered glass, these boards don't break or shatter, are heat-resistant and do not absorb stains or food odors. Stone cutting boards share similar features, including ease of cleaning, but like glass, their ultra-smooth surfaces do not lend themselves well to cutting, as knives tend to slide, dulling the blades in the process.
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Plastic Boards and Mats
\r\nCutting boards made of plastic generally are dishwasher safe and, unlike wooden boards, can be fully immersed in hot soapy water for a thorough cleaning. While the plastic surface can dull knives over time, plastic boards don't need to be seasoned regularly like wooden boards, and some types have non-stick pads under them to keep them in place on the kitchen counter. Plastic cutting boards sometimes are sold in color-coded sets, which specify a different use for each color, such as blue for meats, yellow for poultry and green for vegetables. This system minimizes cross-contamination that might occur if using the same cutting board for all types of foods. While not actually boards, plastic cutting mats are easy to store, clean and use. It's thought that bacteria are more difficult to remove from plastic cutting boards, a problem that can be addressed by thorough cleaning with a bleach-based solution.
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\r\nChoosing a Cutting Board
\r\nKeep several things in mind when choosing a cutting board. Consider how much you want to spend based on the amount of cooking you do, how much counter space you have to work with and if your sink is large enough to handle the board for thorough cleaning. Also consider whether you will have the time and resources to care for a wooden board, including seasoning it regularly, or if a more disposable option, such as plastic, would be a better choice. Finally, decide how much aesthetics matter to you, and whether or not you want a board that will fit your decor or simply one that you can hide in a drawer when not in use.
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Other Cutting Board Tips
\r\nReplace cutting boards when they become deeply worn or cracked.
\r\nBe aware of cross contamination of food. It’s recommended that you use separate cutting boards for raw meats, chicken, etc. You may want to consider using color-coded boards for easy identification.
\r\nSanitize boards from time-to-time. Use a solution of 5% white vinegar with 4 parts water.
\r\nProperly season your wood cutting board.
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