Up there with the chefs knife, the cutting board is probably the most used kitchen tool in the home. Following a few tips about choosing the right cutting boards for your home. Today, the most commonly used kitchen cutting board in the commercial kitchen and in the home is made of hard plastic. New on the market is the bamboo cutting board and glass cutting board. Plastic cutting boards might be harder on a knife blade than a traditional wood cutting board, but they are a lot more sanitary. Traditional wood cutting boards have a porous surface which can trap harmful bacteria that are present in some foods. You may find that these plastic cutting boards tend to slide around on your work surface. To alleviate this problem, just put two wet paper towels or cloth towels underneath your cutting board and set the cutting board back down. This secures it to your work surface. I like using plastic cutting boards because they’re a more flexible cutting board. Not only are they very sanitary, but they’re also portable, easy to clean and easy to store.
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wood cutting boards have been around since humans have been preparing foods. You’ll still find that most chefs and restaurants use them. How many people have gotten ill because of a wooden board? Hard plastic on the other hand will dull your knife blade fast. Most knife manufactures even discourage using them.
The best treatment for wooden cutting boards is mineral oil mixed with beeswax. I believe both are non-allergenic, and also will not spoil over time. Definitely better than linseed oil.
To clean, simply use diluted vinegar and whipe it down.
Use the oil/beeswax as needed.
Best type of wodden cutting boards are end-grain.
Personally I think you are safe with plastic cutting boards. I think plastic and foods becomes controversial when you microwave foods in plastics.
Interesting. You know how there is constant controversy over plastic and food, especially how some kinds of plastic leeches into food. I wonder what the FDA has to say about that.
Have you ever used bamboo cutting boards? They have some of these at my green grocer’s but I have never used them before. Wondering what you experience with them is.
You can also get another wood cutting board just for meat.
I have a plastic cutting board too but I have to say I don’t like it AT ALL! My favourite cutting board is a block of found wood often seen in Chinese kitchens. The best way would be to have two wood cutting boards—one for raw meat and one for everything else.
Glass may be the most hygienic preparation surface but it will dull European knives within a few uses and may even chip and ruin Japanese and ceramic knives!
If you don’t want to use a plastic board, please use a vinegar or alcohol wash on your wooden board after use and remember to season and treat with a non toxic oil such as linseed once every few months. This oil seals the surface and ensures that bacteria does not have a place to grow.
Hi LDKBBAB.
In the restaurant business we have to wash, rinse, and sanitize them in a 3 compartment sink.
At home I use hot water with a anti-bacterial soap.
How would you sanitize a wooden cutting board? I’ve been pouring vinegar on mine and leaving it to air dry…is this safe? I also never cut raw meat of any kind on my wooden board, stricktly fruits and veggies and other dried goods.
i would stay away from marble style cutting boards they will wreck your knives
The glass can be sanitized, but are very rough on the knives. I don’t recommend them…
How about glass cutting boards. In theory the most hygienic of them all but not good for the knives ?
there is a variety of opinions out there about wood versus plastic,. wood does have oils that combat growth and the fact that it dries faster, which in turn kills bacteria faste, unlike plastic which does not…. Bottom line is, good cleaning of the board is what counts,, vinegar or salt is goood at killing bacteria on boards.. bleach does not as well as vinegar, especially on wood.
If you are a good cook and clean your equipment promptly,, it does not matter, though, wood is nicer on steel
Thanks for your input on this. I always appreciate good comments like this.
Cheers,
Jason
Hey Chef, there’s a whole ongoing controversy about wod vs plastic boards. The big advantage of plastic is that it can be virtually sterelized in the dishwasher, and wood would split. The evidence seems to be though that wood isn’t at all unsafe. I’ve say loads of beautiful old wood boards uneccessarily binned in my time. Nice vids BTW!
great tips. im 15 and work in a restuarant without any experience these tips are very helpful
It’s not bad advice. I have heard about some woods may have oil that will help kill bacteria. All cutting boards need to be cleaned in between uses, especially if one is preparing raw meats and/or seafood. My local health department frowns on wood cutting boards. And until the FDA recommends wood over plastic, I’ll stick to plastic. Thanks for your nice comment. =]
Bacteria stays in the cuts you make in a plastic cutting board so they are most insanitary.
Wood boards have natural oils to counter the bacteria.
Think again before giving bad advice !!!
I don’t know too much about the bamboo boards. I have never seen them in the commercial kitchens. I am sure they are good for the knife, but I wonder about the sanitary factor.
Thanks for the compliments G! I will be doing a great mesquite smoked halibut video in the future. Stay tubed……. lol
Thanks. You can reuse the paper towels too. I just wet them again.
What about Bamboo?
great tip homi, I like the wet paper towel twist. Im going to school watching all these lessons. Its awesome, keep it up. Oh and I have a nice natural gas grill in the back………..I love it. Im lookin g for some cool smoking techniques from ya.
Great tips! Using a wet cloth is better than paper towels though, since its reusable.