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Top 10 Things You Should Know about Cutting Boards

cutting board

Top 10 Things You Should Know about Cutting Boards

1. A cutting board with a rubber grip or other slip proof material is important for safety purposes.

2. Plastic is usually the least expensive material to use as a cutting board.

3. It’s very easy to cut grooves into a plastic cutting board which provides a breading area for bacteria growth.

4. A wood cutting board is sturdy and inexpensive, but it is more likely to harbor bacteria than any other type of cutting board material.

5. Bamboo is more expensive than wood, but it’s less porous and not as harsh on knives.

6. Glass material is not porous so it is usually the best choice for cutting meat.

7. The downside of a glass cutting board is that it can damage your knives.

8. Avoid cross contamination by utilizing at least two cutting boards; one for meat and one for fruits, vegetables, and bread.

9. Whichever type of cutting board material you choose, cleaning it properly is of utmost importance. To sanitize properly, wash it in a high temperature dishwasher or soak in a solution of 2 teaspoons bleach/1 quart water. (Please note that water can warp wood so keep that in mind when cleaning a wood cutting board.)

10. If your cutting board has a stain, you can remove or lessen the stain by using this simple trick: Cover the stain with kosher salt for 24 hours to absorb liquid. Wipe away the salt. Then create a paste with the kosher salt and water and scrub the stain. Repeat until the stain is removed. Rinse with hot water and air dry.

Have you considered any of the above when purchasing a cutting board?

Resources:

http://food.thefuntimesguide.com/2010/07/bamboo_cutting_board.php

http://www.doityourself.com/stry/cuttingboard

http://extension.missouri.edu/extensioninfonet/article.asp?id=3018

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Linked to Top 10 Tuesday & Kitchen Tip Tuesday

  • Alicia's Homemaking September 7, 2010, 6:37 am

    Ahhh, now I’m so conflicted…
    Wood, bad–germy.
    Bamboo, better than wood, but expensive
    Plastic, cheap, but the grooves get germy
    Glass, not germy, but bad for knives

    I guess there is no perfect solution except to clean your boards well…

    Reply
  • Dawn September 7, 2010, 11:05 am

    My husband makes beautiful butcher block cutting boards, but that whole germ issue can be a problem. For our kitchen I have 2 large plastic cutting boards, which get run through the dishwasher after they are used.

    Reply
  • Andrea @ Simple Organized Living September 7, 2010, 8:46 pm

    I love the look of wooden cutting boards…but I do always think about bacteria and such…but I never thought about bacteria in the grooves of plastic cutting boards.

    Thanks for the excellent tips and resources!

    Reply
  • Heather @ Not a DIY Life September 8, 2010, 6:39 am

    Oh, that’s good to know about using salt to get the stains out. I have a wooden cutting board for fruits & veggies. A plastic one for meat (need to upgrade soon!). And another one for bread.

    Thanks for sharing!!

    Reply
  • 'Becca September 9, 2010, 11:30 am

    We have wooden cutting boards. The plastic ones we had got grooves so quickly and they were so gross-looking and -smelling that we decided not to go that route anymore.

    We don’t eat much meat and don’t cook any that would require a cutting board, so that spares us the biggest sanitation issue. However, I also get concerned about foods that have been in dirt such as root vegetables and mushrooms; I wash them carefully before putting on the cutting board but also wash the cutting board extra-carefully afterward.

    White vinegar kills most germs and molds, so I wipe down my cutting boards with vinegar after cleaning. It takes out onion or garlic odor, too, and as far as I can see it doesn’t harm the wood.

    Reply
  • Oh amanda September 10, 2010, 7:53 pm

    This is one oh those things I’ve just ignored so I don’t have to research or make a decision… So which one should I get?!

    Reply