Choosing a Cutting Board
Howdy! I have a question for you: What kind of cutting board to use? I’ve heard that using a plastic board can dull a knife more quickly than a wooden board, but isn’t plastic more resistant to bacteria than wood? Perhaps you can share your thoughts on the merits and drawbacks of each and what you recommend for folks. Also, do you have any experience with bamboo cutting boards?
At my house, I never have an issue with which cutting board to use. Thanks to my brother, and to the fact that I got married, most of the time I’m using a handsome Boos Block Maple Butcher’s Block.
I have no complaints about this cutting board. It’s well made, attractive, and useful. For those who don’t have space for the freestanding version, Boos also makes smaller cutting boards that store easily in a cupboard. Because I never cut raw meat on it, I don’t have any concerns about bacterial growth; however, just to be certain, I will occasionally wipe it down with a diluted bleach solution. Classy and durable, its only drawback is that it comes from trees.
At work, I don’t have the option of a hardwood cutting board, so I use an acrylic board. These boards are lightweight and inexpensive, but nowhere near as durable as a hardwood board. They are apt to have grooves in them where they have been cut into by knives, they have a tendency to warp over time, and if you ever set a hot pan on one, it is permanently scarred. Unattractive, less durable, and made from petroleum—the only reason to buy such a board is because of its low price.
I have not used a bamboo cutting board, so I went to the store to check some out. I was surprised by what I found. They are virtually indistinguishable from a hardwood board–if it weren’t for the tag telling me that the boards were bamboo, I would have thought them to be maple. Moreover, bamboo grows like a weed, reaching a harvestable height within four years. Comparably priced with hardwood, similarly attractive, and kinder to our forests— I can’t think of a reason not to buy bamboo. Next time I’m in the market for a cutting board, that’s what I’m going to buy.
I know you didn’t ask about glass cutting boards, but I strongly recommend against them. They do have a tendency to dull your knives, they’re difficult to cut on, and fragile to boot. When faced with a choice between a glass cutting board and any other type, the choice for a different type is bound to be better.
A couple of tips regarding cutting board use:
As a general rule, if you can, you should have designated cutting boards for raw chicken and for raw meat (these dedicated use cutting boards might be a good reason to buy acrylic, especially if you buy a board that has a moat around the outside to contain the liquids). Wash any board you cut raw meat on immediately afterwards, and then sanitize it with a bleach solution according to the directions on the bleach bottle.
To keep your cutting board from sliding around while you use it, put a damp dish cloth or a piece of textured shelf liner between it and the countertop you’re working on. Having a board that stays in place makes your job much easier, and a lot safer.
Have a culinary quandary? Email me! I’ll respond in a future post.
September 1st, 2006 at 6:28 pm
While bamboo does seem to be something of a miracle product, it seems bamboo growing practices are not consistent.
Treehugger has a good summary on the basic issues (i.e., possible excessive pesticide/fertilizer use and clearing forests for bamboo fields) in this article on bamboo flooring.
The basics–choose a FSC certified board if possible (though I’m not even sure those exist for wood, let alone bamboo):
http://www.treehugger.com/files/2005/09/bamboo_flooring.php
September 2nd, 2006 at 8:37 am
In regard to the safety issue of plastic vs. wood, there have been studies done that indicate that wood is safer than plastic depending on cleaning methods. The study I read said that because wood is so porous the bacteria sinks into the wood. If plastic boards are scarred, they can harbor the bacteria unless cleaned carefully, preferably in a dishwasher with hot water. Appropriate care and cleaning are the key to safety. I agree with Jesse that cleaning cutting boards with a bleach solution is the best practice.
September 6th, 2006 at 1:22 pm
I did some research on cutting board materials before building one a while back. Wood is generally safer than plastic. Nothing lives for very long on dry wood. The danger is from bacteria in gouges or pores which don’t get cleaned and don’t dry out easily. Harder woods are better (and wood is better than plastic) because the knife doesn’t cut as deeply into them. Maple is the best common wood (ironwood and some other exotic woods may be slightly better). Bamboo tends to be even harder than maple, so some say it is superior for cutting boards. But there are some concerns about bamboo as Aurora noted.
With wood or bamboo boards, it improves safety and dur ability to oil them regularly. The coat of oil keeps water and bacteria from penetrating the pores. It also keeps flavors from carrying from one dish to the next. A lot of websites recommend mineral oil but I prefer walnut oil because it’s more like something I’d eat. You have to make sure not to use an oil that can go rancid.
Another thing to consider with wood or bamboo is regular vs. end grain cutting boards. End grain boards are typically thicker and more expensive, but supposedly don’t dull your knife as quickly. The wood is oriented so the blade cuts between the fibers of the end grain.
November 5th, 2006 at 8:56 pm
Back to the Cutting Board
Knives may be the most important tools in the kitchen, but they’re of limited use without a great cutting board. Settle in for a sharpening up on this ultimate culinary workhorse. First things first: Ditch the glass boards. That hard surface isn…
September 28th, 2009 at 8:18 pm
Every great meal starts with a quality cutting board.
A cutting board has become a core part of our kitchens, for providing the chopping space for food preparation, or to serving of the finished meal. Up there with the chef’s knife, the cutting board is probably the most used kitchen tool in our home. A cutting board often double as a protective support or ‘hot plate’ for food arrangement. Every kitchen has at least two or more, and it’s not unusual to have 4 or 5 of them. We recommend that ever kitchen has a minimum of two boards, one for fruits, fresh vegetables, bread and food that can be eaten raw. The other one is for cutting raw meat, poultry and fish. This way your risk of Salmonella is limited.