Cutting Board
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.
In: Home, Garden & Pets · Tagged with: Board, Cutting
on September 4, 2010 at 12:16 am
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@therealgiblet
Sounds like you’ve got it all figured out there…
on September 4, 2010 at 12:38 am
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@therealgiblet
Sounds like you’ve got it all figured out there…
on September 4, 2010 at 1:02 am
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I use a paper mache cutting board and knife. Is that hygienic? I eat raw chicken on Thursdays but I wash it first. I clean my hair with Timotei.
on September 4, 2010 at 1:25 am
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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.
on September 4, 2010 at 2:00 am
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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.
on September 4, 2010 at 2:41 am
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Personally I think you are safe with plastic cutting boards. I think plastic and foods becomes controversial when you microwave foods in plastics.
on September 4, 2010 at 3:33 am
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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.
on September 4, 2010 at 3:55 am
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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.
on September 4, 2010 at 3:58 am
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You can also get another wood cutting board just for meat.
on September 4, 2010 at 4:39 am
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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.
on September 4, 2010 at 4:42 am
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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.
on September 4, 2010 at 5:32 am
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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.
on September 4, 2010 at 5:44 am
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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.
on September 4, 2010 at 5:47 am
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i would stay away from marble style cutting boards they will wreck your knives
on September 4, 2010 at 6:34 am
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The glass can be sanitized, but are very rough on the knives. I don’t recommend them…
on September 4, 2010 at 7:31 am
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How about glass cutting boards. In theory the most hygienic of them all but not good for the knives ?
on September 4, 2010 at 7:36 am
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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
on September 4, 2010 at 8:35 am
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Thanks for your input on this. I always appreciate good comments like this.
Cheers,
Jason
on September 4, 2010 at 8:37 am
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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!
on September 4, 2010 at 8:53 am
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great tips. im 15 and work in a restuarant without any experience these tips are very helpful
on September 4, 2010 at 9:44 am
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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. =]
on September 4, 2010 at 10:36 am
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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 !!!
on September 4, 2010 at 10:56 am
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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.
on September 4, 2010 at 11:19 am
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Thanks for the compliments G! I will be doing a great mesquite smoked halibut video in the future. Stay tubed……. lol
on September 4, 2010 at 11:21 am
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Thanks. You can reuse the paper towels too. I just wet them again.