The Great Cutting Board Debate
Posted by The Editorial Desk / Thursday, September 15th, 2011
There are so many different types of cutting boards out there that sometimes it seems almost silly. I mean, plastic or wood? Metal or glass? Thin or thick? Big or small?
If I wanted to spend all my time thinking about which type of cutting board to use and for what then, well… I don’t want to do that.
There are a lot of different types of boards out there- how do you know which one is right for you?
While there are many different types of cutting boards (glass, ceramic, etc…) the most commonly used are plastic and wood. And while some people seem to be dedicated to one or the other, there seems to be no clear and definitive winner.
The Food Service Warehouse website has put together a comprehensive comparison guide to wood vs. plastic boards and even they seem to have trouble coming up with a clear answer. Check out their simple comparison.
So what’s the answer then? Well, one solution is to have 3 separate boards: one for chicken, one for all other meat and one for everything else. If you’re feeling fancy you can even color code them to help you keep them separate! Sur la Table, for example, has sets of color coded boards you can purchase ranging anywhere from $10 – $30.
However, don’t fret- you don’t have to run out and buy an all new set of boards. What I’ve done at home is label each side of my plastic cutting board with permanent marker; that way, I always use the same side for meats and the same side for vegetables without having to buy a whole new set.
The main point of contention seems to center around sanitation and proper cleaning methods. When cooking anything it is most important to avoid cross-contamination to help prevent food-born illness. The bottom line is that each type of board harbors bacteria in its own way; therefore it doesn’t necessarily matter which type you choose for what food, just as long as you clean it properly.
One odd cleaning tip I’ve come across is that putting your wooden board in the microwave for a couple of minutes helps to kill bacteria even underneath the surface. I recommend extreme caution with this tip though- no wooden boards with metal or plastic pieces and absolutely no plastic boards whatsoever. And if nuking your cutting board is just too weird, hot soapy water works just fine.
Regardless of what type you choose, just be sure to practice good cutting board safety- and stay healthy out there!
– Jennie Whistler
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