How to choose the right cutting boards for your kitchen?

How to choose the right cutting boards for your kitchen?

In fact, there has been a long-standing debate in the food world about what kind of cutting board is the best to use. Plastic, Bamboo or Wood? When deciding between a wood, plastic, or bamboo cutting board, researching the self-healing properties of each material is key. we took a closer look at each of these materials and what researchers have to say about them. 

Plastic, Bamboo or Wood?

It’s commonly thought that plastic cutting boards are the most sanitary. they’re easier to clean, they can go in the dishwasher, and they’re lighter and easier to maneuver around the kitchen. But since they have no self-healing or bacteria-fighting properties, they don’t last as long – and they’re less safe. As the board becomes knife-scarred, it creates crevices that breed bacteria. knife-scarred plastic surfaces are impossible to clean and disinfect manually, especially when food residues like chicken fat are present. While they are economic, they are not ideal for keeping a clean and healthy kitchen space.

Bamboo cutting board has become a top choice for the kitchen because it is a sustainable, renewable resource. But, what you might not know is that bamboo goes through an intense process of manipulation before it can be made into a cutting board. The bamboo fibers are flattened then compressed and finally glued with adhesives that contain toxic formaldehyde resins. Over time, the glue that holds these cutting boards together will begin to warp and can ultimately contaminate the foods being prepared. In addition, bamboo is a harder material than traditional wood, so it will dull your knives quite quickly. Bottom line- bamboo is a hard, durable surface for chopping but it isn’t worth risking the toxins that are locked inside.

In contrast to both plastic and bamboo cutting boards, wood have special bacteria-fighting properties; disease bacteria are fought off from the surface soon after they're applied. Because of this, wood is recognized as the most ideal surface for cutting and chopping. For centuries, wooden cutting boards have been used to prepare food. Hard woods, like acacia, teak, and maple, are the highest-quality wood boards; since they are less porous than other materials, they absorb less water and bacteria.

Wood and bamboo have both these properties: they self-heal and fight bacteria. However, wood surfaces are easier on knives; they give more to the blade without dulling them. Bamboo, though, has the whole environmentally-friendly thing going on – and good-quality bamboo boards, can have the long, healthy life of a wood board.

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