Cutting Boards Cooks Should Avoid
30 July 04

Cutting board is an essential tool for the kitchen - no cutting board (and knife) can hardly do any preparation. But not all cutting boards are equal. Some look good and stylish, but it can cause serious damage to your knife. Others may look hygienic but actually contain bacteria that are as dangerous as Salmonella and E. coli. So what's the best chopping board you ask?

Not every cutting board is suitable for every task - some cutting boards are too porous and cannot be used to cut raw meat, poultry and fish because they absorb bacteria. The other boards are very hard and they will dull the blades. (However, no matter what you do, please do not cut your marble, granite or solid surface countertops!) We will tell you which cutting boards should be avoided and which are suitable for use.

Wooden Cutting Board - Great


Wood chopping boards are some of the most popular and provide a good look and feel but there are many things to consider wood. Although wood cutting boards are very hard, they are also porous, so they can absorb anything, including bacteria. They need to refuel to keep the wood in good condition - oil helps by forming a moisture barrier. Of course, after using them, wood cutting boards need to be thoroughly cleaned, dried and refueled. Even with all the care and maintenance required of wooden chopping boards, they are the best knives because wood does not weaken the blades. If you like wooden chopping boards, consider using them to cut vegetables, herbs and bread.

Bamboo chopping board - great


Bamboo, which is considered to be grass instead of wood, is an amazing chopping board. Its rapid development makes it a renewable resource and an excellent choice for ecological awareness. The effect of bamboo is similar to wood - it is still a bit porous but is considered harder than wood. It also needs to be oiled because the bamboo will crack when it is not properly taken care of. The long use also makes the bamboo board a bit hairy and more susceptible to bacteria - if this happens, it is time to buy a new board.

Plastic cutting board - OK


Professional chefs most often recommend plastic cutting boards. Usually made of polyethylene, plastic plates are durable and long lasting. They can be easily washed by hand or in the dishwasher. They are better on the knife, but not as good as wood or bamboo. However, plastic cutting boards can be as large as wood, or even more, especially when they become hairy for long periods of use. However, for certain responsibilities, it is recommended to use plastic plates, for example, to keep a separate color code for each protein type - fish, poultry and meat.

Glass Cutting Board - Avoid

Glass cutting boards are non-porous and easy to clean - you can wash them in a sink or dishwasher. There is no need for obvious oil, so there is no maintenance. However, the glass cutting board is the worst tool. For this reason, we do not recommend the use of glass cutting boards.

we recommend

Your kitchen should have at least two cutting boards, a piece of wood and a piece of plastic. Wooden chopping boards are the best choice for preparing fruits and vegetables. Stay on the counter and always clean and refuel. For the preparation of unprocessed proteins, we recommend the use of plastic plates, which should be cleaned frequently, preferably in a dishwasher. If you like to use a cutting board to cook cooked meat, you will want a third cutting board, or you can safely do it on a cutting board.

We also like the Epicurean board, a chopping board brand made from materials originally created for the surface of the skate park. The cutting board consists of different recycled materials including wood and plastic. These boards are safe on the knife, safe in the dishwasher, and completely non-porous, meaning no bacteria.

What type of chopping board do you use at home?