Wood Or Plastic Cutting Boards: Which Is Better?
30 July 04

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Ask any cook or home chef what is the most important tool in the kitchen and he or she will almost certainly give you the same answer: the chef's knife. Whether you are a kitchen novice or an experienced restaurant chef, a reliable multi-purpose chef knife - know how to use it - will have the greatest impact on your cooking.


When most people give or accept this answer, they will ignore the criminal partner of the knife: the chopping block. What is often forgotten is that it is more gorgeous and sharper and the chopping board does not always receive the attention it deserves. It is believed that all cutting boards are similar and may not consider size or material. If you have used the same cutting board for each dish, or you have never considered the difference between wood or plastic, then we are just to correct your unwise approach.


Contrary to popular belief, plastic cutting boards are not automatically safer than wood. Research shows that in the long run, wood can actually be more hygienic. People think that plastic is more resistant to bacteria because the wood is porous and plastic is not. This assumption does not take into account the scars that plastic cutting boards can generate from daily use.


According to Rodriguez News, Dr. Dean O. Cliver, an expert at the University of California, Davis, conducted a study on this issue and found that wood cutting boards contain less Salmonella than plastic. On a wooden cutting board, bacteria sink below the surface of the cutting board and they do not reproduce and eventually die. “However, on plastic plates, bacteria are stuck in the sipe and can hardly be cleaned, regardless of whether the board is cleaned by hand or in the dishwasher. Therefore, although the shiny new plastic cutting board may be easy to sterilize, any weathered plastic plate Can hold bacteria.


There is still a lot of controversy about this issue, and the FDA’s official point of view is that as long as wood and plastic are cleaned and replaced, they are all safe. When the board "became excessively worn or develops a difficult-to-clean groove", we are looking at you, plastic - you need to change it.


If wood and plastics are prone to bacteria if they are not properly taken care of and replaced, then it will be attributed to preference and longevity. We prefer hardwood cutting boards - such as maple or beech - because it won't be as easy to scar as plastic. If you are diligent in maintenance, you don't need to change it often. (Be sure to clean and dry your board at all times, and gently wipe it with mineral oil to prevent moisture and bacteria from infiltrating.) In addition, not only will the board continue to be used, but it can also help your knife continue to use because the hard board is not Will quickly passivate the blade like a plastic plate.


Ultimately, whether you use wood or plastic, the best way to ensure safety is to use separate chopping boards for raw meat and poultry as well as for vegetables, fruits, and prepared foods. This limits cross-contamination, which is the greatest danger for all. What kind of cutting board do you use?