It is the primary work surface in your kitchen, the place where you dice onions, cut up raw chicken, and pound your fists while cursing yourself for ever believing me that it's easy to trim artichokes. You should do it sometime, really. There's a lot that goes into selecting a good cutting board, but don't you worry, we've done most of the legwork for you in our extensive reviews of plastic and wood cutting boards—but the first step is deciding between those two materials.
Or, more likely, picking some combination of both. To be clear, it really is just a question of wood or plastic. Glass cutting boards, or boards made from some other ludicrous choice like marble, aren't worth even a moment of consideration.
Those materials are so hard they'll dull any knife that's used on them. There are advantages and disadvantages to both wood and plastic, and the best option is to have each at home. Let's take a closer look. Wood is far and away the best material for cutting boards. You obviously have deep knowledge on this subject. Thank you for sharing it with us. Thank you Eileen! That was the most thorough and excellent response of them all!
I make cutting boards for a living. Treat your board as you would your skin…. Lean againstcounter wall. A lot depends on what kind of wood your board is made from. Eastern hard rock maple is the gold standard….. Depending on how often use a board…. Avoid bamboo boards…. On a good quality board,keep one side for show and the other side for cutting. Have a non-skid mat …. To fix a warped board…wrap in a damp towel, place a basin of water on the bow of the hump and let it sit for three days.
The weight should flatten it. Give it a quick sand and then oil. A board made in a damp climate will warp a bit when moved to a very dry climate. Humidity is key. Hello, when you said Platinum standard I quickly googled Yew cutting board — but came across a bunch of posts about Yew wood being poisonous. The only ones I found for sale were on Etsy, so handmade. Do you have any more information along those lines? Many woods are poisonous. The list goes on and on. Making a tea out of most would could make you very sick.
Breathing sanding dusts from most is very dangerous. But the first link is very helpful because it interprets the data from the database.
Hope it helps. Sanding a wood cutting board is just putting lots of tiny grooves in the wood which is what you are trying to get out. Use a properly sharpened cabinet scraper or hand plane. Actually sanding is a great way to get rid of the scratches if you take it down to a grain. Water would make them fall off just as easy of the water. A scraper is a bad idea because it leaves more chance to splinter. If you are not going to replace the entire board it is safest to sand starting at 80 grit and jumping 20 at a time so 80, etc.
Thank you for saying that, I was thinking that all along. Stupid knife lovers. I use ceramic. Not to be pulling the knife along anything.
They should slice right through not needing much down force. Butchers paper can also be used on top, if not sliding through. And ceramic cleans up perfectly. And can be microwaved to kill any possible germ.
Think things through. Every time your knife comes into contact with the ceramic it bends the edge of your knife over causing it to be dull. All my knives are sharp enough to shave with. Wood cutting boards while porous, are also naturally sanitary. The wood contains natural chemicals to ward off infections and disease while the tree was living.
I keep my board oiled and dry. Only wipe it off with a damp clean rag, then let it dry on end for 24 hours, then oil it. I commonly put a lite coat of pilot it right before use if working with something high moisture.
We currently have 3 plastic boards and a small wooden one, that needs replacing. We just wash them with antibacterial soap or the dishwasher plastic only. For your wooden board, use very little soap to clean it as it degrades the wood. Stupid knife lovers? Late 40s and early 50s at the A and P in Toledo, ohio.
For several years I made and sold butcherblocks, maybe more than 1, If these fluids contained CFU of bacteria likely to come from raw meat or poultry, the bacteria generally could not be recovered after entering the wood. Mineral oil treatment of the wood surface had little effect on the microbiological findings.
These results do not support the often-heard assertion that plastic cutting boards are more sanitary than wood. Never in the article did I state that wood killed all bacteria, only that wood did kill bacteria, while plastic bred more bacteria.
Actually, you did in essence say that wood killed all bacteria. Microscopic examination may well have found live bacteria that could not be recovered by a swab test. Oiling to board ruins the antimicrobial nature of the wood board. Wood is hygroscopic and pulls the bacteria inside it where it is trapped and dies. If the pores in the wood are filled with oil then the board is basically a plastic board because all the bacteria will sit on the surface. If you were to wax the board, then yes, that would seal the surface.
Oiling does not completely seal all the pores. If you note, the one referenced study looked at people who used cutting boards in their homes, with no specific guidelines as to how those boards were maintained, i.
I would use the cutting board in preparation of breakfast, lunch and dinner as the cook for our guest services small business.
I love natural wood and hate plastic. This board looks almost to beautiful to cut on! I however could use a second board for fresh fruit. Currently my wooden board smells of onions, making the fruit taste bad! Thank you! Thanks for the information. This is completely counter intuitive so I never would have guessed wood is better than plastic.
But your explanation makes sense. It would be nice to have such a nice one to use. Great info on cutting boards! Thank you. All of ours are so old and used and need to be replaced. We use them daily to prepare meals. Since my husband often gets the first part of preparing-slicing, dicing or chopping as I get home from work much later in the evening he uses the cutting boards probably even more than I do.
It was great to read this blog and threads. I would put the John Boos cutting board to good use in preparing my families favorite meals. It will also give me great comfort to know that using their handmade wood cutting board is safe and will not harm my family. I try my best to make what I can homemade and what better way to add to the tradition. I need a new cutting board so I entered the contest. To make some feel better we do have one marked chicken and it is the one that is used when raw meat products must be cut.
I have always used a wood board as has my parents to save the table from damage as well as prolong the life of the knifes edge. Interesting read, although I am kind of concerned about using mineral oil on my boards.
Surely, there is another food-safe oil I can use? Some people do use coconut oil, which is shelf stable for longer than most other oils, but eventually it, too, will go rancid.
I loved this article on the wood cutting boards. You have done a really nice job. I will be replacing my plastic cutting boards now. Thank you for the article. Wow, I always thought the plastic cutting boards would be less likely to harbor bacteria! I glad to see the studies show otherwise, as I much prefer a wood board.
They are much nicer to work with and look much better. Time to replace my plastic ones with wood. This is a great article. I would love to use one of these quality boards everyday … and they are so beautiful I could leave them on my counter!
Gorgeous wood cutting boards! I love them…have been wishing for a good one like this! Great article, thank you!
Our small garden is growing in an over-turned dresser filled with dirt on the porch, as we rent and are not allowed to disturb to landscaping. If I won this cutting board, it would be used to prepare the lovely tomatoes, cucumbers and beans that are over-flowing our humble dresser garden! My dad worked as a butcher during the depression.
I grew up with wooden cutting boards. I would love to have the beautiful board from John Boos. My Dad was a carpenter. I love the smell of wood, the look of wood, and the versatility. And it was once a tree…how cool is that!!!! Love wooden boards. Weight is my only disadvantage. Will replace to wood ASAP. Thank you for this information! It was very informative and confirmed my suspicions about the topic.
Researchers examined how easily they could recover bacteria like E. Wood boards usually take longer to develop cuts from repeated chopping. However, plastic boards have one advantage over their wooden counterparts: you can put plastic boards in the dishwasher.
Find out more on this Amazon link. Keeping these items separate is the easiest way to avoid cross-contamination. Also, you have to be careful how you take care of your wood cutting board. Improper handling could cause your board to develop cracks or warping, which will increase the risk of attracting bacteria.
People who use wood cutting boards must wash and dry their board immediately after using it. You should also avoid putting wood cutting boards in the dishwasher. These strategies will ensure your board stays sanitary and warp-free for as long as possible. However, you should designate one cutting board strictly for meat goods and another for non-meat items.
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