I use mostly wooden cutting boards, though I do own a plastic one that's looking pretty rough. After noticing several discolored grooves on the plastic last week, I started wondering if and when I should get rid of old boards. I was also curious about whether plastic or wooden cutting boards are safer, so I decided to do a little research.
It turns out that there's not much difference between plastic and wooden boards when it comes to food safety; it's really a matter of preference. According to the USDA's Food Safety and Inspection Service, nonporous surfaces like plastic are easier to clean, but as long as you clean them, both wood and plastic are safe. Just be sure to always use a clean board, especially if you use one to cut raw meat. For tips on when to get rid of cutting boards, and how to clean them, read more.
Wooden and plastic boards both wear out over time, and you should toss your cutting boards once they start to look very worn out or have grooves that are discolored or hard to clean. I guess that means it's time to say good-bye to my plastic cutting board.
Here are a few tips on cleaning cutting boards.
- After each use, wash your cutting board with soap and hot water.
- If you have a plastic cutting board, run it through the dishwasher for further disinfecting.
- For deeper cleaning, wash wooden or plastic cutting boards with a solution of three tablespoons of bleach and one quart of water.
Emporio Armani
I ♥ my wood cutting board!
1It's bamboo!
I prefer wood cutting boards...they look nicer and seem more durable to me.
I do have a couple of plastic ones that I use though.
2I use bamboo boards for almost everything, EXCEPT raw meat. I've got some of those cheap flexible plastic ones for that. Let's me have one for meat, one for poultry, one for fish. And I just toss them in the dishwasher!
3I use both.
4I use plastic alway, yes wood is nice but bacteria is harder to remove from wood. Its seeps into it same think with Utensils I dont use anything with a wood handle... mostly stainless steel. I also use different boards for different things.. I almost died from E Coli when I was younger its no joke.
5Wow what awful errors...
plastic always
It seeps into it, same thing with
Sorry lol
6EPICUREAN CUTTING BOARDS. I am obsessed with them!
7I prefer wooden boards
8I use both-- plastic for meat and poultry, and wood for veggies.
9I have a ceramic one. It's really great but it's kind of heavy.
10I have both types but I use plastic more, I think wood is worst for bacterias. I really should get three ones, anyway: one for meat, one for fish and another one for vegetables. That would reduce cross-contamination.
11tempered glass. It's cleaner
12Ceramic and tempered glass are really bad on your knives. I use wood for non-meats, and plastic for meats. Use mineral oil on the wood ones (bamboo or end-grain maple is best) to protect the surface (and your health), every couple of weeks. You can use a very mild bleach solution or a vinegar solution to "sterilize" the plastic ones after use.
13I use wood for fruits/veggies and labeled plastic ones for different kinds of meats.
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