Cutting boards
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✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.
Wood
- doesn't dull knives much
- somewhat absorbent, so needs slightly more cleaning care
- to avoid the board shrinking overall, and breaking over time, oil the board occasionally, particularly if you regularly wash it with soap
Plastic
- doesn't dull knives much
- easy to clean
- doesn't do the shrink-and-break thing wood does
- loses small pieces of plastic over time
- some thin versions are bendable which can be handy when moving a lot of ingredients from a wide cutting board to a narrower pan
Glass
- makes knives dull faster
- easy to clean
On bacteria:
- At some point people became scared of bacteria in boards, much overplayed (mostly by people who sell cutting boards)
- Just wash the thing with even just mild soap, whether it's wood, plastic or otherwise.
- If you oil the wooden board after washing, don't use animal oils/fats - that's the sort of stuff you should be cleaning off.