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Anyone have facts or an opinion on wood versus plastic cutting boards? I have two plastic boards that have deep cuts in them and they are stained. Is there one type of plastic better than another, or should I just switch back to wood
Maple is the best overall for kitchen cutting boards. There are no other woods, foreign or domestic with better kitchen cutting qualities. Boos and other manufactures makes board out of maple, bamboo, oak, and unfortunately some with synthetic layers of resin.
I can't help it, I do love Jamie Oliver. One of Jamie's things in his 30 Minute TV series is to suggest that the prepared dish be served on a normal wood cutting board, right after its prepared.
RGC1982 Jun 10, :12 PM I know people say plastic is better because you can put it in the dishwasher, especially for cutting meat, but mine always get I know people say plastic is better because you can put it in the dishwasher, especially for cutting meat, but mine always get deep
Study shows that a used plastic board actually is MUCH harder to remove bacteria from than a used wood cutting board. It also shows that the plastic surfaces tend to allow the bacteria to populate and grow, where a wood cutting board won't. They recommend a maple wood board, as the grains are tightly knit, and not so hard that they dull the knives quicker.
Hi everyone- im in need of a couple new dishwasher safe cutting boards? Any suggestions? I know wood is better but i have toddlers and adding thinds to hand wash daily isnt an option right now. Any suggestions?
Wood, wood, wood Watch enough food TV and you'll here over and over again about the risk of cross contamination, typically it's recommended that we keep a plastic cutting board just for cutting meat.
jfood Jun 12, :58 AM jfood has a wood -meat only and two plastics for veggies. the wood give a nice sense of sturdiness when he pounds and immediately jfood has a wood -meat only and two plastics for veggies. the wood give a nice sense of sturdiness when he pounds and immediately
The problem with resin/plastic cutting boards is that they will dull your knife and warp in the dishwasher if not taken out before the drying cycle. Wood properly taken care of food grade mineral oil applied once a month will take care of it , wash with soapy water after each use. Excellent cutting boards are easily made from oak planks used for steps, custom cut them to fit your space. Maple
I'm looking for a new cutting board and want something that will last, be easy to clean and easy on knives. Money is not an issue, I'm prepared to spend on something of good quality. I know, all of the above describes a good quality bamboo board. And I was ready to buy one, but then came accross an
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I've used them on top of my wood board when boning chicken and such but have never really liked the feel compared to cutting directly on the board plus the board is more stable and less likely to slip or move while cutting. I have never had a problem with a wood board and food poisoning. I just wash after working with animal proteins with soap and water. No special treatment of acid or bleach.