wood versus plastic cutting boards - serious eats

Wood Versus Plastic Cutting Boards - Serious Eats

Even though wood may well be the safer material in most cases as far as harmful bacteria is concerned, I still often reach for a good-condition plastic board when cutting up raw chicken, fish, and other risky foods. Wood Versus Plastic Cutting Boards . As I've written in my review of plastic cutting boards, many of the assumptions about plastic being a more sanitary material than wood for cutting boards have been undermined by research. Yes, plastic is less porous than wood, and yes, it can be sanitized more easily—at least initially. Eventually, a plastic board needs to be thrown out. Wood, meanwhile, is more porous, but studies have shown that fine-grained woods like maple (which are some of the better options for cutting boards) pull bacteria down into the board via capillary action, where the bacteria are trapped and eventually killed.

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how to season and maintain a wooden cutting board - serious eats

How to Season and Maintain a Wooden Cutting Board - Serious Eats

Plastic isn't about the aesthetics. Featured Video. But for everyday use, wood is the best cutting board material by a long shot. Not only is it extra kind to your knife blade, it's also the safest material (because bacteria have a much lower survival rate on wood than on plastic ), and it's gorgeous, too. In general, wood is tougher than plastic, so knife scars don’t go as deep. The type of wood the cutting board is made from is also important, Heil says. The FDA recommends that you look for aThe BoardSmith Serious Eats Edge-Grain Cutting Board Buy on Theboardsmith.com Because pricing for end-grain boards can be quite high, The BoardSmith is also offering our ruler design as an edge-grain board in two sizes, at lower price points.

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