Plastic cutting boards, Cliver found, are easier to sanitize. But cutting on them also leaves lots of grooves where bacteria can hide. Chapman recommends using plastic cutting boards for meat and wood cutting boards for fruit, vegetables, or any ready-to-eat foods (like bread or cheese).
I would avoid open-pored woods like ash and red oak, which will be harder to keep clean from food stains. Pine might impart a resinous taste, and it's soft so will show cutting scars from knives more easily than a harder wood like maple.
Plastic is generally considered the best option for raw meat, because it's dishwasher safe and has a nonporous surface. Wood cutting boards (including bamboo) can be more difficult to sanitize, because they can't go in the dishwasher.
Gently scrub your board with a sponge and hot, soapy water (we recommend using a mild unscented dish soap, such as Seventh Generation Free & Clear Dish Liquid). It's important to wash both sides of the board (even if you chopped on only one side) to prevent it from drying unevenly, which could cause the board to warp.
First, wash the cutting board with Dawn Ultra Dish Soap and warm water after every use. Allow it to dry completely as well. Do not soak or put it through the dishwasher, as this could begin to warp the board itself. After drying, spray white vinegar on the cutting board, rinse with cold water and let it dry completely.
But, it turns out, research shows that wood cutting boards are actually just as safe—if not safer—to use than plastic. “Soft woods, like cypress, are less likely to dull the edge of your knife, but also pose a greater food safety risk,†Chapman explains.
How Long Can Bacteria Live On A Cutting Board? Each bacteria has a unique structure and lifecycle; hence, it's difficult to say how long they could survive on a cutting board. However, recent data suggests the common bacteria salmonella can last on dry cutting boards for four hours before it's no longer contagious.
No matter which wood you choose, the biggest problem with most wooden cutting boards is they absorb juices from meats. Food safety organizations usually recommend using a nonporous cutting board for raw meat, like plastic. If you do use wood with meat, make sure you sanitize it and dry it thoroughly.
It's true that wood cutting boards look good, but using them for meat or poultry is a big no-no according to the USDA. Bacteria can thrive inside the wood's pores which may lead to food poisoning. If you can't bear to part with your wood cutting board, save it for fruits, vegetables, cheese and bread.
Wood is Proven to be Naturally AntibacterialScientists at the University of Wisconsin have found that 99.9% of bacteria placed on a wooden chopping board begin to die completely within minutes. A high-quality wooden surface will last you for a number of years, without seeing a decrease in its antibacterial abilities.
Plastic cutting boards are the most often recommended by profesional chefs. Typically made from polyethylene, plastic boards are durable and last long. They can be washed easily by hand or in a dishwasher. They're relatively okay on knives but not as good as wood or bamboo.
Place a cup of baking powder onto the board, and then pour a cup of white vinegar over the entire board. Allow it to sit for a few minutes, and then give it a good rinse. This should remove any stains as well.
Knives are also prone to friction blunting as the plastic does not absorb the impact of the blade as seen with end grain wood boards. Plastic boards can be unstable and are therefore prone to slipping increasing the risk of hand injuries.
Wooden spoons will eventually crack, even if you care for them really well. Once they crack, you need to replace them.
While plastic boards are non-porous so are easy to wash, it is possible for bacteria to build up in ridges which could be a problem hygiene-wise. You might also note that while slicing on a plastic chopping board, you are likely to transfer microplastics into your food.
On average, you can expect a wooden cutting board to last anywhere from 4 to 7 years or more and a plastic cutting board to last anywhere from 1 to 5 years.
Aside from being a board for raw meat, plastic cutting boards can be used to cut any vegetables, fruits, breads, cheese, and other food. A plastic board is usually easier to clean than a wood board because they only need to be cleaned with water and soap.
Like maple, walnut, and cherry wood, bamboo is dense and good at keeping water and juices out. It makes a good material for cutting boards because it's lightweight and can be cleaned easily.
The best cutting boards in 2021
- Teakhaus Professional Cutting Board. Best wooden cutting board.
- OXO Good Grips Cutting Board Set. Best plastic cutting board.
- IKEA Skogsta Chopping Board. Best budget cutting board.
- Epicurean Gourmet Series Cutting Board. Best all-purpose cutting board.
- Dexas Mini Grippmat Flexible Cutting Boards.
It's true that not every home needs a full set of these but we recommend having at least two boards to separate your raw and cooked foods to help minimise the risk of cross contamination. Naturally, we advise that every professional kitchen has at least one full set.
According to TheKitchn, you can expect about five years out of your non-stick pots and pans; it's time to retire anything with a surface that's pitted or starts to peel (to make sure it lasts that long, they offer some tips for taking care of them).
