Top 10 Things You Should Know about Cutting Boards
1. A cutting board with a rubber grip or other slip proof material is important for safety purposes.
2. Plastic is usually the least expensive material to use as a cutting board.
3. It’s very easy to cut grooves into a plastic cutting board which provides a breading area for bacteria growth.
4. A wood cutting board is sturdy and inexpensive, but it is more likely to harbor bacteria than any other type of cutting board material.
5. Bamboo is more expensive than wood, but it’s less porous and not as harsh on knives.
6. Glass material is not porous so it is usually the best choice for cutting meat.
7. The downside of a glass cutting board is that it can damage your knives.
8. Avoid cross contamination by utilizing at least two cutting boards; one for meat and one for fruits, vegetables, and bread.
9. Whichever type of cutting board material you choose, cleaning it properly is of utmost importance. To sanitize properly, wash it in a high temperature dishwasher or soak in a solution of 2 teaspoons bleach/1 quart water. (Please note that water can warp wood so keep that in mind when cleaning a wood cutting board.)
10. If your cutting board has a stain, you can remove or lessen the stain by using this simple trick: Cover the stain with kosher salt for 24 hours to absorb liquid. Wipe away the salt. Then create a paste with the kosher salt and water and scrub the stain. Repeat until the stain is removed. Rinse with hot water and air dry.
Have you considered any of the above when purchasing a cutting board?