Cutting Boards And Food Safety

Large wooden salad bowls, thick cutting boards, wooden spoons and utensils. The idea is to protect the wood, but not allow the oil to build up. Don’t use vegetable oil or olive oil; they get sticky and go rancid after a while. We considered some rubber cutting boards, most notably Sani-tuff rubber mats , a favorite of cooks and knife enthusiasts. Keep your wooden or plastic cutting board cleaner by occasionally scrubbing it with a paste made from 1 tablespoon each baking soda, salt, and water. I try not to make absolute claims about the safety of exotics in cutting boards.

I use my plastic cutting boards for really heavy-duty tasks, like cleaving chicken bones or cutting dense pumpkins with a big knife. Hydrogen peroxide is a surefire bacteria-killer—just the ally you need to fight the proliferation of bacteria on your cutting board, especially after you cut chicken or other meat. People assume that because wood is a porous surface and plastic isn’t, plastic boards are more resistant to bacteria. Most people are surprised to hear that a wood cutting board may be more resistant to bacterial buildup than plastic ones. These boards last a long long time if you care for them (i.e don’t soak them in water and oil them regularly).

The right sized vegetable chopping board can help you chop faster and more efficiently but you need to consider the size of the board you need. Here is a study from UC-Davis on the comparison of bacterial contamination on wood and plastic cutting boards. When cutting up meat, seafood, or poultry, I place a plastic cutting board on top of my wood cutting board. That means that they are still a threat—in theory—to any foods placed on the cutting board.

These are probably the sweet spot in the wooden cutting board category for price vs performance. My problem is I like the low-maintenance of the salad-bowl finish but the look of the mineral oil. Cutting a head of lettuce after butterflying a couple of chicken breasts is just playing Russian roulette with your gastrointestinal tract. But a solid towel dry after every wash (and making sure your board doesn’t sit in a wet sink for too long) helps keep things fresh and mold free.

I have actually been in the process of slowly removing and replacing all my wood cutting boards with plastic ones because I was under the impression that wood ones held bacteria and they were breeding grounds for it. I only have one small and one large one left. If you have a lot of gaps and if they happen to be a little wide, you have much more epoxy surface area on the board. If the wood is dry and in good shape, you can certainly use it for cutting boards. Take the cutting board out of the clamps and send it through the planer using a skip-planing method. So cross-cutting a 6″ wide board that is 36″ long is very dangerous against the fence.

I have a cutting board made of wood from a rubber tree..it’s really quite pretty. Chef and knife manufacturers claim that wood is easier on knife blades than plastic or marble. Once the board is used for a while, you can refresh the surface with butcher block oil or beeswax. Citation needed To remove odors, the board can be rinsed and then rubbed with coarse salt and left to stand for several minutes before being wiped and rinsed clean. Let cutting boards dry completely; do not stack together or with other kitchen gear so that they remain wet. If you want to keep your kitchen knives in decent shape, you need a good cutting board.

It is so flat and lightly textured that it can suction itself to very smooth counters if moisture gets underneath it. There’s just nothing particularly great about this board. For most people, that board should be the 20- by 15-inch Proteak Rectangular Edge-Grain Cutting Board , a great but remarkably unfussy wood cutting board. The second board is specifically (and solely) for cutting raw meats, poultry and fish.

This desire for a germ-free environment has led to the development of hard rubber cutting boards. Rest assured, your Epicurean® cutting surfaces and utensils can ride out the most rigorous challenges you can dish up! Larger cutting boards are typically heavier, unless made from plastic, which is great because it prevents them from slipping across your countertop. Sprinkle the salt liberally over the board, then slice a lemon in half and use it to rub the salt into the board. Then sprinkle the board with coarse salt and lemon juice, and use a clean cloth to scrub the surface.