Among the types of kitchen worktops that we use is the cutting board. From the novice cook to the professional chef, cutting boards are an essential tool to have in the kitchen. There are several types of cutting boards to choose from, and each have their own advantages and disadvantages.
Wooden Cutting Boards
Many people prefer wooden cutting boards because that’s what they started using as a beginner. Until recently, most wooden cutting boards were made from a maple hardwood which resists knife marks. While the standard wooden board may be preferred, it is not the easiest to clean. Eventually small cracks from cutting can harbor bacteria and become a health hazard. Wooden boards can not be placed in the dishwasher, but can be sanitized with a bleach solution.
Recently, new wooden boards have entered the market, including a bamboo cutting board. Bamboo is a little more expensive than the extremely economical maple, but typically lasts longer and resists bacteria better than other woods.
Oiling wooden cutting boards is recommended to prevent them from drying out and cracking. To extend their life, they should be rubbed with a light mineral oil intended for food use. Other options are poppy seed, linseed oil, or you can buy cutting board oil.
Plastic Cutting Boards
Plastic is an option that many cooks choose when shopping for a new cutting board. Plastic boards come in many colors, thicknesses and price ranges. Plastic is a good choice because it is easier to sanitize, and smaller boards can be run through the dishwasher to clean.
Other Materials for Cutting Boards
Some people choose glass cutting boards because their hard surface makes them easy to clean. While this is true, the hard surface is also hard on knives, which can dull faster and actually be difficult to cut on. Glass cutting boards can double as trivets, which makes them handy to have around.
Corian, while typically a countertop material, can be used to make cutting boards. It’s non-porous, so it is easy to clean too, but it is a more expensive option than wood, plastic, or glass.
Some people use slabs of marble as a cutting board, but it’s hardness can actually damage knives. It will also deteriorate when exposed to acidic foods.
Choosing a cutting boards is a personal decision, and favorites vary from person to person. Whatever cutting board is chosen, it is important to sanitize it after each use, and replace them when cracks or grooves appear.