Cutting Boards

[firebert]

There's something to be said for the beauty of a hardwood cutting board, too. My favorite one at the moment is bloodwood, black walnut, maple, with madagascar rosewood accents. Very classy.

 

[p220c]

A little does of bleach every week or so will keep either one healthy.

 

[A.P.F.]

A little does of bleach every week or so will keep either one healthy.

Yup, a 1:10 ratio of bleach to water works just fine.

 

[Gunfucius]

Bamboo works for me.

 

[Peregrin]

Hardwood and bamboo are used in my kitchen.

 

[Hauser]

Wood fiber cutting boards are best, as the fibers won't dull the blade, they're dishwasher-safe and the fibers close up after a run through the dishwasher so you don't get permament grooves for food to get into.

 

[Greg]

There have been a number of studies now that show that wood is the best cutting board--easiest on edges and most sanitary.

They still are not sure why the bacteria die on the wooden boards but they do. They live quite well on plastic unless it is completely disinfected. Government regulations sometimes specify plastic--but governments get stuff wrong all the time!

Remember, your butcher probably cut the meat on a wooden butcher's block, and I'll bet it's not sanitized between orders.

Greg

 

[Knife Outlet]

There's something to be said for the beauty of a hardwood cutting board, too. My favorite one at the moment is bloodwood, black walnut, maple, with madagascar rosewood accents. Very classy.

You want a close grained wood for sanitary reasons. Maple is good, walnut is bad.

 

[mycroftt]

I have an end-grain maple butcher block board by John Boos, a cheap wood board, a couple of bamboo, and a couple of plastic boards. Everything gets cut on the wood boards except poultry and fish, which are cut on the plastic - and then the plastic boards go in the dishwasher.

Incidentally, hard plastic boards, like Corian, are almost as tough on your edge as glass.