Why do granite and glass kitchen cutting boards exist?

[ferider]

Well, mold is actually anti-bacterial

Also, I usually don’t defend the government but hardwood cutting boards are no problem in commercial kitchens.

Federal Tri-Service Food Code:

4-101.17 Wood, use limitation
(A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may
not be used as a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards, cutting blocks, bakers tables, and UTENSILS such as rolling pins,
doughnut dowels, salad bowls, sushi bamboo rolls, chopsticks; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles when
manually preparing confections at a temperature of 230oF (110oC) or above.

Don’t know an answer to the OPs question other than blaming marketing and social media: granite probably looks better in a selfie

 

[afishhunter]

Not that I would ever buy glass or granite for a cutting board, but presumably because you don't cut into the board, it is much easier to clean properly and there are no deep cuts that can protect bacteria from your cleaning efforts. Hence the claim of "more sterile".

There are plenty of people out there who just read marketing material and believe every word. Unfortunately, marketing material doesn't explain the downsides to things like this.

Don't frget ... granite and marble are actully quite porus.
Plenty of natural hidie holee for germs and stuff.

 

[afishhunter]

So, let me get this straight…. I could buy a wooden cutting board and slap a juicy piece of raw chicken on there and cut it up and not have to worry about the germs from it?

yep. just like countless generations before us did.

 

[draggat]

Old thread but since I wasn't the one who dredged it up, I'll add my two cents

Several years back, I read a comprehensive study that was done comparing wood and plastic cutting boards. The findings proved that wood boards were by far, much cleaner.

The reason being that when the juices of what they were cutting - raw chicken - absorbed into the wood, the liquid would evaporate eventually. At the molecular level, the space in between the wood fibers is large enough that the bacteria is unable to grow and when the board eventually dries out, so does the bacteria, killing it. Then it is safe to cut whatever on it again.

After using a wooden board for a length of time, the cuts from the knife actually make the board even more resistant to bacterial growth because the grain is opened up more.

The plastic boards, however, would continue to harbor bacteria and actually promote their growth. It actually becomes worse as it is used, the cuts from the knife create more surface area for bacteria to stick to and more difficult to throughly clean. Also, hand washing is not enough to sanitize them. In the study, bacteria continued to grow even after being washed with hot water and dish soap. They must be run through a dishwasher and even then, when they became heavily scarred, it was not guaranteed.

We have 3 wooden cutting boards that are regularly use for everything. None are dedicated to meat or vegetables only. If raw meat is cut on one, it is rinsed, wiped and left to dry before using again. In fact, I never clean them with soap. Been doing this for 40 years and no one has gotten sick. Maybe we're just lucky.

 

[roaduck]

A lot of govs are bonkers draggat as you know.
I think the switch to plastic LDPE and HDPE was to boost their sales plus give the GOV/Council food establishment health inspectors something to justify their existence when customers get a poorly tummy in eateries etc.
I have noticed that cases of food poisoning have rocketed since the colour-coded boards were made mandatory.
When I started out in the early/mid eighties food-borne illness was quite rare.

 

[jjg6319]

It makes no sense to me either. A great way to dull you knives.

 

[roaduck]

It makes no sense to me either. A great way to dull you knives.

Yep definitely jjg6319 microplastics are bad as are most things derived from petrochemicals - very carcinogenic.
I use a few old wood boards that are no problem - If they`re not dishwasher-safe I can sterilise them with 99% isopropyl alcohol or MEK ( methyl ethyl ketone ) if necessary with no residues or lingering odours.
I can also use a small steam cleaner or a strong UV lamp.

 

[David Mary]

I finally made the switch to maple from the plastic I’ve been working out my immune system with the last eight years. I like it. It curled on me in a couple weeks but not bad. It’s more that useable. I bet if I flip it over it will curl the other way next.

 

[VCM3]

Back in the day ,I was a chef . This old timer taught me a trick . After you wash the maple cutting board ( not end grain butcher block) ,let it dry ,then rub it down liberally with white vinegar . Very good for killing bacteria

Since we're talking also about plastic,watch that video above . I sell those Sanelli knives from Italy now . I really like everything about them

 

[roaduck]

Yep Vince cant beat the old remedies like white vinegar and bicarb - gentle but effective - now I`m an old-timer ...59...eeeck !
Age is just a number though - still go clubbing all night, ride a bike uphill for 40 miles and I smoke haha !

 

[Guy McVer]

Has nobody ever heard of wax paper?

After you wash the maple cutting board ( not end grain butcher block) ,let it dry ,then rub it down liberally with white vinegar . Very good for killing bacteria

It kills most types of mold too.

 

[VCM3]

Yep Vince cant beat the old remedies like white vinegar and bicarb - gentle but effective - now I`m an old-timer ...59...eeeck !
Age is just a number though - still go clubbing all night, ride a bike uphill for 40 miles and I smoke haha !

I’m 60 but when I learned that trick, I was a teenager and the chef was about near 70 maybe

 

[roaduck]

I’m 60 but when I learned that trick, I was a teenager and the chef was about near 70 maybe

Congrats on reaching your 7th decade Vince - You know what Vince I think older folks deserve respect ; they`ve earnt it by toil and experience which can translate to wisdom.

Also I definitely know that an old dog can learn new tricks - I was an alcoholic since the mid-seventies - now I have total control at all times - booze in the house & moonshine in the shed 24/7 but I can be totally dry for a month and go to the pub and have 3 pints of bitter and a screwdriver chaser - come home and have a cup of tea only for the rest of the day/night - no probs.

No black-outs, no benders, no D.T.`s, no drips in hospital, no pot or medication at all, no hangovers - for three years solid now.
I am never going back to expensive madness - too hard won, not worth it - I just copied normal people - if they can control it - so can I.
Cake and Eat It - at Long Last - only took me 45 years to learn haha !
Did it on my own with no docs, detox clinic or family to help - hard but worth it.

Here`s a good one - I have a tiny table a foot away and the keyboard stand is a winebox - unopened for 3 months ? - no temptation whatsoever - I`m the boss and no slip ups - far too costly.

This is my rig in the garden three years ago - just a teeny-weeny difference haha !