When purchasing a quality, long-lasting cutting board, two key things to consider are:
- How will the cutting board be used?
- The method of cleaning and maintenance.
It's recommended to check the popular types, which are easier to clean, and which materials are suitable for certain foods. Cutting boards are made of many materials. Wood, glass, and plastic options are likely during your purchase.
Here's an overview of the materials available on the market, their durability, and maintenance levels:
Plastic – People tend to think plastic cutting boards are the easiest to clean because they can be placed in a dishwasher, unlike wood. In fact, plastic is the most sought-after cutting board material, according to research by the University of Michigan and another study by the University of Wisconsin. However, every time you use one, the knife leaves small cuts in the plastic, creating a nice "home" for bacteria growth. Therefore, it's not recommended to put a plastic cutting board in the dishwasher, as it may not sanitize all the grooves. It's better to scrub the board thoroughly with soap and warm water under a faucet to reach the corners and grooves. Then, disinfect it with a water-based food-safe sanitizer. Yet, when there are many grooves and noticeable cuts in the plastic, it's time to discard it. You could replace a plastic cutting board every few months, although this isn’t very economical or environmentally friendly.
Wood – There are two types of wooden cutting boards: hardwood and softwood. Hardwoods, like maple, oak, or bamboo, scar less than softwoods and plastic. However, softwoods won’t dull your knife as quickly as hardwoods. Maple or Ash butcher blocks are made from a single piece of wood. They won't create grooves on the butcher's surface from frequent use of sharp knives, where bacteria can grow, making them much safer than plastic. No matter which wood you choose, the biggest problem with most wooden cutting boards is that they absorb juices from meats. This can lead to dangerous bacterial growth. Food safety organizations typically recommend using a non-porous cutting board for raw meat, such as plastic. If you use a wooden board for meat, sanitize and dry it well after each use. If you must use wood, choose bamboo. It's the least porous wood family member.
For cleaning wooden butcher blocks, scrub them well with warm soapy water, rinse, and disinfect with an approved food-safe sanitizer. Stay away from chlorine-based sanitizers as they may damage wood. When finished, dry the board with a towel and allow it to air dry completely before storing it in a closed cabinet to prevent warping. Unlike plastic, there’s no need to throw away wooden cutting boards when cuts and grooves appear. You can sand the surface with fine-grit sandpaper, wash it thoroughly under running water, dry, and then apply mineral oil. It will be like new.
Glass – Glass cutting boards are not recommended for one simple reason: they're noisy. Every knife cut will echo throughout the kitchen and make your ears ring, and the cutting board can even crack and break. It’s very difficult to nick a glass board with a knife, but imagine what that rough surface does to your knives. The significant and meaningful advantage of a glass cutting board is how it's cleaned and sanitized – put it in the dishwasher, and it comes out clean, sanitized, and ready for reuse.
So, what type is best used for other purposes?
Plastic or bamboo wood boards – Cutting raw or cooked meat, cheeses, vegetables, fruits, bread.
Glass boards – They are excellent for kneading dough, cutting cookies as they are smooth enough to use instead of wax paper on the counter. Plus, it keeps your counter clean