Similarly, walnut is another hardwood that's an excellent choice in the kitchen. Its dark color is one of its main appeals, and although it's softer than maple it will still hold up well over time. Walnut falls in the “just right” category of hardness that's perfect for both board and knife maintenance.
The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry.
Walnut is a softer wood than Maple. The benefit of this is that a knife will be much less likely to dull when using this wood, but there is a tradeoff since the softer wood is easier to scratch or dent. Its medium to large pores offer some resistance to bacteria and moisture but not as much as Maple.
If you're looking for a board that will keep its structure, walnut is definitely the best option. Walnut wood is also totally safe for food as it is free of toxins that could eventually end up in your food as well.
Wood that are too hard - Hardwoods like mahogany, teak, or rosewood (too hard) are not acceptable choices for cutting boards. 2. Soft woods - Avoid all softer woods such as pine or cedar. These woods tend to splinter easily, and they're too porous so they harbor bacteria more easily.
Glass and granite cutting boards are not recommended. Wood cutting boards should be made from hard, tight grained woods; rock maple, walnut, cherry, teak, bamboo, ash and birch. End grain checkerboard style wood boards are preferred.
Materials To Avoid In Cutting Boards
Microban protection is not designed to protect users from disease causing microorganisms. Plastic– Plastic cutting boards may contain chemicals like phthalates, DEHA and Bisphenols, all of which are endocrine disruptors, that are often used in the production of plastic items.
Fortunately, walnut is a safe cutting board material. It's non-toxic and has antimicrobial properties that help to keep your food free of bacteria and germs.
Walnut: I call it a happy medium between Cherry and Maple--it's the "Goldilocks." Very nice on your knife, and it takes a stain well since it is so dark to begin with. Walnut is probably the single most popular wood for us.
I've been treating end grain walnut cutting boards with mineral oil. Twenty-four hours later, I seal the boards with a 4:1 hot mineral oil/beeswax mix and let it dry 24 hrs.
Following are the reasons why Walnut wood is expensive.
The tree takes around 50 years to mature, it is longer than most other trees. It is in high demand due to its desired characteristics such as durability, strength or aesthetic making it one of the best wood species around.
Walnut Wood Works was an excellent choice for my butcher block island top for my kitchen remodel. Really exceeded our expectations! I would highly recommend Walnut Wood Works to anyone looking for a high quality custom wood creation!
Hardwood wood boards – boards made from maple, Walnut, or cherry, for instance – are easier on kitchen knives than bamboo boards. A chef who is keen on keeping their knives sharp for long cannot go wrong with a wooden board – particularly wood species like cherry, Walnut, and maple. Wood kills bacteria and is hygienic.
Plastic: Plastic is generally considered the best option for raw meat because it's dishwasher safe and has a non-porous surface. Wood: Wood cutting boards (including bamboo) can be difficult to sanitize, as they can't go in the dishwasher.
It's not necessary to let the wax soak into the board. We recommended you oil your cutting board every month or when dry to the touch. Board cream should be applied at the same time as oiling.
Hand wash your cutting board soon after use with dish soap and water and rinse the board thoroughly when you're done. Use a scourer or scraper to remove any hardened residue. If the board smells off or has a lingering strong scent like a garlicky smell, you can take care of the smell with: Baking soda.
Maple. Probably the most common material in wooden cutting boards. Rated 1,450 lbf on the Janka test, a maple cutting board offers the ideal combination of surface hardness and kindness to your kitchen knives. The small pores in maple also prevent bacteria from growing on the surface.
1 - The Walnut End Grain Butcher Block
Walnut has a tight grain structure that separates under sharp knives and then closes back up soon after. In this way, it's less dulling to your carving set and sturdy for durability.
For cutting boards that will be used daily, Jess, stick with tight-grained domestic hardwoods, especially maple, birch, and beech. The small pores on these dense hardwoods leave fewer hiding places for foodborne bacteria than an open-grained wood, such as red oak. (Bamboo, actually a grass, offers another safe option.)
Avoid using your knife on surfaces made of glass, granite, marble, or ceramic.
This American-made, hand-finished walnut Cheese Board will serve as the most unique piece on your dinner or coffee table. Or even nightstand. Because while it's technically "for" cheese, it makes for a beautiful background for cookies and a glass of milk as well.
Even though wood is harder to sanitize, and can't go in the dishwasher, wood is naturally anti-microbial, whereas the gouges and crevices that inevitably happen when you're cutting on a plastic board offer plenty of places for bacteria to hide.
Formaldehyde-free Bamboo Cutting Boards (Budget-friendly)
First, bamboo surfaces absorb less moisture than hardwood. It's less likely to warp and hold bacteria.
The USDA recommends a wood or nonporous cutting board when preparing raw meat and poultry. It's advisable, however, to use a second board for preparing produce, bread, or ingredients that aren't cooked to avoid harmful cross-contamination. Make sure you clean your cutting boards properly after each use.
The best cutting board material is one that can be easily cleaned, and doesn't damage or dull knives. Common options for cutting board material are wood, plastic, rubber, and bamboo. Wood cutting boards are superior for their hard-wearing and self-healing properties, and their ability to preserve a knife edge.