Again, stay away from teak and bamboo. Never ever prepare your meals on your granite or marble countertops, unless you want to instantly dull your knives. The same holds true for your ceramic plates. Don't fall into the trap of buying anything but quality wood, plastic or synthetic rubber boards.
Glass and marble, in case you don't know, are unacceptable cutting board materials.
Anything that is very hard is an unacceptable material for a cutting board. It could be glass, marble, stone, cement, granite, or anything else that is really hard like that. One, the materials are very hard and can dull your blade quite quickly.
Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.
Raw meat like poultry, beef, lamb, pork! They can spread salmonella or other bacteria and make the board unsanitary! If someone used a contaminated board the bacteria could be spread to other food! This can cause unwanted illnesses!
The path to safer food prep is clear: Choose natural wood boards over synthetic materials. Pick quality woods like teak, maple, or walnut. Protect your board with food-grade mineral oil.
Use a kitchen towel, washcloth, or other cloth underneath your cutting board, making sure that it is flat and not bunched anywhere. A thinner towel works best, and you can dampen it for added stability.
Rubber cutting boards are more often seen in professional kitchens than home kitchens, but if you're looking for something large and durable, and you don't want to have to bust out your knife sharpener regularly, we recommend this Hi-Soft rubber board by Yoshihiro.
It's a good idea to place the chopping block on a hard surface – this way all the energy will enter the log as it should as opposed to disappearing into the ground.
The most sanitary types of cutting boards are plastic and glass cutting boards. Plastic cutting boards are nonporous, easy to clean, and can be sanitized in a dishwasher, which helps eliminate bacteria. Glass cutting boards are also nonporous, do not absorb liquids, and can be easily sterilized.
Birch: Birch is a popular wood for various applications, but it contains toxins that can leach into your food and pose a health risk. Western Red Cedar: Western Red Cedar is a soft, aromatic wood that contains natural toxins, making it unsafe for cutting board use.
Over time, any cutting board (plastic or wood) can develop deep scratches or grooves that may trap bacteria, which could then spread to your food. Harder materials, such as bamboo and maple, are less prone to scarring than softer woods, such as cypress.
Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide. Wipe down the board thoroughly and let sit for a few minutes. If there are stains or odors, sprinkle kosher salt or baking soda onto the board, and rub with the cut side of a lemon to clean and deodorize.
They are easy to clean but every time the knife comes into contact with the board it will damage the edge. That is why we believe that a cutting board made from glass or stone is not suitable and we recommend that you only use these types of boards as serving boards.
Stainless steel is a very hard material that isn't very knife-friendly. This means the sharp edge of your knife will become blunter faster than other materials like wood or plastic. Stainless steel cutting boards are very smooth and uniform — sometimes to a fault.
Yes, it's perfectly safe to cut meat on a bamboo cutting board. Bamboo is a dense, moisture-resistant surface that is well suited for use with fruits, vegetables as well as meat and fish. Just make sure to wash it with warm water and soap in between uses!
You can even use pine. Yes, the cutting board gets a little chewed up, but it is easily renewed if necessary.
If you split your own wood, you also need to dry it. Fresh wood contains 80% moisture and needs to dry first. Wet wood won't burn easily and also produces a lot of smoke. Also make sure your blocks are not too big, because thick blocks take longer to dry.
Best Materials for Cutting Boards
Choosing the right material for your cutting board is essential as well. The healthiest cutting board material is typically glass/stone or wood (hardwood, not softwood).
Although very beautiful and functional, they require proper sanitation and careful maintenance. Being, in fact, the wood is a living and porous material, it is not advisable to sanitize the cutting board daily, as this could risk the proliferation of germs and bacteria.
Remember, Gordon says a small collection of high quality sharp knives is better than drawers full of dull, second-rate ones.) 8. Cutting board (The board Gordon uses is a Boos Block. We recommend any substantial wooden cutting board that is at least 24” x 18” in size and not prone to slipping.)
It all comes down to the material; boards made from glass, ceramic, granite, or marble are all remarkably hard and the worst options for your knives. They're certainly harder than the steel your knives are made of, meaning that when you cut on them, they can cause dulling and damage to the blade.
Softer woods wear out knives and chip tiny wood shards in your food. Don't: Cut raw meat or seafood on wood. Wood's main flaw is that it's hard to disinfect and can absorb and retain food odors. Veggies, bread, cheese, and fruit are better candidates.
Kitchen Safety Tip: place a damp paper towel under your cutting board. It will help keep the board from sliding while cutting your item. Find more HappyHealthy kitchen tips here: http://happyhealthy.extension.msstate.