Everybody has their own preferences about cutting boards, but we all want them to be gentle on our knives, easy to move, and easy to clean. I recommend having at least one large square wooden or bamboo cutting board, primarily used for fruits and vegetables, and one rectangular plastic or rubber cutting board for meats. These boards are easiest on our knives, and once you’ve invested in good knives, it seems a waste to ruin them on a cutting board. Its always nice to have extra cutting boards too, especially if you have help in the kitchen from time to time.
Types of Cutting Boards:
Click cutting board pictures in the following table for further details.
As far as the sanitary aspects of cutting boards go, while wood can absorb bacteria and microbes in the fine top layer, trapping them until they die, there is still some threat of cross contamination. Plastic boards can be run through the dishwasher, but once damaged by cutting, these boards can hold contaminates and should be regularly replaced. The simple practice of washing our hands and our cutting boards well with soapy water, and keeping the surface free from major cuts and gouges, is on average enough to keep us in good health.
Features you may want to look for:
- bendable for ease in moving contents
- groove to gather juices
- handle for ease in storing and retrieving
- color coding to prevent cross contamination
- non slip underside
- cutting surface on both sides
Maintaining Cutting Boards:
- For sanitary reasons, clean any cutting board used to cut raw or rare meats well with hot soapy water, and disinfect with mild bleach occasionally;
- To remove odours, rub with coarse salt, let it stand for a few minutes, then wash as usual;
- To keep water from seeping into wood or bamboo boards, rub a light food grade oil on it every couple of months as a preservative;
- Resurface wood boards with a plane when heavily scored.