Choosing a Cutting Board

Marta PerroneKitchen Cleaning Choosing a Cutting Board
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Choosing a Cutting Board

Wood, Plastic, Corian or Glass Cutting Boards?

There is something absolutely beautiful about a wooden cutting board. They can be pricey and heavy to schlep from William Sonoma across the mall, but once they get home….wow. The various designs make it hard to choose.  However, eventually that beautiful cutting board is now full of gashes and begins to “not look so good”.  Cleaning a wooden board is also challenging.  Although bacteria doesn’t naturally want to live in wood – some of it still remains.  Sanitizing it with kosher salt on half a lemon is a good start.

The plastic cutting boards are much less expensive and therefore can be tossed with relative ease.  Another advantage of having plastic is that you can get various colors and shapes so that each can be strictly used for various food types – poultry, meats, vegetables, fruits. Unlike wooden ones, can pop these into the dishwasher.

Corian cutting boards are made of a non-porous, acrylic material that is easy to clean and keeps bacteria away from seeping inside so there is no cross-contamination.  They also come in various colors which makes it an attractive choice for any kitchen. However, corian isn’t necessarily good on specialty knives that can cost 10 times as much as the cost of any wooden board.

Glass cutting boards are also non-porous and therefore choice worth considering.

How to choose a cutting board?  Well, aesthetics are always important, but ultimately what matters to me is how well you clean it and keep it bacteria-free.


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