Cutting boards are essential tools for food prep. But which is the best option?
Many chefs and experienced cooks prefer wooden cutting boards because they’re durable, forgiving on knives and have natural antimicrobial properties. But plastic cutting boards are lightweight, dishwasher-safe and less expensive. They’re also easier to sanitize.
Durability
The type of cutting board you choose can have a significant impact on how quickly your kitchen becomes dirty and the potential for cross contamination. Choosing the right one can help ensure that your food is safe and clean, so you should always consider durability, ease of use, and appearance when selecting a new board.
Wooden boards tend to be more durable than plastic and are gentle on your knives, but you’ll need to be vigilant about cleaning and caring for them properly to keep them sanitary. The natural pores in wooden boards can provide ideal breeding grounds for microorganisms if not cleaned thoroughly, but as long as you regularly wipe down the board with a disinfectant and sanitize it by running it through the dishwasher, bacteria should be eliminated.
However, if you’re using your board for tasks that involve raw meat or fish, it is recommended to have a separate wood board to prevent the transfer of bacteria from the raw meat to the fruits, veggies, and other foods that don’t require further cooking. In addition, you should also be careful to avoid deep knife marks on the surface of your wooden board, as these could harbor bacteria as well.
In contrast, most plastic boards are nonporous and easy to clean. They’re often made from BPA-free, food-grade HDPE (high-density polyethylene) plastic that won’t leach chemicals into your food. As a result, they’re typically easy to clean and disinfect and don’t leave any unsightly scratches or grooves on the surface that could harbor bacteria.
Plastic boards can, however, become worn down with repeated use, which makes them more likely to harbor mildew and bacteria if not regularly resurfaced. They aren’t as gentle on your knives as a wooden board, and they can warp or melt if you place them in the oven or microwave.
If you have a high-quality plastic board that’s been properly resurfaced, it should last for years and can be just as durable as a wood board when used with caution. However, you should also be aware that some plastic boards can contain BPA, a synthetic compound linked to various health conditions.
Hygiene
While we’re used to thinking that plastic cutting boards are the more sanitary choice, there is actually some evidence that wood is more hygienic. Wood is porous, so it can soak up juices from raw meat and carry bacteria to other foods that are cut on the same board. This is why it’s important to use a separate wooden board for meat and vegetables or to properly clean the board after each use.
However, despite the fact that wood can absorb juices and bacteria, it also kills them within minutes. This is because the cells in the wood are very small, so once they come into contact with a chemical that kills off bacteria (such as lemon juice or chlorine), they die immediately. As long as you keep your wooden board well-maintained, the pores are closed and you regularly oil it to prevent water absorption, a wooden board can be just as hygienic as a plastic one.
Plastic, on the other hand, can be more difficult to sanitize and is more likely to develop deep scratches over time that can become breeding grounds for bacteria. This makes a plastic board less desirable for meat-prep, but not impossible to use for this purpose. In addition, some types of plastic can release microplastics when chopped food rubs against it. This is a health risk as these tiny plastic particles can enter the human digestive tract and be ingested, possibly causing reproductive problems, stomach issues, and even cancer, per Yahoo News.
Wood, especially Kiso Hinoki wood, is a great choice for meat prep, as it is durable, sturdy, and gentle on knives. However, it can warp and develop deep scratches, so it’s important to maintain your wooden board regularly. It is also heavier than plastic and requires more regular maintenance, including sanding and oiling to prevent moisture absorption. Ultimately, the decision to go with wood or plastic comes down to personal preference and the type of cooking you do most often. Both options can be a good choice, but with proper care they both will last for many lifetimes.
Style
A trusty chopping board is one of the most important tools in any chef’s kitchen. It is a great way to prepare vegetables, chop up meat and make homemade bread.
Many people choose wood for their cutting boards, as they are aesthetically pleasing and easy on knives. They also have natural antimicrobial properties and can inhibit food-borne bacterial growth. However, they must be cleaned thoroughly with hot soapy water and conditioned regularly using a non toxic food-safe oil to keep them in good condition. It is advisable to have separate wooden boards for preparing different foods, such as one for raw meat and another for fruits, vegetables and bread, to prevent cross contamination.
Plastic boards, on the other hand, are easy to clean and sanitize. They are usually made from high-density polyethylene, which is a durable material that resists moisture. They are very affordable and come in a variety of shapes, sizes and colors. In addition to being easy on knives, they are resistant to stains and scratches. However, they can be prone to warping and may crack or chip if dropped.
Some plastics can release microplastic particles when cut, which could be a health concern, as per an academic study published in Environmental Science & Technology. Microplastics are tiny plastic fragments that can leach into the food you’re preparing, making it unsafe for consumption. These plastics have been linked to a number of health concerns, such as reproductive problems and digestive issues.
While plastic boards are generally considered safe to use, they are not as durable as wooden ones and can become scratched, which makes it difficult for them to maintain a smooth surface that is in accordance with FDA food safety regulations. This can create an ideal harbor for pathogens that can cause food-borne illness. In addition, a scratched or scored plastic board can be more difficult to sanitize than a clean, unscratched wooden one.
In fact, a well-known incident of a plastic board being scratched and scored by a sharp knife was the subject of a Food Network episode featuring Iron Chef Masaharu Morimoto. Morimoto was not pleased with the appearance of the scratched board and scolded host Bobby Flay for standing on it, which he found disrespectful.
Cost
The cost of a wood or plastic cutting board can vary. However, many people find that it makes more sense to invest in a high-quality piece of wood than a low-quality piece of plastic. The fact is that quality pieces of wood last longer and are easier to clean and maintain than their plastic counterparts. The best part is that over time, they will also become more aesthetically pleasing to the eye than their plastic counterparts.
In terms of ecological impact, wood is an organic material derived from trees. When harvested and processed sustainably, it can reduce carbon footprints and contribute to climate change mitigation. It can also absorb and store carbon, providing a natural way to offset the amount of CO2 that is released into the atmosphere during energy production.
Plastic, on the other hand, is a synthetic, man-made material. It is composed of chemical compounds that are derived from fossil fuels. It can have an adverse impact on the environment due to its long lifespan and inability to decompose naturally. The fact is that plastic can pollute waterways and soil and may even end up in the human food chain when it is discarded improperly.
Some chefs and cooking enthusiasts choose wooden cutting boards because they are believed to be more forgiving on knives and to have natural antibacterial properties. In contrast, some cooks prefer plastic cutting boards because they are dishwasher safe and cause less wear to expensive knives. In addition, most commercial kitchens are obligated to use plastic cutting boards because they can be easily color coded for the purpose of keeping pathogens away from raw foods.
Ultimately, both types of cutting boards have their pros and cons. While wood is a more eco-friendly option, it can be difficult to sanitize thoroughly, and it can scratch up knives, leaving behind crevices that can harbor bacteria. In contrast, plastic is easier to sanitize and is dishwasher safe. It is also a safer choice than wooden cutting boards because it does not release any chemicals into food. However, it is important to keep in mind that the key to food safety is to have separate cutting boards for fresh fruits and vegetables and raw meat, poultry, or fish.
