Which chopping boards are best?

 

With all the different types of cutting boards flooding the internet these days, you’ve probably heard all kinds of conflicting advice on which kind of cutting board is the most reliable, the most hygienic, and the least damaging to your knives. So now you are left wondering, who’s right?

In a quest to provide clarity, we’re are now setting the record straight on which is the best kind of cutting board: plastic, wood, or bamboo.

A university of Michigan study found that “more bacteria are recovered from a used plastic surface than from a used wood surface.” The study also found that although a new plastic board could be disinfected,(how?) a knife-scarred plastic surface was impossible to clean and disinfect manually.

When you also consider that a knife-scarred surface means bacteria is getting lodged in those grooves, plastic cutting boards stop looking attractive.

 

In a nutshell: We’re kicking plastic boards out of our kitchen (or giving them a new life).

 

How good are bamboo cutting boards?

 

A little unknown fact about Bamboo boards is that they absorb less liquid than wooden boards.  In Asia, many believe they are at least as hygienic as wooden boards.

 

 

What is the but? Though a favourite of many, bamboo is 19% harder than traditional maple, which means it’s also harder on your knives. Also, the small grooves may ever-so-slightly catch your knife, interrupting a smooth cutting action. I would also ask, how much glue is in a bamboo board to hold it all together?

Are wooden cutting boards better than bamboo and plastic boards?

 

Fab Slabs camphor laurel cutting boards are your best bet. Compared to the two boards mentioned above, they are naturally and permanently antibacterial which means the contamination of your cutting board is highly unlikely. Furthermore, they are gentle on knives. Lastly, the fact that they are highly durable ensure that many healthy and memorable meals will be prepared on them for a very long time.

 

How to prevent cross-contamination on cutting boards

 

The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, unless you are using a Fab Slabs antibacterial cutting board, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.

 

 

Can cutting boards go into the dishwasher?

 

The main reason you should never place a wooden board into your dishwasher is that the prolonged exposure to heat and water can cause your cutting board to warp and crack. Keep in mind that Fab Slabs entire board is antibacterial not just the surface.

The safe and proper way to clean a cutting board is to wash it in hot soapy water using plenty of hot water, soap and mechanical scrubbing ( aka “put your elbow into it!”). If the board has been exposed to raw meat, then after you’re done washing, use a sanitizing solution of 1 part vinegar, 4 parts water and wipe the board down, then pat dry. If you want to be extra sure, then the USDA recommendation is to soak your board in a solution of 1 tablespoon of bleach per gallon of water for a few minutes, then dry it with cloth or paper towels. YOU DO NOT NEED TO DO THIS WITH A FAB SLABS BOARD – THE TIMBER IS ALREADY ANTIBACTERIAL

 

How to store cutting boards

 

Leave your Fab Slabs cutting board on your counter (instead of hiding it away in a cabinet) and use it as a way to organise those kitchen essentials. It functions as a sort of tray to hold everything in its place, and makes the styling of your random salt and pepper shakers and kitchen utensils look slightly more intentional.

Got a question about cutting boards? Contact us today. In the meantime, check out some of our latest cutting boards below.