TigerChef

Wood, plastic, glass. Preference versus argument, and which one is safest? Opinions on the right cutting board to use vary. From the chopping of the food to the serving of the completed product,  cutting boards have become a basic necessity that can be found in every kitchen.

In the ‘olden days’, cutting boards were generally made out of wood, but more recently, a ‘younger generation’ of boards have surfaced. Each one is accompanied by both advantages and disadvantages. If you use the same board for raw meat, chicken or fish as you do to cut fruits, vegetables or bread, you could be heading straight for disaster. When raw, fresh or cooked food are all prepared on the same cutting board, there’s great probability of cross contamination.

Wooden boards are best for vegetables, fruits and breads. It would be very wise to stay away from wooden boards when cutting raw meat. If you have no other option and have to use a wooden board to cut raw meat then be sure to wash the board using hot water and soap. Never soak a wooden board nor put it in a dishwasher.

Plastic boards are the number one choice for raw meat, fish or chicken since they can easily be cleaned with soap and hot water or they can be popped into the dishwasher (unless they are very thin).

Thinking about glass cutting boards? Think again since it is generally not accepted as a good choice for cutting since glass dulls knife blades. They can be used for general food preparation or as hot pads. They are durable, heat resistant and are the most sanitary since they will not suffer from cuts which make a great home for bacteria.

Some safety tips:

• Wash cutting boards with soap and hot water after every use.
• Before storing your cutting board, make sure that it has dried completely .
• Be sure to store the cutting board in a clean dry place.
• Replace old cutting boards that have had their fair share of use. Cuts and cracks make great breeding grounds for bacteria which can be deadly.
• About once a month, sanitize the cutting board using a bit of bleach or adding some chlorine to the water.

If commercial kitchens are required to use different types of cutting boards for different foods to ensure our safety, then what about our own kitchens? Wouldn’t you want to ensure an equal level of safety, if not more, for your own family? Protect your food and family. Use different cutting boards and keep them meticulously clean.

Filed under: How-To • General

Tags: cutting boards