What is the most sanitary type of cutting board?
Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods.
Hardwoods (like this maple cutting board from Boos) are better at resisting bacteria. “Hardwoods like maple are fine-grained, and the capillary action of those grains pulls down fluid, trapping the bacteria—which are killed off as the board dries after cleaning,” says Ben Chapman, a food safety researcher at NC State.
Wood is far and away the best material for cutting boards. It's durable, yet easy on knives; smooth but not slippery; and firm while still managing to absorb shocks.
The best wood for cutting boards include maple, walnut, and cherry. Runner-ups include teak and acacia. Let's take a look at why other woods such as pine, cedar, and oak are not appropriate for wooden boards in your kitchen.
Can You Cut Meat on a Wood Cutting Board? Our experts say cutting boards for both meat and produce can be wooden, although they do take more effort to clean and sanitize than cutting boards made from other materials.
As a cutting board material, wood is soft enough to protect your chef's knife but still hard enough for smooth cuts, making it perfect for prepping everything except raw meat, Morocco says. (Though you can do that too, if you're willing to give them a thorough, soapy handwashing afterward.)
Well, all the chefs we polled prefer working with wood or bamboo boards. There are a few points in these boards' favor: For one, they have a softer and more supple surface than plastic, which makes them gentler on knives.
Glass and marble, in case you don't know, are unacceptable cutting board materials. They ruin knives practically on contact, and have a deeply unpleasant feel; a knife on glass is the kitchen equivalent of fingernails on a blackboard.
Wood and bamboo cutting boards are generally preferred by both chefs and home cooks alike because they are: Effortlessly cleaned. Easy on knife blades.
Don't: Cut raw meat or seafood on wood. Wood's main flaw is that it's hard to disinfect and can absorb and retain food odors. Veggies, bread, cheese, and fruit are better candidates.
What cutting board does Gordon Ramsay use?
Cutting board (The board Gordon uses is a Boos Block. We recommend any substantial wooden cutting board that is at least 24” x 18” in size and not prone to slipping.)
Hard woods, like maple and walnut, are better at resisting bacteria. John Boos makes an 18-inch reversible round walnut board (which also comes in cherry and maple) that is a workhorse in the kitchen and a stunner on the table at dinner parties.
Plastic (polypropylene etc) chopping boards are seldom as attractive as their wooden counterparts, but they win on hygiene (and often price) as they can be colour-coded for particular tasks, as seen in professional kitchens (red for raw meat, blue for raw fish and so on) and can withstand rigorous washing and ...
No matter which wood you choose, the biggest problem with most wooden cutting boards is they absorb juices from meats. This can lead to dangerous bacteria growth. Food safety organizations usually recommend using a nonporous cutting board for raw meat, like plastic.
Plastic– Plastic cutting boards may contain chemicals like phthalates, DEHA and Bisphenols, all of which are endocrine disruptors, that are often used in the production of plastic items.
If you compare wood versus bamboo, bamboo tends to have a higher porosity rating than most wood types, making it a less sanitary option for a cutting board. Pores in wood and bamboo cutting boards can trap moisture and bacteria that can grow into unhealthy mold.
Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide. Wipe down the board thoroughly and let sit for a few minutes. If there are stains or odors, sprinkle kosher salt or baking soda on to the board, and rub with the cut side of a lemon to clean and deodorize.
Stick with wood or plastic cutting boards to keep your knives in good condition. Our testers all agreed that wood boards felt better than plastic under a knife—and the professional chefs Wirecutter spoke with said they mostly used wood blocks over plastic boards.
The long grain of the chosen hardwood is the most durable grain orientation. Edge grain tops, while very good for chopping and food prep, will show signs of knife marks and wear over time quicker than end grain tops. The very durable wood surface acts like a wall and will also dull knives quicker than end grain tops.
The hardness for an optimal cutting board is in the Janka range of 900 to 1500. As a reference point, Hard Maple has a hardness of 1450, which makes it an ideal cutting board for the top end. Black Walnut falls in the middle at 1010 and Cherry on the lower range at 995.
When should you throw away a cutting board?
Discard cutting boards that have become excessively worn or have hard-to-clean grooves. These grooves can hold harmful bacteria that even careful washing will not eliminate.
If easy cleanup is a must for you, look for cutting boards made of polyethylene, a synthetic material made of food-grade plastic that's dishwasher-safe and antibacterial.
Both wood and plastic cutting boards will become contaminated with bacteria on contact with any raw animal product. Both types of cutting boards can transfer bacteria from raw meat to other foods unless they are sanitized.