As a seasoned home cook or an aspiring culinary enthusiast, you’re likely familiar with the importance of a good cutting board.
It’s the unsung hero of the kitchen, a silent partner to your culinary creations. But have you ever paused to consider whether your trusty chopping board is up to scratch, both in terms of food safety and longevity?
We understand that the tools you use in your kitchen are as important as the ingredients you select.
So, let’s delve into the world of cutting boards and discover how to choose and maintain the best one for your kitchen.
Firstly, take a moment to inspect your current cutting board.
If it emits an unpleasant odour, shows deep grooves, or sports unsightly mould spots, it’s not just an eyesore—it could be a breeding ground for bacteria. These signs indicate that it’s time to retire your old board and consider a new, safer option.
When it comes to selecting the best cutting board, you’re faced with a plethora of choices: plastic, timber, bamboo, and even glass. Each material has its pros and cons, but which one reigns supreme for food prep and safety?
Plastic boards are a common sight in many kitchens. They’re non-porous, making them easier to clean and a suitable choice for handling raw meats, poultry, and seafood to prevent cross-contamination.
However, they’re not invincible. Over time, sharp knives can leave grooves where harmful microbes can hide, making thorough cleaning a challenge.
Wooden boards, on the other hand, should be smooth, hard, and dense to resist pathogen growth says Dr Senaka Ranadheera, a food scientist at the University of Melbourne.
‘Cutting boards with grooves, holes, or indentations can be risky as it provides hiding places for some pathogenic microbes.’
He recommends oiled or wax-treated wooden cutting boards to prevent water absorption and mould growth. They’re easier to clean and can last longer if properly maintained.
Dr Emma Beckett, a food scientist based in Newcastle/Awabakal, prefers bamboo or hardwood boards.
These materials are hard, less porous, and not easily damaged, making them ideal for cutting and chopping without harbouring bacteria.
However, a 2022 study published in the Environmental Science & Technology journal raised concerns about microplastics released into food from plastic cutting boards.
While the health risks of these particles are still debated, Dr Ian Musgrave, a molecular pharmacologist at the University of Adelaide, suggests that replacing worn boards can ‘reduce the risk of micro-particles of plastic or wood and reduce places where bacteria can remain’.
Some may consider glass or ceramic boards for their non-porous nature and ease of cleaning.
‘If you’re using marble … glass or the ceramic cutting boards, that’s obviously a harder surface that’s going to have more of an impact on your knives,’ Dr Becket said.
He further adds that ‘it’s much better off to get your knife blunted than it is to get your chopping board with gouges in it.’
Now, let’s talk about cleaning. Hand washing is the recommended method regardless of the type of board you choose.
‘Cleaning them by hand with hot, soapy water is recommended pretty much for all types of chopping boards,’ Dr Becket said.
Dishwashers can warp plastic boards and dry out wooden ones, stripping them of protective oils. If your wooden board looks dry, treat it with a cutting board-specific oil, as cooking oils can turn rancid.
Dr Ranadheera also suggests using a chemical sanitiser to ensure your board is not just clean but also sanitised.
Always allow your boards to dry completely before storing them to prevent moisture buildup and bacteria growth.
In conclusion, the best cutting board for you depends on your personal preferences and cooking habits.
Whether you opt for plastic, wood, bamboo, or even glass, remember that proper care and maintenance are key to ensuring food safety and extending the life of your cutting board.
We’d love to hear from you, our readers, about your experiences and preferences when it comes to cutting boards. Do you have a favourite type or cleaning secret? Share your thoughts in the comments below, and let’s continue to chop, slice, and dice our way to delicious meals safely and efficiently!
Also read: Say goodbye to ruined cookware: Simple dishwasher errors to avoid
