Cutting boards can also be dangerous from a cleanliness viewpoint. If you own plastic cutting boards, please retrieve them from your kitchen after you read this. Run your hand across the surface. Feel fuzzy? If it does, it’s time for a new board. All that texture resulting from hours of use and love is a breeding ground for bacteria. Hey, it’s an excuse to go shopping anyway.
Before we talk about type – wood vs plastic vs bamboo – let’s talk about a few other components. Best practice is to have three – one small, one medium and one large to fit any job. They should be soft enough so as to not dull your knife, double sided and anti-slip. Double-sided boards give you double the cutting surface by simply flipping them over. A simple for trick for making any cutting board no slip: shelf liner. Not flowery contact paper, but the rubbery no-slip lattice woven stuff. Cut it into squares that can be placed between your countertop and board et voila! No more chasing the board all over the counter as you chop. This simple trick is a serious time and sanity saver. Promise! Plus, the squares can be thrown in the dishwasher. Easy!
So now the obvious question. What type of cutting board is best?
Wood: Chefs everywhere will contest that wood is the best surface for chopping. I personally have a large wood cutting board in my kitchen and absolutely love it. Aesthetically they’re beautiful. They’re great for your knives since the surface is soft enough not to dull them. However they do have some downsides. They can be expensive depending on the size. They require hand washing – no dishwashers – and you can’t prep everything on them. Meat and fish are no no’s because the wood will soak up bacteria. Also, anything with a strong odor – think garlic and onions – will “season” your board.
Bamboo: While bamboo boards are beautiful, they’re not recommended. Mainly, the surface is too hard and will dull your knives more quickly. While we all know that often-used knives need to be sharpened weekly, who wants to expedite the process
Stone: Again, the surface is not recommended due to its density. It should be noted here as well that the incredibly thin flexible plastic cutting boards are not recommended either. I mention it here because laying one on a hard countertop – such as granite or marble – provides no protection for your knife. Plus keeping one of those in place is nearly impossible. I realize I keep circling back to the same point but where would you be in your kitchen with out your knife? Lost I imagine! The more money you spend on a quality knife, an entirely separate discussion, the more you should want to protect your investment.
Plastic: When it comes to ease and versatility, plastic boards have it covered. They’re dishwasher safe, don’t readily absorb strong smells or bacteria and come in a variety of fun colors. When picking out a plastic cutting board, it should be completely smooth, no visible texture, as the texture will only dull your knife. Also, just like with bamboo or stone, you don’t want the board to be too hard. Pick one that seems easily scratched with your fingernail, meaning it’s not too hard for your knife. It should be double sided – twice the surface area! The one I have featured in the photo here is actually a great no slip board. Manufactured by Oneida and available at Bed, Bath and Beyond, the rubbery grey handles successfully kept the board from sliding across a wet granite countertop as I was using it this weekend. I just bought this one for my parents for Christmas. I can attest that it fits the criteria.
So there you have it! Longwinded, but now you have an arsenal of information for your next trip to the kitchen store. You did just throw out your old fuzzy boards, right?
