Wood cutting boards?

[Anonymous]

Anonymous wrote:Since you’re going to wash it, anyway, what is the point of having separate boards for meat vs. other?

Because in both wood and plastic cutting boards it's possible for contamination to remain in the fine or microscopic cuts in the boards. This is why people moved away from wood back in the day. You can hit plastic with a bleach product or vinegar to disinfect but the same treatment will damage the wood. The we learned we were adding plastic into our food by using the plastic boards.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Since you’re going to wash it, anyway, what is the point of having separate boards for meat vs. other?

Because in both wood and plastic cutting boards it's possible for contamination to remain in the fine or microscopic cuts in the boards. This is why people moved away from wood back in the day. You can hit plastic with a bleach product or vinegar to disinfect but the same treatment will damage the wood. The we learned we were adding plastic into our food by using the plastic boards.

Also I feel like with anything porous like wood, you never really get the garlic smell out. So I might have one for meat and garlic and one for fruit and bread. I wonder if there is an enterprising Etsy person that could router in the woods meat and sweet into the boards because otherwise my teens will mix them up endlessly.

[Anonymous]

I just looked on Etsy and the boards are soooo much cheaper than the Boos or similar boards online. Do you think there is a difference?

[Anonymous]

Please post links to good wood boards. I’m interested too!

[Anonymous]

I like the acacia ones from Williams Sonoma. I also have an epicurean one that is a work horse and much better than any plastic cutting board I’ve had.

I prefer to condition my wooden boards with beeswax and buy it from Brooklyn Butcher Blocks.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Since you’re going to wash it, anyway, what is the point of having separate boards for meat vs. other?

Because in both wood and plastic cutting boards it's possible for contamination to remain in the fine or microscopic cuts in the boards. This is why people moved away from wood back in the day. You can hit plastic with a bleach product or vinegar to disinfect but the same treatment will damage the wood. The we learned we were adding plastic into our food by using the plastic boards.

People moved away from wood cutting boards to plastic because they thought plastic was neato and the future. It turns out, plastic is just dead dinosaurs that are destroying out planet and our bodies.

[Anonymous]

Anonymous wrote:Epicurean. Light, dishwasher safe. Made in USA. Wont destroy your knives

This is the brand I have. They hold up really well. I hand wash.

[Anonymous]

Anonymous wrote:Following this topic to avoid microplastics it not interested in anything that cannot go in dishwasher.

My wood board is too big and heavy to go in a dishwasher.
In general, one is not supposed to put wood in a dishwasher - dries out the wood.

[Anonymous]

Always hardwood. One of mine is 20 over years old and still going. As long as you maintain them they will be fine. Never had an illness from them.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Since you’re going to wash it, anyway, what is the point of having separate boards for meat vs. other?

Because in both wood and plastic cutting boards it's possible for contamination to remain in the fine or microscopic cuts in the boards. This is why people moved away from wood back in the day. You can hit plastic with a bleach product or vinegar to disinfect but the same treatment will damage the wood. The we learned we were adding plastic into our food by using the plastic boards.

This. I've never owned a plastic board in my over 20+ years of cooking daily. If you clean as you go, cross contamination will not be an issue. If you are a disgusting slob, well...
People moved away from wood cutting boards to plastic because they thought plastic was neato and the future. It turns out, plastic is just dead dinosaurs that are destroying out planet and our bodies.

[Anonymous]

I've purchased our wood cutting boards from HomeGoods.

Work good enough for our needs.

[Anonymous]

Soap and water works fine, you don't need to be putting them in the dish washer. Putting them in the dish washer and cracking them makes them less hygienic as it creates small fissures in the surface where bacteria can hide.

Same is true with the plastic ones, the micro cuts in plastic cutting boards, in addition to potentially introducing plastic to your food, makes spots where bacteria can grow.

https://www.allrecipes.com/wood-vs-plastic-cutting-board-7495043

[Anonymous]

Anonymous wrote:Always hardwood. One of mine is 20 over years old and still going. As long as you maintain them they will be fine. Never had an illness from them.

Can you please describe how you use it? It’s a dumb question, but how do you clean it between meats and everything else?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Always hardwood. One of mine is 20 over years old and still going. As long as you maintain them they will be fine. Never had an illness from them.

Can you please describe how you use it? It’s a dumb question, but how do you clean it between meats and everything else?

Soap and water and making sure it completely dries are sufficient. Wood naturally sucks moisture in as it dries which kills bacteria on the surface.

[Anonymous]

I have one big board I do everything on. Except raw meat and fish. I have a different wood board for those. Wash with soap and water.