cutting board: wooden or plastic?
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Anonymous
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DH and I are debating whether our next cutting board should be plastic or wooden.
What do you like? |
Anonymous
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http://www.williams-sonoma.com/products/epicurean-cutting-board/?pkey=ccutlery-synthetic-cutting-boards&
This is what we use. It's a wood composite that can go in the dishwasher. |
Anonymous
| Huge debates on DCUM about this, but I still say wood is best for your knives and your health. Bacteria die on wood a lot faster than on plastic. |
Anonymous
| We have a couple of plastic ones for times of heavy prep so we can just throw them in the dishwasher, but mostly stick to maple. |
Anonymous
| Wood. If I'm cutting up something potentially nasty (eg) chicken, I do it on a (glass) plate that can go in the dishwasher. |
Anonymous
| Hmm. I thought there was no question about this - wood was damp, germs, viruses and bacteria multiplied. I thought everyone was supposed to dump the old wood ones and go to plastic or glass and throw in dish washer frequently. Have I missed something? |
Anonymous
| I use my wooden boards for everything, except raw meat! Plastic boards are used for the raw meat and they go right in the dishwasher. I also have a large plastic board for rolling out dough but this is strictly used for baking only. |
Anonymous
I think wood is naturally antimicrobial. And I sort of think the opposite of you - that we're all supposed to be using less plastic in food prep and storage. |
Anonymous
| Antibacterial polyporylene --plastic. So much safer. One for meat, one for veggies, one extra. Food prep is constant and moves so quickly in our house we do not have time for the upkeep of wood. I like something that goes in the dishwasher, has no crevices, feet, knobs, ect and can be discarded after a few years. Used every day in our house. |
Anonymous
Seriously? You cut your children's food on something called "Antibacterial polyporylene"??? Yuck. |
Anonymous
Ever put a plastic spoon in your mouth? Coffee cup? paper plate? water bottle? Moron. |
Anonymous
|
We use both, grabbing whatever's convenient at the moment. The big maple one for big projects or carving meat, a plastic one for quickie jobs or for raw meat since it can go in the dishwasher.
Wood is fine if you take care of it--keep it oiled, and if you've been cutting meat, wash with a mild vinegar or bleach solution. If you neglect it--wash with soap, then let it dry out and get cracked--that's when it becomes a microbial nightmare. Regular oiling (food grade mineral oil) keeps the grain tight, which is what you want. I also really like our bamboo boards, but I tend to use those for serving (cheese, etc.), so I don't want to hack them up with chopping marks. (Even though they could take it just fine.) |
Anonymous
Not the pp you're quoting. Yes, we've all eaten with plastic, but its not the smartest thing to do. And anything sold as "antibacterial" is probably impregnated with a chemical like triclosan which is being investigated as a carcinogen and endocrine disruptor. |
Anonymous
NP here. Thank you for suggesting this, PP. I'm going to get the large one with the well for our next turkey. |