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So...my cutting board died - Page 2

post #16 of 18
Quote:
Originally Posted by Douglas View Post
big plastic one from Sam's Club is the way to go. Easy to clean, plenty of working space, not a pain to lug around to the sink, low maintenance, impervious to nasties.

I've heard bacteria actually thrives on plastic cutting boards, while wood has more natural resistance to nasties.

The new thing is color-coded flexible plastic mats (they look like placemats) which you use for each food group... but haven't tried them.
post #17 of 18
Quote:
Originally Posted by Dmax View Post
Maple is the golden standard.

The commercial Sani-tuff yellow rubber boards are durable and easy to clean but rather ugly.

I have a maple Boos that more or less stays on my counter and a couple of these: http://www.globeequipment.com/Catalog/TEK!157628.html in different sizes for messier tasks. I highly recommend the rubber boards, really easy to care for and use.
post #18 of 18
Quote:
Originally Posted by greg_atlanta View Post
I've heard bacteria actually thrives on plastic cutting boards, while wood has more natural resistance to nasties.
It appears wood actually absorbs bacteria through capillary action which makes them less likely to contaminate other things cut on the same board later. Plastic doesn't absorb the bacteria but is easier to clean as long as it does not have substantial gouges that bacteria can collect in. Here is a good article about cutting boards by Chad Ward, who wrote a book about kitchen knives.
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