Cutting boards: Wood or plastic?

[ReadingMommy]

...or something else? For fruits and vegetables, and the occasional (cooked!) meat. I'm primarily concerned about ease of washing and having it be sanitary.

:popcorn

[Luciola]

If you are not putting raw meat on it, I would stick with wood. I use an NSF plastic for raw meat because I'm not personally comfortable using raw meat on a wooden board.

[ReadingMommy]

Just wondering what would be better about wood and how hard it would be to clean?:think

[MegMarch]

I swear by Epicurean brand. They are the best of both worlds imo. "


Natural wood fiber based cutting surface trees are harvested from managed forests. Made in the USA
Dishwasher safe; NSF approved. Knife Friendly. Maintenance free, no need to oil or bleach. Material developes a richer color over time.
Temperature resisitant to up to 350 degrees. Use as a trivet without leaving browned rings from pots and pans.
Enginered space for handling and hanging."

[Luciola]

I basically just rinse mine off, wipe with a damp cloth, and let dry. Wood is easier on your knives and IMO just as easy to keep clean, plus I think they look nicer. ;) Bacteria can hide out in the grooves on a plastic board so the idea that plastic = more sanitary is not true IMO, particularly if you are not using raw meat.

---------- Post added at 02:47 PM ---------- Previous post was at 02:45 PM ----------

We don't currently have a dishwasher, so my opinion reflects having to handwash the cutting board either way.

[mollobe]

I love my bamboo cutting board and also my Epicurean one. I do have a plastic one that I use for meat and stinky veggies (onions, garlic, etc) because I hate the old onion smell that never comes out. I put the plastic one in the dishwasher, so I figure the high temp kills any bacteria, even if they're hiding in the grooves. :shrug3

[WildFlower]

I use plastic because I have a wooden one and it always seems to slippery. My knife slides, the food slides and the board slides around. I hated it. :shifty

[Mother of Sons]

I just switched to wood. I hand wash. I read recently that studies showed that wood is perfectly fine for raw meat and that plastic can harbor more germs for hand washers.

[mountainash]

Wood is naturally anti-bacterial.

[WaitPatientlyOnTheLord]

We use wood/bamboo....

I have no idea what i would use it I prepped meat- it sure would not be plastic though. Those start to look NASTY after a bit. :sick But then I dont know about cleaning salmonella out of plastic or wood. :think But maybe since you only do cooked meat on it it would be okay on wood?

Maybe I would go with one of those glass ones for meats even though I kidna feel like that would be like nails on a chalk board.

[OneLove]

I use glass. Love it and haven't had any problems.

Sent from my phone using Tapatalk 2

[MaybeGracie]

I use glass for meat and wood for produce and bread.

[Mother of Sons]

I used to use glass but it wrecked my knives and chicken was so slippery that I cut myself. I did like how easy it was to clean though.

[Luciola]

I would not use glass because it is so hard on knives. I have a professional set of knives that I love and wouldn't want to pay to replace though.