Cutting boards are made out of so many various materials today. Some cutting boards are advertized as being easy clean-up, or that they won't dull knives, or that they are the most sanitary. Still, there isn't a cutting board on the market that can out beat the natural substance of wood.
I strongly advocate using wood to chop and cut everything from raw chicken to fresh strawberries. I know it seems silly to get hung up on what type of cutting board to use in the kitchen, but I do have good reasons for feeling so strongly about wood.
1. It won't dull knives because it's surface is somewhat spongy in comparison with glass or plastic.
2. It is safe because food doesn't slip from it's surface like juicy tomatoes do on glass or plastic.
3. It's natural surface wicks bacteria away from the surface and the natural enzymes from the wood kill bacteria making it more sanitary than most plastics.
4. It lasts indefinitely. A plastic board will turn brittle and crack or gain deep groves which can affect the cutting surface. To this day, I don't know why glass cutting boards were ever invented--they have no uplifting qualities. The break, dull knives, and have a slippery surface. Wood on the other hand can be cared for and last for generations.
How to Care for Wood Cutting Boards
1. Don't submit a wood cutting board to the dishwasher, simply rinse it off with warm water and soap the dry.
2. If the wood is starting to seem dry, a light rubbing with olive oil or beeswax will renew its charm.
When Purchasing a wood cutting board
1. Choose a hardwood or bamboo-avoid boards made of ash because they do not have the wicking and bacteria killing properties like other woods.
2. Purchase a quality board. it may be only board you will need to every purchase again.
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