People assume that all cutting boards are created equal.
But the quality of the material, its size or its material have an impact that we often forget.
So which cutting board should you choose for cooking?
A wooden board or a plastic board?
The answer is not as obvious as it seems.
Fortunately, we are going to help you sort out this problem that all apprentice cooks have already had. Watch:
Contrary to popular belief, plastic cutting boards are not necessarily healthier than wooden ones.
It's even quite the opposite because studies have shown that wood is more hygienic in the long term.
You would think that plastic boards are more resistant to bacteria because they are less porous than wood.
But that's not counting the grooves that remain on the plastic board when you use it often.
According to expert Davis Cliver, a doctor at the University of California, who has conducted research on the subject, wooden cutting boards contain less salmonella-like bacteria than plastic ones.
Why ? Because bacteria can sink into the fibers of the wood, but they cannot multiply there and therefore eventually disappear.
On the contrary, on plastic boards, bacteria lodge in the knife grooves which are difficult to clean, even after thorough washing in the dishwasher or by hand.
Although the new plastic cutting boards are said to be easier to sanitize, the more they are worn, the more they become a breeding ground for bacteria.
As you will have understood, the question is still debated, but the idea is that wood and plastic are just as safe as long as they are well cleaned and changed often.
It is for this reason that when the boards are too worn or have grooves that are difficult to clean, you must change them.
In summary, whether it is wood or plastic, the 2 materials are more or less conducive to the development of bacteria if they are not well maintained.
The question is therefore rather that of longevity.
On this issue, we clearly have a preference for hardwood planks, like maple or beech.
Why ? Because the blows of the blade will not attack the wood as easily as the plastic.
Admittedly, it will need to be replaced after a while, but not as quickly as the plastic one, especially if you take care of it.
Be sure to wash and dry your board thoroughly after each use to prevent bacteria from growing.
Also remember to rub it lightly with mineral oil to prevent moisture and bacteria from infiltrating. Find out how here.
In addition, not only will your wooden board last longer, but it will not damage the knives by chipping them.
In the end, surely the ideal is to use one plank for raw meat and poultry, and another for vegetables, fruits and prepared foods.
Why ? Because it limits cross-contamination , which is the biggest hygiene hazard when cooking at home.
If you are looking for a wooden board good quality that will last a long time, we recommend this one:
If you are looking for a plastic board good quality that will last a long time, we recommend this one:
