Wooden Vs. Plastic Cutting Boards

Cutting boards protect counters during food prep and minimize the spread of bacteria. Wooden cutting boards will last for generations, as long as they are well-maintained. Plastic cutting boards are less expensive than wooden ones, if cost is an issue.

Design

• Cutting boards come in a multitude of shapes, but the most common shape is rectangular. Some boards have a juice groove to catch the blood and fluids that spring up as you cut meats. Wooden and plastic cutting boards are made with or without handles, depending on your preference. Wooden boards are made of hard woods like maple and cherry and, more recently, bamboo.

Uses

• Cooks use different cutting boards for cutting meat and vegetables to avoid cross contamination. A safe bet is to use plastic boards for all meat and poultry. Plastic is less porous than wood and prevents the growth of bacteria. Wood may be used for most vegetables, although it may stain if used for cutting beets.

Maintenance

• Plastic cutting boards can be cleaned in the dishwasher. They won't melt and the hot, soapy water kills all of the bacteria. Wooden boards should be cleaned after each use with soap and water, lemons or vinegar. The natural astringents sanitize the wood without drying it out.