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Old 03-29-2007, 07:59 AM   #1
HelloHockeyFans
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Default Cutting Boards - Plastic or Wood

So I've read conflicting opinions on the internet regarding wood cutting boards and plastic cutting boards.

Some say wood has a natural enzyme which kills off bacteria which is obviously good. But others say that measurements have actually shown higher levels of bacteria on wooden chopping boards after being used, washed and stowed away.

Normally, I use a separate cutting board for fruits and vegetables so that isn't an issue.

What does everyone use for meats? Wood or plastic?
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Old 03-29-2007, 08:05 AM   #2
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I am also curious about the conventional wisdom on this topic. Currently, I use a wood board for meat and a plastic one for veggies.
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Old 03-29-2007, 10:07 AM   #3
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I use a glass cutting board because unlike wood and plastic ones, you can clean it in a dishwasher rendering it virtually sterile. A glass board is harder than the steel blade of a knife so it blunts the blade more quickly than a plastic or wood one might, but my knife block has a built-in sharpener so that's not a problem.
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Old 03-29-2007, 10:09 AM   #4
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I use Epicurean cutting boards. They're wood composite. I throw them in the dishwasher to make sure they're clean.
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Old 03-29-2007, 10:49 AM   #5
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As far as knives are concerned cutting on glass or your counter top is terrible for your knives, plastic ones are decent on them and wood is the easiest on the knives. If your primary concern is the longevity of your knives I would recommend wood.

I am not exactly sure which is safer for you to use. At one part time job they used two plastic type cutting boards. A blue one for raw meats, and another red one for cooked meats. Also the knives were coloured coordinated that way as well. All this was done to prevent cross contamination. A white one was used for the fruits and vegetables.
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Old 03-29-2007, 10:51 AM   #6
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Quote:
Originally Posted by Burninator View Post
As far as knives are concerned cutting on glass or your counter top is terrible for your knives, plastic ones are decent on them and wood is the easiest on the knives. If your primary concern is the longevity of your knives I would recommend wood.

I am not exactly sure which is safer for you to use. At one part time job they used two plastic type cutting boards. A blue one for raw meats, and another red one for cooked meats. Also the knives were coloured coordinated that way as well. All this was done to prevent cross contamination. A white one was used for the fruits and vegetables.
Yeah, that's a good point you bring up. I also use one knife for raw stuff, another for cooked, and a separate one for fruits and vegetables.
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Old 03-29-2007, 10:51 AM   #7
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I've only ever had one cutting board. A big wood one. Use it for everything and I haven't died yet....
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