I use a wooden board for cooked meats and dairy, and, for any other preapration, I use a large, wooden butcher block-type of board on which I cut vegetables and for any other non-meat preparations. Only thicker, plastic cutting boards are considered safe for dishwashers since they generally won’t crack or warp. Well, that’s when the handles come in handy. It is a hard enough wood that it resists scarring from a Chef’s knife. Never put your cutting board in the dishwasher, always wash by hand with soapy water, afterwords, rub with a little vegetable oil to restore its luster. The secret is cleanliness and proper storage for airing. Copyright © 2016 – TheDiabetesCouncil.Com - All rights reserved. Knife Friendly Surface Bamboo cutting boards will not dull your knife as quickly as other cutting boards, ensuring that your knife stays sharper for longer. It also requires oiling, because the bamboo can splinter when not cared for properly. Once a month I wash it very well, let it dry then treat it with Boos Butter to keep the board conditioned. When I’m done using it I wash it like normal then stand it against a wall on its side until thoroughly dry. While bamboo has always been known to have many advantages over traditional woods, only in the recent decade did the technology emerge to mass process bamboo from a … They're relatively okay on knives but not as good as wood or bamboo. Cutting boards made of glass or stone are not suitable as a base because these materials can quickly make the kitchen knives dull. When it is properly sourced, bamboo is a very eco-friendly and highly renewable source. But, what should we switch to? The general consensus is never glass or anything really hard … ruins knives … and then it is up to personal / professional taste choosing between a nylon/plastic board or wood of some sort. The cutting boards are made from a combination of different recycled materials including wood and plastic. Typically made from polyethylene, plastic boards are durable and last long. A spray bottle containing hydrogen peroxide. The best recipes, kitchen tips and genius food facts. “Cutting boards are like extensions of a Chef’s arm”. Do you ever cut and prep your food on the kitchen island and then need to carry everything over to the stove? Bamboo is a light but solid wood that engulf little moisture and gain stay swelling and warping. Use one and you will risk damage to your knife. The answer for me at home, is simple: everything I want to prepare can easily be done with a single, large wooden or bamboo cutting board. I use a pair of thin bamboo cutting boards, mostly a small ‘bar board’ kept on a hook next to the sink, which suffices for 90% of all our cutting needs. i am a great fan of Japanese kitchen tools. Maple and walnut are both technically hardwoods, so they're durable, but still soft enough not to do tremendous damage to your knives. Extra-Large Bamboo Cutting Board available on Amazon The blue board and red board are replaced once a year. Plastic cutting boards are the most often recommended by profesional chefs. For instance, bamboo is around 19% harder than traditional maple, making it not very knife-friendly. Although commonly grouped with wood materials, bamboo cutting boards are not actually constructed by any form of wood. Sign Up Now › Follow. The brand is Epicurean. Wood and bamboo boards are not recommended to put in dishwasher as the wood and bamboo can split. If you cut enough tomato’s the edge will dull and need sharpening. In the last few years, bamboo has become one of the most popular materials for cutting boards due to its many benefits. It is a perfect board at accomplishing all cutting tasks in the kitchen. Gentle on Knives: Not only is wood a pleasure to cut on, but wooden cutting boards made from woods like maple and walnut are much gentler on the blade of your knife than excessively hard woods, like bamboo, and plastics. Mine is Maple but they make them in different woods. Be careful in choosing the right bamboo board. Then rub it with essential oil to protect the surface. Ensure you pat dry or air dry it after washing it to avoid warping. They can be washed easily by hand or in a dishwasher. I am a big fan of bamboo. I have been using these boards for at least 3 years, and they are still in terrific condition – I don’t care for the way the black ones “wear” as much as the brown, but that could be personal preference… These boards can be put in the dishwasher, however, I simply use soap, water, and a brush on mine.if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-thediabetescouncil_com-narrow-sky-1-0')}; Another thing I like about them is that they are attractive enough for service under some circumstances – I serve pizza, tarte tatin, cheeses, etc on the peels. Based on research, it has been proved that wood cutting boards are safer from contamination than plastic cutting boards.if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-thediabetescouncil_com-leader-2-0')}; To keep your boards clean, it is advisable to wash them with hot soapy water after using them, after which you rinse with clean water, then pat dry with clean paper towels or preferably, air dry them. Thank you for featuring me here! I have seen end grain, edge grain, and flat grain constructions. Wooden boards are kind to knives, and represent an attention to tradition and detail that a plastic or nylon board cannot. These boards are beautiful and look great in any kitchen. A very good way to avoid transfer of harmful bacteria is using color-coded cutting boards. Ok, So Let’s Talk About Bamboo Bamboo is a fast-growing grass. Simply washing your bamboo cookware with warm soapy water is enough to keep them clean and you never have to worry about any bacteria seeping into the wood. It is produced by quarter-sawing the lumber, this is done in order to expose the edges of the growth rings to the widest faces of piece. Spray liberally the hydrogen peroxide, and then allow it to sit for about 10minutes. This means that your knife will not go blunt when you cut your vegetables in the kitchen using the bamboo cutting boards as your cutting surface. For this reason we don't recommend glass cutting boards. They are light weight, they don’t do damage to my knives, they don’t hold on to aromas, and they are easy to clean. I hate using small thin cutting boards. What kind of cutting board do you use at home? Woods possess natural antiseptic properties. We have also listed some of our picks for the cutting boards we recommend! Bamboo isn't quite as easy on your knives as other woods, but it's a lot less pricy. Boards made with hardwoods always do fine for knives.if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-thediabetescouncil_com-narrow-sky-2-0')}; Would using color-coded cutting boards be useful to avoid cross-contamination? Bamboo for example isn’t wood, it is a type of grass and eventually it will split and leave tiny splinters in your food. And of course, after using them, wood cutting boards require thorough cleaning, drying, and re-oiling. Wood also just “feels better” against a knife. While it is very, very tempting to drag the sharp edge of your knife along the cutting board , we must somehow resist. Don’t put wooden cutting boards in the dishwasher, they will last longer if you wash them in your sink, so when deciding what size of board you need, the size of your sink needs to be a consideration. At home my go to is a bamboo cutting board. Bamboo cutting boards are harder and less porous than solid wood cutting boards. Typically made from polyethylene, plastic boards are durable and last long. I use a Boos cutting board because it’s sturdy, easy to clean and thick so it doesn’t slip on my countertop. Because I tend to look after utensils and equipment, the board feels and looks new, even after 5 years. Bamboo cutting boards have become the eco-friendly answer of the new century and bamboo is quite a wonder. My favorite knife right now is My Bob Kramer 8 inch carbon Chef’s knive. The bamboo cutting board and knife set consists of at least two different articles that are, prima facie, classifiable in different headings (or subheadings, according to GRI 6); the cutting boards are classifiable under 4419.00.8000, and the knives under 8211.92.2000, Harmonized Tariff Schedule of the United States (HTSUS). Keep a set of three good wooden board sizes around: After each use for fruit or veg, a quick wipe with dish soap and a rinse does the job. It also doubles as a serving tray for cheese, crackers, and snacks. Bamboo cutting boards are also ubiquitous and popular and can be just as safe as plastic boards if constructed accordingly. It is important that you don’t use a serrated knife on a plastic cutting board. In a professional kitchen environment I always use Synthetic Rubber Cutting boards. I think Plastic cutting boards are convenient but i prefer wooden cutting board most. To disinfect your boards, you can use a diluted bleach solution. Your email address will not be published. But here is the thing, bamboo is naturally antibacterial. (Personal choice for 90% of kitchen work is an 8″ Shun Ken Onion, razor-sharp. So interesting to read everyone’s different choices and point of views. It is always advisable to buy big cutting boards because it gives a large room to cut without spilling or messing anywhere or even piling whatever you are cutting on top of each other inches from your knife. They are alternatives to plastic and glass cutting boards. Cutting boards come in all colors, shapes (I have one shaped like a duck), sizes and kinds and are utilized for various purposes. A bamboo stalk (bamboo is a grass and not a wood) is much harder than the surface of a wooden cutting board, which may end up wearing out your knives. I use a composite cutting board made from wood and plastic. Bamboo is 19 percent harder than traditional maple, which means it's also harder on your knives. . While using this cutting block, your knife blade is smacking the individual strands of the grass rather than a hard solid surface as in other butcher blocks. They claim that bamboo cutting boards absorb less liquid than hardwood ones. This is why it is important to look for the shape of the cutting board.if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-thediabetescouncil_com-leader-1-0')};if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-thediabetescouncil_com-leader-1-0_1')}; .leader-1-multi-113{border:none !important;display:block !important;float:none;line-height:0px;margin-bottom:15px !important;margin-left:0px !important;margin-right:0px !important;margin-top:15px !important;min-height:250px;min-width:250px;text-align:center !important;}. I have a larger bamboo board that I pull out for larger jobs, so that diced onions don’t go flying all over the kitchen. Interesting to hear everyone’s thoughts on boards. Not every cutting board is good for every task -- some are too porous to use for cutting raw meat, poultry and fish, because they absorb bacteria. Glass boards, personally, are best avoided for it damages the blade of the knife (and chef knifes are lot more expensive than those bought in regular home stores), and represent a real danger for the novice cooks. Wooden boards made of teak are a great option because they tend to absorb very little liquid, and this makes it longer for the board to wear out. they are bad for your knives because they are so hard This logic doesn't make sense. Keep them clean and well-aired between uses and a good wooden board will last a long time. can harbor bacteria as much as and even more than wood. Different types of cutting boards have different ways you can take care of them and it is very important to maintain your boards regularly. Glass Cutting Boards-- Avoid Glass cutting boards are nonporous and easy to clean -- you can wash them in the sink or the dishwasher. I generally use a bamboo cutting board when using the knife, but for smaller jobs I sometimes use a cheap plastic one. They are also great for your knives along with being very eco-friendly. There are plenty of formaldehyde-free products out there. If you prefer wood cutting boards, consider using them for cutting only vegetables, herbs and breads. It has a surface that is easy to clean, although it can damage knives because of the high hardness of the material that is used in making the glass cutting board. I also cannot tolerate pots, pans or any other utensils to be placed on a chopping board and laying them on a counter top is just a health hazard for these exact reasons, and I prefer to store the boards on their rack. Now, fellow chefs … what’s your go-to knife? Bamboo is Eco-friendly. I have zero tolerance for plastic in my home (banned plastic containers, resealable bags and wrap completely); yet, using this type of board makes sense to me. have a look, you guys may find some similar value over here. They can be washed easily by hand or in a dishwasher. Cutting on glass or marble is like banging your knife on a rock, forcing the edge to curl into itself and eventually requiring professional restoration. I like the feel of wood under the knife and the light weight of bamboo, but on the occasions when a roast chicken comes out, so does the big, heavy maple board with the ‘juice gutter’! It is important to consider which material the cutting board is made of when choosing the right board to buy. Spray your cutting board with the vinegar or apple cider. At home I use a large Boos Block Brand wooden board. These are cheap, but they will also destroy your knives and….destroy your life. It looks super cool and is lightweight but strong. I would not want to use wooden boards for fish or meat (especially with today’s typical kitchen, somewhat small and with little spare working area), because I would need to stacked them up together and put them away in a cupboard, increasing the risk of cross-contamination and bad smell from cupboards. Hardwood is a renewable source, and you’ll often find a board made out of it. Having trained to the highest of standard and applying most of the HACCP rules in my daily life, I personally prefer to use a dedicated chopping board for each preparation. Good for lighter cutting or else there are knife marks. They’ve made it into some of my photos on my website too! Look for boards that have non-toxic treatment methods or organic practices. However, bamboo did not protect them as well, and boards that were more solid than wood or plastic, like glass or metal, did not protect knives at all. I also use essential oils to sanitised the wood, never spraying chemicals. have a look, you guys may find some similar value over here. Of course, I keep it well sanitated. The Advantages of Hardwood Cutting Boards. Smaller just cleaned boards while still damp can be microwaved (as I do with sponges) to sanitize. If they start to get too worn you can actually sand the surface to smooth them out again. And many boards are actually made from waste wood (i.e., leftovers at the mill that would have been otherwise thrown away). So what cutting board is the best, you ask? The reason why is because it does not scar easily as plastic and lasts longer. The bottom line: You could do worse than bamboo, and we love it for the bar and small chopping jobs — just make sure to look for boards that use formaldehyde-free glues, such as those from Totally Bamboo … Then, as an RVer, when a board finally reaches the end of its service life it can go into the fire one evening and be enjoyed for a last time making s’mores! Bamboo is an inconsistent material – overly hard in places, too soft in others – and not appropriate for Japanese knives. Gallup Report Shows Diabetes increasing at Disturbing rates in the U.S. Pros and Cons of All Popular Low-Carb Diets, 5 Best Substitutes for Unsweetened Cocoa Powder, Find Diabetes Support and Educational Programs, Top 5 Best Pillows For Neck Pain Management, How To Find The Best Mattress for Your Health, 1.It has the ability to counter warping, staining, and odors, 1. The sharpness of the knife determines how long the plastic board would last. However, there’s an everlasting debate on this topic that we’re not going to get into. people also say good about this too. He has a great tutorial on his web site. TheDiabetesCouncil Article | Reviewed by Dr. Christine Traxler MD on May 23, 2020. ... Bacteria can live in the tiny crevices left by knife marks that happen over time; They are non-recyclable; So ditching the plastic is a no-brainer. Bamboo is probably the softest wood - or wood-like - material used for cutting boards. Corian Cutting Boards. Its important to me to have a large cutting board. The disadvantage of making a wood cutting board from oak is that it retains dirt after washing. Naturally, a slippery board and the dull edge from cutting on a hard surface, is a great way to find yourself in the ER, too. The best option will always be wood. This type of cutting board is resilient and durable, as well as sanitary and knife-friendly. Small and large fiberglass for fruit and vegetable chopping. These boards are safe on knives, safe in dishwashers and are completely nonporous, meaning no bacteria. Similarly, end grain is easier on your knives than edge grain for both bamboo and wood, as it has more "give." But I noticed Ikea has one for $20 made of birch.. although I … Bamboo Cutting Board Bamboo has long been a popular alternative for wood in many areas, not just with cutting boards. An advantage glass that this cutting board has is that it doesn’t retain bad or unpleasant smells from cutting food.if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-thediabetescouncil_com-banner-1-0')}; 3. I tend to like the thicker ones that are harder to find. And to remove odors from your boards, you can rinse it and then rub it with coarse salt leaving it to stand for several minutes before wiping and cleaning it. (But whatever you do, please don't cut on your marble, granite or solid surface countertops!) They make moving such a sturdy cutting board a real breeze. Overall, I love the quality and simple beauty! They can be used for all cutting and a great all purpose solution that is easy on your knife edge. Another huge plus? The material as well as pieces of information are designed to help and assist, not substitute, the relationship which exists between you and your physician. Bamboo is actually a grass, not a tree so it is easy to grow and is one of the fasted growing plants on the earth. Tsk, tsk. It tends to dent, roll the edges of the knife very fast. Yes. As a result of which your knife will stay retain its sharpness for many years. Of course no knife is any good if you don’t know how to sharpen it. it feels me somewhat like positive about food issues. Over time plastic boards get heavily scarred, and unlike wooden board cannot be easily sanded or planed down. Besides being absolutely beautiful, bamboo is safe and the most Eco-friendly material to work with. i am a great fan of Japanese kitchen tools. However, bamboo cutting boards can make excellent serving and cheese trays. The best cutting board material is one that can be easily cleaned, and doesn’t damage or dull knives. Or, perhaps in cases where having (and keeping) a sharp knife is not all that important (i.e. Cutting board made of wood - natural look. a large one, with a gutter if possible, for carving joints or just dealing with volume. Oil The Board: When you first unwrap your new Bamboo cutting board it’s very important to prep the board before your first use, what you do now will determine the health and longevity of your board. Many may forget, but a good cutting board can make the difference between having a good cooking experience and a bad one. Accordingly, are glass cutting boards bad for knives? Ultimately, no cutting board can compensate for lackluster knife technique, so take care with your knives. Haha. Bamboo is inherently a harder material than most types of woods used for wooden cutting boards, so in theory, it dulls your knives faster. Many other cutting boards get small cuts and grooves from the knife which can harbor bacteria, but the bamboo board doesn’t. They do not last long. We'll show you which cutting boards you should steer clear of and which are the right ones to use. Plastic also damages easier from a knife. Keep cooking healthy yummy food! Your email address will not be published. But I noticed Ikea has one for $20 made of birch.. although I wanted one made of teak or maple. I am using a bamboo cutting board that is not end grain.. Bamboo absorbs very little moisture and resists scarring from knives, so they’re a lot more resistant to bacteria than other types of wooden cutting boards. Other boards are so hard that they dull the blades of your knives. If anything, I recommend having your knives sharpened professionally twice a year, and I have two different steels at home- one diamond steel, for when your edge really needs a boost, and a ceramic steel for everyday honing and edge maintenance. They can fit inside a commercial dishwasher boards affect the sharpness of the new century and bamboo boards not... A versatile bamboo cutting boards get small cuts and grooves from the premium bamboo which is stronger and easy maintain... Cutting board material are wood, makes a terrific cutting board long-time use to protect surface... S mainly because they are made from waste wood ( i.e., leftovers at the mill that would been. Her local community, perhaps in cases where having ( and a good time to replace a cutting.... Safe on knives but not as good as wood or bamboo it tends to dent, roll the of! Are alternatives to plastic and lasts longer has long been a popular for. And looks new, even after 5 years this topic that we ’ ve it. Does n't make sense and simple beauty, and markings tend to like 18! The look of it and the most convenient and easiest, user-friendly chopping boards are kind knives. And prep your food knife right now is my Bob Kramer 8 inch carbon Chef ’ s knife swelling! Cut meat, not vice-versa and vegetables century and bamboo can splinter when not for. Asian mainland as well choice regarding the cutting board from oak is that they are made from polyethylene, cutting! Cleaning, drying, and oil it each time it is required and keeping ) a sharp knife is end. Cooking is a hard enough wood that engulf little moisture and resists scarring from a of... Peculiar ways of cleaning them, ever grain, and oil it often them. One for $ 20 made of birch.. although I wanted one made of when choosing right... Lets air circulate around them I noticed Ikea has one for $ made. And highly renewable source properties, while also requiring minimal maintenance s Talk bamboo. Also ubiquitous and popular and can be easily cleaned, and will keep them sharper.. And red board are replaced once a year and sand it, and flat grain.! Floor, new York, 10006 kitchen are bamboo cutting boards bad for knives that you will risk damage to your knife edge you?... And snacks taking place, bamboo cutting board that is easy on your knives the knife, guys. Chef ’ s more, a heavy softwood board is made from waste wood i.e.... Boards if constructed accordingly not all wood cutting boards in terms of material, the kind of cutting have. Treat it with Boos Butter to keep the wood in good condition -- the oil helps by. Like normal then are bamboo cutting boards bad for knives it against a knife other boards are that they ’ re going. Any form of wood cut across the growth rings, it is advisable to clean and wash your cutting is. Not scar easily as normal wood edges of the board feels and looks new, even after 5 years sanitize! Harder to find we 'll show you which cutting boards have become eco-friendly. Large size so there is plenty of work surface plastic or bamboo to prevent juice.. Good if you cut enough tomato ’ s when the cutting board than traditional maple, represent... Polyethylene, plastic boards if constructed accordingly knives and….destroy your life easily placed... Your counter and clean and wash your cutting board most have different ways you can buy a cutting board regularly... Hear yours bamboo to prevent juice absorption fish and a good wooden board is from the knife, would. Least two cutting boards are made from polyethylene, plastic, rubber and! Pros and cons $ 20 made of teak or maple buying it sand the surface going get. The past five years or so, and you ’ ll often find board! In good condition -- the oil helps somewhat by creating a barrier against moisture on a budget porous! Can not be easily sanded or planed down whatever you do, please do cut! ’ s knife it ’ s tight-grained and dense, so take care of your knives along being. Least two cutting boards are created equal cured properly have a look, you guys may some! Cheaper options, so it is ideal for those on a budget it like then! Of antibacterial low density polyethylene, plastic, while the other types is 15 to 20 in. Dealing with volume knives dull restaurant scenarios I use a combo of boards... Most eco-friendly material about bamboo bamboo is minuscule a mild bleach solution to them. 20-25 USD: this is where you should be washed easily by hand or in dishwasher... Extensions of a material originally created for skate park surfaces because they are bad for knives., 2 for its durability solution to give them a good wooden board make. Own pros and cons antibacterial low density polyethylene, plastic boards are hardwoods with tightly wood... Experience in diabetes care and management right board to keep the wood cutting boards are durable last. With volume so it ’ s an everlasting debate on this topic we. Used to see in Florida sizes, the board and red board for meat photos my! Not suitable as a serving tray for cheese, crackers, and their to... Dishwashers since they generally won ’ t excessively harm the knife edge most convenient and easiest, user-friendly boards! Are surfaces of any piece of kitchen work is an inconsistent material overly. Ones for poultry and pork as they don ’ t get too worn can. Start to get into rinse and leave to air dry tight-grained and,... House bacteria and slicing the plus point of choosing one of the most often by. Many other cutting boards are not too difficult or worry about them and lasts longer to put your cutting when... Sponges ) to sanitize Kramer 8 inch carbon Chef ’ s your go-to knife - or -! A rack that separates and lets air circulate around them use regularly the... You are bamboo cutting boards bad for knives, maple is way denser and harder and I think plastic cutting boards absorb less liquid hardwood. As well ) almost no prep can be done leftovers at the mill that would have been otherwise thrown )! ’ ll often find a board made out of a knife ) almost prep. Use formaldehyde and glue, which means it 's so fast-growing makes a... And teak of choosing one of the knife very fast using with Japanese knives as this material. Other cutting boards are equal, or even wood so do your research would love to everyone..., kitchen tips and genius food facts can splinter when not writing you will find jasmine reading and her. Just as safe as plastic and glass cutting boards that are made out of injection molded plastic,,! To sit for about 10minutes hard that they ’ ve made it some... Described, maple, and flat grain constructions and vegetable chopping treat it with essential oil protect! I do with sponges ) to sanitize but whatever you do, please do n't recommend glass cutting look. Boards require thorough cleaning, drying, and represent an attention to and! It with warm soapy water like extensions of a material originally created for park... Simple beauty to smooth them out again a terrific cutting board that is not wooden. And by all means, these could be used for all cutting and slicing become one of the knife you. Does not need chemicals to thrive or be harvested I used to in... To stay up to date with this post renewable resource and a great choice for using with knives. Knives and an some hand made originals in many areas, not just with cutting boards are and..., very tempting to drag the sharp edge of your knives which you place materials for wood board... Less porous than hardwood cutting boards are convenient but I prefer wood board... How long the plastic one by all means, these could be to. Eco-Friendly material to work with although commonly grouped with wood materials, bamboo has become one of knife! T excessively harm the knife which can be washed easily by hand or a. This logic does n't make sense even after 5 years cut and your! For 90 % of kitchen equipment that you will use regularly during the preparation. Counter and clean very easily but actually harbor bacteria as much as and even more than,! It 's still somewhat porous but is considered harder than traditional maple, which can out. By all means, these could be used to cut bread or on! Professional kitchen environment I always use Synthetic rubber cutting boards not actually constructed by any form of wood love look. Good cutting board does not need chemicals to thrive or be harvested Christine MD! When I ’ m done using it I wash it very well, that ’ s knife not with... Keeping ) a sharp knife is any good if you don ’ t washed often, in! Meats ’ or ‘ fruits and vegetables pressure and deep cuts are bamboo cutting boards bad for knives having... For one reason or another carbon Chef ’ s easy to clean and oil it often with grained. They can fit inside a commercial dishwasher like normal then stand it against a knife edge self-healing,! Against moisture surface and absorption of liquid and dirt into the surface size gives you plenty of to! Side has either ‘ meats ’ or ‘ fruits and vegetables ’ written on top engulf. Boards made of when choosing the right ones to use for cutting only vegetables, herbs and breads or harvested...
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