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Cutting Boards 101

Ask any chef what the most important tool in the kitchen is and they’ll likely say a quality knife. While this isn’t necessarily false, many forget the knife’s partner in crime — the cutting board.

Despite cutting boards coming in a variety of shapes, sizes and materials, people tend to assume all cutting boards are created equal — but this couldn’t be farther from the truth. So which is the best option to use? Is one safer than the other? Read on to learn the basics of cutting boards.

Wood vs. Plastic Cutting Boards

Contrary to popular belief, plastic cutting boards aren’t safer than wood cutting boards. In fact, some studies show that wood cutting boards can actually be safer in the long run because wooden cutting boards have natural antibacterial properties and can neutralize 99.9 percent of bacteria within 24 hours! And while it’s true that plastic is less porous than wood, plastic is still susceptible to bacteria because from knife scarring.

While most home chefs stick to wood or plastic cutting boards, there are lots of other options available too like glass and marble — both of which are long lasting and naturally antibacterial.

Avoiding Cross Contamination

Whether you prefer plastic, wood or another type of cutting board, avoiding cross contamination should be your goal. To do so, we recommend using different cutting boards for different food groups (think one for raw meat, poultry and seafood, and one for fresh produce). This will help prevent bacteria on a cutting board used for the former from contaminating a food that doesn’t require further cooking.

Cleaning Your Cutting Boards

Keeping your cutting boards clean is one of the easiest ways you can halt bacteria. We recommend washing your cutting boards after each use with hot, soapy water, then rinse with clean water and pat dry. If you have a dishwasher, you can wash nonporous acrylic, plastic, glass boards and solid wood boards.

Pro Tip: You can create your own DIY cleaning solution for your cutting boards by combining 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface of your cutting board(s) with the bleach solution and let stand for five minutes. Rinse with clean water and air dry or pat dry.

Commercial Kitchen Services in Delmarva

In the end, whether you use plastic or wood cutting boards is entirely up to you! The most effective method for ensuring food safety is to use different cutting boards for your raw meat, poultry and seafood, and your fresh fruits, veggies and herbs.

Looking for more cooking tips? Be sure to check out our blog for regular updates on all things commercial kitchen, food and more! And if you’re ever in need of commercial kitchen services, contact Quick Servant.