What is the best cutting board to purchase?
Best Cutting Boards at a Glance
- Best Overall: San Jamar Saf-T-Grip Cutting Board.
- Best Wood: John Boos Reversible Maple Wood Cutting Board with Juice Groove.
- Best Bamboo: Totally Bamboo Kona Groove Cutting Board.
- Best Teak: Teakhaus Edge Grain Carving Board with Hand Grip.
Which cutting board is the most sanitary?
Highlights
- Plastic is said to be the most sanitary cutting board material.
- Wooden cutting board is a renewable resource and is more durable.
- More bacteria are recovered from a used plastic surface.
What’s the best surface to cut meat on?
Plastic
Plastic is generally considered the best option for raw meat, because it’s dishwasher safe and has a nonporous surface. Wood cutting boards (including bamboo) can be more difficult to sanitize, because they can’t go in the dishwasher.
Which cutting board is best wood or plastic?
Wood cutting boards are often considered better than plastic cutting boards because wood is much more durable and keeps knives sharper. But ultimately, the decision of whether to choose plastic or wood comes down to personal preference. Plastic may be better suited to people who only cook occasionally.
Is it better to cut meat on wood or plastic?
Plastic cutting boards, Cliver found, are easier to sanitize. But cutting on them also leaves lots of grooves where bacteria can hide. Wood is tougher to sanitize, but it’s also (often) tougher in general – you won’t find as many deep scratches in the surface. Why use plastic cutting boards for meat?
Do professional kitchens use cutting boards?
Studies indicate that bacteria dislike wood. But in a professional kitchen plastic boards of different colors are often used to separate raw food, cooked food, fish, greens, and so on.
Do professional chefs use wooden cutting boards?
Wood and bamboo cutting boards are generally preferred by both chefs and home cooks alike because they are: Effortlessly cleaned. Easy on knife blades. Naturally antibacterial (particularly Bamboo)