When it comes to choosing the best cutting board for your kitchen, wood cutting boards stand out as a top choice for their many benefits. However, glass and stainless steel cutting boards also have their benefits, and plastic cutting boards, while common, pose several health concerns. Here’s an in-depth look at why wood cutting boards are the best option, the advantages of glass and stainless alternatives, and why plastic cutting boards might not be ideal for your health.
Benefits of Wood Cutting Boards
- Durability: Wood cutting boards, especially those made from hardwoods like maple or walnut, are known for their durability and self-healing characteristics. The fibers in wood can “close up” after knife cuts, which helps maintain a smooth surface and prolong the life of the board. This self-healing quality also reduces the likelihood of deep grooves where bacteria can hide, making the board safer and easier to clean
- Gentle on Knives: Wood is gentle on knife blades compared to harder surfaces like glass or stainless steel. This gentleness helps maintain the sharpness of your knives for a longer time, reducing the need for frequent sharpening and improving the efficiency of your cutting tasks.
Antimicrobial Properties: Many types of wood, such as maple, have natural antimicrobial properties that inhibit the growth of bacteria. The natural oils and tight grain of hardwoods contribute to a less hospitable environment for bacteria compared to other materials. Regular maintenance, including oiling, further enhances these antimicrobial effects and ensures the board remains in good condition.
Easy to Find: Given the rising popularity of wood cutting boards, they have become increasingly easier to find both in stores and online. When shopping, look for solid wood and finished with a food-grade oil. Ideally find one that has not been fused together with glue, such as the Maple Cutting Board.
Stainless and Glass: Better, but not Best
Glass Cutting Boards: Glass cutting boards are non-porous and easy to clean, making them a hygienic choice for food preparation. They are resistant to staining and odors and can be placed in the dishwasher for thorough cleaning. However, they are harsh on knife blades and can be slippery, which might make them less practical for certain tasks.
Stainless Steel Cutting Boards: Stainless steel cutting boards are durable, non-porous, and resistant to staining and odors. They are also easy to sanitize, as they can be cleaned with hot water and detergent or put in the dishwasher. Like glass boards, stainless steel boards can be tough on knives and may cause them to dull more quickly.
Why are Plastic Cutting Boards Bad?
- Durability: While plastic cutting boards are easy to come by, they are not worth your time or money. Not only are they full of toxins, but they wear down incredibly easily. The plastic is unable to keep up with sharp knives constantly coming into contact with them, and therefore creates grooves within the plastic. These grooves are known to trap food and moisture, thus resulting in bacteria or mold buildup. In addition, repeated use of damaged cutting boards increases the likelihood of getting microplastics in your food. Every knife mark visible in the board means some of the plastic has worn away. Where did it go? Probably in your food!
- Toxin Exposure: Plastic Cutting Boards are the most budget friendly option out of all the cutting boards, but at what cost? They are typically made from cheap plastics that contain BPA’s and phthalates. Both of these chemicals have been shown to be endocrine disrupters and have a lasting impact on your organs. Furthermore, long term exposure of BPA increases the risk of certain cancers such as Breast Cancer and Prostate Cancer. To make it simple, these are just not worth your time.
