When buying a cutting board, consider factors beyond material, such as size, workmanship, functionality, and shelf life. Safety features like rubberized feet and suction cups are important, as is choosing the right size for your workspace. The debate between wood and plastic is ongoing, but both have their pros and cons in terms of durability and sanitation. Ultimately, prioritize safety, hygiene, and shelf life when making your decision.
When buying a cutting board, you should consider a number of factors in addition to the material used to make it. The great wood vs. plastic debate could rage on for decades, so you might want to use another yardstick to separate the good from the bad when it comes to choosing a cutting board. Some of the other factors to consider are size, quality of workmanship, functionality, and shelf life. The best cutting board in the store would be useless if, for example, it doesn’t fit neatly on the countertop.
One consideration when buying a cutting board is functionality. A quality cutting board is not just a flat piece of wood, stone or plastic, but a work surface designed to provide a safe and sturdy area for food preparation. Look for safety features like rubberized feet or suction cups, which offer more safety when cutting or cutting. Handles designed to provide portability are also good features, as a very large cutting board can be awkward to move from place to place.
Another element to consider when looking at a cutting board is size. A cutting board that is too large for the countertop may become unstable during use. If the board has rubberized grips or suction cups hanging over the edge of the workspace, a serious accident could result. Before buying a cutting board, it helps to take measurements of the counter or table it will eventually occupy. A smaller cutting board should suffice for the occasional vegetable cut, but cutting meat often requires a cutting surface large enough to accommodate large cuts of meat or poultry. You may want to consider purchasing several cutting boards for cutting meat and cutting vegetables.
The debate over the best material for a cutting board hasn’t produced a clear winner, so when shopping for a cutting board you may want to hear both sides first. Proponents of wooden cutting boards say that wood is a more forgiving material than plastic, meaning products tend to stick better and cutting knives are less likely to be damaged. Plastic cutting board aficionados claim that plastic is easier to sanitize than wood and that the surface is more durable than wood over the long term.
Most wooden cutting boards can’t be put in the dishwasher, but they can be hand washed and disinfected with bleach. Plastic cutting boards can usually be placed in the dishwasher, but they can also warp under excessive heat. While the grooves carved into a wooden cutting board can harbor harmful bacteria, the surface is generally considered to be much cleaner and safer. If you choose to purchase a wooden cutting board, avoid leaving foods on the surface for long periods of time. If you select a plastic cutting board, have a clean, sanitized cloth ready to wipe the surface between food preparation sessions.
When shopping for a cutting board, the decision between plastic, wood, or other materials like marble may not be as important as safety, hygiene, and shelf life. Make sure the chopping board fits properly in the work area and can be easily disinfected and stored away from any contaminants.
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