Cutting Board Materials
Microwave Wattage & Usage
January 16, 2019
Shopping for a cutting board can be overwhelming, especially when there are varying opinions about wood, plastic and composite boards. We’ll be sharing some of our tips, experiences and advice so you can decide which material will work best for you. We’ll be discussing plastic, wood, bamboo, and composite boards in this article and the pros and cons of each.
John Boos, a brand of cutting boards that we sell, is an example of NSF certified boards. NSF certification is your key to making sure that the products you use meet strict standards for public health protection.
Bamboo
Bamboo is an extremely hard material, 19% harder than traditional maple which means that over time your knives will begin to wear. That aside, bamboo is a sustainable resource that will absorb less liquid compared to other wood materials. When choosing a bamboo board you should look for brands that use formaldehyde-free glues to ensure its environmentally friendly. Overall, we would use bamboo boards for smaller chopping jobs or for a quick slice here and there.
Plastic
There are a lot of misconceptions about plastic cutting boards. Many restaurants and chefs swear by them, while others absolutely hate them. At RH, we like plastic boards because you can throw them in the dishwasher which allows for a deep clean into sliced grooves. Some will argue that a knife-scarred surface is impossible to clean and disinfect properly. However, to alleviate this fear, we run them through the dishwasher or soak them to ensure dangerous bacteria eliminated. Plastic boards are good for commercial kitchens, where powerful warewashing machines are able to get into crevices and disinfect with ease.
Wood
Wood cutting boards are arguably the most popular material used in kitchens. Softwood boards, such as cypress, are easier on knives than hardwood such as maple. However, softwoods pose a greater food safety risk, which is why many people opt for materials such as maple, walnut or cherry. Wood boards use capillary action to absorb bad bacteria from the surface into the pores of the wood. Once trapped, the wood’s cells suffocate the bacteria, cutting off the oxygen it needs to survive.
Wood boards are easily maintained with a food grade mineral oil. It goes without saying that you should never put a wood board in a dishwasher, always wash by hand and dry it immediately afterwards.
Composite
Composite boards are either made from resin materials or a combination of wood fibres. These materials are heavy duty and are made to withstand high temperatures, making them ideal for carving meats such as chicken, steak or roast. Composite boards can also be put into the dishwasher, making sanitizing and cleaning a breeze. Since these boards do not score easily and are incredibly strong they are also harder on your knives. Be prepared for more sharpening and honing if you plan on using these for everyday use. Our recommendation would be to use composite boards for bread, the occasional roast or for a slice here and there.