Your Guide to Cutting Boards

Is wood or plastic more hygienic for cutting boards?

Wooden boards are said to harbor naturally antimicrobial properties because wood naturally contains oils; while plastic boards offer the hygienic benefit of being dishwasher safe, meaning they can be cleaned with water hot enough to kill bacteria. It’s best to avoid cutting raw or cooked meats on wooden boards because they are porous and can absorb moisture, which is then hard to remove. Plastic boards develop cutting marks with use, and once they are covered in these grooves they can be susceptible to collecting bacteria. The best approach for both wooden and plastic boards is to sanitize them well after use and to use a proper scrubbing tool for the job.

Do I need separate boards for raw meat and vegetables?

It’s advisable to use wooden boards for vegetables, cheese, and bread, and to use plastic boards for raw and cooked meat and fish. That’s because wood is porous and can absorb bacteria, while plastic can go in the dishwasher and be sanitized at high heat.

What’s the most knife-friendly cutting board material?

Wooden cutting boards are the best option for preserving the longevity of your knives. Wooden boards such as bamboo help prevent dulling of knife blades by allowing them to sink slightly into the fibers, unlike hard boards like glass, stone, or plastic, which can cause chipping.

How do I stop a cutting board slipping on the counter?

A classic tip for preventing your board from slipping while you work is to place a slightly damp tea towel or a silicone mat underneath it. However, our Joseph Joseph boards feature non-slip silicone feet, meaning you never need to worry about them moving around when you’re trying to cut food.

What are the benefits of color-coding boards?

Color-coding helps reduce cross-contamination by ensuring you always use the same board for the same ingredient. For example, raw meat/fish on one board, vegetables on another, and cooked foods on a separate board. Color-coded boards are useful for busy households that need to do lots of meal prep or for shared kitchens, as they can be easily identified in a busy environment.

What cutting board cleaning tips should I always remember?

For the longevity of your board, it’s best to clean it immediately after use. Wooden boards need to be hand washed (never soaked) and air dried. Plastic boards can be cleaned in a dishwasher.

Stains and odors can be removed from both wooden and plastic boards with a manual scrub: sprinkle coarse salt on the board, rub it with half a cut lemon, then let it stand for 10 minutes before rinsing. Wooden boards should then be treated with food-grade oil for optimal performance.

What is the best cutting board material?

When making the important decision between plastic or wood cutting boards, the key factors to consider are maintenance and knife-friendliness. If ease of cleaning is your top priority and you need your cutting board to be dishwasher safe, then plastic is a good option. But if your knives are expensive and important to you, bamboo is a safer material to choose.