So, since I have moved into my new digs I find myself thinking about this. What is the best kind of cutting board? Plastic cleans well, but inevitably it is plastic, made with chemicals that may possibly leach into our foods, especially as it gets all chopped up. Wood is all natural (if you buy one made from a solid piece of wood, not glued together), but may retain some bacteria even after washing well. Glass seems like it would be the ideal solution (as long as it's not made with lead, obviously!), but it dulls your knives. oy. so, we're using wood and plastic for the time being... I just can't decide what's best!
So, what do you use, and why?
In which Sarah describes her attempts to raise her children, feed her family healthy substances, become more self-reliant, and be a good steward of our Mother Earth
June 2008
2009 Read-Book List
- The Creative Family
- Neverwhere
- Stardust
- Ender in Exile
- The Joy Luck Club
- high Fidelity
- Julia and Julie
- For One More Day
- the Five People you Meet in Heaven.
- The Brotherhood of the Wolf
- the Pinhoe Egg
- The Magicians of Caprona & Witch Week
- Charmed Life & The Lives of Christopher Chant
- The House of Many Ways
- Castle in the Air
- Howl's Moving Castle
- The Amber Spyglass
- The Subtle Knife
- the Golden Compass
- the Titan's Curse
- Sea of Monsters
- The Lightning Thief
- Slow food Nation
- This Organic Life
- Brisingr
- The Real Food Revival
- The Self-sufficient Life and How to Live It
- Eat Here: Homegrown Pleasures in a Global Supermarket
- Raising Cain
- Harvest for Hope
- Animal Vegetable Miracle
- Keep Chickens!
- Eldest
- Urban Homesteading
- Eragon
- Square Foot Gardening
- The Runelords (Book One: The Sum of All Men)
- Digging In; Tending to Life in Your Own Backyard
- Living with Chickens
- Under the Tuscan Sun
- How to Raise Chickens
- Eye of the World
- Tomatoes Love Carrots
4 comments:
Sarah, when the choice was mine I only ever used glass cutting boards. I used them far too often to cut raw meat that I was freaked about the germs.
Now, I use a glass plate because MIL only has solid wood. Wood I will use for washed veggies, nothing else.
I realise that there is a risk to your blades, but if they are good knives you are resharpen.
Wooden cutting boards actually are the safest as far as bacteria growth. Apparently, the porous surface traps the bacteria without moisture and it dies. I used to always use plastic because I thought wood would retain bacteria, but once I did more research I found out it was the opposite.
And didn't I read that you can actually sanitize the wood with 1/2 a lemon???
I use plastic or wood, depending on what's clean. What about silicone? Is that bad too?
thanks for your responses! I have done a smidge more research and I think I am happy with wood for now, so long as I am able to allow them to dry throughly between uses.
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