Choosing a Cutting Board

When choosing a cutting board, it's crucial to consider both safety and durability. Here's an improved guide to selecting non-toxic, long-lasting cutting boards:

Bamboo

• Naturally antimicrobial

• Sustainable and renewable resource

• Less maintenance than hardwood

• Doesn't dull knives quickly

• Harder than most woods

End Grain Hardwood:

• Naturally antibacterial

• Most durable and long lasting

• Self-healing properties (minor cuts close up over time)

• Kind to knife edges

• Aesthetically pleasing (resembles checkerboard pattern)

Edge Grain Hardwood:

• Antibacterial properties

• Requires less frequent oiling than end grain boards

• Less expensive than end grain

• Gentle on knives

• Clean, modern look (shows long, straight grain patterns)

When choosing a cutting board, avoid:

• Boards made with formaldehyde-based glues

• Plastic boards, even if they are BPA-free to prevent micro plastics in your food

• Boards treated with antimicrobial chemicals like triclosan

Maintenance tips:

• Clean thoroughly after each use

• Oil wooden boards regularly

• Allow wooden boards to dry completely between uses

• Use separate boards for raw meat and other foods

• Consider having multiple boards for different purposes. I always like to have a separate board for raw meats, a smaller board for quick tasks or strong smelling foods like onions and garlic, and another sturdy wooden board for general use

Remember to properly clean and maintain your cutting boards to ensure their longevity and safety. Wood and bamboo boards should be oiled regularly to prevent cracking and warping. Always allow wooden boards to dry completely between uses to prevent bacterial growth.

By choosing a high-quality, non-toxic cutting board and maintaining it properly, you can ensure a safe and efficient food preparation surface that will last for generations.