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Thread: wooden or plastic chopping board..which one is better ? which one is safer to use ?

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  1. #1
    Join Date
    Sep 2009
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    103

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    Plastic is reasonably priced and lightweight. Because plastic is relatively inexpensive, it is feasible to buy two, three or even four cutting boards to be used for completely separate food preparation: one board for chicken, one for meats and fish, one for fruits and vegetables.

    Since they are light and easy to move, it is not necessary to keep them out on the counter all the time, as you sometimes have to do with a large wooden cutting board. For these reasons, using plastic cutting boards makes it more economical and convenient to prevent cross-contamination.

  2. #2
    Join Date
    Sep 2009
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    135

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    Wooden boards have been used by people for hundreds and hundreds of years. High quality wooden boards can be heirlooms passed down from generation to generation.

    While you should certainly throw away an old plastic cutting board that has knife cuts all over it, you can plane down a thick wooden cutting board and be good to go for years to come. Wood is considered a “warm” material, and having a wooden cutting board on display in your kitchen can enhance the feeling of warmth and welcome and give even a modern kitchen a hint of rustic charm.

  3. #3
    Join Date
    Jul 2012
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    10

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    wooden boards are good and used by several people from no.of years. they are good for many years.

  4. #4
    Join Date
    Jan 2007
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    181

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    A bit sidetrack here but regardless of plastic or wooden boards, it is best to have a board for raw meat and a separate one for vegetables and fruits. Even if you wash the board after cutting meat, it's not possible to clean it completely and the raw meat particles may attach to the uncooked fruits and give you stomach problems. Speaking from personal experience here

  5. #5
    Join Date
    Aug 2016
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    wooden cutting board are good but they are hard to wash and give a bed smells ..i better suggest you a chopping boards plastic as they are light in weight, easy to wash and carry.

  6. #6
    Join Date
    May 2019
    Posts
    4

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    Plastic are used in commercial kitchens so they can be colour coded for meat, veg, poultry, fish, etc. Wood is more hygienic if you don’t get things mixed up in a busy working kitchen – but that’s unlikely!
    Ceramic is a crime against decent knives.

  7. #7
    Join Date
    Jul 2020
    Location
    van phuc ha dong viet nam
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    1

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    A bit sidetrack here but regardless of plastic or wooden boards, it is best to have a board for raw meat and a separate one for vegetables and fruits. Even if you wash the board after cutting meat, it's not possible to clean it completely and the raw meat particles may attach to the uncooked fruits and give you stomach problems. Speaking from personal experience here

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