What is the safest cutting board to use?

Simplest answer I can come up with:

#1) IMO - Wood boards made from Camphor Laurel are the safest (naturally anti-bacterial and environmentally friendly - extremely fast growing/renewable).

#2) Easiest to clean - glass. However, I presume that someone this concerned with their cutting board has a fine set of knives which I am highly opposed to using on glass for dulling reasons (and most people are also not that good at sharpening correctly.)

#3) Plastic polymer (including nylon & polypropylene) boards with added anti-bacterial chemicals are a good, practical compromise. Surface condition important but can be microwaved to kill bacteria in rough spots.

I agree with Parabola about the cutting boards. Just wanted to add that I have cutting boards for different uses. I have a plastic one for raw meat only - I like it because I can toss it in the dishwasher after use. I have a wooden board for onions, garlic, all veggies etc... Because the onion and garlic smell and/or flavor can linger, I have another wooden board for fruit. I also have a small board for chopping chili peppers, so the heat doesn't transfer to other food.

I clean my boards with kosher salt and baking powder. Make a paste with salt, baking powder and water. Gently rub all over board, let it dry and rinse off. I also "freshen" it with lemon to try to get rid of some of the smell. Some people have recommended using 1 tablespoon of bleach mix with 2 quarts of water - but I have never tried it.

Wood is naturally antibacterial. Plastic last longer but bacteria can start to live in the grooves cut by the knife. Glass boards are hard on your knives. The best boards are in fact rubber. They dishwasher safe. Easy on knives, and when the knife makes a cut on the rubber it closes up naturally so that bacteria can settle in and grow.

Corian® Boards

Made by the Dupont Company, these lovely boards are very easy to clean, and are available in various sizes and in a myriad of colors. They are non-porous, which makes them more resistant to bacterial growth, and they will not easily stain.

Wooden Boards

Wooden boards were usually made of maple hardwoods. Today, other woods and patterns are used, and bamboo, which is actually a grass, has become very popular due to its hardness and resistance to bacteria. The best feature of wooden boards, is that they are the easiest on knife edges, and many people prefer the sound of chopping on wood as opposed to other types.

I would say either one of those.

My mom always followed this rule and so do many other professional chefs. When cutting meat use a plastic cutting board, it's easier to wash and disinfect, better then a wood board, where they wood grain can catch food.

Target actually sells these really great flexible cuttin boards that come in a packet of four. Each one is for veggies, poultry, fish, beef, so you an use a different one for each use. They're thin, but VERY durable, I've had mine for about two years. They wash easy, just pop into the dish washer or wash them yourself in hot water. Since they're plastic, they dry very easy, so you don't have to worry about mildew. I love wood cutting boards for veggies, but you have to buy an expensive one and then hand treat it with oils, so it wont split, which has happened to me.

In my opinion I think the glass is more sanitary to use because it can be disinfected fully. Whereas the wooden and plastic ones end up with slits in them from the knives and bacteria may grow in these slits although you clean them. I do hope this information is useful.

I use both wood and plastic boards.

My plastic boards are smaller and fit in the dishwasher, so I use them for raw meat and fish.

My 2 oversized wooden boards are for vegetables, fruit and cooked meat. All I have to do to clean them is wipe them down with a little hot soapy water then oil them.

nicely i've got been cooking as a profession for some years now, and that i nevertheless say sturdy previous heavy wood reducing forums are the thank you to bypass. All reducing forums are gonna require cleansing, some are greater dishwasher friendly than others, yet only save it clean by using sturdy ol elbow grease, cleansing soap, and water and you ought to not ought to tension. you additionally can get sanitizer for regardless of each little thing that washing if it facilitates ease your concerns. only reason it grow to be interior the dishwasher would not continuously make it clean or micro organism unfastened.

Plastic is the worst for germs, then wood then glass. But glass can blunt your knives so i would (and do) use wooden boards.

plastic ones work and they are dishwasher safe. so after u use it so u can just pop it into the dishwasher! no more bacteria!