"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Reply
 
Thread Tools Display Modes
 
Old 11-07-2012, 11:35 AM   #11
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by taxlady View Post
I forgot to mention that I want wooden ones because wood is naturally anti-microbial.

what? wooden cutting boards are antimicrobial? which woods? since when? i always thought that wooden cutting boards were particularly susceptible to bacterial contamination due to their porousness. not so? i certainly prefer cutting on a wooden board to a plastic one, otherwise....
__________________

__________________
vitauta is offline   Reply With Quote
Old 11-07-2012, 11:42 AM   #12
Senior Cook
 
BigAL's Avatar
 
Join Date: Jan 2008
Location: W.KS
Posts: 417
Only wood here. Raw side and cooked side, but both cleaned well. For a quick clean I just use raw onion or lemon. just rub it down, add salt if needed and eat lemon. (only on cook side of board, not raw side)
__________________

__________________
BigAL is offline   Reply With Quote
Old 11-07-2012, 12:19 PM   #13
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by vitauta View Post
what? wooden cutting boards are antimicrobial? which woods? since when? i always thought that wooden cutting boards were particularly susceptible to bacterial contamination due to their porousness. not so? i certainly prefer cutting on a wooden board to a plastic one, otherwise....
Cedar wood is antimicrobial, most woods are but cedar is best. Wood is one of the safest surfaces for food preparation.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 11-07-2012, 01:19 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,917
Quote:
Originally Posted by vitauta View Post
what? wooden cutting boards are antimicrobial? which woods? since when? i always thought that wooden cutting boards were particularly susceptible to bacterial contamination due to their porousness. not so? i certainly prefer cutting on a wooden board to a plastic one, otherwise....
Almost 20 years ago, a researcher at UC-Davis proved that wood cutting boards are safer than plastic because moisture is drawn into the wood, taking bacteria with it, and then the bacteria dies. Plastic boards, especially those with a lot of knife cuts in them, harbor bacteria and allow them to reproduce.

PLASTIC AND WOODEN CUTTING BOARDS Dean O. Cliver, Ph.D

My main cutting board is a large wood one with a juice catcher that lives on my counter. I also have two smaller wood boards I use for smaller jobs; a large acrylic one I've had for many years and use rarely; and a smaller acrylic one that came with a gift of Omaha Steaks.

The acrylic boards go in the dishwasher. I keep an all-purpose cleaning mixture for everyday kitchen cleaning in a spray bottle - 1/3 white vinegar, 1/3 lemon juice and 1/3 water. I spray my wood boards with this, let it sit for a few minutes, then wipe it off. Works great.

Using good knives on hard surfaces like glass, ceramic, etc., including plates, is really bad for the blades.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-07-2012, 01:36 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
With the proper care (which is different for each material), either plastic or wood will give you good service.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-07-2012, 01:43 PM   #16
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
If it's any consolation, Vit, I just cut a couple of sandwiches on a plate
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-07-2012, 01:44 PM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,917
I forgot to mention, I also have a set of those thin color-coded plastic cutting "sheets." I stopped using them because, for me, they're a pain in the butt to clean, and after a while I cut through them. I need to throw the rest away.

Andy, you're right. I prefer the look wood in my kitchen, so I'm happy to know they're safe to use, as you say, with proper care. btw, I've never oiled mine. I keep reading about that, but I was lazy when I first got the big board, I guess. Never got around to it and haven't seen the need.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-07-2012, 01:52 PM   #18
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
The sheets are DW safe just like the thicker plastic boards.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-07-2012, 01:55 PM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,917
Quote:
Originally Posted by pacanis View Post
The sheets are DW safe just like the thicker plastic boards.
We unfortunately made a bad decision on choosing a dishwasher when we renovated our kitchen several years ago. We got a Fisher & Paykel with two dish drawers; neither is tall enough to accommodate full-size cutting boards. Or baking sheets, for that matter. It still annoys me.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-07-2012, 02:25 PM   #20
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 838
Wood, or bamboo for almost everything I cut. The exception is flexible plastic for cutting vegetables or fruit for juicing, because...I can pick up the flexible cutting board and use it like a funnel to put the stuff in the chute.
__________________

__________________
gadzooks is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.