Cutting Board Cleaner

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Aunt Bea

Master Chef
Joined
Mar 14, 2011
Messages
7,879
Location
near Mount Pilot
Another vote for plastic cutting boards.

I use the small plastic bartender’s cutting boards. I like to be able to take them to the pot and scrape chopped vegetables directly into the pan.

I wash them along with the dishes and bleach them if needed.

They are available in various colors if you choose to have a dedicated poultry or meat board.
 

parker57

Cook
Joined
Aug 6, 2004
Messages
50
Location
Northwest PA
parker57, to answer your question I can only tell you how I do it. You've seen what the others have said. You just have to choose which one feels right to you.
I personally, I wash my boards with just good old HOT water, soap and elbow grease. I use both plastic (hard ones and soft) and wood, bamboo, maple and goodness knows what the others are made of. I have 4 wood of difference sizes, set of 4 bamboo ones that I also use as hot plates and many freebie gifts of plastic.
I prefer to cut meat, chicken, pork, beef on wood boards - don't really know why. Perhaps it is because the meat doesn't seem to slip around as easily.
I think your husband is right, I'd rather eat and digest bits of sawdust than plastic. Never cared for plastic even when the big scare was on to ban wooden boards as 'harbourers' of germs. Never believed it, always thought that the plastic was just as bad with their cuts hiding nasties too. Years later I was proven right, the world did a reverse and wood's reputation was suddenly restored and good to go.
Yes, I hate dealing with chicken as it is, and it always seemed to slip around on me when I used plastic. ( which is now banned in the household haha ) I figure it makes him feel better so thats fine with me. He hates microwaves too. I haven't had one or used one since we moved in together. And you know what? I can count on one hand the times that I have actually missed it.
 

parker57

Cook
Joined
Aug 6, 2004
Messages
50
Location
Northwest PA
Another vote for plastic cutting boards.

I use the small plastic bartender’s cutting boards. I like to be able to take them to the pot and scrape chopped vegetables directly into the pan.

I wash them along with the dishes and bleach them if needed.

They are available in various colors if you choose to have a dedicated poultry or meat board.
I told myself when I bought my latest huge cutting board that I would use one side for meat and one for vegetables. Even marked it with an X. Yeah, that went by the wayside.
 

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