What kind of chopping board?

BitterAndTwisted

kitschkitty wrote: »

Surprised to see lots of votes for wood, as had heard it wasn't hygienic (I do sometimes chop/cut meat), but then I suppose there are more/better quality hardwoods available these days?

All trees produce their own anti-bacterials/antiseptics and anti-fungicides to protect themselves from infection and these qualities remain once the wood is cut. All a wooden chopping-board needs is hot, soapy water to clean it.

I've tried those white plastic ones but they start to get stained and manky-looking quite quickly and then need to be bleached. The only down-side with good-quality wooden chopping-boards is the initial outlay. I'm still using two that my Mum had, they must be 40 years old by now and they're still going strong so we've definitely had our money's worth

valk_scot

I have four wooden ones of various sizes. They are naturally antibacterial as has been said (there have been studies done on this), look nice and don't harm your knives, plus feel a lot better to chop on. I used to just scrub them under the hot tap with a nail brush but since I got a dishwasher I've been putting them in there. I expect this will ruin them eventually but there again, I've had the dishwasher over two years now and the boards look just fine, plus they're only a fiver or so to replace.

Alison_Funnell

Several different wooden ones. I have a big chunky one I use for pastry and the like plus small round wooden ones I chop on ( you used to be able to get them cheaply a few years ago) that go in the dishwasher! I also have a batch of the Ikea breakfast board things.

Gigervamp

Another vote for wood.

mollythewestie

I have a big wooden butchers block that I use generally, and I love it.

But I did get these: http://www.josephjoseph.com/plastic-chopping-boards/index for Christmas, which are handy as they go in the dishwasher.

boredjellybean

I have a lovely big wooden butchers block that I've had for years & I love it - I use the same board for everything & *touch wood* have never had any problems from that - I am sensible, I chop veg first then meat & always wash down & scrub etc

BJB

ness_w

I once read that wooden chopping boards are the most hygenic.

marmalize

i have several wooden boards and a huge 2in thick mahogany one that sits over my burners on the cooker which extends the amount of work surface in the kitchen...when i need the burners the board just gets lifted up behind the hob like a 'splashback'......wood is more hygienic than any other material as when you slice food any cut marks in the wood naturally close back up thereby not leaving any crevices that bacteria can stay trapped in (unlike the plastic ones)....i clean mine by wiping over with soapy water(don't soak) then occasional salting and finishing with a wipe of ordinary vegetable cooking oil...this has never 'gone off or rancid' and i have never been poisoned....oh and i still have lovely sharp knives...

those glass boards could be used as a torture device...terrible sound ...

Agapanthus

ness_w wrote: »

I once read that wooden chopping boards are the most hygenic.

I believe they're fine on the hygiene front - there's some sort of enzyme or something in the wood that destroys bacteria. Wooden spoons work the same way.

The glass ones make good pan rests but aren't good for much else.

Anti-bacterial plastic chopping boards ought to come with a health warning - there's some evidence that they encourage the evolution of bacteria that are resistant to the anti-bacterial agents and even to some antibiotics. Those are the sort of bacteria that I don't want in my house, so I won't use those.

I do have wooden boards, which are fine, but the ones that I use all the time are rigid plastic ones because I'm lazy and can put them in the dishwasher. They do get a bit stained sometimes, but I know they've been steam-sterilised and if they get too bad looking they can have an occasional, scrub, bleach or even be replaced cheaply. I've recently got a translucent plastic one and that doesn't seem to get stained at all.

izzwizz_2

Another vote for wood here - wood has natural antiseptic properties, and is much safer than glass for chopping - imo you need something with a little grip to stop the knife sliding about. Like someone else said, keep a separate one for raw meat / fish and wash with soapy water & dry with a tea towel after use.