For cutting boards, I’ve always had a plastic one in my kitchen. It is easily stored and dishwasher safe. And in my mind, it just seems more sanitary. However, I recently read an article to the contrary. Here’s what I found out about wooden cutting boards vs. plastic cutting boards.

When you use a plastic cutting board, knife marks are likely to be deeper than a wooden cutting board which makes it harder to disinfect. This can leave bacteria in those cuts, thus making plastic cutting boards more unsanitary than those wooden boards.

Wooden cutting boards, on the contrary, are porous and allow bacteria to retreat into the grain where it is trapped and dies.The other benefit of a wooden cutting board? It won’t dull your knives as quickly as a plastic cutting board.

Cleaning solutions:
• Sanitize with a mixture of 1 tablespoon bleach to 1 quart of water (best for plastic boards only as this will be very harsh on a wooden board). Let sit several minutes, and then wipe. Let air dry.

• Apply straight white vinegar (if using a plastic board), or a mixture of 1 part vinegar to 5 parts water (wooden board as this will be less harsh). Let it sit for a few minutes, then rinse and pat dry.

Wooden Board Care:

Dry the board immediately after (hand) washing
Once a month, rub the board with oil, to keep it water-repellent and warp-free (find food-safe oil in the kitchenware department).

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