Cutting board

Lore & Background

Early cutting boards were flat stones or large wooden slabs, likely emerging out of necessity. Wood soon became a preferred material for its durability and availability. With the advancement of technology and materials, plastic cutting boards soon gained popularity due to their lightness and low maintenance qualities. Hardwoods with tightly grained wood and small pores are best for wooden cutting boards, and some ideal woods include birch, maple, cherry, and walnut. Teak contains tectoquinone, which repels moisture, fungi, warping, rot, and microbes.

Reader's Guide

Cutting boards are essential in food preparation, but their material significantly affects knife longevity and hygiene. Wood has natural antiseptic properties and is self-healing, but requires regular oiling and should not be dishwashed. Plastic boards are non-porous and can be disinfected with bleach, making them recommended for raw meat to prevent cross-contamination. Bamboo is harder and less porous than hardwood but is not naturally antimicrobial as commonly thought. Glass and steel boards damage knives due to their hardness and can chip or shatter. Silicone boards are soft, self-healing, and heat-resistant. Proper care includes using a diluted bleach solution for disinfection and replacing boards when excessively worn. Many professional kitchens use a color-coding system to separate raw meat, seafood, cooked meat, vegetables, and dairy.

Did You Know?

• Red oak, though a hardwood, has large pores that retain dirt, making it a poor choice for cutting boards.
• The USDA recommends 1 tablespoon of bleach per gallon of water for disinfecting cutting boards.