What You Need To Consider When Shopping For a Cutting Board

What You Need To Consider When Shopping For a Cutting Board

Wooden Cutting Boards

Wooden cutting boards are more durable because certain harder woods, like maple, teak, and acacia, absorb less water and are less prone to knife damage. Softer woods, such as cypress, absorb more water and cause less dulling and damage to knives.

The food-safety aspects around how the board will be used and cleaned are other factors to consider when choosing a cutting board. Solid-wood cutting boards, not laminated, are dishwasher-safe, but those that are coated can warp and crack in the dishwasher's high heat.

In general, a wooden cutting board should be hand-washed in hot, soapy water and air-dried in a location where air can circulate it.

Wooden cutting boards can be used for cutting raw meats, but it is best practice to have one cutting board for raw meats, poultry, and seafood, and another for ready-to-eat foods like breads and produce.

Using separate cutting boards for raw meats, poultry, or seafood and for ready-to-eat foods prevents contaminating ready-to-eat breads or produce with potentially harmful bacteria that may cause foodborne illness. Be careful not to confuse your food-specific cutting boards. You could buy different colored boards so that it is easier to remember which is for raw meats and which is for ready-to-eat foods.

What to Know Before Using Your Cutting Board for Raw Meats

If used for raw meats, poultry, or seafood, a cutting board should be sanitized in addition to washing in hot, soapy water. Use a solution of one tablespoon unscented bleach to 1 gallon of water. Flood the board with the bleach solution and allow it to sit for several minutes before rinsing. Air-dry the board before storing.

Treating our wooden cutting boards with food-grade mineral oil and B’s Wax Blend can reduce splintering and extend their longevity by preventing them from becoming dry and brittle. The board should be thoroughly clean and dry before applying our B’s Oil Wax, food-grade mineral oil.

The safest mineral oil to use is one of several brands specifically designed for cutting boards and available at major retailers. Pure mineral oil, or “white mineral oil,” available at pharmacies, is also an affordable food-grade option.

Never use mineral oils that are toxic and not safe for human consumption, such as those that are used as lubricants for machinery or found in auto or hardware stores. Do not treat a wooden cutting board with vegetable oils, as they may become rancid and impart unpleasant flavors and odors to foods prepared on the board.

Eventually, every well-used cutting board will become scarred with grooves and scratches. Then, scrubbing and sanitizing will not be enough; it is time to replace it.

Take a look at this typical cutting board below 

Notice The Cut Marks and Scratches 

This would not be safe for raw meats, beef, chicken, fish, or pork.