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A cutting board is something that everyone needs in their kitchen, whether or not you cook frequently. You can use it for anything from slicing fruits to chopping onions to raw chicken. The majority of us are aware of how vital having a cutting board is, yet it can be difficult to decide between wood and plastic cutting boards.
Does it really matter which one you buy, or can you just pick the one you think looks better? It turns out that there are a few clear differences between both wood and plastic that must be taken into account before making a purchase.
The following are the pros and cons of buying a wooden cutting board.
Since wood is far more resilient than plastic, a cutting board made of wood won't need to be changed as frequently. A good cutting board made of wood can last for many years. Even if you significantly damage the surface, the board can be saved by sanding away scratches.
A cutting board made of hardwood will make your knives very happy. Even soft wood, like maple wood, hardly ever harms your blades. Your blades will remain sharper for a more extended period of time if you use a hardwood board.
Because wood has anti-microbial qualities, it offers several benefits. The bacterium from food is drawn into the wood, where it eventually perishes since it is unable to grow there.
This may ease your mind by reducing the likelihood that food-related pathogens, such as those from raw meat, will remain on your cutting board and bother you later if you eat it or, worse yet, if the people you cooked for do!
You'd be lying if you said this feature didn't matter in the least when selecting a cutting board. It may not be the most important factor to consider, and it certainly isn't important enough to overshadow any severe flaws. Appearances do matter and wooden cutting boards definitely outperform plastic ones in this regard.
You must be prepared to spend some money if you want your wooden cutting board to last. If they are produced by skilled artisans, they are very resilient whereas less expensive versions are relatively fragile and develop cracks in the wood.
Cutting boards made of wood require more effort to clean than those made of plastic. You should always handwash your cutting board since wood is not dishwasher safe. High temperatures and a lot of water can negatively affect durability.
Even after being thoroughly cleaned, wooden cutting boards continue to have lingering aromas and odors of strong-flavored foods like onions and garlic.
The primary drawback of using a wood board is that it needs some maintenance. It must be looked after. Being an organic substance, it usually needs to be conditioned with cutting board oil or mineral oil in order to be thoroughly cleaned.
The most durable cutting boards are those made of thick wood, but they are also the heaviest and most inconvenient. Wood might not be a good choice for those who are not willing to move a hefty cutting board around.
The following are the pros and cons of using plastic cutting boards.
Plastic cutting boards come in a variety of vibrant colors, which makes color-coding easier. Professional kitchens use color-coded cutting boards to help them prevent cross-contamination. Red boards are used for raw meats, green for veggies, etc.
Plastic boards also have the advantage of not absorbing the flavors of strong-flavored items like onion and garlic as much as wood does.
Many plastic cutting boards can withstand the high heat cycle of a dishwasher without cracking, making cleanup simple and possibly guaranteeing that they are completely disinfected. Plastic boards are also more affordable than wooden ones. A good quality plastic board costs half the price of a wooden board.
Wooden boards are heavier than plastic boards. Due to their lightweight, a plastic cutting board is easier to handle and move around when compared to a wooden board.
Cutting boards made of plastic are typically the most disgusting. Each time you use one, a little cut is made in plastic by the knife. Bacteria frequently gather in these dents and contaminate food.
Plastic also has a tendency to damage knives more quickly unlike wood. They tend to dull a sharp knife faster than a wood board.
You could also consider the fact that using a plastic chopping board increases the likelihood that microplastics will end up in your meal. We don't yet know the full level of harm that swallowing microplastics can cause, but it's unlikely to be beneficial, so why would you use one if you could prevent this from happening?
Cutting boards made of wood can last for years, however cutting boards made of plastic do not. These boards tend to quickly get scratched up from being used frequently and you might have to replace them often.
Because wood is significantly more robust and keeps knives sharper, it is sometimes believed that this cutting board material is a preferable choice. But ultimately, the decision to use plastic or wood comes down to personal taste.
For those who only cook occasionally, plastic might be a preferable option. Wood is a superior option if you don't mind investing a bit more money upfront and spending some time to maintain it properly.
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