How to choose between rubber and wooden cutting boards in 2022?

Rubber or wooden chopping boards!

There has long been debate over whether wooden or professional rubber cutting boards are superior. In older times, cutting boards were made of wood, but because wood is porous and can absorb bacteria, many people switched to rubber boards for food preparation because they are easier to sanitize.

When it comes to such a simple item as a cutting board, there are numerous factors to consider. A cutting board may appear to be harmless, but improper use can make it one of the most bacteria-laden items in the kitchen. In this article, you will read about the cutting board buying guide to help you decide which cutting board is best for your kitchen and how to pick a cutting board that fits your budget and lifestyle, as well as how to keep it safe and sanitary.

While choosing a board, many of you come across some basic queries like:

·         Is it suitable for knives? The harder the surface, the more your knife will dull over time.

·         Is it simple to clean? If that's important to you, can you put it in the dishwasher?

·         Is it simple to keep up? Is it necessary to condition it with board oil on a regular basis?

·         How much does it cost? How much will this cost you?

·         How long will it last? How frequently will it need to be replaced?

·         What size is it? How much room do you have?

Let’s get into some details regarding the choice of chopping board:

·         Which Cutting Board Is more hygienic?

Many studies have been conducted to determine which type of cutting board is more hygienic, but the results have varied. You can avoid cross-contamination and keep surfaces clean if you use different cutting boards for different types of food and use proper washing and drying techniques.

·         Which Cutting Board Is Best for meat?

Japanese rubber cutting boards are better for meat in general because they are non-porous and can withstand the high temperatures of a dishwasher, making them easier to sanitize. Some of them even have antibacterial surfaces to prevent bacterial growth. These extra features in a rubber cutting board can greatly assist in keeping bacteria away from your food and equipment.

·         What Kinds of Cutting Boards Do Chefs Use?

Chefs are free to use any type of cutting board they want as long as they follow FDA guidelines for food safety and sanitation. Chefs, on the other hand, prefer cutting boards that are easy to clean, long-lasting, and won't damage their knives when shopping for one.

Now let’s have a look at some of the amazing food safety precautions to take while using cutting boards:

·         Choose a cutting board with a smooth, hard surface that has been approved for food contact.

·         After each use, wash cutting boards in hot, soapy water, rinse, and air dry or pat dry with a clean cloth or paper towel. However, you can opt for the best dishwasher-safe cutting boards for easy cleaning.

·         Disinfect cutting boards with one tablespoon of unscented chlorine bleach per gallon of water for added safety. Pour the solution over the surface and let it sit for a few minutes before rinsing thoroughly and air drying.

·         Use different boards for meats, poultry, and seafood than you do for vegetables, fruit, bread, and other ready-to-eat foods, if possible.

Conclusion

With all the above information, you might get a clear vision of choosing the best dishwasher-safe chopping board. Buy the best one for your kitchen and have safe and hygienic cooking.

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Created on Aug 3rd 2022 21:23. Viewed 196 times.

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