Hannah explores the old wive’s tale that it’s bad to cut raw meat on a wooden cutting board and more in this week’s episode.
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Rubber board?
I tried watching this but got board😁
Woodglut has very good designs and plans.
My mom had purchased the Large TeakHaus Edge Grain chopping board, and it's slimmer cutting board model a few months ago. However, the chopping board has deep cuts in it from her using ceramic knives on it with quite a bit of force on it. The cutting board is fine though, just light scratches.
Plastic is terrible for the environment and when it wears down, you eat it
I have a glass board but, I use it ONLY for 1 food….beets. the juices from this root are too much trouble trying to get out of wood and plastic.
Used both a off the rack and custom made wooden board for cutting, mold arose from both after a couple months or so even after extensive cleaning.
From a man that makes custom cutting boards after your cutting board is seasoned I have only found this conditioner at ace hardware. It a bee wax conditioner all natural and you only need to condition your board 4 times a year. Happy cutting be safe. With warm Regards. RR
It's the mineral oil seasoning applied to the lemon-salt sanitized surface every month or so that "seals" the woos surface from infiltration from bacteria carrying moisture and also why you can rinse it briefly under your faucet without causing warping. The seasoning maintenance is everything.
Thinking of getting an expensive oversized cutting block but not so fond of having to oil it and maintain it when it already cost $200+ and my bamboo cutting board cost like 50 and still works good
End grain wooden cutting boards are so much better on your knives than edge grain or long grain.
Yeah, let's pretend that wooden cutting boards aren't ILLEGAL in commercial kitchens.
I don’t want to ingest small particles of plastic . You can literally see the shaving of the plastic after chopping and cutting
Is shesham wood cutting board good to use?
I’m wanting to make an end grain cutting board out of oak wood. Options vary on oak wood for use on cutting boards, what do you think?
Literally the best explanation on YouTube, period!!! Thank you so much!!!!
The most important thing you should do to help with bacteria on a wood cutting board is to make sure it’s properly seasoned with a food grade mineral oil. This also helps prolong your board as well. And you should never use bleach on a wood cutting board. Mild soap and water is the way to go. Season, season season your board on a regular basis.
What is the ratio of bleach to water? I want to mix up a small spray bottle without making a whole gallon
Hi. We have just started a chopping board company in the UK called Tulip Chopping boards and love your video. We have a FAQ guide on our website and wanted to ask if its ok to add a link from our website to this video. Would appreciate your swift reply as we have just gone live. Many thanks and oh yes, great video; you're funny too.
I would assume you can also use q food grade hydrogen peroxide spray if you wanted. (3 percent solution). Its safe too
I've used a composite board for a few years (looks identical to the one in the video, none of mine ever smelled like wet dog? Never.) I really like it, especially compared to a traditional thick wood chopping block style board. Composite is lightweight and easily maneuverable to transfer food to a pot or pan when I need to. Takes up little storage space and easy to clean, hot water and a dish brush. It hasn't been damaged, gouged, or scratched with near daily use and I've never applied a drop of any mineral oil or any other treatment. Traditional wood chopping blocks are heavy, bulky, and far more hassle to clean and maintain, also storage can be challenging (especially in a small kitchen), but they're great for feeding that inner chef ego. A smaller composite board is also great for serving bread and other foods, along with cutting on of course. Composite has way more advantages with no real disadvantage. For me, composite for the win.
Bleach is a chemical so it will get into your food…worse than salmonella. ..
I have used hydrogen peroxide for my cutting boards for years, wipe down and rince . I use hydrogen peroxide all over my kitchen.
Hmm I have both I have one wood board hand wash for cooked foods to carve, plastic color coded Joseph Joseph boards symbol for mainly my husband so I don't have to remind him I wash those in the machine. Even have thermometer grilling even use it for oven since has temperature for meats on it
You’ve heard of a butcher block??? 🤪
I use wood because I don't want plastic in my food
Yes plastic cutting board will doll your knife! Plastic board is harder than wood!
I would also consider that one biodegrades and the other contributes to our crazy mountains of plastic in landfills.
I love the title. I’m hooked at about 2 seconds in to this video…
Wood and bamboo are both naturally anti microbial.
But what about results from the dishwasher using plastic?
We're also a fan of the wooden cutting boards! To see which we think is the best cutting board for meat you need to visit https://www.knivesexpert.com/best-cutting-board-for-meat/
Great info. Thanks.
Wood.
why not talk about rubber cutting board…