How do I choose between wooden and plastic salos?

Many consumers are looking for a consensus among experts before buying a new tool or device. Others can seek the opinion of a government agency or the results of testing consumer laboratories. Unfortunately, in the case of plastic versus wooden cutting plates, there is no such consensus.

Conventional wisdom leans towards plastic cutting plates due to their inconvenient surfaces, but wooden cutting boards have not lost their popularity over the years. Both varieties will have tasks cutting boards that have been designed to perform - protect knives and boards from damage during food processing.

Wooden cutting boards have the advantage of time. For centuries, chefs have prepared food on wooden plates or plates with several extensive problems of contamination. Wood is quite forgiving a surface that works well with sharp knives.

Wooden cutting boards are also very robust, allowing the user to cut meat and chop strong vegetables with certainty. Wooden cutting boards have thusDecorative attraction because they look like a time piece of traditional kitchen equipment. In combination with a wooden butcher block, the wooden cutting boards give a rustic charm. They have a continuous surface, which means that the juices of meat and dirt from vegetables do not penetrate deep into the surface. Plastic cutting plates also have certain self -healing abilities - cuts made by sharp knives can almost disappear over time.

Cutting plates made of plastic are usually safe for dishwashing, which many experts consider to be a higher democracy of hygiene. Plastic cutting boards are supplied in different colors and sizes, allowing the cutting plate to be adapted to the overall color scheme of the kitchen. Plastic cutting plates give the impression of modern professional kitchen.

Interest in cutting boards generally have little to do with their appearance or ability to provide secure and safe worksurface. The main problem of plastic versus wooden cutting plates is hygiene. Most wood cutting plates are very porous, which means that meat juices can penetrate the surface and bacteria could remain trapped in scars that left the knives. The properly cleaning of the wooden cutting plate is the use of hot water and soaps, then either pour the plate with a towel or allow it to dry in the air. Those who recommend plastic cutting plates say that it is an invitation to diseases transmitted by food. When a wooden cutting slab comes into contact with a fresh piece of meat or new vegetables, dangerous bacteria, such as e coli or salmonella can be transferred.

those who prefer wooden cutting plates say that poor hygiene is a myth based on a misconception. Although some bacteria may survive the cleaning process, wood contains natural substances that kill bacteria. Bacteria generally some wood, so any bacterial contaminant trapped afterD The surface dies quickly.

Some solid wood boards can survive the process of dishwashing, so hygiene should not be a problem. A thorough cleaning with a bleach/water solution or vinegar should maintain a wooden cutting plate relatively without bacteria.

Plastic cutting boards are presented by government studies that support the claim that plastic is more sanitary. Because meat juices have nowhere to go, any bacteria contained in them will be immediately washed away during cleaning. The knives do not cut deep grooves in most plastic cutting plates, so bacteria have fewer places between the use. Some experts who promote the use of wooden cutting plates claim that the inherent nature of plastic does not necessarily guarantee that bacteria cannot prosper on their surface. Plastic is not safer than wood if it remains unprecedented and unanitized for hours at a time.

So when trying to decide between wooden OR plastic cutting board, you may want to think about the other FactorCH in addition to hygiene. Will the board safely fit into the workspace and can be easily washed in your particular sink? Some experts recommend using different cutting plates for the preparation of raw meat and ingredients such as herbs, salad vegetables and pure vegetables. This can reduce the chances of cross contamination regardless of whether the cutting plate is wooden or plastic.