You can see even in professional kitchen both of the wooden and plastic cutting boards are in use. But which one is really better? This debate is as old as good versus evil itself: old, natural ways versus new, improved and to some extent questionable technologies. While each cook has his or her very own preference, one actually is better than the other. Do you know which it is? To get the answer to this question let’s discuss about both of the cutting boards and their features separately. First, let’s have a look at the arguments for each cutting board.
The plastic cutting board:
- Plastic is quite cheap. You can buy a plastic cutting board for every season, every food group and last but not least for every kitchen counter. Since it can be available in many different colors you can categorize different plastic boards for different purposes. A small pink one for the meats, a large green one for the vegetables. It is convenient and cheap. That is the reason why many people prefer plastic boards.
- Then there is the sanitary belief that plastic is dishwasher-safe, so it can be used for a clean, hygienic washing (in contrast to the wooden boards, which are not dishwasher-safe).
- Plastic is non-porous, which means that it doesn’t allow things to infuse into it as easily as things made of natural fibers (like wood). Advocates of plastic think that since bacteria can’t steep into the cutting board, it is quite safer and a lot more hygienic choice.
But in reality, the non-porous surface of plastic are only good till the time they are brand new. Once knives and cutters start chopping into plastic cutting boards, they create permanent cuts, scratches and slashes in the board and this creates permanent homes for bacteria which can’t be cleaned or washed comprehensively.
Now let’s look for the wooden cutting boards:
- Wooden cutting boards have been the choice since ages, so they appeal to us that “tried and true,” old-fashioned and natural products.
- Then there is the pro-porous speculation of wood. As everyone knows wood is porous, it enables bacteria to settle in, but since the way the wooden grains ally, all bacteria are trapped, stifle and die. So the bacteria come in, and they die.
- Moreover, you will never see the cuts, scratches and scuffs of a plastic cutting board on a wooden one. The grains avert any knife cuts on the board, which eventually results in a long-lived cutting board that doesn’t produce depressions. It is quite easy to clean as compared to a dimpled and dinged plastic board, and considered to be more hygienic because of it.
So what’s the better choice? Wooden cutting boards are better than the plastic ones. Although, the oldest wooden cutting boards still give you the same result as that of a new one and they can be cleaned just as easily. On the other hand old plastic boards were impossible to get all the bacteria out of, and the bacteria endured on the surface of the board.