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Recs for cutting boards

Planning to ask for some new cutting boards for Christmas this year.  Can anyone recommend theirs?  I'd like one of those sets that has different boards for different food items, ie meat, veggies, fruits, bread..............

Thanks!

 

Re: Recs for cutting boards

  • I don't have a particular recommendation except that I wouldn't get a wooden board (even though they look really pretty) because they're not easy to clean.
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  • Wooden boards are actually much better than plastic.  Obviously wood is a renewable source, unlike plastic.  

    But I also read about a study that concluded that wooden cutting boards killed bacteria (the fibers absorb and kill it) whereas plastic encouraged bacteria growth, even after washing.  The study spread raw chicken juice fortified with salmonella, listeria and E coli bacteria on wood and plastic cutting boards.  In three minutes, 99% of the bacteria was dead on the wood boards but was still thriving on the plastic.  They also left the unwashed boards to sit overnight and the next day, the wood boards were completely bacteria free while the plastic ones still held all the bacteria.

    Just a tip - after I wash my cutting boards with hot, soapy water, I spray it with a little white vinegar and then a little hydrogen peroxide and let air dry.

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  • These are really great - They have a large and a small for each shape, and a nice juice/crumb groove on the large ones, and rubber feet on them all!

    Very nicely made as well.

    MAKO Cutting Boards

    We bought "The Pig"!

     

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  • Actually, the FDA says wooden boards can be safer than plastic or bamboo, because of the natural anti-bacterial properties of wood.  When a plastic or bamboo board gets cut up, they do not self-heal either, which leaves "stuff" in there that cannot be cleaned easily.

     

    True, wood board require a bit more care ( don't put it in the dishwasher ), but are much more practical and long -lasting.  Heck - people have been using wood for thousands of years.

  • Ditto PPs on the wood cutting boards.

    I didn't know that bamboo wasn't considered as safe as wood- we have 2 bamboo and one wood board in rotation in our house. I bought a set of these- http://www.williams-sonoma.com/products/dexas-flexi-cutting-board/?pkey=ccutting-boards figuring that the whole color coded thing would be awesome w/ preventing cross contamination- but they are too big to wash off in our sink easily, so they ended up just being a PITA more than anything and I almost always end up using our wooden or bamboo boards.

    Epicurean has some boards made our of richlite, which can incorporate recycled paper http://www.williams-sonoma.com/products/epicurean-cutting-board/?pkey=ccutting-boards

    I picked one up at an estate sale, but it's being used to protect the top of a dresser from a TV currently, so I can't speak to it's capabilities! 

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  • I have a huge wood cutting board that I use for all fruit/veggies/herbs and a few plastic ones for meat/poultry/etc.  After getting used to the wood board I hate chopping on anything else.    
  • DH said he read something like the above poster referenced about the antibacterial properties of wood, which is why we've stuck with wood even though it's not as easy as plastic.  It kind of makes sense given that trees have been evolving to protect themselves from bacteria for a really long time.  

    You'll make your life easier, and make the wood cutting board last a lot longer, if you treat it with oil.  Walnut oil is a good choice: natural and never goes rancid.  Basically take the dry cutting board and lather it with oil all over.  It should soak it right up and you can add more until it doesn't anymore.  If your cutting board already has water damage, you can give it new life by sanding it down and the  oiling.  Or if you are buying new, just oil it before the first use, and from time to time after.  

    I also really love my bamboo cutting board for small jobs of vegetables, cheese, etc.  I've never heard one way or the other on antibacterial properties, but have always assumed it wouldn't be as good.  It seems like the key to bamboo's success as a plant is to just reproduce like crazy and grow like a weed, which just doesn't impress be the way trees do, by having such a long natural life span.  However, the bamboo cutting board is really pretty, easy to clean, and sheds water like it is going out of fashion.  

  • We have a wood one.  It's from a local hand-craft store, so I can't recommend a specific one.  BUT, I would stick with wood, not bamboo.  We have had several bamboo kitchen products, and despite hand washing and thoroughly drying, we've seen mold grow on quite a few.  Which is interesting since everywhere advertises the mold-resistant properties of bamboo...  No plastic either.  It harbors bacteria, and isn't good for the environment.
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