132:
39:
107:
343:
1519:
31:
1536:
205:
231:, that certifies the plastic has passed requirements to come in contact with food. Unlike wood, plastic has no inherent antiseptic properties. However, unlike wood, plastic boards do allow rinsing with harsher cleaning chemicals such as bleach and other disinfectants without damage to the board or retention of the chemicals to later contaminate food.
191:
cutting boards are an alternative to plastic or glass cutting boards, partially because bamboo is commonly thought to be naturally antimicrobial (although studies show otherwise). During the harvesting process, bamboo is carefully chosen for maturation, markings, and size. The stalk is then cut into
114:
A knife edge is a delicate structure and can easily be blunted by a too abrasive surface. Alternatively, it can be chipped if used on a surface that is too hard. A good cutting board material must be soft, easy to clean, and non-abrasive, but not fragile to the point of being destroyed. Hard cutting
234:
Most HDPE boards are specifically designed not to dull the edge of a knife. If a score line is present, the knife is safe. A serrated knife should not be used on a plastic cutting board. The sharper the knife, the longer the cutting board will last. Semi-disposable thin flexible cutting boards also
402:
Unlike wood, most plastic boards are non-porous, which means that bacteria cannot enter below the surface. It is still equally as important to clean the boards thoroughly after each use as bacteria can lie and grow in any imperfections on the surface. Although many boards are dishwasher safe, both
255:
looks like an easy surface to keep clean, glass cutting boards can damage knives because of the high hardness of the material. Cutting on glass tends to dent, roll or even chip knife edges in a rapid manner. Additionally, if used for chopping instead of slicing, glass can shatter or chip itself,
357:
Wooden boards should never be placed in the dishwasher, or left immersed for long periods, as the wood or glue may be affected. To prevent cracking, wood cutting boards should be treated monthly, under normal usage. A standard recommendation is 5â7 times a year, or as needed. A light food-grade
381:
Most commercially available linseed and tung oils are not âfood gradeâ, as they contain metallic driers. In general, edible savory vegetable or olive oils are not recommended because they tend to go rancid, causing the board to smell and food to pick up the rancid taste. When heavily or deeply
284:
Bacteria or allergens can easily be transmitted from one part of the kitchen to another or from one food to another via knives, hands, or surfaces such as chopping boards. To reduce the chance of this it is advised to use separate boards for different types of food such as raw meat, cooked
423:
One 1994 study found that wood was more likely to retain bacterial contamination, while another 1994 study found the opposite. In 2002, another study found that pine wood in particular had antibacterial properties, while two other types of wood did not reduce bacteria relative to plastic.
267:
shares with glass the advantages of the durability and ease of cleaning, as well as the tendency to damage knives. Depending on the exact steel and heat treatment used, at best a steel cutting board will wear the edge on knives quickly; at worst chip, dent, or roll it like glass.
333:
cutting boards. To remove odors, the board can be rinsed and then rubbed with coarse salt and left to stand for several minutes before being wiped and rinsed clean. In a wooden board, this procedure will also smooth out minor imperfections on the surface.
171:
mineral oil to avoid warping, and should not be left in puddles of liquid. Ideally, they should be suspended freely while drying. Care must be taken when selecting wood, especially tropical hardwood, for use as a cutting board, as some species contain
149:
Hardwoods with tightly grained wood and small pores are best for wooden cutting boards. Good hardness and tight grain help reduce scoring of the cutting surface and absorption of liquid and dirt into the surface. Red
223:
plastic), the material of which these boards are made. There are basically two types of HDPE boards being made. One version is made from injection-molded plastic, while the other is HDPE from an extrusion line.
192:
specific sizes and sent through a pressing process that strips the stalks into smaller plank-like pieces. Once the bamboo is pliable, a cutting board can be produced from multiple pieces by
767:
Annett, Milling; Rolf, Kehr; Alfred, Wulf; Kornelia, Smalla (2005-01-01). "Survival of bacteria on wood and plastic particles: Dependence on wood species and environmental conditions".
243:
Like rubber, silicone is soft on the blade, while being just as self-healing and anti-bacterial as wood. Silicone is also heat-resistant, and lacks the rubbery smell of rubber boards.
98:, but tend to damage knives due to their hardness. Rough cutting edgesâsuch as serrated knivesâabrade and damage a cutting surface more rapidly than do smooth cutting implements.
164:, a component of natural oily resins that repel moisture, fungi, warping, rot and microbes. Wooden boards can also be refinished with sanding and a reapplication of oil and wax.
434:
In 2005, a study found that oak was followed by pine in antibacterial properties. Oak is also not a common cutting board material due to its relatively large pore size.
625:
Abrishami, Simin H.; Tall, Ben D.; Bruursema, Thomas J.; Epstein, Paul S.; Shah, Dhiren B. (1994-05-01). "Bacterial
Adherence and Viability on Cutting Board Surfaces".
160:'s tight grains and natural coloration make it a highly attractive cutting-board material, both for aesthetic and durability purposes. Teak, a tropical wood, contains
849:
1108:
1447:
575:
843:
Aviat, Florence; Gerhards, Christian; RodriguezâJerez, JosĂ©âjuan; Michel, ValĂ©rie; Bayon, Isabelle Le; Ismail, Rached; Federighi, Michel (2016-05-01).
382:
scored, wooden boards need to be resurfaced as scoring can harbour bacteria. Boards can be easily resurfaced with various woodworking tools, such as
1220:
362:
is a good preservative for wooden cutting boards, as it helps keep water from seeping into the grain. Alternatively, one may also use a food-grade
276:
Sanitation with cutting boards is a delicate process because bacteria can reside in grooves produced by cutting, or in liquids left on the board.
378:. The first two dry much faster than linseed. Note, plant based oils will go rancid, and cause wood cutting boards to pick up unpleasant smells.
142:
has some advantages over plastic in that it is somewhat self-healing; shallow cuts in the wood will close up on their own. Wood also has natural
1352:
1180:
810:
Kim, Ji-Young; Lee, Hyoung-Jae; Cho, Jeong-Yong; Lim, Hyun-Cheol; Choi, Gyeong-Cheol; Kim, Du-Woon; Park, Keun-Hyung; Moon, Jae-Hak (2012).
154:, even though a hardwood, has large pores which retain dirt even after washing. This makes it a poor choice for cutting-board material.
512:
1589:
903:
1599:
747:
1564:
427:
While pine has been found to have antibacterial properties, it is not typically used as a cutting board because it is a "
411:
by the hot water, making them unsafe. When heavily or deeply scored, boards need to be resurfaced as scoring can harbour
131:
1636:
415:
and bacteria. However, resurfacing a plastic cutting board is quite difficult and replacing it is recommended instead.
1544:
953:
17:
701:
SchönwÀlder, A.; Kehr, R.; Wulf, A.; Smalla, K. (2002). "Wooden boards affecting the survival of bacteria?".
896:
115:
boards can, however, be used for food preparation tasks that do not require a sharp knife, like cutting
1604:
524:
404:
220:
1497:
576:"Resistance of Natural Bamboo Fiber to Microorganisms and Factors that May Affect Such Resistance"
1569:
1559:
1554:
1412:
948:
928:
325:
Regardless of the material, regular maintenance of a cutting board is important. A very diluted
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1584:
958:
889:
1574:
933:
1614:
1609:
1527:
316:
White cutting boards: dairy and breads (also for universal if no other board is available.)
437:
Another study in 2012 found that bamboo had high antimicrobial activity compared to wood.
8:
1579:
1240:
1033:
792:
726:
638:
196:. Bamboo has not been used historically in Asian nations due to its extreme hardness.
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1038:
993:
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828:
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1397:
1342:
1245:
550:
714:
678:
662:"Cutting Boards of Plastic and Wood Contaminated Experimentally with Bacteria"
661:
498:
482:"Cutting Boards of Plastic and Wood Contaminated Experimentally with Bacteria"
481:
1630:
1432:
1402:
1382:
1327:
1260:
1235:
1170:
1155:
1115:
1088:
1073:
1058:
1048:
1028:
1023:
1008:
812:"Antimicrobial Effect of Various Chopping Boards against Food-borne Bacteria"
788:
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367:
38:
863:
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78:
and come in various widths and sizes. There are also cutting boards made of
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297:. Many professional kitchens follow this standard colour-coding system:
1392:
1337:
1332:
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1302:
1185:
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1083:
1043:
363:
193:
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There are several certifications of plastic cutting boards, one being
1290:
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963:
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135:
This wooden cutting board shows signs of scoring after repeated use.
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120:
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ease transferring their contents to a cooking or storage vessel.
212:
67:
59:
55:
30:
881:
660:
Ak, Nese O.; Cliver, Dean O.; Kaspari, Charles W. (1994-01-01).
90:, which are easier to clean than wooden or plastic ones such as
1504:
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116:
95:
87:
574:
Xi, Lixia; Qin, Daochun; An, Xin & Wang, Ge (2013-10-31).
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1427:
624:
290:
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173:
91:
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1013:
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157:
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845:"Microbial Safety of Wood in Contact with Food: A Review"
700:
279:
151:
766:
551:"How To Refinish a Cutting Board - Sawed Off Woodworks"
748:"Why Some Woods are Better than Others in the Kitchen"
66:; other types exist for cutting raw materials such as
850:
Comprehensive
Reviews in Food Science and Food Safety
444:
summarizing wood and microbial safety was published.
70:
or plastic. Kitchen cutting boards are often made of
54:) is a durable board on which to place material for
1628:
659:
479:
42:Different wood cutting boards on a store shelf
897:
816:Korean Journal of Food Science and Technology
353:that were taken from a railroad salvage yard.
809:
307:Green cutting boards: vegetables and fruits.
62:cutting board is commonly used in preparing
403:domestic and professional boards which are
904:
890:
418:
346:This upcycled cutting board was made from
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167:Wood boards need to be cared for with an
34:A kitchen knife on a wooden cutting board
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29:
14:
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280:Preventing cross contamination of food
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24:
639:10.1111/j.1745-4565.1994.tb00591.x
480:Ak N, Cliver D, Kaspari C (1994).
25:
1648:
911:
737:
470:
397:
320:
313:Brown cutting boards: cooked meat
304:Red cutting boards: raw red meat.
301:Blue cutting boards: raw seafood.
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1518:
1517:
614:"Food Hygiene Regulations 2006".
337:
836:
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760:
694:
653:
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310:Yellow cutting boards: poultry
215:boards are usually called PE (
13:
1:
595:10.15376/biores.8.4.6501-6509
464:
101:
75:
7:
829:10.9721/kjfst.2012.44.1.114
703:Holz Als Roh- und Werkstoff
529:Cook's Illustrated magazine
525:"Equipment: Cutting Boards"
447:
238:
219:) cutting boards, or HDPE (
110:Freshly oiled cutting board
10:
1653:
666:Journal of Food Protection
486:Journal of Food Protection
271:
199:
83:
79:
1637:Food preparation utensils
1513:
979:
954:Food preparation utensils
919:
715:10.1007/s00107-002-0300-6
679:10.4315/0362-028X-57.1.16
499:10.4315/0362-028X-57.1.16
221:high-density polyethylene
183:
71:
1590:Machine and metalworking
259:
246:
1600:Measuring and alignment
1413:Salt and pepper shakers
864:10.1111/1541-4337.12199
419:Bacterial contamination
208:A plastic cutting board
126:
959:Food storage container
627:Journal of Food Safety
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209:
136:
111:
43:
35:
934:Cookware and bakeware
345:
329:solution is best for
207:
134:
109:
41:
33:
1565:Cutting and abrasive
256:contaminating food.
1034:Cake and pie server
781:10.1515/HF.2005.012
555:Sawed Off Woodworks
1109:Mated colander pot
531:. 1 September 2011
355:
210:
137:
112:
44:
36:
1624:
1623:
1448:Strawberry huller
1318:Mortar and pestle
1039:Candy thermometer
442:literature review
27:Kitchen implement
16:(Redirected from
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1545:Kitchen utensils
1538:
1537:
1521:
1520:
1281:Meat thermometer
1211:Grapefruit knife
1141:Edible tableware
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589:(4): 6501â6509.
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1468:Trussing needle
1276:Meat tenderizer
1266:Measuring spoon
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949:Eating utensils
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1555:Types of tools
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1478:Weighing scale
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1398:Poultry shears
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1343:Pastry blender
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1246:Lemon squeezer
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1221:Gravy strainer
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931:
929:Cooking vessel
920:
917:
916:
909:
908:
901:
894:
886:
879:
878:
857:(3): 491â505.
835:
822:(1): 114â120.
802:
759:
736:
709:(4): 249â257.
693:
652:
633:(2): 153â172.
617:
606:
566:
542:
516:
468:
466:
463:
462:
461:
456:
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420:
417:
399:
398:Plastic boards
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321:Care of boards
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52:chopping board
26:
18:Chopping board
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1433:Slotted spoon
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1403:Roller docker
1401:
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1383:Potato masher
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1328:Nutmeg grater
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1261:Measuring cup
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1199:
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1171:Fat separator
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1157:
1156:Egg separator
1154:
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1139:
1137:
1136:Cutting board
1134:
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1129:
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1116:Cookie cutter
1114:
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1089:Citrus reamer
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1077:
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1074:Cherry pitter
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1067:
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1062:
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1059:Cheese slicer
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1055:
1052:
1050:
1049:Cheese cutter
1047:
1045:
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1040:
1037:
1035:
1032:
1030:
1029:Butter curler
1027:
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1024:Browning tray
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1009:Bottle opener
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913:Kitchen tools
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769:Holzforschung
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454:Butcher block
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