Wooden cutting boards? Good or bad?

[N8Magic]

My roommate and I have been having this debate for a while now and I would like to end it right now.

I got a wooden cutting board for christmas, and I would like to put it out on our counter. My roommate says "No! They're bad for you, they can harbor bacteria!"

I say "If you take care of your cutting board and season it properly when required, they are no threat. Also, any chef worth his salt will have a wooden cutting board, even look at the food channel."

He doesn't seem to understand that the oil when you season the cutting board prevents it from absorbing anything.

Who's in the right here? Opinions?

 

[Yo Ma Ma]

Wood is good, better than the plastic actually wrt bacteria.

 

[Azraele]

I prefer wood, but was told never to cut meat on it, only veggies. Bacteria does get down into the wood and can cause problems if not properly cleaned.

 

[robotcholi]

ah, oh , ah, I just learned something Great!

 

[Plantanthera]

Wood have natural anti-bacteria to fend off bacteria, while plastic is not. (Most hard wood is poisonous, because of the high anti-bacteria concerntration in its fiber)

 

[Mayhem1869]

I would agree that wood is good as long as it is properly cared for.

 

[N8Magic]

Thanks for the tips!

Keep 'em coming! I want a MOUNTAIN of evidence to present to him.

 

[IJump]

Take care of wood:

Don't let it soak in water, it will warp.

Don't set it on a lit gas stove, for obvious reasons.

 

[geno]

I thought you're supposed to use Olive Oil to seal the wooden boards up? That's what my mom does, she says it keeps the wood from splintering and that it seals it somewhat. Anyone else know about this?

 

[Plantanthera]

genocide,

Mom is right, because the oil fill in the empty fiber cells that heal when cut instead of chiped off. (Same reason wood worker oil their furnitures)

 

[Windogg]

Another vote for wood.

I would also like to add that wood helps reduce the chance of going from cutter to cutee. Plastic board have an alarming tendancy to slide when the countertop is wet. Any food you are cutting like a piece of meat or veggies tend to slide too. Wood give everything a nice firm grip to make sure you don't end up making a trip to the ER.

Windogg

 

[Angrymarshmello]

<< Also, any chef worth his salt will have a wooden cutting board, even look at the food channel.&quot; >>



Not sure where you live, but in restaurants in TX you aren't allowed to have wood cutting boards because of the whole bacteria thing. (My mom works at a friend's and the health inspector that drops by every so often will confirm that)

 

[sharkeeper]

A surprising number of polyethylene cutting boards are used for mousepads!

Cheers!

 

[Moonbeam]

If you do a search on Google for bacteria and wooden cutting boards you'll find it's a raging debate. Maybe not enough germ exposure is why Americans can't go anywhere and drink the water.

 

[AndrewR]

I use a wooden board and a glass one from Pyrex. The glass one is solely for cutting meat, and I'm very careful not to cut too hard into for fear of dulling or damaging the knife (not to mention fracturing the glass, but it's pretty tough, being Pyrex and all).

I think part of the key to using a wood cutting board is finding one of good quality. You can buy cheap ones from Target or WalMart that will start to separate if exposed to air (seemingly). The separation in the wood turns into a bacteria production facility -- not good.

However, a very nice one from Crate &amp; Barrel or Williams Sonoma, which is well fitted and made of quality hardwood like maple, will last a long time and won't split. The harder, better quality wood will also take the knife cuts much better so you won't end up with little tracks all over it.

I don't cut into the board very much anyway because I baby my knives, both for longevity and for sharpness. Sharpening knives is one of my LEAST favorite activities.

Never used plastic, never will.

 

[N8Magic]

Thanks again for the replies everyone!