What is the best cutting board: wood, plastic or glass?

What is the best cutting board: wood, plastic or glass?


Chef Giu Giunti explains the pros and cons of the different types of cutting boards




There are so many different designs and materials when it comes to cutting boards that we can’t decide which one to choose. I have all kinds in my kitchen and I definitely have my favorites. I will share with you the details of each of them so that your choice is more informed.

Wooden or bamboo boards

They are generally heavier and this is a positive point, since they bring greater stability and safety when cutting. Honestly they are my favorite, although you need to change the material more frequently, after all they are porous and absorb more water, which can break down and accumulate food residue and bacteria. They need super care to last longer. They must be ventilated and cleaned with soap and water. This type of material is prohibited in restaurants and commercial establishments.

Polyethylene (plastic) panels

They are those white plastic boards that we always see around. A super resistant and easy to maintain material. They can and should be soaked in chlorine to stay clean and bacteria-free. Some types are lighter than others. To achieve stability when cutting, it is recommended to use damp paper underneath so that it does not slip. I also really like this material. I just have a doubt that when cutting food, pieces of microplastic are also released along with the food, after all the knife cuts cleanly and this type of cutting board always has grooves.

Glass tables

They should definitely serve only as a decorative object. I feel very insecure about using this material as a base for cuts. Any additional force could be fatal and break the board into a thousand pieces. In addition to losing the board, you lose your food. Another very relevant point is that, in addition to making noise during cutting, it causes the thread to lose more quickly. These are boards that, while easy to clean, do not have grooves or cracks or offer cutting stability.

Rare delicacy: black truffles can cost up to R$10,000 per kilo!
Rare delicacy: black truffles can cost up to R$10,000 per kilo!

Source: Terra

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