Cutting Boards - Everyday Delicious Kitchen


Cutting Boards

Can you image a kitchen without a cutting board? Where would the chopping, mincing and dicing happen? It's best to invest in a few cutting boards of different sizes for different jobs. It is also a good idea to have a coloured cutting board that is used exclusively for raw meat. This way cross contamination is easily controlled.


Cutting boards should be solid and matched to the size of the job. If the workspace is too crowded accidents can happen. To prevent the board from slipping, place a damp towel or rubber mat underneath it. Even an extra computer mouse pad will do.

Cleaning And Sanitizing

All boards should be washed in hot soapy water and sanitized after each use to prevent cross contamination. Dry well before storing to avoid mold or mildew. Rubbing a board with coarse salt or lemon juice may help to remove stubborn stains.

Wood Vs. Plastic

Cutting boards can harbor bacteria in the cracks and grooves caused by knives. Therefore, it is best to select a board with a smooth, durable and nonabsorbent surface, which can easily be cleaned. Plastic is less porous than wood, making it less likely to harbor bacteria and easier to clean.