Cutting boards are a staple in most kitchens. We depend on our kitchen utensils to make our lives simpler, even though we don’t waste time thinking about them until we need to use them. Cutting boards are especially important because we use them at least once per week. So, which cutting board is right for you? Wooden and plastic cutting boards both have their strengths and require different methods of care.
Plastic cutting boards come in many shapes, sizes, and thicknesses. Plastic cutting boards are durable and flexible, so it’s easier to use them when you’re in a hurry. Plastic cutting boards are non-porous, which makes them the best cutting board for meat products. After a while, plastic cutting boards become damaged and must be discarded. They get deep cuts and grooves in them and unlike wood cutting boards, they can’t be resurfaced. Even after cleaning the plastic cutting boards, these deep cuts can harbor bacteria, but they can be tossed in the dishwasher, making cleanup a breeze.
Wooden cutting boards are popular right now. They’re a great addition to your arsenal of kitchen utensils. They’re used to cut and chop food, but they’re also great for decoration in your kitchen. Wooden cutting boards need to be washed by hand to protect the wood. They do need a little more maintenance, but they can be resurfaced to extend their life. It’s better to cut fruits and vegetables on a wooden cutting board. They’re a little heavier, so they’re more stable and won’t move around while you’re cutting your fruit.
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