Furthermore not only will your wood board last but it will also help your knives last because hard wood boards won t dull your blades as quickly as plastic boards will.
Wood not to use for cutting boards.
Ben chapman a food safety researcher at north carolina state recommends using plastic cutting boards for meat and wooden cutting boards.
Purpleheart is popular but can be very tough on your blades and tools.
But it turns out research shows that wood cutting boards are actually just as safe if not safer to use than plastic.
Ultimately whether you use wood or plastic the best method for ensuring safety is to use separate cutting boards for raw meat and poultry and for your vegetables fruit.
Not really an issue but at least a consideration.
Even though wood is harder to sanitize and can t go in the dishwasher wood is naturally anti microbial whereas the gouges and crevices that inevitably happen when you re cutting on a plastic board offer plenty of.
Cutting boards that actually get used also get washed.
The only downside of this softness is that walnut cutting boards tend to attract dents and cuts.
Chopping up vegetables can be messy and cutting raw meat on your countertops can be a germ nightmare.
Walnut is one of the softest woods that are usually used for cutting boards.
Maple cutting boards are also great because they re easy to clean and sanitize.
Instead use your wood cutting board for table ready foods like herbs vegetables fruit bread and cheese.
If you re still not sure which to use why not try both.
That way your cutting board will be less apt to warp and distort over time.
If you want to use some exotics some good cutting board woods are sapele and jatoba.
They re accessible dense closed grain and quite attractive as well.
I d stay with all hardwoods.
Use a waterproof glue.
The main bonus of this softness is that cutting boards made of walnut wood are unlikely the dull knife blades.
Use a cutting board every time you cook and your countertops will thank you.
Cutting board woods we like to make it easy on you you can make unique and special cutting boards out of many different hardwoods because all you need is a wood that s hard dense and tight grained.
I d recommend trying to select wood types which have similar expansion and contraction coefficients.
However this is not necessarily a bad thing.
But keep in mind no matter which wood cutting board you use all types of wood are fairly porous and are likely to absorb juices from raw meat.
