Types of Cutting Boards

Wooden Cutting Boards
Wooden cutting boards have been used for centuries for food preparation. They come in various types of wood like maple, bamboo, acacia etc. Each type of wood has its advantages. Hardwoods like maple are durable but can dull blades faster than softer woods. Softer woods like bamboo are easier on knives but may develop cuts and grooves from frequent use. Wood has natural antibacterial properties but require proper maintenance to prevent bacterial growth. Wooden boards need to be regularly oiled to prevent cracks. They also need to be washed by hand and dried completely to prevent warping.

Plastic Cutting Boards
Plastic boards are a popular alternative to wooden boards. They come in styles like solid colored boards or ones with juice grooves. Plastic boards are generally inexpensive, lightweight and easy to clean in the dishwasher. However, the heat from the dishwasher can cause them to warp over time. Unlike wooden boards, plastics don’t have natural antibacterial properties. Bacteria can get trapped inside deep cuts or scratches. Different types of plastics have varying ability to handle knife blades without getting gouged or retaining odors. High-density plastic boards last longer than others.

Glass and Stone Cutting Boards
Glass and stone Cutting Boards are considered hygienic options as they are non-porous so bacteria cannot penetrate their surface. Glass boards provide a clear view of ingredients. Natural stone boards look elegant but need to be handwashed to prevent cracking or etching from dishwasher detergent. Glass and stone can dull blades faster than wood or plastic. Marble and granite boards need re-sealing occasionally to prevent staining or bacterial growth in the pores.

Bamboo Cutting Boards
Bamboo is a sustainable alternative to wood that naturally replenishes faster than timber trees. Bamboo boards are antimicrobial, renewable and easy on knives as bamboo is as hard as hardwoods like oak or maple. With proper oiling, bamboo boards can last for years withstanding daily use. They do develop natural grooves that retain juices but are dishwasher safe for convenience. Some consumers complain of bamboo boards developing an unpleasant smell over time if not dried properly after washing.

Factors to Consider While Selecting Cutting Boards
Once you are aware of the different types of cutting boards, here are some important criteria to keep in mind while selecting one for your kitchen:

Size: Get boards in varying sizes and thickness suitable for different tasks – small boards for herbs/shallots, large ones for meat, poultry or baking preparations.

Material: Consider your need for easy maintenance, knife blade compatibility and antibacterial properties before choosing between wood, plastic, bamboo, glass or stone.

Durability: Check the construction quality and thickness of the material. Hardwood boards may outlast soft woods in the long run. Dense plastics can handle regular machine washing.

Ergonomics: Select boards with comfortable non-slip bottoms and edges, complementing your cutting style and workspace area.

Dishwasher safety: If opting for plastic, ensure the board is labelled as dishwasher safe to prevent warping over time in the high heat.

Aesthetics: While functionality is important, select boards that match your kitchen décor too for a coordinated look. Wood boards can be stained or sealed in your preferred hue.

Budget: Price will vary widely based on materials. Balance quality, features and affordability as per your kitchen needs and maintenance habits.

Proper cutting board maintenance
It is important to keep all cutting boards clean to prevent cross-contamination from raw meats and ensure food safety. Here are best practices for maintaining different types of cutting boards:

For all boards, wash by hand with hot, soapy water after every use and dry completely. This removes bacteria, food particles and odors.

Wood and bamboo boards additionally need natural mineral/butcher block oil application once a week to prevent cracking and retain natural antibacterial properties.

If using plastic boards, clean in the dishwasher if heat-resistant or by hand otherwise. Air dry fully to prevent odor retention and warping. Replace heavily scratched boards.

For glass or stone boards, quick wipe downs are okay but periodic deep cleaning and re-sealing is needed to protect the surface from bacterial infiltration or etching.

Sanitize all boards by wiping with a diluted bleach solution once a week or by boiling them for one minute periodically.

Proper storage is also important to prevent accidental cross-contamination. Store boards separately based on usage – raw foods vs ready-to-eat items. Air dry before storing.

Following simple maintenance habits can help optimally utilize any kind of cutting board for food preparation safely over its usable lifespan. Effective board selection along with care ensures a hygienic and productive kitchen workspace.

*Note:
1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it.