Cleanliness and safety in the kitchen are two factors that are totally non-negotiable. Therefore the choice of cutting board used needs to factor in these two among other to be discussed below. From their sizes and materials used in making the cutting board, these materials range from glass, bamboo and even plastic. To help us in choosing a better board, we shall look into all of them.
Starting us off is the wood cutting board. More info about this are available in the given link. This is the most attractive and easy to work with cutting board. They do not destroy the knives and through the application of food-grade mineral oil, they are made waterproof which prevents water from leaking into the wood thus damaging it.
The bamboo cutting boards on the other hand are considered to be slightly better than their wood counterparts. When put side by side, bamboo are considered a better quality as they are naturally waterproof hence are more safe to use than wood. However some people tend to think that their surfaces are hard on knives.
Plastic cutting boards unlike the previous two are quite cheap on the market and washing them is fairly easy. The main advantage of this type of cutting board is its non-absorbent nature, it is easy to wash and also cheap.
Last on our list would be the glass cutting boards. Some of its many advantages include the fact that they are hardly penetrated by knives. Find more advantages when you click here. They could also double up as hot pads owing to them not being good conductors of heat. They are less like to cause cross-contamination of food. Their only disadvantage is that they are slippery and hard on the knives.
While you go ahead and purchase that cutting board that you eagerly desire, the points above will prove useful in choosing the most efficient and safe cutting board. Nevertheless whatever your choice would be, you need to disinfect the board as frequently as possible and do away those that are spoilt.
In order to avoid cases of food poisoning, disinfection of the cutting board needs to be done often by the use of chlorine bleach added mixed with water. More about this are accessible at http://www.ehow.com/how_2075252_make-wooden-cutting-board.html. This kills all the bacteria that usually remains even after you have thoroughly cleaned the board.
Finally, cross-contamination of food also needs to be avoided at all costs. This also cushions you in the event that some cutting boards wear off; you are not left wondering what to do.