Which chopping boards do u like best. Plastic or wood?

Answer 1

plastic! they actually invented the plastic so that it would be cleaned better as germs/bacteria/and things like salmonella (?) couldn't be carried over from each use causing repeated infecting possiblities! plastic gets perfectly sterl in the dishwasher unlike wood!

Answer 2

Wood. Notwithstanding the common misperception that plastic is inherently more sanitary, it isn't. Certain woods have natural antimicrobials, plastic doesn't. Wood is just as safe, given the ordinary and important cleanings both kinds of boards should suffer after being used. Plastic is better at withstanding hot dishwasher cleaning, which some experts do consider more sanitary under ordinary conditions. See this page:

http://www.wisegeek.com/how-should-i-choose-between-a-wood-and-plastic-cutting-board.htm

See also this page, in which there is mentioned an interesting study in which bacteria thrived on plastic boards, but died quickly on wooden boards:

http://www.reluctantgourmet.com/cutting_board.htm

Answer 3

Plastic

Answer 4

Plastic

Answer 5

For me, I would definitely prefer the wood, but plastic does also have its advantages. Most households would use plastic. If you wanted to get technical then you would have different colour boards for all different types of food. For example, dark blue, raw fish; light blue, cooked fish; red, raw meat; light brown, cooked meat; yellow, pork; green, fruit and vegetables; white, dairy etc. Now to be correct, if you used a wooden board then to sanitise it correctly after every use, you would use salt and scrub it. (You ever see the block in your local butchers?) Anyway, who will do this in there own home, so to try and prevent this, they came up with the plastic board. Plastic boards are no better, as they also get damaged very easily, so you either need to replace them quite regularly,(as bacteria can live in the tiniest of cracks, or marks) or you need to buy a special scraper that allows you to always keep them scratch free. But this also has to be done quite regularly!!
I guess that's why so many people dine out??

Answer 6

While the wood chopping boards can be very decorative they can harbor germs which can be very harmful in food preparation.
Use one of the new plastic boards that can be fully cleaned without fear of damaging the material. They now come in a wide array of colors and designs to match your kitchen decor.
By the way, I have a separate board that I use solely for the preparation of chicken and chicken-related items.

Answer 7

Plastic can be cleaned and sterilized a lot easier than wood can. The choice is really up to you, but just know that wood chopping blocks will need to be steam cleaned in order to be sterilized of the possible germs which have absorbed into it through its usage.
My preference is plastic, but not that you know the facts the choice is up to you.

Answer 8

Wood

Answer 9

Either one is OK, as long as you practice good hygene and clean them off really good (hot soapy water or a mild bleach solution). I prefer wood, but tend to use plastic more often because I can throw it in the dishwasher. Most importantly, however, is that you NEVER cross contaminate. It's best to have one board for meats and one for fruits and veggies, and never mix the two up. If it's not possible to have two separate boards then always cut your fuits or veggies first, then the meat (and make sure to clean and dry it really good before you use it again).

Answer 10

I don't like wooden boards for any kind of chopping. They have a surface that absorbs odors and bacteria. You can't really wash them well either. I use plastic for all of my chopping and then put it in the dishwasher. It comes out clean and sanitary and ready to use again for anything. I could easily clean it with just a lemon... so easy.

Answer 11

Seems like I read somewhere that an oak cutting board has an element in it that kills germs. Anyway, just keep the board clean, wash plastic in super hot soapy water rinse in hot also. The oak board can be cleansed same way but a layer of salt on a damp board (after washing) let dry then rinse off is supposed to kill germs.