List of 10 Best Chopping Boards in India
- Wood Chop Acacia Wooden Chopping Board.
- Amazon Solimo Plastic Chopping Board.
- Jinzifeng Bamboo Chopping Board.
- AB Sales Non-Slip Cutting Board.
- Anjali Cut-N-Wash Chopping Board.
- Hokipo Chopping Board.
- OrganizeMee Stainless Steel Chopping Board.
- Amar Impex Premium Plastic Cutting Board.
Also, are bamboo cutting boards toxic?
A majority of bamboo or wooden cutting boards are made from pieces of wood glued together. While bamboo is an incredible renewable and non-toxic material, glues make it ideal for a good non-toxic cutting board.
Hereof, how do you disinfect a cutting board?
To sanitize a cutting board, either plastic or wood, use a dilute chlorine bleach solution (1 tablespoon per gallon of cool water). Be sure to rinse it well with warm water.
How do you disinfect a wooden cutting board?
Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide. Wipe down the board thoroughly and let sit for a few minutes. If there are stains or odors, sprinkle kosher salt or baking soda on to the board, and rub with the cut side of a lemon to clean and deodorize.
End Grain Cutting Board
When cutting on an end grain board, your knife stays sharper because you are slicing in between the wood’s fibers. And end grain cutting boards are somewhat “self-repairing” because those wood fibers bounce back into place after chopping.
Top 5 Safest, Eco-friendly Cutting Board Picks Available
- John Boos Edge-grain Maple Cutting Board.
- John Boos End-grain Maple Wood Cutting Board.
- Sonder LA’s Walnut End-grain Cutting Board.
- Notrax Sani-Tuff Rubber Cutting Board.
- Greener Chef Organic Bamboo Cutting Board.
The best cutting board material is one that can be easily cleaned, and doesn’t damage or dull knives. Common options for cutting board material are wood, plastic, rubber, and bamboo. Wood cutting boards are superior for their hard-wearing and self-healing properties, and their ability to preserve a knife edge.
For cutting boards that will be used daily, Jess, stick with tight-grained domestic hardwoods, especially maple, birch, and beech. The small pores on these dense hardwoods leave fewer hiding places for foodborne bacteria than an open-grained wood, such as red oak. (Bamboo, actually a grass, offers another safe option.)
I would avoid open-pored woods like ash and red oak, which will be harder to keep clean from food stains. Pine might impart a resinous taste, and it’s soft so will show cutting scars from knives more easily than a harder wood like maple.
Toss It: When to Replace Cutting Boards
But if the board warps or cracks, you’ll have no choice but to get a new one. Hopefully, with proper cleaning and consistent care, your wood cutting board will last for years.
Out of all the options, your knives will love plastic cutting boards the most. They are softer and hence don’t affect your knives sharpness. Wood and bamboo cutting boards come next. And as you would have guessed by now, your knives will hate your stainless cutting boards.
The 6 Best Cutting Boards for Cutting Vegetables
- Our Top Pick: Indigo True Extra Large Bamboo Cutting Board with Juice Groove. …
- QiMH Collapsible Cutting Board with Colander. …
- Virginia Boys Kitchens Large Walnut Wood Cutting Board. …
- Gorilla Grip Original Oversized Cutting Board, 3 Piece.
Hardwoods (like this maple cutting board from Boos) are better at resisting bacteria. “Hardwoods like maple are fine-grained, and the capillary action of those grains pulls down fluid, trapping the bacteria—which are killed off as the board dries after cleaning,” says Ben Chapman, a food safety researcher at NC State.