Cutting Boards Varieties and How to Properly Clean Them?

Popular for their ecological and aesthetic qualities, wood cutting boards, made from hardwoods such as maple and walnut are preferred for preserving knife edges and requiring meticulous care, including oiling and drying to prevent warping. In contrast, bamboo boards, recognized for their sustainability and quicker growth rate, provide a firmer cutting surface that is slightly more challenging on knife edges than wood but offers greater durability and easier maintenance.

In professional kitchens and homes alike, the versatility and affordability of plastic cutting boards make them a go-to choice. Resistant to moisture, they do not absorb bacteria, allowing for easy sanitation in dishwashers and safe usage with raw foods. Despite their resilience, deep cuts from knives can become breeding grounds for bacteria, necessitating their replacement over time. Their variety in colors facilitates the prevention of cross-contamination among different food types.

Glass cutting boards are hygienic and easy to sanitize, resistant to odors and staining. They provide a non-porous surface that doesn’t absorb bacteria, making them suitable for handling raw meat and fish. However, glass boards are tough on knives, significantly reducing their sharpness with repeated use. Their sleek, modern appearance suits contemporary kitchen designs, and they can also double as serving platters due to their attractive look.

Carved from materials like marble or granite, stone cutting boards are popular for their longevity and luxurious touch. They maintain a cool temperature, perfect for pastry chefs or anyone working with dough. Similar to glass, their hard surfaces are simple to clean but may blunt knives over time. Despite their weight and cost, these boards are favored for their decorative qualities, particularly during presentations of cheeses and charcuteries.

Composite cutting boards are made from a blend of wood fibers and resin, providing a durable and low-maintenance option that bridges the gap between wood and plastic boards. These boards are non-porous, which makes them easy to clean and resistant to bacteria, odors, and stains. They are tough enough to withstand heavy use without damaging knives, making them a popular choice in both professional kitchens and home settings. Composite boards often feature a dense, heavy feel, similar to wood, but without the need for the extensive care that traditional wooden boards require.

Plastic boards are robust and low-maintenance. They can go in the dishwasher or be cleaned with hot, soapy water. For a deeper clean, especially to remove stains, apply a paste of baking soda and water. To disinfect, a solution of one tablespoon of bleach per gallon of water can be used. Allow the solution to sit on the surface for a few minutes before thoroughly rinsing.

Stone requires careful handling; clean with hot, soapy water and dry thoroughly to prevent watermarks. Avoid acidic cleaners, which can damage the surface. Occasionally, food-grade mineral oil will help maintain the stone’s appearance and durability.

Composite boards combine the ease of plastic with the aesthetics of wood. Dishwasher safe, they can also be cleaned with soapy water. For removing persistent stains or odors, a combination of baking soda and hydrogen peroxide works effectively. Scrub gently and rinse well.

Now you know how to properly clean a cutting board according to its specific material type. Also, keep your knife’s durability in mind when selecting a cutting board because hard surfaces like Granite and glass may not be suitable for the delicate edges of Japanese knives such as paring and fillet knives. Also, remember that the overall kitchen theme aesthetics must match your cutting board type.