Choosing a Cutting Board Doesn’t Have to Be Complicated
There are pretty much two materials for cutting boards, wood or plastic. Glass and other hard materials just ruin your knives.
Scientists have proven that, despite what you might have read, neither wood nor plastic is better at fighting contamination. If you clean them with hot soapy water, or even hit them with a dilute solution of bleach (see my article Food Safety, Knife Safety, And Grill Safety), they are safe. Wood is attractive enough to serve your ribs on, while plastic looks kinda tacky.
But plastic has an advantage here because it can be put in the dishwasher where the water is super hot, and there’s plenty of soap. The problems start when the surface gets deep cuts and bacteria can hide in there. So if yours gets gouged, hit it with a little sandpaper.
Cook a turkey or prime rib or pork loin properly and you’re going to end up with a lot of juice on your cutting board. If yours has just grooves, it’s going to overflow and ruin the table cloth. This design is great because it captures the juices in a pan. Like all John Boos boards, this one is very high quality.
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