Comment on Wooden Cutting Boards Are the Best | SciShow [12:53]
LavaPlanet@sh.itjust.works 1 week agoApparently the best wooden cutting board for tight grain, and therefore no crevices are the end grain ones. They’re the ones that look like cubes of wood stuck together. When I trained as a chef, the teaching kitchen we worked in had a massive board for meat and they would clean it (I’m not sure exactly how the cleaning went, I dropped out before I progressed to that bit) but after cleaning they stored rock salt on it. I assume to draw out moisture and preserve any remnants that might remain. I’m looking for a good end grain board for meat, I haven’t switched that one yet.
GreyEyedGhost@piefed.ca 1 week ago
Wood has anti-microbial properties, which plastic does not. The other commonly raised concern is contaminants getting stuck in the grain or cut grooves of wood cutting boards. The problem is any plastic cutting board will also have grooves after it has been used for a while. Ultimately, a properly cleaned wooden cutting board is probably safer than a properly cleaned plastic one.
On the topic of anti-microbial materials, silver, copper, and copper alloys including brass are anti-microbial, so the best material for doorknobs and other high-contact surfaces from a sanitary standpoint is uncoated silver or brass.