Don’t Use Plastic Cutting Boards!


Plastic cutting boards are prone to quickly dulling knives. Instead, use a soft-surface cutting board like wood or bamboo.  A quality set of knives is expensive – so take good care of them and save big in the long run!

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One Response to “Don’t Use Plastic Cutting Boards!”

  1. Not only does wood last longer but it is also more sanitary. Bacteria gets trapped in the natural pores of wood where they cannot grow and eventually die, where as a plastic cutting board, which retains the scars and marks from knives, can harbor bacteria for much longer and when it collects in those marks it is even harder to sanitize when hand-washing. Here’s more about the advantages of wood cutting boards and the different types available:

    http://www.jesrestaurantequipment.com/jesrestaurantequipmentblog/wood-over-plastic-cutting-boards-chopping-blocks-and-butcher-blocks-from-john-boos/

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