The Truth about Cutting Boards (Knife Skills Series Ep. 3)

The Truth about Cutting Boards
Are wood boards most durable? Do plastic boards harbor bacteria? And many more cutting board questions
My favorite plastic cutting board:
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My favorite wood cutting board:
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[@pegdimarco5316]

Go to woodprix if you'd like to know how to make it easy. Good solution for every woodworker.

[@ask230]

Great video, but I think your pros and cons grid around 1:09 has the wood pros in the cons box and vice versa! Just mentioning it constructively, as I am sure this was missed! Again really enjoyed the video though. Thanks for the great content - keep it up!

[@floief]

I have edge grain wooden boards and, also, plastic boards. My favorite is one of the plastic boards because of its size, handle and when I cut meat on it I can throw it in the dishwasher. I've tried the composite boards but the noise when chopping was unbearable. I tried bamboo but, like you, I find bamboo dulls my knives faster (and it's too noisy) I do use them though. I made them into a book press. For that, they are perfect! :)

[@teedubb71]

You should start an ASMR channel. Your voice and tone are so soothing. I was getting sleepy watching this video!

[@MrCapitolist]

Let’s not forget that maple cutting boards are self-sanitizing.

[@jcdealy5962]

My wood cutting board is precious to me. I made for my mother 47 years ago. It's laminated sidegrain alternating Oak and Mahogany. At the time it seemed to me that the wood cost a fortune (I earned my own money when I was a kid). It is 2 inches thick (~ 5 cm) X 16 X 20. When she past away it became mine. It is well used and well cared for. It may be in my family another 50+ years. We cook all the time and also use plastic (nylon) boards as well and one of those is 30 years old with a shallow blood groove around the outer edge... My son is a professional chief... the wood board will go to him. Your remark about the sound of chopping on wood is truly emotive. Sounds in a kitchen are as exciting as the aromas! I just had to subscribe. ;-)

[@boohwa]

Me nervously chuckling with my bamboo boards I.. I got them as a gift 👁️👄👁️.... Gotta use them

[@TheAndreArtus]

I use rubberised mesh sheets to keep boards from slipping. Works for wood or plastic boards, on any kind of surface, and has 101 other uses[*]. It usually stays clean as it is obscured by the board, but can be washed if needed. comes in a roll and is cheap and easy to cut to size. * comes in handy when opening jars, * I use it, or a silicone baking sheet, to secure my pasta roller, far superior to the small built in rubber feet, * secures my marble tempering slab, * I place them under place mats and trays so that the [very young] kids cannot t inadvertently pull things off the table, * also works as a handy buffer when I need to place a heavy glass object on my hard granite surfaces, * can be used as a non-slip surface in the bath (esp. for young children and the elderly).

[@sydneydrake2789]

You can rub garlic between them to husk off the skins, too.

[@Sepl21]

Yes, I find this material very useful. I get it at the local dollar store, where it's labeled "shelf liner".

[@trillianmcmillian2660]

I appreciate that you give us real everyday advice. Instead of snobby follow the crowd hard to maintain nonsense

[@SugarandSpiceMM]

I have binged a lot of your videos tonight, and I just want to say, you are the best channel out there! So informative and I can't get enough of you. Thank you so much for starting this channel. You are truly amazing!

[@russ9921]

Very true. I’m a keen home cook and Helen is the best.

[@mestizoboy]

I've picked up a lot of tips from your excellent videos, but I have to point something out: You shouldn't use canola or other vegetable oils on a wooden cutting board, simply because those oils become rancid due to oxidation. Food-grade mineral oil is the protectant of choice.

[@RoseLe]

Can you give examples of mineral oil?

[@mestizoboy]

@@RoseLe Google is your friend. There are lots of brands - It's simply known as "food-grade mineral oil". Regular mineral oil can be toxic, but the food-grade stuff is safe for food contact.

[@Chinookman]

@@RoseLe Walmart. Few bucks. In the laxative aisle. I mix with beeswax to make my own board butters. I use a Boos walnut edge grain. No warping and keeps my very expensive knives from dulling.

[@johndoh5182]

@@mestizoboy Any mineral oil that you can buy in the OTC area of a grocery store, drug store or Walmart or similar place is perfectly safe for this kind of use and no you don't need to spend endless hours trying to research a specific brand. It wouldn't be sold in this section if it were dangerous. Any sold in these sections are, straight from Wikipedia: classified group 3 as not suspected to be carcinogenic, from known available information sufficient to classify them as harmless. Now, this is what people know to be "regular mineral oil" There are OTHER mineral oils that can be bought, mainly for industrial use, but not for food equipment, that are not safe, and ca irritate the skin. In RARE cases, the use of mineral oil that you buy over the counter can irritate a small percentage of human's skin. What they will NEVER do is be toxic when you use them on a board and you have allowed the oil to soak into the wood. Mineral oil can be ingested, which means that the TINY bit of oil that could possibly wick out onto the food, very unlikely, is totally harmless. Yes, Google is your friend as long as you use it correctly and don't follow the trail of conspiracy or overly cautious humans that want to blame ANYTHING for something that happened to ANYONE, without REAL data to back up what they're saying.

[@Jennifr1966]

I have to tell you, I was going to get rid of my big, plastic cutting board, until I really studied your video. My forever cutting board thanks you! 😊

[@michaelhopping6914]

I made my own end-grain, hard maple cutting board almost twenty years ago on the theory that the old-timey butcher block tables probably were on to something. My counter top version is 1 5/8 inches thick with hard plastic, chair-leg feet. When new, it got coats and coats of olive oil on both sides. I only stopped when the oil stopped soaking in. These days when a dry spot develops on the cutting surface it gets mineral oil. After each use, the board is wiped clean with a wet dishrag. If proteins were involved that dishrag is hot and soapy, followed by rinsing the cutting surface under the faucet tap and sopping up visible water with the rinsed dishrag. Once a month or so I wipe the cutting surface with a weak bleach solution. Maybe I've just been lucky, but there's never been a problem with anyone getting sick, and my knives have been very happy.

[@mrkattm]

I am a wood cutting board guy, I like to tinker around with wood working and when I collect enough scraps (i.e. mistakes), which is pretty quick and often with my wood working skill's :o) I make a new cutting board/cheese board/serving tray etc... They also make good gifts, all my neighbors have one, as do my family and even a number of my Coe workers... did I mention that I am not a very good wood worker.

[@WindWolfAlpha]

Just keep at it, friend! And be careful not to get to.... board... lol

[@kille7543]

But you are generous ❤️🤗

[@wffarrell]

#realcomment Over the years, my lovely maple boards, never seen a dishwasher, eventually split along the lamination line; or warp. My best, favorite, cutting board is bamboo. It cleans easily, is light but not too light, food doesn't slide on it. I have three bamboo boards of different sizes, and the smaller ones I use for serving things like cheese. I also use a plastic board for cutting slippery foods like chicken or pork, and I can just pop it in the sink while I continue preparing vegetables on my bamboo board. p.s. my knives have never seen the inside of a dishwasher, either!

[@amandajane8227]

Like you I use a bamboo board for cheese, It is lovely and light.

[@madthumbs1564]

#realcomment End grain should be oiled so much that water can't affect it. You shouldn't use organic oils (like canola mentioned) for cutting boards, engine oil, on bearings etc because it turns rancid and gummy. Food grade mineral oil is cheap! I don't wash my end grain in a sink; I spray it with white vinegar and wipe it with a paper towel immediately.

[@helenrennie]

Thanks for letting me know that it should be mineral oil.

[@neutraloptions]

mad thumbs I use drying oils (usually linseed though you can use walnut also) combined with beeswax on my wooden cutting boards. I oil the boards thoroughly when new they will take a lot of oil at this time. Then occasionally I give them a little wipe if they need it (not often). The drying oils seal the board surface as they will go hard (almost like a plastic or varnish). The boards clean very very easily and do not hold any smells. I have both end grain (my preference) side grain, oiling works equally well for both. I generally use beeswax+linseed for boards and beeswax+walnut for smaller more delicate items like wooden spoons/spatulas. My experience with plastic boards is that they get cut up real quick and need to be replaced - hence I personally prefer wood. Personally not a fan of mineral oil - but that is just me...

[@TheAndreArtus]

@@jomsies Food grade flax seed oil (filtered through a coffee filter if it has particles) should also make a hard finish. Mineral oil (liquid paraffin) does not polymerize so stays soft and requires frequent re-application. Drying oils (like walnut/flax) can take a few days. SAFETY: When using a cloth or paper towel to apply walnut or flax oil do not scrunch it up and throw it in the trash, you could spontaneously start a fire (search "linseed fire") Direct application of drying oils to organic substrates (e.g. wood/cotton/linen) has ruined a few paintings, but that is a slow process.

[@acridotherestristis]

Oil wood with Ballistol Universal oil!

[@friedmule5403]

It makes me sad when I hear people say "stay away from wood" or is saying that "end grain" boards are less great. If one do as you say, they'll have a perfect board all their live. And it's not a myth that end grain boards are softer, as woodworkers sees this every day on their tools. :-)

[@josefv1154]

I don't use wooden boards but the one important thing you forgot to mention is how to determine when to change a cutting board whether it's plastic, wood, or any other material. I love your channel! New subscriber here.

[@neutraloptions]

Personally I like wood boards - as I find that plastic boards don’t last as the surface gets cut up (so they need to be replaced). If the surface of a wood board gets cut up you can just sand it smooth again. As far as cleaning goes I find wood easier to clean than plastic - but I do treat them with a mixture beeswax+linseed which dries to a smooth hard surface (linseed is a drying oil). Initially boards will absorb a lot of the mixture, but after that they only need slight touch-ups occasionally. Once treated this way wooden boards are basically sealed and do not absorb moisture or smells and wipe clean as easily as a brand new plastic board. In my experience using a drying oil works even better than using a food safe mineral oil - but that is just my preference. Perhaps the only downside is that they are heavy - but personally I like the weight. And I really enjoy your cooking videos they are detailed, clear, and practical - definitely helped me to impress my friends ;)

[@rambi1072]

I'm pretty sure you can sand plastic boards. I recently got a decently nice one and someone was saying in the Amazon reviews that after about 13 years of having it they just used a fine grit sand paper on it and it was good as new. Wood boards are very nice but the maintenance is too much work for me, same reason I use stainless steel pans and not cast iron lol

[@LionsLamb79]

They actually make a plastic board resurfacing tool, used it several times in my decades of restaurant work

[@beamerben]

To cut something staining like beets on a wood board, I just wet the surface a bit first, then rinse it promptly afterward. A bristle brush works very well to clean my cutting boards which are all edge-grain wood. I have a counter that makes slipping difficult, but on previous counters I would use a porous drawer liner under the cutting board. I cut it a little smaller than my favorite cutting board and it worked wonderfully and felt very tidy.

[@whatsupdate]

I think the bamboo board’s claim to fame is eco friendly/sustainable manufacturing vs cutting down long lived trees or the petroleum produced plastics.

[@bookmark8899]

#realcomment in my experience, those plastic boards with those terrible little grooves in them are the worst. And to add to the problem, over a few months, my knives would make these grooves deeper somehow, and then I would end up with this big patch of extremely rough plastic in the middle of my board. And no matter how hard I tried, with the hand washing and drying, that patch in the center was always discolored and disgusting. And brown. And probably food safe, yes, but I could still FEEL the bacteria there. I switched to an edge grain after that, and it's been 6 years now. :)

[@EvelinaMewa]

Me too, my plastic boards get messed up like yours. I expect they are near their end of their life cycle, and I best replace them before bits of plastic get sliced into my food. I don't have room to store a nice thick edge grain board in my small kitchen. At least, no room for the size I would need. LOL!

[@DVelez-wz3fe]

@@EvelinaMewa Try an Epicurean. They are thin and more environmentally friendly than plastic boards

[@6stringsMark]

Love your chanel and your voice...wonderful!!!

[@karlsimonian1424]

She had me at 1:09 "pain in the ass to clean"

[@illeatmyhat]

bamboo boards are extremely stable and require basically no upkeep. Never oiled mine in the few years I've had it. Never warped, never delaminated

[@thewiirocks]

Close to a decade on mine. Got it at the local Meijer grocery store and refuse to use anything else. My wife has gone through numerous plastic and wood boards, but the bamboo just keeps going. I didn’t even know I was supposed to oil it. I just rinse it down with hot soapy water and it’s good as new when I next pull it out. Of course, I’m a heathen and use CutCo knives that shouldn’t be sharpened. Home cooking versus professional… 😅

[@danielpigg8947]

#realcomment Have you thought about using Non-Stick Silicone Baking Mat to stabilize your board? I use them to stabilize a ton of stuff (my firer, my George Foreman and the cake pan on top of the fridge that use to vibrate off the fridge lol). Once you put them on the counter they do not move are easy to clean, heat resistant and easy to store.

[@helenrennie]

i don't have silicone baking mats, but if you do, that's a great idea.

[@kiltedcripple]

I just got a new cutting board, acacia, but thought I'd comment on my experiences with bamboo, as I have two, a smaller one I use more as a bread board or serving board, and the larger one that's been my primary cutting board for nearly 7 years. Bamboo is hard, but not mercilessly so. I hone every time I use a knife, and I sharpen the whole collection twice a year, and as necessary. It's heavy like wood, so very stable, but kind of heavy to bring to the sink to clean, HOWEVER, it's damned near warp proof, so I can wash and set it to dry, very much reducing my time and effort to clean. It's also extremely resistant to color and smell staining, I regularly cut beets and kimchi on my board, and those wash off as easy as cheese. The beets can leave a tad bit of stain if you leave them for a long time, but it will fade with washing... and why would you do that? They're fairly quiet to cut on, and take very little damage from your knives. In 7 years, I still don't feel the need to sand the surface. I only oil it twice a year too. Honestly, my new board I just tried out tonight, and ran into an issue I've never had before on any of my cutting boards, the food moves. The surface is so smooth and hard, and I oiled it after cleaning it when it came home, my onions slid as I was cutting. That's scary as hell! That has never been an issue before on my maple cutting board or my plastic boards, nor my bamboo. My cai dao is a razor, if I nick myself with that knife, I'm taking off a knuckle, I can't have food sliding. The board has nice feedback on the knife, but it also clearly showed where I was cutting, though, that cleaver also left the most egregious clefts in my bamboo board too. So even though I just acquired this nice looking, slightly larger, wood board, I might be on my way back to my bamboo as my bamboo board if I can't figure out this food glide problem. If that board can't grip an onion, how am I ever going to trim a pork belly or dice fat for rendering lard? Final note, I use rubber shelf liner as my board stabilizer, works great for every material, easy to wash if it gets dirty, and cheap enough to replace if it gets really dirty. That way I'm not introducing any excess moisture to my boards no matter how well they'd respond. They get washed, that's water enough.

[@stevewebber707]

I have a bamboo carving board. It's fine for carving as the carving knife rarely even touches the board. I also use it when I want to chop with my vegetable cleaver. I've found that that knife is aggressive enough to damage softer cutting boards. And the cleaver can stand a bit of abuse from the harder surface. Right tool for the right job. I most definitely shift over to a less hard board when chopping with sharper and less durable knives.

[@FireWaterCooking]

I love my new Teak cutting board and the older bamboo boards I have.. never liked plastic boards when I worked in restaurants

[@danbelbey2314]

I have a Boos Block cutting board and it has lasted 11 years without a single problem. I expect it will continue to be in the same condition in another 11 years or more!

[@laneromel5667]

For wood end grain cutting boards, they need several coats of Boiled Linseed Oil, then several coats of Tung Oil. This finish will last for years, the boards will not warp if used indoors. Problem with Mineral Oil is the Oil does not penetrate the wood enough so needs to be repeatedly applied. Linseed Oil penetrates up to a 1/4", but is only water resistant, Tung Oil only penetrates maybe 1/64" but is hard durable and water proof. Both Tung and Linseed Oils are food safe, but will not stand up to a dishwasher. I live in Canada where it is bone dry in the Winter, and 80% humidity in the summer, with no issues. I am a woodworker so I prefer Wood, but the convenience of plastic is hard to beat.

[@babajayne]

I have a bamboo board I bought for very cheap at the grocery store 12 years ago. I will confess that I didn’t get around to cleaning it right away for most uses (a sad result of having no dishwasher and numerous dishes piling up all the time. But now I have a dishwasher, thank goodness.) This board has been seen a lot of abuse and it still looks great and is in wonderful shape. But I suppose that’s a good point that it’s pretty hard and would be dulling my knives quicker than a wooden board. Thanks for the insight.

[@johndoh5182]

I have a couple of end grain wood boards. I don't use them. They're for decoration of using to serve food with which doesn't require me to clean the board after. I have less expensive edge grain boards that I like to use. Bamboo boards work well for me regardless of what was said. But, I don't expect them to last forever, and they're typically less expensive so it's a cost issue along with being able to leave it out because it's not ugly. Since I sharpen my blades more often I really don't notice dulling. They don't seem any harder than the plastic boards I have, maybe a tiny bit. No they can't go into the dishwasher, but they also don't need much oiling. If I want to go through bone, the bamboo boards are the ONLY ones I feel OK about being under the meat because I don't expect them to last forever. For plastic or other wood boards, once I grab a cleaver I'm going to put scars even in a plastic board. And then I don't like it and want to toss it because of the scratchy surface. With bamboo, I know I'm going to replace it eventually and don't care about scars from a cleaver. The harder surface in my mind allows the cleaver to go through the bone more cleanly

[@tonynathanson7843]

I've been using bamboo boards for several years. I don't use a dishwasher anyway. I wash by hand & oil every few months. They don't seem to dull my knives. I haven't had to sharpen my Dalstrong or Kyoko Damascus knives for several months. By the way, Bamboo is not wood; it's actually a type of grass. I don't think Bamboo is as hard as wood cutting boards; when I oil them, the oil soaks in quickly.

[@EdwardLindon]

I use my little bamboo board for cutting raw meat b/c it seems impenetrable. There's very little contact between knife and board, so no problem with blunting. My edge grain wood board is for dry stuff such as slicing bread b/c wet clean-up's a bit of a pain. I have a mid-sized composite for vegetables & fruit, stabilize with a little silicone sheet (that's otherwise useless) and a large end-grain butcher's block that only comes out for big cooks when I need a lot of room on the board.

[@Horizon344]

I disagree. Regarding the Pros/Cons list at the start: a wooden board isn't that heavy so as to be a problem, they're not hard to clean, & they don't really need oil unless you're being fussy about their appearance (I've used 2 basic wooden boards for 20 years & haven't ever oiled them, & they work as well today as when I first got them). The "Pro" for plastic boards for cleaning is wrong, as the lady herself states later in the presentation where she admits to the need to use bleach to remove staining. Also, a major drawback with plastic is that they score easily with knife cuts, releasing micro-plastic particles into the food, which you want to avoid consuming, & the micro-grooves cut into the plastic provide recesses for bacteria. I read a consumer hygiene test report into this subject a while back which came back conclusively in favour of wooden boards compared to plastic. Bleach may be a way of clearing bacteria out of the cut grooves in the plastic along with removing staining (I doubt hot soapy water alone would remove bacteria deeply embedded completely), but who wants to treat food preparation surfaces regularly with a caustic chemical? Wooden boards are easier to clean and more hygienic as they don't score from blades. To remove pungent scents from them after use, you just hand scrub in a sink with hot soapy water, rinse off, sprinkle some salt over them & scrub it in, & then rinse that off on each side with 1/2 a kettle of boiling water, & stand them in a dish rack, they should be dry within 12 hours ready for use again. They are a better surface to prepare food on in every way.

[@shystudyspy]

I have a bamboo cutting board. Don’t know why. It just looks pretty. I think plastic would be the best solution for me because I’m lazy when it comes to doing the dishes, but it’s so ugly.

[@gilleschercuitte4255]

Helen, cutting boards where used for about as long as man has been cooking and they were all wood blocks. In the seventies, smart health experts made wooden cutting boards illegal in commercial kitchens, just as wooden handles on knives. These items can be sterilized in commercial dishwashers to meet health regulations. Wood was deemed as not able to sterilize. Studies were done to fight back as butchers use large wooden blocks and hate doing their work on plastic. These studies (not done by internet influencers but actual scientist that went to school) found that wooden blocks were healthier than plastic even though they aren’t sterilized. The reason is wood oils are naturally antibiotic to protect the living tree. They are extremely effective because trees can’t move around to deter pathogens accumulating. The thinking that plastic was safer than wood in kitchens was completely debunked. Another of many poorly researched regulation, influenced by not science, bites the dust. Have a happy vaccinated day.

[@iantaylor5292]

#realcomment I have a bamboo board that I have used for twenty years with no problems, instead of using damp paper ( as my board is in continuous use and seldom leaves bench) I use a computer mouse mat trimmed to slightly smaller than the board. It is an excellent non slip surface.

[@pilotrtc]

That's a terrific tip! I use one of my Silpat mats (upside down) under my plastic board.

[@b-radg916]

You can also buy rolls of non-slip material at a dollar store.

[@martinerhard8447]

Bamboo is a bit too hard for some knifes

[@pegdimarco5316]

Did You make it with woodprix?

[@Sodchucker]

I am a big fan of end-grain wood cutting boards. I have not found that they are a pain to clean at all. And oiling? Once a year is all they need. Warped like crazy? I've never heard tell of that. Larch Wood Canada make amazing boards. Boos boards seem to be popular with the chefy types. I think bigger is better when it comes to cutting boards. 24" x 14" would be my minimum. I am totally in agreement with your views on bamboo boards!

[@stevec404]

One board is straight grain at 1 1/2 inches thick. One is end grain at 1 1/4 inches thick. Have had both forever - no splitting or warping. I do not baby the boards at all. A few stains add to their 'character': wood is so very natural to the senses. I have never owned a plastic board. (I do not own plastic dishes or storage containers either) I will soon open a small cafe in central MA. My background is business. Food service is new to me. I have observed at several area restaurants. They all use plastic boards for the reasons you mentioned. I have decided to use wood (epoxy sealed) as table tops in the dining area...and plastic for all cutting boards. Thanks for your insights.

[@greenpenncil]

I only use my bamboo board to slice my different types of homemade bread on. The majority of people in my country don't use dishwashers. My bamboo board is thin, half inch maybe, so it dries in the dish drainer.

[@ghw7192]

My plastic board is similar to the one Helen uses and it is my go to board. My wooden bard is America's Test Kitchen's favorite Proteak 18x20 board. It weighs 15 lbs so it does not move and it is beautiful when not being used. Excellent video!.

[@tausflorianmarcprksen1530]

PS - I use a bamboo board for cutting bread, with a serrated breadknife, it withstands the abuse 😉

[@bzakie2]

You need to check your graphics. The pros and cons are round the wrong way for wood.

[@ignemuton5500]

Im one of those who doesnt mind if my kitchen looks like a lab, so i got a plastic board thanks to the lighter weight and no oiling.

[@runswithbeer]

People buy bamboo boards because they think it's more earth-conscious.

[@billconley2599]

You reversed pros and cons for wood in your grid.

[@helenrennie]

oops! you are absolutely right. I am glad someone is paying attention.

[@billconley2599]

Helen Rennie - I do pay attention. You have some great info that’s well worth watching - thanks

[@madthumbs1564]

Thanks, I noticed it too, but forgot. I had to switch to wood when I got my harder steel (lower edge angle) knives.

[@hbucell]

I use a large composite epicurean board for cutting pizza. I wonder what brand your plastic 12x18 board is? I have an ok plastic board that fits in my dishwasher but after a year it’s beginning to look chewed up!

[@Joe_J-MT_Boy]

Only my second video by Helen, but when she said that the wooden cutting board was "a pain in de ass to clean!" - she had me for life as a viewer. I find it so refreshing to see that kind of genuine quality in a review. Good work on this one, Helen!

[@lindawarren6721]

Another excellent video, thank you, you've taught me so much about kitchen techniques. So interesting too 🙂

[@thomasbrooks8112]

I have five different plastic boards, (high density polyethylene) in various sizes and I cut everything on them. One of my hobbies I love is woodworking and built lots of both edge grain and end grain cutting boards They're really beautiful and make the perfect gift for the home cook! I found that on the end grain boards if they're made using lots of little pieces, they're more prone to warping. As far as putting something under your wood boards to keep them from sliding around, I been using those drawer liners that you can find at almost all the dollar stores. Being one dollar the price is definitely right and they're made of some kind of rubber material that will not absorb water and they have just enough grip that your boards will not move around. When I build my wood boards especially the end grain ones, I make my own coating for them out of mineral oil and snd a small chunk of bees wax. I heat this mixture slightly on the stove until the bees wax melts. I put on several coats a day until after a few days, it won't take any more. I then buff them out with lots of elbow grease and the friction will melt the bees wax into the wood pores and really seals it up. I just found your channel and so far I really love what your doing. Keep those KZbin videos coming!!

[@Sartana1899]

How do you feel about the thin plastic cutting mats? We've been using them with no apparent problems, and if you cut through one, you can just throw it away. I like the fact you can roll them to dump your ingredients right into the pot, rather than scraping a board.

[@Alex-fu3mi]

sounds kinda wasteful tbh

[@_tripalong]

Too wasteful and a pain in the ass to replace it all the time

[@michaellupu2080]

Thank you for the lovely video! I have an unnamed 19X14x1.5 inch end grain board that my dad bought many years ago, but my parents gave up on because it is heavy and hard to clean; instead, they used to put the panini press on it. When I became passionate about cooking I took it. I have been using it for at least 5 years and in that time, thankfully, it barely split and never warped. I scrub it with lemon and bicarb every so often to get rid of smells or stains and oil it with paraffin oil once it's dry enough. I use plastic shelf liner to make the board stick to my worktop. For proteins I use a cheapo plastic board which is not enjoyable to cut on, but it does the job.

[@ImAnEmergency]

I bought a teak cutting board, sanded it, and added a few coats of Tried & True Danish Oil. Loving it so far. Probably will do the same with an end-grain board soon.

[@angelina9228]

Thank you for this wonderful video. I wonder what your view is on microplastic? Often, when using a plastic cutting board, you'll get marks from cutting.. I've been using plastic cutting boards for a long time, but I'd like to look for a different solution because of this microplastic worry. However, a wooden cutting board is not for me. Have you tried a rubber cutting board and would you mind giving your views on that? :)

[@showalk]

There are thick tempered glass options.

[@shabbin100]

In my kitchen, I have them all. I tend to use plastic for meat/fish and my wooden boards for everything else. I love the feel of my wooden boards but don't really trust them to sterilize well.

[@ab3943]

#realcomment According to a scientific study on Plastic and Wooden Chopping Boards, which was conducted by Dean O. Cliver, Ph.D, it has transpired that wooden chopping boards are in fact hygienic owing to the fact that certain types of wood do seem to exhibit antibacterial properties. The research was carried out at the University of Wisconsin and involved the testing of an extensive range of wooden and plastic chopping boards made from different source materials in order to see how long various examples of dangerous bacteria could survive on each type of cutting surface. In order to test the safety of the boards, three main types of bacteria, well known to cause serious food poisoning, were used. The bacteria used in the experiment were E. Coli, Salmonella and Listeria. Quite surprisingly, when considering the initial ‘unfounded’ advice that plastic is safer, the wooden chopping boards provided outstanding results on every occasion. Although plastic chopping boards have a nonporous surface when new, many of the cheaper boards can scar quite easily when used with sharp cutting implements. With regular use, the damage accumulates over time and creates a rough surface that can become awkward to clean regardless of whether the board is soaked, cleaned manually with hot running water or placed in dishwasher using bleach and detergents. Of course, high-end plastic cutting boards are not as susceptible to such damage in everyday use. The tests results indicate that the surface of a wooden board will actually stop dangerous bacteria from multiplying and the germs simply die out after a period of about three minutes. Following the experiment, the scientists at the University of Wisconsin found that 99.9% of the bacteria placed on the wooden chopping boards had died out completely within minutes whereas some of the cheaper plastic boards had very little effect in terms of killing dangerous microbes. After being left overnight in normal room temperature conditions, the wooden chopping boards had no living bacteria left on them at all. Although the researchers were unable to identify how or why the wood cutting boards were able to kill off the bacteria - it really does seem that wood does have antibacterial properties after all. A high quality chopping board should last a good number of years, and even the older wooden boards that were tested performed exceptionally well after prolonged usage with sharp cutting implements. This is because the fibres are seemingly able to heal themselves - provided the chopping board itself is made from a quality wood source using traditional manufacturing techniques as opposed to the cheaper, mass-produced cutting boards that tend to be imported from overseas. As to which type of wood the research favours, pine and oak seem to be the most effective in terms of stopping bacteria from breeding and killing off the germs. However, many other types of wood such as maple can be just as effective.

[@EvelinaMewa]

Well, I love my bamboo boards. Thin and strong. I do oil them. And I use it for cutting bread, (especially with the electric bread cutting knife), and other things like that. I don't use the bamboo cutting board with my good knives. I use a small and medium 1/2 inch thick plastic cutting board with my good knives, they have inset rubber feet with texture on the corners on both sides, (not the brand you showed). Those have lasted me a couple of years. They don't slide around at all. And, yes, I use two different colors, the red one where my husband can cut his meats, and the rest are green in color, (I don't eat meats and other animal products). My good knives don't touch meat because that's not the kind of knives they are. We have cheaper, heavier knives for cutting meat my husband likes to use. He likes to cut frozen meats, like frozen sausages, or frozen ham slices, that sort of stuff. No good knife is going to get hacked up like that in this house. The thing with plastic boards, if used every day, several times a day, they get really cut up, and a dark color from stains. I can pop them in the dishwasher, due to the thickness they don't warp. I am wondering though, that perhaps my food might start getting bits of plastic, that's how worn out they are. So, I'll just replace them soon.

[@EvelinaMewa]

As for a dishwasher - that's for the table knives, and the meat knives. I have a special long narrow rectangular tray like a basket that clips to the side of the bottom rack of the dishwasher. It is meant for knives only. The knife tray in the dishwasher is made of all softer plastic, so it won't damage the blades, unlike the top and bottom racks, which are all made of plastic coated metal.

[@mikethered123]

#realcomment I'm no professional chef, but I have put forth honest effort in the kitchen for over 10 years now, and I must say, I came to the exact same conclusion as you. I fell for the glass, the plastic and even the end grain boards when I thought I was a worthy "chef". Welp, my edge grain board is my tried and true and now I use it for everything with just minimal care. However, I did get duped by a board with an indentation around the edge which makes cleaning a pain. Looks pretty, serves almost no purpose. SO I just turned it over, scraped it hard with a metal pastry scraper, and voila, a perfect, symmetrical edge grain wood board that is as smooth as a baby's butt and is super easy to clean. If your edge grain board has a "trough" around the edge, flip it! Also, metal pastry scrapers are SO GOOD at cleaning sticky or crumbly (or even wet) particles off boards.

[@tausflorianmarcprksen1530]

Hi Helen - I use a combination of a hard and heavy PE cuttingboard with feet and a chefs knife from Zwilling 4 - Stern for chopping (parsly, chocolate etc) and a collection af Mac knives only for slicing, using a Hasegawa NSF soft cutting mat on their blue nonslip mat. Works very well 😊 Love your channel - best greetings from Denmark ❤️

[@lwj2]

Very nice presentation, ma'am. I presently have half-inch NSF plastic boards. Eventually, I'll make another maple board, I really prefer wood. On end-grain boards: they originally were butcher blocks, square lengths of wood glued and banded together, from 8 to 18 inches thick. Butchers re-surfaced them with a block plane when they got too chewed up. Bamboo and composite boards are hard because of the glue used to hold them together. Best wishes from Southern Virginia.

[@J1Bigtime]

I use a wooden board. Reason is probably a combination of because that’s what my parents used and because I like the look and feel. There is slight warping that happens, especially with cheaper ones I’ve used, but I flip the board each time I use it and it’s never caused a problem.

[@jamesr6497]

I love my wood boards, but am open minded. I think I will purchase the plastic one you recommend on your channel link. I will try it for at least 6 months and let you know what I think about it.

[@donaldoutdoors]

I have an OXO board which I use every day and also a super heavy teak board. The teak board was purchased first and I loved it... but then I got the OXO board, maybe 7 plus years ago, and I've used it exclusively ever since. The teak board sits in the pantry :( Maybe I should start using it again but just for veggies!

[@davidmatke248]

#realcomment I made my own end grain cutting board. It wasn't perfectly flat on top to begin with, but I installed rubber feet on the bottom so it's very stable and doesn't move. I made it a little smaller and thinner than most commercially available end grain cutting boards, which makes washing easier. I have no concerns cutting meat or fish on the cutting board.

[@MCWilson]

What do you think of the cutting boards shown in the recent hit film Avengers: End Grain?

[@kille7543]

Juice liners are a thing of the near past, before we learned (again?) to let meat rest before we cut it, I personally hate them and think they ruin my cuttingboars. I recently bought a cutting board made from Mango wood, I just bought it because I liked the size and the look, but it doesn’t absorb water/ fluids which also make it a lot easier to keep clean. Havent tested it with beetroot yet though. But so far the best cuttingboard I’ve ever had in my 60 some years.

[@marynoonan6111]

#real comment I use a composite bamboo board. It's lighter than wood but has better heat resistance for putting hot casseroles on. They are very easy to clean (by hand). My knives dont dull on them at all. Im loving your lessons by the way, Ive learnt lots. Thankyou ❤ (ps I also use a plastic board exactly like yours and it goes in the dishwasher easily)

[@phyllisbruce213]

Helen, I wish I lived in Boston! My work around is to view everything you’ve done on KZbin and share your videos with everyone I know! Your opinions are so well delivered and explained. Thank you for sharing your hard-earned lessons with us.

[@supersosiska]

Regarding the bamboo board: they probably can sell it as a "green" board.

[@pjschmid2251]

I’ve had a bamboo board for years and I really like it. I wouldn’t say that it’s really that much harder than my plastic boards but it’s a lot easier to care for than the classic wood cutting board. It doesn’t split it doesn’t warp and I don’t have to worry about oiling it although you can, and it cleans up like a dream. It’s also lighter than a typical wood board.

[@supersosiska]

@@pjschmid2251 Mr. PJ... You know what you did? Now I want one! 😅 Thanks for the info! 🙂

[@pjschmid2251]

@@supersosiska I got mine at IKEA so it didn’t cost a lot.

[@supersosiska]

@@pjschmid2251 Great! Writing down to my Ikea shopping list. Thanks sir!

[@bfrog6676]

#realcomment I have a nice Larch wood end grain cutting board and use their beeswax and mineral oil conditioner. Easy clean up and no warping problems.

[@kemitchell]

Try cutting off the feet of the OXO board with a paring knife or razor blade. That's much easier than routing a juice groove into a flat poly board. At home, I use a larger wood board for veg, and lay a smaller OXO board on top for meat only. The OXO board holds fast to the rougher surface of the wood board, and is much easier to clean thoroughly. Love your videos!

[@snav575]

Wooden boards are for bread. Bread boards. Plastic boards for meat. Skinny plastic cutting sheets for veggies. They fold and pour out.

[@danieledwards4274]

I use cross grain hardwood and composite plastic only. My plastic have warped however. I hate bamboo! its terrible!

[@tosca...]

Here in Oz we also have acacia composite boards (thorntree) and camphor laurel boards (the trees are declared weeds so woodworkers have lots to work with and I've never smelled or tasted camphor on food). I've had both for 10-15 years in each case and have no problems. I don't oil them and have never had any hygiene problems with a hot water and detergent clean up. The weight is there but I choose to look on the bright side and regard it as weight lifting without gym membership fees ;) (I can't do the same with Chasseur saucepans any more, they really are too heavy)

[@andylew9509]

Bambo boards are fine. They are cheap and enviromental-friendly, you can just get a new one every 6 months.

[@nlo114]

Plastic cutting boards are usually high-grade HDPE, so are ideal for cutting into various shaped insulators for your super-high voltage experiments. (I use a bamboo board for kitchen; meat one side, veg the other. Use it, then wash and dry it before starting the cooking)

[@phos5990]

I always used banboo boards bc that's what I always saw in my asian family, I didn't know they are harder than wood ones! May have to try one sometime :) #realcomment

[@MottiShneor]

First off - thanks, beautiful series of videos, and great addressing of different subjects. Now I think you could go just a little deeper and list a few KINDS of materials within the very general "Plastic". There are very different plastics with very different attributes. For instance, I have an old cutting board that is made of Teflon I think one of the boards you showed (the first white one) is similar. And it has the "Teflon" auto-lubrication advantage (it somewhat rejects water, and does not absorb smells and liquids) but it loses some of this attribute when scratched by ongoing cuts with the knife. Bamboo is quite hard, and has very definite "direction" to its grain, and so your knife behaves differently at different angles. I find bamboo to be the "cleanest" of them all - as it just repels everything. You can't use it in dishwasher though, it's ruined by it. One thing I couldn't understand - in my experience those "blocked" end-grain boards were much harder than my normal long grain board. dunno. Maybe I missed something.

[@ardentdfender4116]

I have a professional set of Cangshan Knives 🔪 and some Dalstrong Knives/Cleaver (Gladiator). About $400-500 invested in good kitchen knives of various sorts that I use. So I’m watching your entire series to better care for my knives overall. When my knives feel happy sharp, I feel much better in using them to slice and dice. And it just improves my mood while doing food preparation. I Use an Edge Board.

[@kebejer1]

We just purchased Cangshan knives. Can you share which cutting board you use?

[@keithdavidson4723]

I was hoping to find out which type of board - wooden or plastic - are best to retain edge sharpness on expensive knives, especially with carbon steel knives which are more prone to chipping.

[@rogerb5318]

Just get a maple board and maintain it properly, and you’ll never look back

[@MorninTripper]

As a custom furniture and cabinet maker who is just as comfortable, and take as much pleasure working in the kitchen as I am and do in the shop. I was a dedicated hardwood cutting board guy for many decades until I finally considered other types of cutting board materials. For the past 15 or so years, I've been using a plastic cutting board such as you recommend here and for exactly the same reasons you have discussed.

[@gmsmartphonesicherung5581]

Plastic board are not hygienic , while wood is antibacterial again mcrobes. That´s why i ver use plastic boards. I have 1 board for garlic, onion and herbs, 1 for vegetable and 1 for fish&meat

[@doosrajawad]

#realcomment Most cooks online seem to prefer large boards. I prefer a few small wooden ones instead of a large one. I do not want to wash a large board just because I wanted to cut only one tomato. I also do not want a wet board if I want to cut a piece of bread next after that tomato. A few small boards also help me organize my counter space so much better.

[@smievil]

a few puzzle piece shaped cutting board would be perfect for everone

[@amandajane8227]

I have a separate board for mos things. Like you I don't want a big board if I am going to chop herbs and I hate it when people cut bread and all I can taste is onions. A bread purposed board is a necessity.

[@thewiirocks]

I keep a pile of boards leaned against the fridge. My large bamboo comes out if I have a lot of work to do. (Especially if there’s a ton of veggie prep.) If I’m just cutting up a piece of meat, I’ll pull out a smaller board and get the job done.

[@jeffcrumbley2802]

I use a variety of cutting boards depending on what I'm cooking. For fish and shellfish it's hard to beat a plastic board for ease of cleaning. I have a large one similar to the one in your video. For meats and poultry I use an edge grain board with a groove or channel cut around the outside edge to help contain juices. I do use a separate edge grain board for fruit and vegetables (my wife is vegetarian). As far as end grain boards go, we've had one for 20+ years and use it almost every day! I oil it a couple of times a year and never submerge it in water. Occasionally I use a very light sandpaper to touch up the surface before oiling. It's never cracked or warped. Of course it's almost 3 inches thick!

[@wendyellis6402]

I use Corian cutting boards, left over from the installation of my counter many years ago. I also have a large wooden board, which is very heavy, for dough. I really am learning a lot from your videos, Helen. Thank you!

[@helenrennie]

Oh no, not the Corian. That is so hard on your knives.

[@joeyl695]

I use shelf liner to stabilize my cutting board - the puffy kind. Not wet, very inexpensive. When it is dirty, it goes into a lingerie bag and right into the wash.

[@jc3drums916]

A couple things not mentioned: 1) Some people feel that bamboo, and woods like acacia and teak, contain silica that dull knives faster. Others feel there isn't enough to matter. 2) I read somewhere that the only cutting board material approved by the NSF for use in commercial kitchens is hard rubber. It's not very attractive, but I imagine it's as low-maintenance as a board can be. As for what I use, I have two edge-grain boards made of hinoki, a soft Japanese cypress wood, and a few smaller plastic boards when I don't need that much surface area. I considered buying an end-grain board, but they're too high-maintenance for me, and they don't seem to be any gentler on knives than hinoki. Hinoki is also naturally anti-bacterial, but they are easily damaged (don't use serrated knives!), and boards thicker than 1/2" are very expensive and not sold in a lot of places. I'm still using 1/2" boards, but one of these days I'll graduate to a hinoki board that's heavy enough to stay put on its own.

[@eminusipi]

Silicone baking sheets are good way to stabilize cutting board since they don't slip. Some rubber shelf liners also work very well.

[@joelle2015]

Agreed! I hate the thought of wasting paper towels just to stabilize the board. I place either a silicone pad or a hand woven placemat under mine.

[@gunna2cool]

I hate my plastic cutting boards... They have large rubber edges and work absolutely brilliantly... But I hate them... Maybe the marketing against plastic boards worked on me 🤔

[@tbedgood]

I got this: Synthetic rubber cutting board Asahi Cookin cut (LL) (Оnе Расk) Brand: Asahigomu for ~ $63. It's now my favorite board...doesn't dull the knives.

[@Toddster63]

I love my Japanese rubber cutting board-it’s incredibly soft and cushioning on knife edges, cleans easily and can be sanded when stains or cutting marks show up after a few years But it’s not perfect-it’s so soft and easy on knife edges (particlarily I refer to very narrow angled hand forged thin bladed Japanese knives), that you can’t rock or roll a curved knife on it-French chefs would hate them. So next I plan on trying a end grain wood board, particularily Canadian Larch wood.

[@madeketir]

End-grain board: we periodically clean with white vinegar, let it dry overnight, then apply copious amount of Heavy Mineral Oil USP. Over time the wood gets saturated and absorbs less oil. Easy to keep clean, (never sticky), looks great, perfect surface for cutting.

[@kristinadroz6210]

To stabilize any cutting board, use self-adhesive cabinet door bumpers (silicone) - one on each corner. Wash by hand. You are welcome!

[@Billy123bobzzz]

Use only MINERAL OIL to oil your wood cutting boards, putting canola or other vegetable oil on the board will result in you cutting on rancid oil as it ages and it can smell. Mineral oil is food safe, does not go rancid and does not smell. Bamboo feels so hard because it naturally has a lot of Silica is very hard and will dull your knives and is why bamboo boards feel weird, like they are slippery. They were marketed as and environmental alternative to wood or plastic because it is a grass and grows tremendously rapidly so it can be replenished easily, buy they are a poor material for cutting boards.

[@marcob.7801]

I use a "fiberboard" ....it may be what you call composite Helen but, I have expensive knives and I don't feel they dull my knives any more or less than other types! (of course I hone them with a ceramic honing rod every day) Only problem of course is keeping them stable on a granite countertop! Answer; double up on some old thicker rubber computer mouse pads and "voila!" Hope that was helpful. Ciao bella! Love your vids, BTW!

[@pebrablue]

Get the best of both worlds: Epicurean Cutting Boards are made of Richlite (resin-infused compressed recycled paper/wood ) -Reasonably priced -Dishwasher safe -Heat resistant up to 350°F / 176°C -Non-porous / Stain resistant -Very strong (it can take skateboard park, marine, & aerospace abuse) -No maintenance -Comes in several colors (including black), thicknesses, and a plethora of shapes & sizes (chop apples on an apple shape or filet fish on a fish shape) -Surface has just enough friction to hold most slippery items but has no "texture" for bits to get caught in I have used them for many years & the still look great. Some of the heavily used ones have faint knife lines but are more indents than places for bacteria to hide. They may not make the wood purists happy but will make your cooking life easier.

[@paulwyand6204]

#realcomment I like the idea of wood boards, but I generally use an inexpensive plastic board from a restaurant supply. I cut it to size so it fits on my very small counter. I don't have a dishwasher so that is not an issue, I don't even have running water, so ease of cleaning is a benefit. I fill my sink with soapy water and use a small pressurized garden sprayer to rinse. I do put a bit of bleach in the rinse water, a habit from many years in the restaurant business and let it air dry. Ah the sacrifices to live on the water, a sailboat in New York the least of my worries is water.

[@robertcoleman5149]

2 bamboo both small, 2 edge medium in size, 1 large composite wood, 1 very large edge wood. The smallest bamboo is my lunch board used for making salad and sandwiches. Next size up bamboo is my vegetables for dinner board. I use the 2 edge boards for same purpose or for meat cutting. The large composite is for turning whole loins, tenderloins, ribeyes, etc... in smaller steaks for vacuum bagging and then to freezer. The very large edge is for fish. I fish and then cut up my catch on that board.

[@rickh1634]

Boards boring??? Have you had a look at Noyer DK?

[@madthumbs1564]

Or BoardSmith

[@BriTube007]

Unfortunately the link for the plastic cutting board takes you to a vendor that does not have 18X12" boards. Only much larger. But I guess that link is 4 years old.

[@Marienkaeferisback]

I have cut my first vegetables as a small child on my moms standard IKEA plastic board. The white 1,99€ thing everyone knows. I got older and my family invested in better (more expensive) boards. They all where either too big or too small for me, needed hand-cleaning, slipped on the countertop or annoyed me in an other way. When I moved out, My husband (well then he was my boyfriend) bought me two standard plastic IKEA cutting boards. And we lived happily ever after.