Sunday, 23 September 2012

Useful kitchen gadget – small wooden or bamboo chopping boards



I don't know about you guys, but I have a real preference for wooden chopping boards.  I know there are all sorts of chopping boards out there but I believe, rightly or wrongly, that wooden ones are best because they have some natural antibacterial properties.  And wooden boards last well.  I do have some lighter bamboo boards which are less sturdy.

But large chopping boards make it quite unwieldy to transfer the stuff you have chopped up into a container or pan.  So I use a number of smallish boards that I just lift in one hand and scrape stuff off with the other.  And I put them through the dishwasher too.



5 comments:

  1. Hi Carol, I looked at bamboo cutting boards at Bed Bath & Beyond yesterday, though I went to buy replacement Sonicare toothbrushes $$ (20% off coupon takes the sting away). With the money I saved I think I'll now buy those bamboo boards. :)

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  2. I didn't know that wood also held antibacterial properties, have only heard that about bamboo. The latter being also a resource that renews itself quite fast, I decided to use bamboo instead of wood. But I also have a set of plastic cutting boards at home, which I use frequently. Wood probably lasts longer?

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  3. My plastic boards work fine with one exception: a large wooden board for kneading breads, coffee cakes, etc. Bamboo boards are new to me, but I do prefer the longer-lasting materials.

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  4. I have to agree with you about the boards...Easy to clean and sanitize is definitely the answer!

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  5. I've used wood boards in the past, but they didn't last long when I ran them through the dishwasher. So, mine are all plastic, now. I haven't tried bamboo, but I'll keep an eye out for that.

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Your comments are most welcome. Cheers