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.
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. :)
ReplyDeleteI 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?
ReplyDeleteMy 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.
ReplyDeleteI have to agree with you about the boards...Easy to clean and sanitize is definitely the answer!
ReplyDeleteI'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.
ReplyDelete