What makes a good cutting board in your opinion?
Is it good to have multiple cutting boards to cut different types of food on different ones?
36-40, F
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4meAndyou · F
I have so many. I like the cheap plastic throwaway boards the best...they are usually colored and marked whether they are for veggies, fish, poultry or meats...that way you can avoid cross contamination. After they get a little cut up, you can toss them. They are pretty cheap. I have two sets of those.
Robert Irving demonstrated on one of his show that if you are strong, have a very sharp, large knife, and one of those silicone plastic blend boards, you can scrape away all the cuts and stains using the knife, and have a basically clean board once more. I have one enormous white cutting board which I attempt to scrape, and a red one for meats.
Bamboo is a natural antibacterial type of wood, and cutting boards of bamboo are supposed to be wonderfully clean. I have three of those.
Robert Irving demonstrated on one of his show that if you are strong, have a very sharp, large knife, and one of those silicone plastic blend boards, you can scrape away all the cuts and stains using the knife, and have a basically clean board once more. I have one enormous white cutting board which I attempt to scrape, and a red one for meats.
Bamboo is a natural antibacterial type of wood, and cutting boards of bamboo are supposed to be wonderfully clean. I have three of those.