Cutting Board

[ihaterobbie123]

God the comments on this video make me laugh. I've used a wood cutting board my whole life, I wash it with a normal course/fine sponge and have NEVER caused myself illness and NEVER experienced taste transfer doing so.

Anyone who tells you the increased sanitary nature of plastic over wood is reason enough to use a plastic board is full of shit. Wash your board and stop spouting propaganda, I hate propaganda.

[ChefTips]

@ihaterobbie123

Hello. No reason to get so angry. I was taught that they are more sanitary and most commercial eateries here in California use plastic boards for that reason.

My personal opinion is cross contamination on any board is the reason for getting people sick. Keeping any board clean between uses is key. You will also find colored plastic cutting boards in commercial kitchens. Each colored board is to be use ONLY for cutting certain foods.

[c2thedub14]

@ChefTips none of the kitchens ive worked in abided by those color codes, cause boards bump into eachther in the rack. and its been proven that WOOD is more sanitary, as it draws the bacteria in, and traps it there. ted allen did an experiment with bacteria cultures between plastic and wood. the wood is actually worse for the knives edge, so you're kinda backwards on that. the reason commercial kitchens use plastic is because they're alot cheaper. some nice restaurants use wood though.

[shalimarsgirl]

I visited a home where a wooden cutting board was used. I smelled it when the cook wasn't looking and it was putrid. I use a stainless steel cutting board that is easily cleaned without buying any special oils or cleaners, and it's sanitary. If it dulls the knife, no big deal. It's easy to sharpen knives. Have you ever tried to eat a piece of bread that's been sliced on a wooden cutting board, and the bottom crust of the bread has an foul onion-tomato taste?

[c2thedub14]

@shalimarsgirl you're really full of it, arent you. i doubt you've ever set foot in a kitchen. any chef would slap you for using a steel cutting surface. and ive eaten bread off a wood cutting board. and tomatoes. and ham. and you know what they tasted like? bread. tomatoes. and ham. and no cutting board gets that putrid unless you flood the thing is pigs blood and let it sit outside for a week.

[1337NoFear1337]

I use my plate as cutting board :D

[cliffcox66]

@1337NoFear1337 ceramic is hard, harder than steel and will dull your knife. Use only wood or the plastic. Sani cleen is best.

[therealgiblet]

I use a paper mache cutting board and knife. Is that hygienic? I eat raw chicken on Thursdays but I wash it first. I clean my hair with Timotei.

[ChefTips]

@therealgiblet

Sounds like you've got it all figured out there...

[ChefTips]

@therealgiblet

Sounds like you've got it all figured out there...

[flydaddyA]

wood cutting boards have been around since humans have been preparing foods. You'll still find that most chefs and restaurants use them. How many people have gotten ill because of a wooden board? Hard plastic on the other hand will dull your knife blade fast. Most knife manufactures even discourage using them.

[thibaulthalpern]

Have you ever used bamboo cutting boards? They have some of these at my green grocer's but I have never used them before. Wondering what you experience with them is.

[UselessRobotToy]

Glass may be the most hygienic preparation surface but it will dull European knives within a few uses and may even chip and ruin Japanese and ceramic knives!

If you don't want to use a plastic board, please use a vinegar or alcohol wash on your wooden board after use and remember to season and treat with a non toxic oil such as linseed once every few months. This oil seals the surface and ensures that bacteria does not have a place to grow.

[thibaulthalpern]

I have a plastic cutting board too but I have to say I don't like it AT ALL! My favourite cutting board is a block of found wood often seen in Chinese kitchens. The best way would be to have two wood cutting boards---one for raw meat and one for everything else.

[MisterBaz1]

The best treatment for wooden cutting boards is mineral oil mixed with beeswax. I believe both are non-allergenic, and also will not spoil over time. Definitely better than linseed oil.

To clean, simply use diluted vinegar and whipe it down.

Use the oil/beeswax as needed.

Best type of wodden cutting boards are end-grain.

[Cty2]

i would stay away from marble style cutting boards they will wreck your knives

[oneman2001]

How about glass cutting boards. In theory the most hygienic of them all but not good for the knives ?

[ChefTips]

The glass can be sanitized, but are very rough on the knives. I don't recommend them...

[LDKBBAB]

How would you sanitize a wooden cutting board? I've been pouring vinegar on mine and leaving it to air dry...is this safe? I also never cut raw meat of any kind on my wooden board, stricktly fruits and veggies and other dried goods.

[ChefTips]

Hi LDKBBAB.

In the restaurant business we have to wash, rinse, and sanitize them in a 3 compartment sink.

At home I use hot water with a anti-bacterial soap.

[thibaulthalpern]

You can also get another wood cutting board just for meat.

[perunatic]

Hey Chef, there's a whole ongoing controversy about wod vs plastic boards. The big advantage of plastic is that it can be virtually sterelized in the dishwasher, and wood would split. The evidence seems to be though that wood isn't at all unsafe. I've say loads of beautiful old wood boards uneccessarily binned in my time. Nice vids BTW!

[ChefTips]

Thanks for your input on this. I always appreciate good comments like this.

Cheers,

Jason

[ilogin2pku]

great tips. im 15 and work in a restuarant without any experience these tips are very helpful

[rjridingtube]

Bacteria stays in the cuts you make in a plastic cutting board so they are most insanitary.

Wood boards have natural oils to counter the bacteria.

Think again before giving bad advice !!!

[ChefTips]

It's not bad advice. I have heard about some woods may have oil that will help kill bacteria. All cutting boards need to be cleaned in between uses, especially if one is preparing raw meats and/or seafood. My local health department frowns on wood cutting boards. And until the FDA recommends wood over plastic, I'll stick to plastic. Thanks for your nice comment. =]

[thibaulthalpern]

Interesting. You know how there is constant controversy over plastic and food, especially how some kinds of plastic leeches into food. I wonder what the FDA has to say about that.

[ChefTips]

Personally I think you are safe with plastic cutting boards. I think plastic and foods becomes controversial when you microwave foods in plastics.

[hydynryk]

there is a variety of opinions out there about wood versus plastic,. wood does have oils that combat growth and the fact that it dries faster, which in turn kills bacteria faste, unlike plastic which does not.... Bottom line is, good cleaning of the board is what counts,, vinegar or salt is goood at killing bacteria on boards.. bleach does not as well as vinegar, especially on wood.

If you are a good cook and clean your equipment promptly,, it does not matter, though, wood is nicer on steel

[verocity]

What about Bamboo?

[ChefTips]

I don't know too much about the bamboo boards. I have never seen them in the commercial kitchens. I am sure they are good for the knife, but I wonder about the sanitary factor.

[Cginwright]

great tip homi, I like the wet paper towel twist. Im going to school watching all these lessons. Its awesome, keep it up. Oh and I have a nice natural gas grill in the back...........I love it. Im lookin g for some cool smoking techniques from ya.

[ChefTips]

Thanks for the compliments G! I will be doing a great mesquite smoked halibut video in the future. Stay tubed....... lol

[xphon12]

Great tips! Using a wet cloth is better than paper towels though, since its reusable.

[ChefTips]

Thanks. You can reuse the paper towels too. I just wet them again.

[AsktheBuilder]

Great tip about the wet paper towels.

[ChefTips]

Thanks!

[buffaloboy51]

I never understood why you always ride the scooter at the start of your videos!haha!

[ChefTips]

It's just for fun! =]

[upiskolar96]

Great tip, Chef!

[ChefTips]

Thank you!

[sweepee78]

I agree with you on the uses for these cutting boards! Thanks for the tip!

[ChefTips]

Thanks for the comment!

[MadBadVoodo]

Five Stars!!