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What’s the Best Material for a Cutting Board?

Anyone who spends any significant amount of time in the kitchen knows a good cutting board can make life easier in a number of ways: easier cleanup, better hygiene and increased safety, to name just a few.</br></br>But, from what kind of material are the best cutting boards made? Of the many, many options, we’ve decided to explore the pros and cons of these <a title="Cutting Boards" href="http://www.atgstores.com/cutting-boards_2294.html" target="_blank">cutting board</a> materials: wood, bamboo, glass, stone and plastic.</br></br><strong>Wood Cutting Boards</strong></br></br>A time-honored classic, the <a title="Wooden Cutting Board" href="http://www.atgstores.com/cutting-boards_2294.html?atb=attr_material=|wood|" target="_blank">wooden cutting board</a> is elegant, functional and reliable. It gives way to the blade well, which helps keep blades in good shape and makes cutting easier.</br></br>Even so, wooden boards do have their weaknesses. They will wear over time and they absorb bacteria, which is why they should be treated with mineral oil from time to time. Oil will extend a cutting board’s life as well as help seal pores that collect germs.</br></br><strong>Bamboo Cutting Boards</strong></br></br><a title="Bamboo Cutting Boards" href="http://www.atgstores.com/cutting-boards_2294.html?atb=attr_material=|bamboo|" target="_blank">Bamboo cutting boards</a> boast all the same perks as the wooden variety with the added benefit of being a highly sustainable product. Bamboo grows like wildfire and there’s no shortage of it, making bamboo boards both affordable and eco-friendly.</br></br>Also like wood, though, they must be oiled to protect them from wear and bacteria.</br></br><strong>Hard / Flexible Plastic Cutting Boards</strong></br></br><a title="Plastic Cutting Boards" href="http://www.atgstores.com/cutting-boards_2294.html?atb=attr_material=|plastic|" target="_blank">Plastic cutting boards</a> come in several different shapes and styles and will be either rigid or flexible. Both have similar advantages: They’re durable, easy to clean, colorful (for easier organization if you use different boards for different foods) and can go in the dishwasher.</br></br>One disadvantage is that, contrary to popular opinion, they are no less susceptible to contamination than their wood and bamboo counterparts. They are also less kind to knife edges, although not terribly so.</br></br><strong>Glass / Stone Cutting Boards</strong></br></br>They might look cool and their nonporous surfaces are excellent at repelling bacteria, but they are not nice to knives and make for difficult cutting surfaces. At best, a <a title="Glass Cutting Boards" href="http://www.atgstores.com/cutting-boards_2294.html?atb=attr_material=|glass|" target="_blank">glass</a> or <a title="Stone Cutting Boards" href="http://www.atgstores.com/cutting-boards_2294.html?atb=attr_material=|marble+granite|" target="_blank">stone</a> cutting board is an aesthetic choice and is not recommended for heavy cutting.</br></br>That said, these boards <em>are</em> very good to use as staging areas for food prep and for work with dough and pastries because they are nonporous and offer a smooth working surface.
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