which makes a better cutting board — plastic or wood? - Cooking And Nutrition Tip

Natural Health, Jan-Feb, 2002

FROM A COOKING STANDPOINT, EACH HAS ITS pros and cons. Many chefs prefer the feel of cutting on a wooden board, and it doesn't dull knives as quickly as plastic. You can sand nicks and grooves from a wooden board and recondition it with oil. The best wooden boards are thick, heavy, and stable and made from close-grained hardwoods like maple--but they're also rather expensive. Plastic boards are generally lighter, more stain-resistant, and less expensive.

There's an ongoing debate about whether wood or plastic is more bacteria-resistant. But more important than the material of your cutting board is how you clean it. Don't cross-contaminate it by using an old sponge or less-than-pristine dishtowel. Wash it with hot water and soap, and let it air dry completely. (You can run plastic boards through the dishwasher.) When the surface becomes scarred from heavy knife use or develops cracks, it's time to get a new board.