ADVERTISEMENT
Although they are the most used, wooden cutting boards are actually not the most suitable for use in the kitchen: it is no coincidence that it is not legal to use them in restaurant kitchens, because they have a high absorption capacity. The porosity of the wood, in fact, means that the wooden cutting board is able to accumulate residues and thus become “prey” to bacteria and germs, as well as bad smells. Another reason why they are prohibited is the issue of splinters: very old cutting boards, in fact, can release micro splinters of wood that are best avoided. For this reason, it is better not to use very old cutting boards and to clean them regularly: furthermore, it is good to make sure that they dry, to avoid problems with mold.
For ordinary cleaning you can simply soak it in water and dish soap, remembering to rinse it well and dry it: many prefer not to use dish soap because even in this case the cutting board is able to absorb a small amount. To clean the wooden cutting board more thoroughly, the best natural product is vinegar, which eliminates bad odors and residues: however, avoid rubbing it with too aggressive sponges that could create abrasions. Finally, for a more “aggressive” cleaning, you can use coarse salt to rub. You can also use a few drops of lemon juice to eliminate the most stubborn odors.
2. How to clean plastic cutting boards
Generally made of polyethylene, plastic cutting boards absorb much less residue than wooden cutting boards and, as a result, are considered more hygienic, although definitely less attractive than wooden ones. On the other hand, they are easier to clean, which you can do simply with dish soap: in this case the cutting board will not absorb it. You can also use vinegar, of course, or lemon to absorb any odors. Dishwasher temperatures are perfect for sanitizing plastic cutting boards: however, we do not recommend washing them in the dishwasher too often, because they risk deforming. Even plastic cutting boards, however, should be changed regularly, also because they are subject to deformation.
3. How to clean a Teflon cutting board
Teflon is a material “discovered” by a famous American chemist, Roy Plunkett, in 1945: also called polytetrafluoroethylene (PTFE), it is a highly non-stick material, with which pots and pans are regularly made today. In professional kitchens, Teflon cutting boards of various colors are often used, each dedicated to a type of food, so as to avoid bacterial contamination and make cleaning easier. Despite its virtues, in fact, Teflon cannot be washed in the dishwasher: the high heat would ruin the non-stick part, with the risk of releasing micro particles that are not exactly healthy. To clean Teflon cutting boards, which almost do not absorb substances, just use a delicate detergent or vinegar: once clean, pass a drop of oil on the surface to hydrate it.
4. How to clean the silicone cutting board
The silicone cutting board is very resistant and robust, it tolerates temperature changes well and is, of all the types, the most hygienic: in fact, you can wash it comfortably in the dishwasher or by hand with detergents without running the risk of ruining it. The silicone model is, more than the plastic one, a flexible, non-stick and non-slip cutting board and, compared to other cutting boards, it is less affected by the knife blade, ensuring good surface resistance to cuts and grooves.
5. Glass cutting board
The glass cutting board is certainly one of the most elegant cutting boards to see, although more expensive than the previous ones: on the other hand, it is very resistant, both to knife cuts and to high temperatures. It is not porous, does not absorb food and is therefore considered very hygienic: you can wash it safely in the dishwasher, even at high temperatures and with the intensive program. You can also wash it by hand, with the dish detergent you normally use.
6. Marble cutting board
Among the various materials for cutting boards, marble is the most beautiful: elegant, resistant, refined, it also becomes a serving cutting board, where you can place cold cuts and cheeses. It is certainly heavier and more expensive, but it is worth trying: even if you use important knives, it will last a long time in your kitchen. Furthermore, it is very easy to clean: you can clean it in the dishwasher, even at high temperatures, or by hand, with the classic dish detergent. Do not use vinegar or lemon on the marble cutting board: their acidity would ruin the surface.
ADVERTISEMENT