Plastic Vs Wooden Chopping Boards: Which One Is More Hygienic?

Chopping boards are essential kitchen tools that help you prepare food safely and efficiently. But did you know that the type of chopping board you use can affect the hygiene and quality of your food? There are mainly two types of chopping boards: plastic and wooden. Both have their pros and cons, and there is a lot of debate about which one is more hygienic. In this blog post, we will compare plastic and wooden chopping boards in terms of their material, maintenance, durability, and environmental impact, and help you decide which one is more suitable for your needs.

The Material of Plastic and Wooden Chopping Boards

• Plastic chopping boards are made of synthetic polymers, such as polyethylene, polypropylene, or polycarbonate. They are usually smooth, hard, and non-porous, which means they do not absorb liquids or bacteria. However, they can also be scratched, cut, or melted by knives, heat, or chemicals, which can create grooves or cracks where bacteria can hide and grow.

• Wooden chopping boards are made of natural wood, such as maple, oak, or bamboo. They are usually rough, soft, and porous, which means they can absorb liquids and bacteria. However, they can also have natural antibacterial properties, such as tannins or lignin, which can inhibit or kill bacteria. They can also be sanded, oiled, or waxed to smooth out the surface and seal the pores.

The Maintenance of Plastic and Wooden Chopping Boards

• Plastic chopping boards are easy to clean and sanitize. You can wash them with hot water and soap, or put them in the dishwasher. You can also use bleach or vinegar to disinfect them. However, you should avoid using abrasive or harsh cleaners, such as steel wool or ammonia, which can damage the surface and create more grooves or cracks. You should also replace them regularly, especially when they become worn or discolored.

• Wooden chopping boards are harder to clean and sanitize. You can wash them with warm water and soap, or wipe them with a damp cloth. It would help if you did not put them in the dishwasher, or soak them in water, as this can warp or crack the wood. You can also use salt or lemon to disinfect them. However, it would be best if you also treated them with mineral oil or beeswax to moisturize and protect the wood. It would help if you also stored them in a dry and cool place, away from direct sunlight or heat.

The Durability of Plastic and Wooden Chopping Boards

• Plastic chopping boards are more durable and resistant than wooden chopping boards. They can withstand high temperatures and pressures, and they do not warp or crack easily. They can also protect your knives from dulling or chipping, as they are softer and smoother than wood. However, they can also wear out faster and lose their shape or color over time. They can also be more prone to staining or odor retention, especially from acidic or spicy foods.

• Wooden chopping boards are less durable and resistant than plastic chopping boards. They can be affected by moisture and temperature changes, and they can warp or crack easily. They can also damage your knives by dulling or chipping them, as they are harder and rougher than plastic. However, they can also last longer and retain their natural beauty over time. They can also be more resistant to staining or odor retention, especially from neutral or mild foods.