Plastic V. Wood Cutting Boards
Wooden Cutting Board
Advantages
1) A good wood cutting board can last long, long time. If you damage the surface with deep scratches, the board can often be saved by sanding them away.
2) Gentle on Knives - You want to use a hardwood that is also soft enough not to do tremendous damage to your knives.
3) Sanitary: Wood is able to absorb bacteria, trapping it and killing it. Though greasy substances like chicken fat can remain on the surface of the board and continue to be a food-safety risk for many hours.
4) Aesthetically Pleasing - They just looks nice! You can even use them for serving!
Disadvantages
1) Requires Some Upkeep: Wooden boards need to be treated with a food grade mineral oil to prevent cracking, warping and stains.
2) More Work to Clean: Do not put them in a dishwasher or soak them. This will shorten the board’s life. Just rinse with warm water and rub more oil on it.
3) Heavy and Unwieldy: Good wooden cutting boards are also heavy and difficult to move around. Thin, lighter-weight ones are more prone to warping.
Plastic Cutting Boards - Advantages
1) Inexpensive - self-explanatory
2) Lightweight and Space Efficient - takes up less space than wooden cutting boards, easier to move around the kitchen.
3) Easy to Clean and Sanitize - can be put in the dishwasher and water.
4) Gentle on a Knife's Edge - some plastic cutting boards are made of material that is durable yet still gentle on your knife's blades.
Disadvantages
1) Gets Dinged Up and Has To Be Replaced: Plastic can grow increasingly and irreversibly scratched by knives, and those tiny channels are the perfect place for bacteria to hang out.
2) Will Hurt Your Knife More Than Soft Wood: Plastic will also tend to wear down a knife faster than wood.
If you would like more details, I found this info. here: https://www.seriouseats.com/2019/07/best-cutting-boards-are-plastic-or-wood.html
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