It is definalty not a wooden one as wood material are more absorbent . When I was in home economics , our teacher always told us not to cut garlic from a wooden board as the smell wont go away . So she always said to have both types of board handy in the kitchen . I have a solid wooden board and keep in clean all the time and when washing it, make sure you put it in the sink to airdry after each use . I like the wooden ones because it lasts longer and the plastic ones discolour quicker too .
Definitely wood…..lots of germs hide in the cut marks of plastic. What ever you use, clean with really hot water and then rub them down with somesort of cleansing oil like eucalyptus
I use Bamboo chopping boards and ‘recycle’ them every year, plastic ones that fit in the dishwasher are probably the most hygienic and I have a set that I use for meat and fish but I find them too daggy for everyday use! I also have a separate bread board that is (supposedly) only used exclusively for that purpose!
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