See the cutting board on top? That is made from bamboo. The cutting board on the bottom? Tempered glass, which is a big no-no for cutting as it dulls your knives.
HERE is a great site that compares different cutting boards, listing the advantages/disadvantages of each.
I got a set of three Kitchen Aid cutting boards for around $15 with a coupon at Costco. I figured that was a good price to try a bamboo cutting board and keep my knives sharper longer. You can find this set at Amazon HERE.
I like the idea of using a bamboo product, which is a renewable source. They do require a periodic monthly "seasoning" just like traditional wood.
To season the board, first clean it with soap and water (do not immerse or put in the dishwasher). Dry it off with a towel and let it air dry. When it is dry, put some food grade mineral oil on the board and wipe it with a soft cloth. After a couple of hours, get a clean cloth and wipe off any excess mineral oil.
I prefer to use a plastic cutting board with raw meats, as I can throw these into the dishwasher. If you cut raw meat on a wooden or bamboo board, you will need to wash it immediately and use a bleach solution of 1 teaspoon of bleach to 1 quart of water to rinse the board.
Bleach can be very drying on a bamboo or wooden board, and you will need to "season" it more often.
Do not use the bamboo board as a trivet for hot pans, as it will dry out the board and a dry board is prone to cracking and splinting.
As I use my bamboo cutting boards more and more, I will let you know how they last.
I've had bamboo cutting boards for almost four years and I've never seasoned them (didn't know I should!) and they still look great. I've been really happy with them.
ReplyDeleteGood tips for cutting boards. I, too, prefer plastic for the ease of washing, but I use my wooden one when cutting cooked meat so the juices spill into the grooves instead of on the counter. I never thought to use mineral oil on it. Now I know why it looks cracked and worn!!
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