Wondering about the best kind of cutting board to use to help avoid a food-related illness? Here's all the info you need.
Cutting Board Basics: Wood Vs. PlasticNonporous surfaces like plastic or glass are easier to clean than wood and thus better in terms of food safety. Wood is naturally porous, and those tiny fissures and grooves in wooden cutting boards can harbor bacteria. Which is why cutting boards made of wood aren't allowed in commercial kitchens. That being the case, why use them at home?
As for glass cutting boards,
they're just awful for your knives and aren't allowed in commercial kitchens, either. Why?
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