Sound Guidance on When To Replace Your Cutting Boards

If you ask a cleaning guru, "How often should I replace my cutting boards?" they will likely reply that it should be done as a minimum once a year, due to the fact that these kitchen helpers harbor a large number of disgusting and dangerous germs.

While we’re on the topic of germs, it’s important to note that it is considered a good idea to have more than one cutting board—one for your vegetables and one for preparing your meats—to avoid cross-contamination.

According to a recent report, as much as 80 percent of grocery-store chickens in America are contaminated with Campylobacter or Salmonella, which is the last thing you need in your salad or when making a shortcake. To cut a lettuce head soon after you cut chicken breast strips is like playing Russian roulette with your health. For that matter, you may as well lick the chicken in its raw state!

The best way to clean your cutting boards is by using soapy, hot water to assist in the elimination of any bacteria. The USDA recommends the use of one spoon of unscented, liquid chlorine bleach mixed in a gallon of water to sanitize your cutting boards. In cases where your board is excessively worn or shows deep grooves, it is time to get rid of them and start fresh.

When To Replace Your Cutting Boards

Most chefs use cutting boards daily, which takes a heavy toll on their condition. Even at home, cutting boards that do not get replaced with some regularity may ultimately result in injury or sickness for the user. As a result, adhering to cutting board replacements when needed should not be taken lightly.

A good rule of thumb is to regularly check the condition of your board, and once you notice excessive damage, take a trip to your nearest grocery store and look for a suitable replacement.

Keep a record of your receipt and be sure to replace the new cutting board before the year is up, even if it appears to be in a good condition.

Why We Should Replace Our Cutting Boards

Numerous safety concerns arise with broken, warped, or worn cutting boards present in our homes or elsewhere. When these products are not cleaned in the proper manner, bacteria will grow and make its way into the cutting surface. Any bacteria transferred to food will ultimately lead to illness. Worn cutting boards are a safety hazard at best, as cutting on them using a sharp knife is inherently dangerous; knives are more likely to slip and hurt someone when used on a worn board.

Caring for Your Cutting Boards

Regularly run an acrylic, plastic, or rubber cutting board through the recommended dishwasher cycle to remove stubborn food particles and bacteria. Should the board show deep knife cuts and grooves, your best bet is to replace it as soon as possible. Remember that plastic materials tend to warp when you let them stay in the dishwasher to dry, so you may want to remove your cutting board from the dishwasher and let it air-dry at that point of the cycle. Any warped cutting board is a disaster waiting to happen, as the cutting surface will be unstable.

Wooden cutting boards offer two choices, namely, edge grain and end grain. End grain boards are usually thicker and of much better quality, but neither of the two should ever be run through a dishwasher.

An alternative option to replacing wood cutting boards would be to sand them down. What comes to mind in this regard are butcher-block cutting boards, which are often more difficult to clean. On the bright side, these are the type of cutting board that you can restore by simply sanding them down to restore the smooth surface.

Hard rubber boards, on the other hand, tend to last longer and feature improved durability, as they present a combination of both plastic and wood cutting boards. Best of all, these types of cutting boards do not leave any opportunity for sliding around on your kitchen countertop! They are a lot easier to cut your food on, and they are dishwasher-safe.

Even if you put your cutting boards through a dishwasher now and then, get into a habit of regularly scrubbing and rinsing your boards, as you can effectively get rid of any sticky goo this way. Airflow is important, too, so whether you’re using the dishwasher or handwashing, be sure to place your boards in a place where they can air dry evenly.

As a final reminder, be sure to keep two cutting boards in your kitchen at all times, and keep these clean, as their upkeep is critical to your health. Once you notice deep cuts or excessive warping, you’ve got a sure sign you need to replace your cutting board.

ResourcesSFGate, Daily Beast, NC State University

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