When it comes to choosing a cutting board, there are a few important factors to consider. The material and size of the board will depend largely on what tasks you need it to perform. For general use on most foods, thick plastic or bamboo boards are a great option as they are durable, easy to clean, and gentler on knives than glass or stone surfaces. Wooden boards are also popular but require more maintenance. It's best to avoid cutting raw meat on wooden surfaces due to increased risk of bacterial growth.
No matter the material, you'll want a board big enough to allow for comfortable cutting motions without feeling cramped. Look for boards that are at least 12x18 inches. Larger boards are better if you do a lot of meal prep or have limited counter space. You may also want to consider having more than one board - keep one dedicated to raw meats and another for produce and bread to avoid potential cross-contamination.
Proper Usage and Maintenance
To get the longest life from your Glass Cutting Boards it's important to use and care for it properly. Always hand wash boards with hot, soapy water and dry completely before storing. Plastic boards can go in the dishwasher but hand washing is still best. Avoid submerging wood boards as this can cause warping.
It's also a good idea to condition wooden boards regularly with food-grade mineral or vegetable oil. This maintains the wood's integrity and resists cracks and splits. Rotate boards when cutting to avoid excessive wear in one spot. And never cut directly on counters as this dulls knives quickly.
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