November 15, 2008
What is better to chop food on-bamboo or plastic?
Can you answer hailey c's question about Bamboo?:
I have stainless steel knives and need to know what is better to chop food on. Bamboo or plastic.
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I have stainless steel knives and need to know what is better to chop food on. Bamboo or plastic.
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Comments on What is better to chop food on-bamboo or plastic? »
i like wood
either is fine…unless you are chopping meat. NEVER chop meat on any wodden surface. Vegetables and fruits only.
Either is fine, but you must thoroughly wash them after cutting meat. When a wood or bamboo board gets deep cuts or nicks you must be especially careful, or consider getting a new one.
For stainless steel knives I prefer wooden cutting boards such as Bamboo or maple. But I also have cutting boards for other things, such as 1 for proteins, one for veggies and fruits and one for pastries which is a marble board and its kept cool in the fridge in a plastic cover. I also keep my fruit and veggie knives seperate from my protien knives, they each have their own spot in my drawer and my carving knives are kept in a special case in my pantry.
Either are fine for your knives. Plastic is more sanitary.
plastic is rougher on your knives that wood, but wood and bamboo will deform easier, and absorb food stains and bacteria.
get the best of both worlds, polypropolene. you can pick them up at target or kohls. they will cost about the same as a bamboo board, but they are much easier on your knives and the are easier to clean and much more sanitary.
The bamboo is best and easiest on your knives.
That or a wooden cutting board.
Always make sure you clean and sanitize them after each use.Plastic also if you choose that.
Wash them and then use a mixture of water and bleach to sanitize them.I keep this mix in a spray bottle which is handy.
3 cups water to one cup bleach.
Wood is more susceptible to contamination than plastic.
You used the word "chop" as in using a cleaver—typically performed on a (8-16 inch) thick wood chopping block. Bamboo or thin plastic wouldn't hold up very long.
You also mentioned stainless steel knives. If what you actually mean is slicing, which is what one does with knives, then plastic is the best.
Bamboo is probably best left to steaming and service purposes. Knives would slice into the bamboo producing little slivers of bamboo—do you have any idea what it's like to swallow little pieces/slivers of bamboo?