Chopping Boards – non plastic options

https://pubmed.ncbi.nlm.nih.gov/16640304/

im a time served Butcher and this is what we use and the reason for it. In fact in the trade the environmental health prefer we dump the old fashioned wooden blocks and go for the poly blocks instead

old school.

But what do they say about the horror that is plastic washing up bowls?

Well I’ve used wooden and plastic chopping boards at home and on camp sites, it would never have occurred to me to wash either between different veggies or salads. I have also used plastic washing up bowls, washed crockery and not rinsed it before drying with a tea towel (things which a while ago caused massive controversy on STW). In 70 years I can’t recall a single occurrence of food poisoning. Maybe it’s because I used to play in the muck and mud

would never have occurred to me to wash either between different veggies or salads.

Because it isn’t  a thing.

The idea even of mixing cold meat and salad on a plate and it instantly turning into a food poisoning devil mix is straight up bizarre.

I do enjoy an image of a fridge full of individually wrapped half veggies though.

I love mushrooms with chicken or in soup even breakfast but do I ever bother trying to see if any compost is on them?

Same goes with rasps and strawbs straight in the mouth, maybe the picker up in the Carse of Gowrie scratched their arse what a thought but I’m still standing and trying not to think negatively

I used to wash mushrooms until I visited one of the UK’s largest suppliers and was told not to bother – that’s sterile loam.

And here’s my ratty cracked chopping board and my super-sharp knife with falling-to-bits handle. The knife is getting on for 50 years old, from when Sabatier was a mark of quality. Rusty blade and everything. I guess this explains the number of times we get food poisoning. We don’t!

Arse of Gowrie?

I love STW sometimes… A thread about what chopping board to buy turns into a debate about how to store eggs!!

But back to the original question..

‘Plastic’ ones absolutely fine, if you are in a tight budget but if you want a nice looking one… End grain wood is the way to go.

I’d probably rather use a good plastic one that I can throw in the dish washer than a cheap crappy wooden one, just from a practicality view more than anything.

I don’t have a dish washer though and I prefer the aesthetics and ergonomics of a good quality wooden one.

Many years ago I used wooden chopping boards, but eventually realised that the certainty of dis-infecting a plastic board in the DW vs the theory that wood’s anti microbial “properties” might work on raw meat microbes like salmonella and campylobacter, was compelling.

Now I save pretty wooden chopping boards for bread.

Do the wooden ones end up smelling like onions? The plastic Ikea ones we use get to a point where they just smell mank. And yes they get washed after each use and often left to soak in the sink for hours.

Now I save pretty wooden chopping boards for bread.

This…. Plastic for everything else.

(And plastic ones go in the dishwasher)

Now I save pretty wooden chopping boards for bread.

Same here. I have two plastic boards which get tossed in the dishwasher.

I’ve got this going around my head now:

Have a carrot

Have two carrots

Go to the toilet

Take your time …

But we’re a wooden chopping board family. About five of different sizes.