Cutting Board Safety

One Solid Piece of hardwood

2" hardwood board, no stain

I thought, since this is a blog of a carnivore, that I should cover cutting board safety. Raw meat should always have it's own cutting board and it should be washed with hot soapy water immediately after use. Oiling it after washing will help it to last longer and prevent cracking. You can buy special food grade oil for this or just use olive oil. Rub it in well before putting the board away. 

One solid piece of hardwood

The best boards to use are one solid piece of dense hardwood, no glue. That will make it very expensive, but they do last a long time. You can make these yourself if you have access to larger planks of hardwood and have the tools and time. 

 

Bamboo

Also good is bamboo. It has good antibacterial properties. They are making toothbrushes out of it now. The drawback to bamboo is that it doesn't grow here in North America, and it especially doesn't grow up here in Canada. It probably does grow in the hot regions of the US but they don't seem to be using it to make things there. All of our bamboo things come from china, which makes them not very sustainable. I'd rather get a locally made hardwood board, or make it myself. 

 

The plastic boards are not a good substitute for hardwood cutting boards. They cut and scratch easily and these are hard to disinfect and can harbour bacteria. If you have one, I'd recommend only using it for things like bread. I wouldn't cut raw meat on it. Meat should have it's own bard anyway. 

I have a bamboo cutting board that I like and I plan to get a larger hardwood board in the near future, when I get around to it. I can probably order one form Amazon but I'm happy with my little bamboo board, so haven't felt the need to get a bigger one yet.