4 ms·
Why would you even any a plastic cutting board though? Wooden ones are superior in every way.
by dontlaugh 3y ago
Why would you even any a plastic cutting board though? Wooden ones are superior in every way.
- Angostura 3y agoYou put your wood board in the dishwasher?
- dontlaugh 3y agoNo, why would I put any cutting board in the dish washer? Some things are much easier to clean by hand.
- happytoexplain 3y ago"It's easier to clean by hand" is almost always a fallacy (especially "much easier") motivated by some kind of mild form of hobbyist elitism. It's common sense that placing something in a dishwasher and taking it back out is easier than essentially any form of hand cleaning by most reasonable definitions of ease. Edit: You could make other pragmatic arguments (e.g. I'm sure some people generate enough dirty kitchenware that you need to pick some big things to do by hand), but "easiness" by itself clearly isn't viable.
- dontlaugh 3y agoBig things are difficult to fit in. The time it takes to rearrange them could just be spent cleaning them. Complex shapes are also not worth putting in. I don’t see how my laziness is elitism.
- nickthegreek 3y agoA pan is a complex shape. A cutting board is not.
- dontlaugh 3y agoOne is complex, the other is big. I put neither in the dishwasher. I’m surprised this would be controversial.
- TheSpiceIsLife 3y agoWooden chopping boards are susceptible to deep groves where bacteria can get stuck, leading to increased risk of cross contamination. Wooden chopping boards are bonded, so your still cutting in to whatever that bonding agent is. You can't put a wooden chopping board in the dish washer. Wooden chopping boards tend not to be distinctly colour coded. Wooden chopping boards the size of the commercial plastic boards I use are much more expensive, invariably get left in the sink by someone, which invariably ends up splitting them, and their weight is unweildly. The only time I thought wooden end grain boards were better, was when I was hanging out with people who'd spent too much on their second or third one because the cheaper first one or two they'd bought had already failed. That and several commercial chefs have since told me the kitchens they work in don't permit the use of wooden chopping boards, other than as serving platters for some dishes.
- happytoexplain 3y agoOff the top of my head, plastic is lighter, cheaper, easier to dry, less prone to cracking, easier to keep sterile, and machine washable. I prefer wood, but there's no reason to use antagonistic internet-forum-style exaggeration and black-and-white phrasing ("superior in every way").