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Food safety. It's ironic that in a home setting they can often be better than plastic (people typically don't clean plastic well enough, or replace often enou
by ska 2y ago
Food safety. It's ironic that in a home setting they can often be better than plastic (people typically don't clean plastic well enough, or replace often enough), but you can't sanitize them like you typically would in a commercial prep area, so they are disallowed/discouraged (based on jurisdiction).
- throwup238 2y agoSome jurisdictions also ban wood cutting boards in general but allow some made of closed-grain hardwood with like maple or walnut.
- blackeyeblitzar 2y agoThat’s a shame. Hard close grain would damage very sharp knives I would think.
- 0_____0 2y agoAre folks not simply throwing their plastic cutting boards in the dishwasher after finishing prep? I basically always do, especially after cutting meat...
- newsclues 2y agoNot everyone has a dishwasher.
- 0_____0 2y agoHmmm. It's only in the last four years or so that I've even had one, you'd have thought I would have remembered that ...
- datavirtue 2y agoBuy some Purell.
- lurking_swe 2y agoyay for microplastics (and maybe phthalates) all over my utensils, plates and glasses! on a serious note, I try to avoid putting ANY plastic in a dishwasher unless it’s silicone. what’s wrong with buying a cutting board that is used for meat only? do your best scrubbing it down with hot water and soap, and it’s not an issue. Especially if you cook your meat to a safe temperature anyway. Even better, avoid a plastic cutting board to begin with: https://pubs.acs.org/doi/10.1021/acs.est.3c00924 https://pubs.acs.org/doi/10.1021/acs.est.3c00924
- 0_____0 2y agoAt least the dishwasher is doing its best to remove surface contamination from its contents. How does your cutting board compare to tire dust, shed particles from textiles, and latex paint in terms of your exposure and the danger thereof? I really do try to triage "things to worry about" by severity and likelihood. At my age I'm mostly worried about not getting hit by cars and my mental health.
- lurking_swe 2y agocan’t avoid tire dust. Luckily i don’t paint often, and i don’t lick my walls. :-) I agree it’s low on the list in terms of risk (big picture). I guess shopping for plastic free alternatives isn’t stressful to me, i view it like a shopping game. Plus the plastic free stuff tends to hold up better anyway over the long term! I do wonder how rinse aid affects this too. Might reduce the residue left behind.
- ericd 2y agoRe tire dust, you can avoid living near major roads, and running a hepa filter anywhere you spend significant time. Our old apartment’s balcony used to get a coating of black dust on everything within a week of wiping things down, since we were near some major road, now that we live in the country, I never see that.
- 0_____0 2y ago
- ska 2y agoMany people generally don't change boards enough, yes. And keeping plastic boards after they are quite deeply grooved is a problem. If your dishwasher doesn't have a sanitize cycle (or you aren't using it) you may not be getting hot enough at home anyway to be up to the standard a commercial kitchen would need. Of course you may not have a dishwasher at all.
- SoftTalker 2y agoAutomatic dishwasher detergent is loaded with chlorine bleach. Sanitizing temperatures are not necessary.
- 0_____0 2y agoThis is wrong (at best outdated). No dishwashing detergent sold at your local grocery has chlorine bleach in it. There are other non-chlorine bleaching agents in some formulations.
- SoftTalker 2y agoYou seem to be correct, at least based on review of the MSDS for a popular powdered dishwasher detergent, it's using oxygen bleach (peroxide). Pretty sure it was chlorine bleach in the past.
- zo1 2y agoI just use a plate for my cutting needs. No idea about this "cutting board" obsession. Plate just goes into the dishwasher. No wood or plastic particles to worry about and cleanup is easy. Then again, I also exclusively use serrated knives and think people that use ultra-sharp knives in the kitchen to make food cut like butter, crazy.
- cruffle_duffle 2y agoHow does that not absolutely destroy your knife?
- Kirby64 2y agoGP uses serrated knives. They’re not actually cutting food, more mangling it while scratching their plates. Not wanting to use sharp knives just speaks to inexperience in the kitchen.
- zo1 2y agoAnd yet I've never once cut myself with legal near-scalpels in my kitchen, the serrated knives that "mangle" my food cut food perfectly fine, and my plates last as long as plates do.
- Kirby64 2y agoUnless you literally never cook any food, it just isn’t possible to prepare all types of food using purely serrated knives. Cutting up many vegetables or herbs just is not possible with a serrated knife. What is your aversion if you’ve never cut yourself?
- zo1 2y agoFor one, I have children in the house and scalpel-like sharp knives make me uneasy. Doubly-so as they are usually pointy and can stab too. Besides that, serrated knifes make it practically impossible to cut yourself. You'll feel the cut way before you've sliced through any of your own meat, and that's precisely because you're "sawing" the food, or your flesh in that case. I honestly can not think of anything (other than sticky cheese) that would be impossible to cut with the serrated knives I use. I cut up herbs, vegetables, meats, fruits everything. Come to think of it, they even cut crunchy bread with ease too, which usually requires a "bread" knife in a usual kitchen.
- Freak_NL 2y agoThe thing about replacing them frequently is that that goes against the principle of using something until it is worn out. (That is, reducing the amount of plastic we use.) I'm not sure if this is a problem, or if there are better solutions (I use wooden chopping boards for vegetables and fruit of course).