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It’s interesting that, if you go to a wet market in many Asian countries (e.g. Hong Kong) you will see the butchers cutting meat on wooden chopping blocks where
by PlunderBunny 2y ago
It’s interesting that, if you go to a wet market in many Asian countries (e.g. Hong Kong) you will see the butchers cutting meat on wooden chopping blocks where the cutting surface is _grain up_ - typically a circular section of a log. I thought “surely this is the worst possible orientation for the wood?” I think they clean the blocks by using hot and cold water to expand and contract the wood, and scraping it with the blade of their knives.
- NumberWangMan 2y agoI believe that if you're doing some heavy chopping, that orientation keeps the cutting board in good condition for the longest time, as you're not cutting through the wood grain and taking chunks out of the board. Separately I've heard that while bacteria can live in wood cutting boards, they tend to stay where they are rather than migrate out of the board and into the food -- but I can't back that up with any actual references.
- datavirtue 2y agoBacteria needs moisture. It ain't clean until it's dry.
- SoftTalker 2y agoWood tends to draw moisture in, I'd think especially if "grain up," leading to a dry surface which is not very hospitable to bacterial growth.