Cutting Boards 101

Ask yourself:

How many cutting boards are in your kitchen right now? (Come on…be honest!)

And for about how long have they been there?

Cutting boards are one of those things we take for granted. You buy a few, keep them forever, and don’t really think about what they represent.

A great cutting board review article in USA Today recently summed it up best, saying, “If you think about it, cutting boards are kind of doomed from the start; they’re the crime scene for pretty much every meal you make in the kitchen.”

That’s right, you dissect meat, you carve up vegetables, you splatter food all over your cutting board…and they never fight you back.

But….do they?

Cutting Board Safety

You see…you have to be careful when it comes to cutting boards. Cross contamination of foods can lead to food borne illness, and cutting boards don’t keep forever.

Here are a few tips on cutting board cleanliness:

  • Use two cutting boards: one for raw meat, poultry and seafood and another for ready-to-eat foods such as fruits and vegetables
  • Wash all cutting boards thoroughly in hot, soapy water
  • Throw out cutting boards that have visible cracks, crevices or knife scars since harmful bacteria can live here

If you’re looking for a reason to swap out some of your kitchen gear, cleaning up your cutting board game might be a good first place to start!