Cutting boards - plastic vs. wood
First published March 2008, updated July 2011
We had been using plastic and wood cutting boards over the years and found the
need to dispose of a few that were starting to get a bit icky - and guess what
type we needed to bin - all plastic. The wood boards we've had for over a decade
were and still are in very good condition.
On the plastic boards, the plastic was starting to lift - they looked
terrible and more importantly, it meant that small bits of plastic were probably
getting into our food.
The total weight of the cutting boards we threw out (as they couldn't be
recycled and we couldn't find a way to repurpose some of them) came to a couple
of pounds I guess. It doesn't seem like much until you consider that millions of
plastic boards are probably discarded each year - and it's another plastic item
entering the waste stream that will take hundreds of years to break down -
perhaps even longer.
In addition, the plastic boards are based on petroleum products and a
considerable quantity of crude oil, energy and chemicals go into making them.
From what I've been able to research, it seems it takes just under twice the
amount of crude oil to create the equivalent weight in plastic.
The concept that plastic cutting boards are a more hygienic choice appears to
be somewhat misguided. This may be the case where a board is new, but over a
period of time the countless score marks become havens for bacteria that cannot
be easily removed through normal washing.
A healthier and greener choice - wood cutting boards
From a hygiene point of view, it's been found that the capillary action of
dry wood means bacteria are quickly sucked up and die. Wood boards are also self
healing to a degree and shallow score marks in the wood will close up over time
Often cutting boards are made from the offcuts from milling operations, so
they are basically a waste product that is being put to good use. If the issue
of timber cutting operations is of particular concern to you; there are boards
available that come from sustainable forestry operations; or if in doubt,
contact manufacturers before purchase to find out how they source their
wood.
While a cutting board isn't usually considered an object of beauty, I thinks
these teak boards from Thai-Pepper are
quite beautiful:

Reclaimed teak cutting board from Thai-Pepper
The craftsmanship aside (the boards are hand-made), teak is a very nice
looking wood and incredibly durable. Thai-Pepper's cutting boards are made from
reclaimed teak that is over 100 years old. According to Andre Park, owner of
Thai-Pepper, the teak comes from old houses in Northern Thailand.
The boards are
made without fillers, stains or any harmful chemicals. Andre says his teak
cutting boards do not rot, fungi will not grow on them and even onion and garlic smell disappears within a couple of hours.
The boards are a single piece of wood and Andre believes only in Northern Thailand
can reclaimed teak 12 inches wide still be found. Made for decades of use,
Thai-Pepper cutting boards come with a 25 year guarantee.
Bamboo boards have also become quite popular. Bamboo
is a readily renewable resource, pest resistant, can grow in poor soils and in
comparison to other crops, requires little water. I have one and it's held up
well over a few years of use. Something that has been mentioned to watch out for
is that as bamboo boards aren't made from a single piece of material, they often
incorporate glues that may contain formaldehyde.
Given a good wood cutting board will last far longer that a plastic one, this
translates into energy savings, less oil consumption and associated
environmental issues, plus you'll save some cash as well over the long term.
I'd also much rather ingest small pieces of wood than plastic :).
To help waterproof and seal a wood cutting board (if it hasn't already been
done), making it easier to keep clean, earth friendly products such as beeswax
or coconut oil can be used. Don't use plain vegetable or cooking oil as these
will turn rancid. Sealing a board will also help prevent odors from items such
as onions tainting other foods. To disinfect a wooden board, use a 3% hydrogen
peroxide solution or neat vinegar - simply spray it on, then wipe it off
.. and, regardless of the type of board you choose and as a food safety
precaution, have separate ones for meat, fruit and vegetables, dairy and
poultry.
If you're interested in other types of cutting boards; there's also glass and
recently corn
based cutting boards - a form of bioplastic - have also been made available.