Tag Archive for butcher blocks

Wood Vs. Plastic: What Is The Real Cost Difference?

5 mars 2012 chef 5 comments


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Health and safety are two major concerns to be considered when making decisions about what products to purchase for food handling purposes.   Over the years, there has been heated debate as to which, between wood and plastic, is the better material for food handling products such as cutting boards. While many articles make an attempt to seem fair to both sides of the argument,   I would like to offer indisputable facts that will clearly show that wood cutting boards are better than plastic cutting surfaces.

The first reason why wood cutting boards are better is the simple fact that they are natural. Over the years there have been increasing issues about the impact of synthetic materials on the environment. The process of manufacturing plastic cutting boards generates a greater long term harm than felling a tree to produce wooden cutting boards. Where the harvesting of trees is responsibly managed, there is, in fact, no adverse influence on the environment. Plastic production, no matter how well managed, will always negatively impact the environment.

Moving closer home to the kitchen,it has been verified that wooden cutting boards absorb and eliminate micro-organisms that find their way to the food preparation process. Wooden cutting boards are porous and this allows bacteria to seep into the wood where they are trapped and eventually die. Plastic cutting boards on the other hand, are non porous and all of the bacteria will remain on the surface. This means that there are higher chances of encountering contamination from food handled on plastic surfacescutting boards as compared to that which is processed on wood surfaces.

Wood cutting boards and butcher blocks also tend to last much longer time than plastic cutting boards, this is due to the fact that cuts made along the grain of an end grain wood chopping board seal themselves soon after the blade makes them. However, every single cut on a plastic cutting board will result in a permanent scar.   Also, you should keep in mind that the tiny pieces of plastic coming off the board as a result of cuts will, in many cases, end up in the food you serve to your family. The chemicals in the plastic board, over time, become an unwanted part of your diet and this could have serious health consequences for children and seniors.  Wood particles, however, are natural and consuming them will, for the most part, have no negative health issues.

The only benefit that plastic clearly has over wood is the cost factor. However, the long term cost implications on your family health and the environment outweigh by far the difference in costs when comparing wood cutting boards and plastic products. Also keep in mind that a high quality wood cutting board is not only safer to use, it is also much more durable and can outlast, by years, (even generations) its plastic counterpart.

Let’s face it, wood just has a natural beauty that can not be duplicated with plastic.   Which would you rather show off in your home, a beautifully crafted wood cutting board or a scratchy hunk of plastic?

 

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Wood Vs. Plastic: You Might Be Surprised.

27 février 2012 chef No comments


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For several years now, federal government laws have dictated that plastic cutting boards replace wood cutting boards for sanitary   reasons. Without relying on actual research or studies, these laws led to the removal of all wood cutting surfaces from commercial facilities.  However, the assumption that plastic surfaces were less porous and therefore more sanitary turned out to be completely incorrect.  The results from scientific studies, on the other hand, proved conclusively that wood surfaces, used for centuries in domestic kitchens and commercial settings, are, in fact, actually safer to use than plastic cutting surfaces.

laboratory tests revealed that after leaving a used plastic cutting board and a wood cutting board overnight, more bacteria and contamination were detected on the plastic surface.  They also found that, with proper maintenance, both surfaces were found to be completely safe to use. However, this outcome did not hold for boards that were well used and/or heavily scarred with deep cut marks. Once more, the wood cutting boards came out on top. The plastic board was not nearly as durable as the wood surface, resulting in deeper cuts that were impossible to clean, leaving behind contaminants . Researchers determined that wood tends to dry faster , limiting the lifespan of bacteria; where as, plastic does not dry quickly, allowing bacteria to multiply on it’s surface.  Proponents of plastic cutting surfaces still insisted that a wood surface is unsanitary due to the fact that bacteria is absorbed deep into the wood grain, lying in wait, ready to cause contamination during a later use. Once again, researchers have thwarted this criticism by pointing out that the bacteria eventually either die or migrate so far into wood grain, that the wood surface must be split open or deeply gouged to expose the bacteria.  The tests concluded that, with proper maintenance, wood cutting boards and butcher blocks are safer to use than their plastic counterparts .

To maintain a bacteria free cutting surface is no more difficult for wood than for plastic.  Hot, soapy water is all that is needed to clean the surface, followed by a rinse and a thorough dry.  Occasional use of a sanitizer on the surface, applicable to wood or plastic, will also help ensure safety.  Mix one teaspoon of bleach in a quart of water, or use full strength vinegar, or a solution of 3% peroxide , followed by rinsing and drying are acceptable sanitizing methods. Baking soda, coarse salt, or lemon juice applied to the surface, followed by a thorough rinse and dry will help to get rid of odors and keep the wooden surface in outstanding shape . Wood butcher blocks or cutting boards benefit greatly from a weekly or monthly application of food-grade oil, like mineral, walnut, or tung oil, topped (if desired) with a coat of beeswax.  This will help to seal the surface and help to avoid splitting and cracking.  Unlike plastic cutting boards, that must be thrown away once heavily scarred, the lifespan of a wood cutting surface is extended with proper care and maintenance .

There are a few other benefits to using wood cutting boards besides the health issue . Not only are they a natural, earthy, and beautiful addition to any kitchen, they are kinder to your cutlery.  Knives tend to dull faster on plastic cutting boards and other surfaces like glass or marble but keep their edge longer when used on wood surfaces.  Wood cutting boards and butcher blocks maintain their natural beauty longer than plastic boards and are more resilient to kitchen activity .

Not only does a wood butcher block or cutting board add warmth and beauty to your kitchen, it also provides a safe working environment for those to whom health and safety are a top priority.

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Wood: The Healthier Alternative

27 février 2012 chef 2 comments


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For a number of years now, government rules have dictated that plastic cutting surfaces replace wood cutting boards for sanitary   reasons.   Without relying on actual research or studies, these rules led to the banning of all wood cutting surfaces from commercial settings.  However, the belief that plastic was less porous and therefore had to be more sanitary turned out to be completely wrong.  A number of tests performed since have shown conclusively that wood surfaces, used for hundreds of years in domestic kitchens and commercial facilities, are, in fact, actually safer to use than plastic surfaces .

Scientfic tests revealed that after leaving a used plastic cutting surface and a wood cutting board overnight, more contaminants were found on the plastic cutting board.  They also found that, with proper maintenance, both surfaces were found to be safe to use. However, this outcome did not remain true for boards that were well used and heavily scarred with cut marks.  Once again, the wood cutting surface, which is « self healing », came out ahead.  The plastic was not nearly as subtle as the wood board, resulting in deeper cuts that were impossible to clean, leaving behind contaminants. Researchers determined that a wood surface tends to dry faster, limiting the lifespan of bacteria, where as, plastic does not dry as quickly, allowing bacteria to multiply on it’s surface.  Proponents of plastic cutting boards insist that wood is still unsanitary due to the fact that bacteria is absorbed deep into the wood surface, lying dormant, ready to spread contamination during a later use. Once again, researchers have deflected this criticism by pointing out that the bacteria will, after a time, either die or migrate so far into the wood, that the wood surface must be split open or severely gouged to expose the contanimants.  The researchers showed that, with proper care and cleaning, wood cutting boards and butcher blocks are safer to use than plastic.

Maintaining a bacteria free cutting board surface is not any more difficult for wood than for plastic. Hot, soapy water is sufficient to clean the surface.  Then just rinse and dry thoroughly.   Occasional use of a sanitizer on the surface, applied both to wood or plastic, will also help ensure safety.  One teaspoon of bleach in a quart of water, or use full strength vinegar, or a solution of 3% peroxide , followed by rinse and dry are acceptable sanitizing methods. Coarse salt, baking soda, or lemon juice applied to the surface, followed by a thorough rinse and dry will help to get rid of odors and keep the wooden surface in perfect condition.  Wood butcher blocks or cutting boards also benefit greatly from weekly or monthly application of food-grade oil, such as mineral, walnut, or tung oil, and, maybe, a light coat of beeswax . Doing this will help to seal the surface and prevent  splitting and cracking. Unlike plastic cutting boards, that must be thrown away once they have become heavily scarred, the life time of a wood cutting surface is increased greatly with proper maintenance

There are a few other excellent reasons for using wood cutting boards besides the safety issue.  Not only are they a natural, earthy , and attractive addition to any kitchen, they are easier on the cutlery. Knife blades tend to lose their sharp edge faster on plastic cutting boards or other surfaces like steel or marble but, maintain their sharp edge longer when used on wood surfaces . Wood butcher blocks and cutting boards will last longer than plastic boards and are more resilient to repeated use in the kitchen .

Not only does a wood butcher block or cutting board add warmth and beauty to any kitchen, it also provides a sanitary working surface for anyone concerned with health and safety.

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Wood Butcher Blocks and Cutting Boards: Beautiful, Functional, and Safe To Use

30 janvier 2012 chef 464 comments


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2) Merci pour les articles et commentaires qui regroupent des sujets sur la restauration en général

3) Blogue des chefs est affilié au site unchefchezvous.net

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For a number of years now, government laws have  mandated that plastic cutting boards replace wood cutting surfaces for sanitary   reasons.  while ignoring the latest research publications or studies, these rules led to the banning of all wood cutting surfaces from industrial settings.  However, the popular belief that plastic surfaces were less porous and therefore more sanitary turned out to be totally wrong.   The studies that were conducted proved conclusively that wood cutting boards, used for hundreds of years in homes and commercial settings, are, in fact, actually more resistant to contaminants than plastic .

Clinical tests showed that after leaving a used plastic cutting surface and a wood cutting surface overnight, more contaminants were detected on the plastic surface.  They also determined that, with proper cleaning, both boards were found to be completely safe to use. However, this finding did not hold for surfaces that were well used and/or heavily scarred with cut marks.  Once again, the wood cutting surface came out on top.  The plastic surface was not nearly as durable as the wood surface, resulting in deeper cuts that were impossible to clean, leaving behind bacteria.  Researchers determined that wood tends to dry faster than plastic, curtailing the lifespan of bacteria; where as the plastic, which took longer to dry, allowed bacteria to multiply on it’s surface . Supporters of plastic cutting surfaces continued to insist that wood was still unsafe because of the the fact that bacteria is absorbed deep into the wood surface, lying in wait, ready to spread contamination during a later use.  Once more, research has deflected this criticism by showing that the bacteria eventually either die or migrate so far into wood grain, that the wood surface must be split open or deeply gouged to locate the bacteria. The researchers concluded that, with proper care and cleaning, wood cutting boards and butcher blocks are safer to use than their plastic counterparts .

Maintaining a bacteria free cutting surface is not any more difficult for wood than for plastic. Hot, soapy water is adequit enough to clean the surface.  Then just rinse and dry thoroughly.  Occasional use of a sanitizer on the surface, applied both to wood or plastic, will also help ensure health safety . One teaspoon of bleach in a quart of water, or use full strength vinegar, or a 3% solution of peroxide, followed by rinse and dry are acceptable sanitizing methods.  Coarse salt, baking soda, or lemon juice rubbed on the surface, followed by a rinse and dry will help to eliminate odors and keep the wooden surface in great condition.  Wood butcher blocks or cutting boards also benefit from a weekly or monthly application of a food-grade oil, like mineral, walnut, or tung oil, and, maybe, a light coat of beeswax.  Doing this will help to seal the surface and help to prevent splitting and cracking.  Unlike plastic cutting boards, that must be discarded once they have become heavily scarred, the life time of a wood cutting surface is increased greatly with proper maintenance .

There are a number of other benefits to using wood cutting boards aside from the safety issue:  Not only are they a natural, earthy, and beautiful addition to any kitchen, they are easier on the cutlery.  Knife blades tend to dull faster on plastic cutting surfaces and other surfaces such as steel or marble but keep their sharp edge longer with wood . Wood butcher blocks and cutting boards keep their natural beauty longer than plastic boards and are more resilient to kitchen activity .

Not only does a wood butcher block or cutting board add warmth and beauty to your kitchen, it will also provide a sanitary working surface for those concerned with health and safety. .

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