Cutting Boards: Materials, Hygiene, and Uses

The cutting board is the most used piece of equipment in the kitchen. It's not just a surface; it's the protector of your knives' edge. Choosing the wrong one can dull your most valuable tool in seconds or become a breeding ground for bacteria.

Bamboo is sustainable and resistant to moisture, but it has a problem: it is very hard (high silica content). This dulls knives faster than maple or walnut wood. It's a good budget option, but not the best for your premium knives.

The professional rule: Color coding (or separate boards).

• Use an exclusive board for raw meat/fish (ideally red/blue plastic so it can be thoroughly disinfected).
• Use another large wood board for vegetables, bread, and cooked foods.

Never cut lettuce where you just chopped raw chicken. Never.