I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when chopping meat?
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In fact it's the porous nature of wood that make then ideal for preparing meat. There was a test done a while ago, which showed the bacteria are drawn into the wood and no longer replicate, in fact they die relatively quickly. Personally, I can't stand plastic boards, they're hell on good knives and although they're non-porous they do stain. It always makes me feel like reaching for the bleach to remove what might be left... Besides, have you ever seen a plastic butchers block? Get a good quality hickory or maple board and you're set. |
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