hello Chef, i really respect you as a professional and artist cause to me it;s art when you do whatever with passion, like myself i am a Marble and stone Mason /carpenter and i consider my work art, therefore i just wanted to mention that if you use a high end. end grain cutting board in your kitchen it will have many more benefits then using those acrylic pages. I know for a fact that my cutting boards made out of walnut end grain helps contain the precision of multiple cuts at high speeds, also over time it will season to a degree and naturally the end grain of the wood itself will repel bacteria from forming so its actually safer and more personal way to prep. Just my thought and thank you for your time..
I have both but do use my plastic boards for meats. I’ve seen videos saying plastic is harder on knives than wood. Are they talking about the cheap hard plastic boards? I have a white polypropylene board.
Hey Jet. Plastic boards for meats is a good idea! If you have a BPA free, polypropylene plastic imo that is the best cutting surface. They are non porous, non absorbent and soft enough to not dull the blade with continuous use. I haven't seen any of the really hard cheap plastic cutting boards that would dull blades at all in the past 10 years. Thankfully, they seem to have disappeared with all the glass cutting boards.
Question is how environmentally friendly are the plastic boards? Reliant on the petrochem industry. How long before they degrade once you have “thrown it away”? When they do degrade do they then cause plastic pollution in the oceans? How many carbon miles are used for the plastic, between the oil rig, the processing plant, the manufacturer and then the selling point. With wood you can source locally supporting local small businesses and keeping carbon emissions as low as possible
Hi Ed. The are all very good questions. Some I can answer and some I cannot. Here is what I know. Plastic boards are not environmentally friendly beyond their extremely long lifespan for use if cared for properly. They are reliant on the petroleum industry. There is no getting around that. Most plastics when disposed of in your landfill will not make it to the ocean. Those are close tombs. I am very well versed in cradle to grave aspects of plastic products. In an ideal world you could source a cutting from a local business. 99% of the world will not. You may and it can be a very renewable and responsible way to get your cutting boards. Personally, I will have a quality plastic board for my lifetime and can be confident it's the best food safety option. but you are not wrong. there are many things about plastics that arent great. But there's maybe a better place to start like K cups for coffee. Additionally, i believe many of the commercial boards are 1. recyclable #2 plastics 2. there are boards made from recycled plastics as well Great comment Ed. Thanks for the conversation.
I feel ya, microplasticd are everywhere. Two things here. 1) I can't find research on microplastics from plastic cutting boards to comment either way. Unlike the large amount of studies that inform health department regulations on bacteria from wood cutting surfaces. 2) microplastics are everywhere, water, processed foods, unprocessed foods, your clothing, etc.; I'm not sure introducing wood boards with potential for bacteria is the solution. Lastly, I have to ask myself which will kill me faster or have a higher frequency of illness; microplastics.or.salmonella, listeria, and E.Coli from an old, highly used and unsanitized cutting board? There's a reason they aren't used commercially. Now, if you wanted to argue that we should have bugs and bacteria attacking us more often to have a more resilient immune system that could be a valid point.
@@robinharris1224 theres a reason why wooden cutting boards are not allowed in commercial kitchens. clean vs sanitized is one of those reasons. There is a distinct difference in microbial content. Not to mention wooden board do not stand up to high pressure cleaning or soaking.
@@robinharris1224 which is ironic though isn't it. most people at home do not follow good practices when it comes to food safety. I couldnt find the video you mentioned, I did to look for it, could you link it?
Teak is expensive and hard on knife edges. I don't agree with you that it's a good every day cutting surface. But I don't have to. Teak makes great outdoor furniture too 😜
hello Chef, i really respect you as a professional and artist cause to me it;s art when you do whatever with passion, like myself i am a Marble and stone Mason /carpenter and i consider my work art, therefore i just wanted to mention that if you use a high end. end grain cutting board in your kitchen it will have many more benefits then using those acrylic pages. I know for a fact that my cutting boards made out of walnut end grain helps contain the precision of multiple cuts at high speeds, also over time it will season to a degree and naturally the end grain of the wood itself will repel bacteria from forming so its actually safer and more personal way to prep. Just my thought and thank you for your time..
Hasigawa boards for all my high end Japanese knives.
I have both but do use my plastic boards for meats. I’ve seen videos saying plastic is harder on knives than wood. Are they talking about the cheap hard plastic boards? I have a white polypropylene board.
Hey Jet. Plastic boards for meats is a good idea! If you have a BPA free, polypropylene plastic imo that is the best cutting surface. They are non porous, non absorbent and soft enough to not dull the blade with continuous use. I haven't seen any of the really hard cheap plastic cutting boards that would dull blades at all in the past 10 years. Thankfully, they seem to have disappeared with all the glass cutting boards.
Question is how environmentally friendly are the plastic boards? Reliant on the petrochem industry. How long before they degrade once you have “thrown it away”? When they do degrade do they then cause plastic pollution in the oceans?
How many carbon miles are used for the plastic, between the oil rig, the processing plant, the manufacturer and then the selling point. With wood you can source locally supporting local small businesses and keeping carbon emissions as low as possible
Hi Ed. The are all very good questions. Some I can answer and some I cannot.
Here is what I know.
Plastic boards are not environmentally friendly beyond their extremely long lifespan for use if cared for properly.
They are reliant on the petroleum industry. There is no getting around that. Most plastics when disposed of in your landfill will not make it to the ocean. Those are close tombs. I am very well versed in cradle to grave aspects of plastic products.
In an ideal world you could source a cutting from a local business. 99% of the world will not. You may and it can be a very renewable and responsible way to get your cutting boards.
Personally, I will have a quality plastic board for my lifetime and can be confident it's the best food safety option.
but you are not wrong. there are many things about plastics that arent great. But there's maybe a better place to start like K cups for coffee.
Additionally, i believe many of the commercial boards are
1. recyclable #2 plastics
2. there are boards made from recycled plastics as well
Great comment Ed. Thanks for the conversation.
This was dope! Thanks 👍🏾
Right on! And thanks for commenting.
honest words from a chef! Thanks
microplastics in food
I feel ya, microplasticd are everywhere. Two things here.
1) I can't find research on microplastics from plastic cutting boards to comment either way. Unlike the large amount of studies that inform health department regulations on bacteria from wood cutting surfaces.
2) microplastics are everywhere, water, processed foods, unprocessed foods, your clothing, etc.; I'm not sure introducing wood boards with potential for bacteria is the solution.
Lastly, I have to ask myself which will kill me faster or have a higher frequency of illness; microplastics.or.salmonella, listeria, and E.Coli from an old, highly used and unsanitized cutting board?
There's a reason they aren't used commercially. Now, if you wanted to argue that we should have bugs and bacteria attacking us more often to have a more resilient immune system that could be a valid point.
Soap and water will clean both wood and plastic boards.
cleaning an d sanitizing are not the same thing. Soap does not sanitize.
@@andrew_dole America's Test Kitchen did a whole thing comparing the two types. You may want to watch it.
@@robinharris1224 theres a reason why wooden cutting boards are not allowed in commercial kitchens. clean vs sanitized is one of those reasons. There is a distinct difference in microbial content. Not to mention wooden board do not stand up to high pressure cleaning or soaking.
@@andrew_dole Difference in advice between personal/home and commercial/restaurant kitchens.
@@robinharris1224 which is ironic though isn't it. most people at home do not follow good practices when it comes to food safety. I couldnt find the video you mentioned, I did to look for it, could you link it?
Think teak. You can't go wrong.
Teak is expensive and hard on knife edges. I don't agree with you that it's a good every day cutting surface. But I don't have to. Teak makes great outdoor furniture too 😜