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So what kind of cutting board is best? The answer depends in part on what you are willing to spend and the size of your kitchen and countertops. The size of your sink also matters, since you'll have to clean the board often, being able to fit it into the sink would help. You may end up with multiple boards to accommodate different tasks. For example, a huge board isn't needed to slice up a small amount of cheese, but if you're slicing up large cuts of meat or chopping lots of vegetables you'll want something bigger. There are various types and each have their own pros and cons, and there are many safety implications, with regards to bacteria and food contamination.
Cleaning All boards can be cleaned with hot soapy water and rinsed after each use. Boards should be dried thoroughly and not stored wet. Nonporous boards such as plastic or (usually) glass can be cleaned in a dishwasher. Laminated wood boards may crack and split in a dishwasher. Wooden and plastic boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chorine bleach and 1 gallon of water. Cover the board surface with the solution and let it stand for several minutes. Rinse with clean water and pat dry with paper towels. Cross-contamination Avoid cross contamination of food by using a separate boards for cutting raw meats and produce. Board Replacement In any case, excessivly worn boards with grooves that are hard to clean should be replaced.
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