Cutting Boards

We recommend cutting boards made of materials which create the least resistance against the edge of a knife, such as those made of wood or polyethylene. Avoid cutting on ceramic, metal or other hard surfaces, which can quickly dull a knife's sharp edge.

For food handling safety, consider owning at least one cutting board for raw fish, meat, and poultry, and another for prepared foods.

Wash your cutting boards after each use. Be especially careful to wash them and your knives with hot, soapy water immediately after cutting poultry, meat or fish products and before cutting anything else on them.

Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.

You can put poly and certain laminate boards in a dishwasher, but never do that with regular wood or bamboo cutting boards. (Always check the board's instructions.)

When a cutting board becomes excessively worn or develops hard-to-clean grooves, it's time for a replacement.

For additional information on wooden cutting boards, please see our tutorial page: Care of WoodCare of Wood Utensils.