Replacing your plastic cutting board and utensils with wood? Here's how to properly care for and clean your kitchen staples.
Plastic is cheap, easy to clean and comes in an array of fun colors, making it a popular choice for kitchen staples ranging from colanders to salad spinners to spatulas. Lately, however, there have been growing concerns about microplastics flaking off our cutting boards and into our food. Is it time to start swapping them out for wooden chopping boards and utensils?
“Wooden kitchen utensils are a natural substance which have been heat-treated to perform specific tasks in the kitchen, from spoons to cutting boards,” Mitzi Baum, CEO of Stop Foodborne Illness, tells Yahoo Life. “Many cooks prefer the use of wood because of its organic nature.”
But while kitchen items made from wood may be a more natural choice, there are some best practices to follow to keep them hygienic (and less likely to spread food-borne illnesses, especially if you're handling meat) and in good condition. Here's what to know.
What are the benefits of using wood instead of plastic?
“Durability! If taken care of correctly, wooden kitchen supplies can last for a long time,” says Ashley Lonsdale, chef in residence for the meat delivery service ButcherBox. “Wooden utensils have a decent amount of heat resistance, so they're durable and won't melt in extremely hot temperatures.”
Sarah Bond, a food scientist, nutritionist and recipe developer at Live Eat Learn, agrees. “I found that my little utensils and cutting board last virtually forever, as long as you take care of [them] properly,” she says.
Beyond its earth-friendly appeal, wood has naturally antimicrobial properties, helping to keep bacteria from spreading in the kitchen.
Are there any downsides?
Food-safe wooden kitchen tools are generally low-risk so long as you care for them properly. But there are considerations when it comes to preparing or cutting meat. Officially, the U.S. Department of Agriculture's (USDA) Meat and Poultry Hotline recommends using a separate board when working with raw meat, poultry or seafood from contaminating other food, such as fruits, vegetables or bread.
Jordan Kuiper, an epidemiologist and assistant professor in the George Washington University Milken Institute School of Public Health, takes a more cautious approach. “Wooden boards are considered to be a porous material, so cutting things like meat, poultry and fish on them may make it harder to fully clean and disinfect them afterward, increasing the risk of exposure to harmful bacteria,” Kuiper recently told Yahoo Life.
“I don't recommend cutting raw meat or ingredients that require deep cleaning on a wood cutting board,” agrees Lonsdale.
Kuiper suggests using a nonporous cutting surface like glass or stone, which the USDA notes is easier to clean than wood. The USDA also notes that bamboo cutting boards are less porous than hardwood options, and therefore more resistant to bacteria.
In addition to food safety considerations, there are a few minor practical pitfalls that come from working with wood. Lonsdale says that cleaning can be more labor-intensive, and wood items are prone to stains from ingredients such as turmeric. Bond adds that wooden utensils aren’t quite as effective as rubber spatulas at scraping a bowl clean.
What should I look for?
Not all wood is the same. A solid wood board, for example, is more durable than a laminated board, for instance, and some materials are less porous than others.
Lonsdale, who swears by John Boos butcher blocks with an oil finish, says simplicity is key. “For wood utensils, they should be finished with a food-grade oil,” adds Baum. “No stains, paint or chemical finishes.”
“I have both bamboo (the most affordable) boards and maple Boos boards. Those are both more economical, affordable options for wood boards,” says Marcia Smart, a culinary instructor, food writer and creator of Smart in the Kitchen.
Our experts also recommend tools made from acacia, maple, cherry and walnut.
How can I keep my tools clean and free from germs?
According to the USDA's Meat and Poultry Hotline, solid wood cutting boards can go in the dishwasher, though laminated cutting boards may crack or split. Many cooks, and all of our experts, prefer to wash them by hand using warm, soapy water, however. The USDA suggests doing a final rinse with clear water before air drying or patting dry with clean paper towels.
Smart advises washing cutting boards on both sides (even if you only used the top) and drying them fully standing up on their thinnest side, versus laying them flat, in order to avoid warping or distortion.
If you've cut raw meat on your board, Smart recommends washing it afterward with hot versus warm water. Additionally, Baum says you can also avoid cross-contamination by color-coding your cutting boards, using one for raw meats and another for things like produce and bread.
“For wood cutting boards and utensils that are in good condition (not chipped or split or scarred by knives), utilizing food-safe cleansers and sanitizers [such as vinegar] are appropriate,” says Baum. While the USDA says that wooden boards can be sanitized with liquid bleach mixed with water, Baum advises against it, as the wood can absorb the chemicals.
Other top tips:
Don't fully submerge your cutting board in water or let it soak; this can create warping
Use a cloth dipped in vinegar to remove odors from strong-smelling foods like garlic and onions
Mixing baking soda and water to make a paste can also help remove strong odors
Use a salt and lemon scrub to remove or minimize stains from brightly colored foods
How can I keep my tools in good working order?
One of the appeals of wood is that it's generally durable, but it needs proper care to keep it from cracking or forming hard-to-clean grooves. In addition to careful cleaning, experts have a number of helpful suggestions:
Replace wood kitchenware when it begins to break or split: “It is almost impossible to sanitize a rough wood surface and that could create an environment for bacteria to live and grow,” says Baum.
Use wood oil to regularly moisturize your tools: Smart uses food-grade mineral oil or a wood oil from John Boos. Bond says she has had success simply using a tablespoon of vegetable oil, which she rubs into the wood with a paper towel and allows to sit for several hours before rubbing off any excess.
Keep the cutting board oiled to help prevent stains. Lonsdale also recommends avoiding ingredients like beets, coffee and red wine spilling onto the board as they have vibrant pigments.
Stay away from open flames. While wooden utensils — like wooden spoons used for stirring stew — should fare fine around high heat, Bond keeps them away from open flames to avoid burning. She also avoids putting anything too hot on her cutting board to avoid warping or burn marks.
