Quote:
Originally Posted by Winnipesaukee
Something about the "plastic" cutting board manufacturers got the NSF to only allow poly boards in kitchens. A guy I worked with told me about it once.
What happens with poly boards is as they wear out (and dull knives like crazy), bacteria start to grow in the knife grooves. This is OK in a restaurant kitchen with a hot dishwasher, but in a home setting (with "low temp" dishwashers), it can get pretty unhealthy.
With a wood board, bacteria are absorbed into the wood, where they can't multiply, and die.
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they make a cutting board scraper that will take out the knife marks and stains, this makes the cutting board good as new, fyi