Plastic boards are cheap and convenient, but they wear out over time.
According to Vilde Snekkervik from the Norwegian Institute for Water Research, small plastic fragments, or microplastics, can loosen from scratched surfaces and mix with food.
She advises replacing plastic boards once they show deep cuts and considering alternatives like wood or glass.
Wooden boards feel natural and are pleasant to work with, says Bjørn Christian Schirmer of the Norwegian Veterinary Institute. Still, they’re harder to disinfect.
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Bacteria can survive inside the wood, though some types naturally fight microbes.
He recommends using separate boards for meat, fish, and vegetables, and cleaning them carefully instead of putting them in the dishwasher.
The new materials
Some cutting boards are made of titanium or glass, but they come with drawbacks.
Ola Nilsen at the University of Oslo warns that titanium is so hard it quickly dulls knives.
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Claims about its antibacterial effect only apply under UV light, which most home kitchens don’t have.
Glass boards, on the other hand, are smooth and easy to clean but can chip or break.
Silicone, a durable form of plastic, may shed fewer microplastics, but researchers haven’t proven it’s safer.
In the end, there’s no perfect cutting board. Experts agree that maintenance matters most.
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keep your boards clean, replace them when worn, and choose materials that match how you cook.
Sources: Forskning.no.
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