Non plastic chopping boards

I still use my plastic ones.

Mine are heavily scratched now and I am worried about the microplastics I am ingesting

I use titanium chopping boards purchased from amazon

I use wooden ones but as I don’t have a dishwasher I can’t give a recommendation.

I have never used a plastic chopping board. I still use wooden ones as I have done all my life. I’m not dead, neither has my food preparation killed anyone. Or made them ill.

I also value sharp knives. Glass and metal boards destroy them.

I have a bamboo set of 3 I don’t put them in the dishwasher I scrub them in hot water and better than plastic.

I use a glass worktop saver. I don’t however put it in the dishwasher but it doesn’t take long to clean it by hand. They also come with various decorative patterns.

25Avalon

I use a glass worktop saver. I don’t however put it in the dishwasher but it doesn’t take long to clean it by hand. They also come with various decorative patterns.

Same here.

I ve got a plain glass one I got from the charity shop years and years ago just wash it in my washing up bowl with everything else

I have never used plastic boards, I have a wooden one bought from Lakeland many years ago. Wash it by hand.
Also have a glass worktop saver which gets used if extra space needed.

I listened to an episode of Sliced Bread on BBC Sounds where this was discussed with some experts and the conclusion was wooden ones are the best. Just give them a good scrub immediately after use.

Abitbarmy

I listened to an episode of Sliced Bread on BBC Sounds where this was discussed with some experts and the conclusion was wooden ones are the best. Just give them a good scrub immediately after use.

When I worked in a hospital catering department which had its own butchery the butcher scrubbed the wooden butcher’s block with salt every day after work. Salt will see off just about any germ in existence.

(For those who are obsessive about ‘germs’ though obviously not those who have to be because they are vulnerable to infection of any kind)

Do people actually cut things up on these glass ‘worktop savers’?

I always use wooden.

When at school in domestic science we had wooden tables, chopping boards etc. after every use we scrubbed with hot soapy water and the wood was white and pristine.

My wood is not quite up to that standard😊.

Abitbarmy

I listened to an episode of Sliced Bread on BBC Sounds where this was discussed with some experts and the conclusion was wooden ones are the best. Just give them a good scrub immediately after use.

Here’s the episode for those who might be interested.

www.bbc.co.uk/sounds/play/m002fwq7

I got wood but have moved to stainless steel ones. The wooden ones are lovely but a lot of work to maintain.

I use wooden ones and give them a good scrub. Also have a glass one which is easily cleaned.

Wood is best for your expensive kitchen knives

Wooden and bamboo.

I scrub them with washing up liquid and hot water.

I believe wood is naturally antiseptic/antimicrobial. Not sure if that last indefinitely??

Whitewavemark2

Wood is best for your expensive kitchen knives

I worry for those kitchen knives, all that contact with glass and metal must render them useless

And trying to cut with blunt knives is dangerous.

I have a wooden butchers block. I wash it by hand and give it a scrub when necessary. I don't like plastic and can't use my good knives on glass.

Bamboo.

If I cut meat when cooking for our children I crumple baking paper, smooth it flat, cover the bamboo chopping board - catches most meat juices.

Wood. I think they’re naturally antibacterial?

For any meat I use an old melamine chopping board which I wash straight afterwards. Often I use sharp scissors rather than a knife, for cutting up e.g. pieces of chicken.

Otherwise all my chopping boards are made of wood. I’ve had them all for years. Yes, Basgetti, I think they are naturally antibacterial.