Chopping boards are usually made of bamboo, wood, or plastic (polyethylene or polypropylene.).
Which one makes the best chopping board? Let see the difference:
A sustainable material that brings durability. It is not easily cracked and possesses anti-microbial properties. To prolong its life, oil it frequently.
An environmentally friendly material that also possesses anti-microbial properties like bamboo. Also, suggest oiling it frequently to prolong its life.
Plastic (Polyethylene or Polypropylene):
An economical and lightweight material that requires less maintenance. Because of its lightweight, it is portable and often being used outdoor as well. Although it does not possess anti-microbial properties, it is safe to use if it is sanitized properly.
It usually comes in a different color. Good for the ones who are fond of fancy colors. Besides, this also serves an important purpose in preventing cross-contamination across ingredients like raw meat, vegetable, and fruit. You can set what color of chopping board to serve what type of food. Say Red for raw meat, Green for vegetables, Yellow for fruit…
Apart from color, plastic chopping board does come in different variations in shape and size: thick plastic chopping board, thin plastic chopping board, large plastic chopping board, plastic chopping board with handle…
If the plastic chopping board is cleaned properly, it is indeed safe to use.
1) Baking soda
Make a paste using one tablespoon of water, one tablespoon of baking soda, one tablespoon of fresh lemon juice, and one tablespoon of table salt. Spread the paste over the chopping board and let it sit for 5 minutes. And then rinse it with soap and water. Lastly, dry it with a clean towel.
Soak it in water with white vinegar (Proportion: 1:1/2) overnight on a tray. Make sure it is submerged by placing heavy stuff on top of the chopping board. Rinse it thoroughly with soap and water the next day. Lastly, dry it with a clean towel.