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Cutting Boards for Fresh Food Safety

Food Preservation

Food safety practices are important… especially when you start preserving and storing food. You’ve probably heard about sterilizing jars, and cleaning kitchen utensils properly. These are common practices to keep the bad microbes out of our food. But quite often, the one tool that’s overlooked is your cutting board. 

When chopping fresh produce, it’s vital to have a cutting board that won’t create biofilms and harbor the kind of bacteria you don’t want to ingest. If you’re preserving your food for later – whether blanching, freezing, canning, drying or fermenting – it’s even more important. Having a good quality cutting board is the foundation for keeping you and your loved ones safe.  

Simply put, a good cutting board is the one place you don’t want to skimp on. But what is the safest cutting board?  

Plastic, Glass, or Wood?

Many people think that plastic cutting boards are safer than wood. Even the USDA’s Food News for Consumers has recommended plastic over wood cutting boards. 

However, more recent studies reveal that plastic is not as safe as we think. According to the study, glass is the superior choice, followed by wood. Glass has a smooth surface, so no gaps to harbor bacteria. The problem with glass cutting boards is that the hard surface is hard on knives and might cause food-slippage accidents. Be careful! 

Wood however, does not cause slipping the way glass does and is easier on your knives. Wood also has an antibacterial effect not found in glass or plastic boards that scientists are still trying to understand. What’s more, wood doesn’t require harsh sanitizing the way plastic boards do. Once a plastic surface has been cut into, the grooves can harbor all kinds of bacteria and require sanitizing with harsh chemicals. But as time goes on and more grooves appear, sanitizing your plastic cutting board may become less and less effective. 

Sterilizing your wood cutting boards is easy and doesn’t require harsh chemicals. What’s fascinating about this study is that the scientists researching expected to find plastic cutting boards to be safer. Their intention was to discover how to clean wood to increase its safety. So they were quite surprised to discover that wood – specifically well maintained, close-grained hardwood cutting boards – were less prone to contamination.

PRO TIP: Historically, butchers used salt to keep the ‘bad’ smell away. Perhaps they also knew that using the salt kept people healthy, but there’s no record of that. Regardless, they had the right idea. Rinse your cutting board with warm water, sprinkle your cutting board with salt and rub the salt into the board using a lemon cut in half (flesh side down). Let sit for five minutes, rinse and let air dry in a place with good circulation. 

What kind of wood is best for your Cutting Board?

According to the study, hardwoods are best. When you think of hardwood, you might think oak, mahogany, or maple. It’s true that these woods are harder than pine, chestnut, cherry, and even walnut. But they aren’t the BEST hardwoods for prepping your ferments, preserves  and fresh food. It’s hard to imagine, but these woods are soft in comparison to other hardwoods. One quick look at a Janka chart will reveal just how soft in comparison these woods really are. 

The Janka Scale Reveals the Best Wood Choice for Cutting Boards

Wood is measured by its hardness using a process called the Janka scale. This test measures the amount of force required to embed a 0.444″ steel ball into the wood to half of the diameter of the particular wood. Woods with higher ratings are harder than woods with lower ratings.

So for example, Genuine Mahogany measures 800 and English Brown Oak rates at 1360. The scale goes all the way up to 4380! While you don’t need the hardest wood on the planet to safely cut your vegetables for ferments and preserves, it’s a good idea to find something that has at least a 2500 rating. Even though maple is the industry standard (1,450 on the Janka scale), a harder wood will be more scratch and impact resistant, leaving you with a safer cutting board.

Check out this amazing cutting board, the Stella Falone Reversible Cutting Board made of solid West African Crelicam Ebony Wood. Not only is it made from a hardwood measuring at a whopping 3080 on the Janka Scale, but it’s made by a company that harvests ethically, replants what they harvest, and pays stable living wages to workers. 


If you’re looking for a more affordable option, these mixed wood cutting boards made with Purpleheart Wood (2520 Janka Scale) are also good options.  Here’s a pretty one that could double as a fancy food tray at your next party. It’s a Ziruma Teak and Purpleheart Wood Cheese Board and it’s cured with Organic Beeswax, too.
 

 

 

The Downside of Supremely Hardwood Cutting Boards

Yes it’s true, there’s a downside. The hardwood cutting boards ranked higher on the Janka scale will dull your knives a little faster. But it’s a small price to pay for better protection for your health and well being. Simply choose good quality knives, and sharpen your knives more often.

Ultimately, the cutting board with the least potential for bacterial contamination is glass… but the safest cutting board? Hands down, properly cared for hardwood cutting boards are safer with no slippage plus antibacterial properties. Plus, these beautiful cutting boards can also be a fancy food tray for your parties. Enjoy!

AK, N., CLIVER, D. and KASPAR, C. (1993). Decontamination of Plastic and Wooden Cutting Boards for Kitchen Use. [online] Available at: https://meridian.allenpress.com/jfp/article/57/1/23/195718/Decontamination-of-Plastic-and-Wooden-Cutting [Accessed 7 Mar. 2020]. 

Pssst… What vegetable & Herb Plants Want You to Know!

Food Preservation

This might sound crazy… but vegetables and herbs are talking to you. And their message may just change your life and the life of your loved ones. Check it out!

And I mention another resource… the Food Revolution Summit, here’s the link to register so that you get the latest science behind living a long, healthy life: https://www.foodrevolutionsummit.org/?orid=125256&opid=302

Remember to share this link with all your loved ones, especially the next generation, so that they start great food habits young 😉

Karla the Mountain Gardener: Nourishing Her Community Even After Working Long Hours at Her Job

Climate & growing conditions

When you see someone who has integrated gardening into their lifestyle in a way that is wildly successful AND effortless, you just have to ask them how they did it!

Meet Karla from Denver, Colorado. She works LONG hours and lives in the mountains with highly unpredictable weather. But she doesn’t let anything stand in her way when it comes to growing healthy food and nourishing her soul.

This year, she experienced her best harvest yet despite cold snaps and heat waves. So much so that she is giving away hundreds of pounds of produce! What made the difference? I’ll let Karla tell her own story… And by the way, she’s a garden superhero!

Zucchini!!! – How to Quick Pickle + 3 Delicious Recipes

Food Preservation

There comes a time in every gardener’s life when you have zucchini growing out of your ears. If you’ve ever grown zucchini, you know: one day, they are just small green plants, the next thing you know, there are zucchini EVERYWHERE!

Check out my three favorite zucchini recipes. Kids love these recipes too. It’s a great way to have some family fun.

I mean, who doesn’t love a crunchy pickle?!

Click here to grab the recipe book mentioned in the video 

10 Principles – Successful Fresh Food Preservation System

Food Preservation

Here it is! The simple system for preserving the garden harvest. Creative meals, delicious recipes and easy techniques to ensure you have healthy food right in your pantry, year round… even when you don’t feel like cooking. These 10 principles will get you started right! And you can shortcut the whole process and simply copy my Harvest Into Meals system when you register for my Preserve the Harvest class… Register here: https://growyourownvegetables.org/preserve/