News — plastic vs wooden cutting boards for meat

If you cook meat at home and want the safest and most practical option, the best setup is one plastic board dedicated to raw meat plus one quality wooden board for resting and carving. Plastic is easier to sanitise after raw chicken or mince, while a well made wooden board, such as the Deer & Oak Large Bamboo Board 45x35cm, is kinder to your knives and ideal once the meat is cooked. Plastic vs wooden cutting boards for meat: the short answer For raw meat, a plastic board you can scrub with very hot water (above 60°C) and occasionally bleach...