We all have at least one piece of kitchen gear that’s seen better days. It’s past time to toss it or upgrade that item, but out of habit, it gets washed and put right back in the drawer. Today’s the day to break that cycle, because some old kitchen tools do more harm than good. Over time, wear and tear can make certain items harder to clean, creating food-safety concerns.
I asked four chefs what home cooks need to toss, and one answer kept coming up: deeply scratched or damaged cutting boards. Here’s why they say it’s worth taking a closer look at yours, how to tell when it’s time for a replacement, and what to buy instead.
The Chef Experts
Credit: Simply Recipes / Getty Images
Why Deeply Scratched Cutting Boards Have To Go
According to the chefs, one of the biggest reasons to replace a deeply grooved cutting board is food safety. Loordhu explains that deep scratches and grooves “can trap food particles and become difficult to sanitize.” No matter how much you scrub, those grooves make it hard to remove bacteria, which will transfer to the next meal you prepare. Cross puts it plainly: “Once a board has grooves or cracks you can’t thoroughly clean, it’s time to replace it. That applies to wood and plastic.”
Even if you’ve never used your cutting board to prep raw meat, poultry, or seafood, you’re not in the clear. Fresh produce can also carry harmful bacteria, so proper cleaning is always important. Plus, those deep grooves can trap food residue and lingering odors, leaving your freshly chopped ingredients smelling like yesterday’s dinner.
How To Replace Worn Out Cutting Boards
Once your cutting board becomes heavily grooved or cracked, it’s time to look for a replacement. Many commercial kitchens use color-coded cutting boards, which Loordhu also recommends. Having a designated board for raw meat, another for vegetables, and so on takes the guesswork out of preventing cross-contamination. Tsai agrees: “This is a straightforward food-safety improvement, not simply a cosmetic upgrade.”
Whether you opt for plastic, wood, or another material comes down to personal preference, as each has pros and cons. Plastic boards are generally more affordable and easier to clean, with many of them being dishwasher-safe. Wooden boards, on the other hand, are gentler on your knives but require a little more TLC, including hand-washing and thorough drying after each use.
Read the original article on Simply Recipes