Do Wooden Chopping Boards Have a Place in Todays Kitchens?
We may see wooden chopping boards on T.V showing the ideal family at home but why doesn’t the modern kitchen use them? Obviously a restaurant’s kitchen has strict health and safety rules so why don’t these rules apply for the home kitchen? Well despite the general concern about bacteria with wooden chopping boards don’t throw them away quite yet! The media have painted quite a horrid picture for wooden chopping boards saying that it’s many scores are the perfect breeding place for harmful bacteria. As with many over-hyped “issues” in the media there are two sides to the story and they’re only telling one to get those all important sales of their tabloid. Wooden cutting boards are dangerous when you have knife sized gashes in them; they shouldn’t be placed in the dishwasher (more about that later) and a bad clean job can mean a big load of raw chicken nastiness is ever breeding till the next time you use the board. But wait, who in this day of age would make such big scores in a choppin
