Nowadays People prefer a new kind of Food Grade Plastic Cutting boards, which is made from UHMWPE - Ultra High Molecular Weight Polyethylene. The FDA APPROVED MATERIAL cutting boards has much more size and color for their choice. The textured and matte surface safely holds food in place without slipping. Knives stay sharp when cutting on UHMWPE material since it is a softer plastic material that takes much longer to dull the blade.
Someone who never used this plastic Plastic Cutting boards may have some questions about this new designed Plastic Cutting boards. Let’s find the answer together from the users who have experience of using Plastic Cutting boards.
I was wondering what is better wood or plastic for a cutting to keep your edge sharper longer? And which one have better function of anti-Bacteria?
For meat and juicy stuff I use plastic. Bamboo is worse than plastic, due to the high use of glue. Glass is of course the worst. Bacteria is a problem with cutting boards, however end grain heals it self, plastic you can wash in the dishwasher.
I think plastic could be very sanitary if people would learn to them soak in really hot water and soap for an hour or so where as wood you can't do that.
I have some beautiful wooden cutting boards and several plastic. I can't say which would be better for the knives (good point above about gluing up bamboo). However, the plastic is a lot better for me personally, because I have a number of them and just put them in the dishwasher after use.