🌽 Surprise—wooden cutting boards are actually more hygienic than plastic ones!
At first glance, plastic’s smooth, non-absorbent surface may appear safer, but research tells a different tale. Bacteria that land on wooden surfaces die off—over 99% within three minutes. Plastic boards, however, allow germs to survive and even thrive.
The reason lies in knife marks. Plastic develops tiny grooves where bacteria hide, making it hard to fully clean. Wood, especially well-made boards, resists deep cuts and can be sanitized more thoroughly.
Regardless of material, proper maintenance is crucial. For wood, wash with hot, soapy water after each use, occasionally treat with diluted bleach, and ensure it stays dry. Conditioning with food-safe oil prevents cracks and extends its lifespan.
Unveiling the Surprising Kitchen Hero: Why Wood Beats the Rest in Cleanliness
