Why Wood is the Surprising Hygiene Hero of Your Kitchen

🌽 Surprise—wooden cutting boards are actually more hygienic than plastic ones!
Despite plastic’s sleek, non-absorbent surface appearing safer, research tells a different tale. On wooden boards, 99% of bacteria perish within three minutes. Plastic boards, however, allow germs to survive—and even thrive.
What causes the disparity? The issue lies in the tiny grooves knives leave behind. Plastic cutting boards trap bacteria in these crevices, making them hard to eliminate entirely. Wooden boards, particularly well-crafted ones, resist deep scratches and are simpler to sanitize thoroughly.
Ultimately, proper maintenance is crucial, no matter the material. For wooden boards, wash with hot, soapy water after each use, occasionally disinfect with diluted bleach, and ensure they stay dry. A periodic application of food-grade oil prevents cracks and keeps your board in top shape for years.