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Types Of Cutting Boards --- 1, plastic cutting boards

Here are some of the different types of kitchen cutting boards and why you may or may not want to choose each one:

1.  A plastic melamine cutting board has the advantage of being relatively inexpensive. In addition, plastic melamine cutting boards come in a variety of shapes, sizes, and colors making it easy to mix and match with your kitchen decor.

You may want to use plastic (or melamine) cutting boards with a different color for different kinds of food. For example:

  •  a red board for raw meat

  •  a yellow one for poultry

  •  a green one for vegetables

Another advantage of choosing a plastic melamine cutting board is that there is less chance of your knife cutting deep grooves into the plastic which would create a place for bacteria to grow and thrive. They are also easier to clean because they will generally fit in your dishwasher. One of my personal favorite uses for my thicker plastic melamine cutting boards is as a hot pad so that I don't damage my countertop or kitchen table when I need to put a hot pan somewhere other than the stove.

However, plastic melamine cutting boards have their downside as well, one of them being that the thinner ones may not last as long as thicker ones because eventually your knives are going to put grooves in them. This can then make them a breeding ground for bacteria. This is true even if you sanitize them by running them through your dishwasher or adding a little bleach to your dishwater if you wash them by hand.

Pouring bleach (diluted in water) over the board is also a good way of purging the board of bacteria. Once you’ve got the board clean, keep it dry. A few hours of complete dryness will kill the remainder of the bacteria. Make sure you prop up a corner of the cutting board if you’re leaving it on the countertop so moisture won’t be sandwiched under the board.