Why Are Marble, Corian or Glass Cutting Boards Bad?
2 Comments Grilled on by gm October 21st, 2009 in GeneralIf you’ve done any research on cutting boards, you’ve undoubtedly read experts warn against the use of hard cutting boards made of marble, Corian, or glass. Oftentimes this advice is given off-hand, without much context, and as a novice I wanted to find out a little more about why they’re so maligned.
As it turns out, the reason those materials get a bad rap has to do with their hardness. Hard cutting boards will dull knives faster but have the added benefit of being easier to clean and less prone to transferring food-born bacteria. I personally use wood and plastic boards, taking great care to use them specifically for meat or specifically for vegetables.
So far I’ve never had an issue with bacteria getting my family sick and that’s how I’d like to keep it!
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Corian is no harder than a good hardwood like rock maple or hickory. Contrary to popular opinion it will not dull blades faster than wood.
That said, I have been following the wood cutting board debate since it started in the 1970s. All tests have shown that wood is more sanitary, from a bacteria standpoint, than glass or plastic. It seems that something in the wood kills bacteria very quickly.
Many researchers have refused to believe this. But they always find that wood kills bacteria. Glass or plastic must be well cleaned before they are as safe as wood. Marble, with its porosity is the worst of all worlds: Hard on knives and harbors bacteria.
I agree regarding wood vs glass. I make wood cutting boards and have included test report regarding wood and bacteria on my website. The denser the wood will save knife edges and keep bacteria away. Please read the report at http://www.colorful-cutting-boards.com
thanks