Thread: Chopping boards

Some years ago the fishing industry compared the sanitary qualities of wooden versus plastic boards, by taking bacteria swabs over a series of hours from boards.
The best result came from using cedar / Cyprus timber boards. Timber from these families of trees have a resin that is anti-bacterial, plus timber wicks moisture away leaving the bacteria to dry out. Plastic boards have little cavities that trap moisture and bacteria.
So long story short, use natural timber, Macrocarpa, Japanese Cedar, Douglas Fir, any timber with that strong cedar smell.
Butchers use salt as a clean up on a 'Butchers Block'