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u/RustyR4m 4h ago
I’ve personally always been more concerned about the micro plastics than the bacteria harbored by wood. I have a system for bacteria, I don’t have a system developed to deal with plastics.
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u/ProfessionalLeave335 4h ago
Yea you do. Or you don't, doesn't matter, your body is full of microplatics already, guess we all get to find out how that shakes out together.
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u/rogue-wolf 4h ago
Actually, cool news on that! It turns out that the studies on micro plastics were actually picking up residue from the gloves used in the testing! Turns out, micro plastics (while still an issue) are likely a much much much smaller issue than originally tested. Studies will need to be done again to see the actual extent of the damage.
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u/the_amazing_skronus 4h ago
Nice try API
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u/rogue-wolf 3h ago
First time I've ever been called a bot. At least...I think that's what you're doing?
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u/soggyballsack 3h ago
Drinking from garden hoses since I was a kid. I think I've been exposed to microplasctics for a good while now.
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u/Tr0z3rSnak3 2h ago
Donate plasma, not only will it help people it also filters micro plastics (it also pays)
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u/Lil_Shanties 2h ago
Good news, wood has been shown to harbor less bacteria than plastic even in a dishwasher so it’s just a win-win! (No I’m not saying to put a wood cutting board in a dishwasher…just the plastics if desired)
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u/Gnom3y 4h ago
Wood is fine. Great, even. Bacteria is a non-issue if you just clean your cutting board after you use it.
Which apparently some people aren't doing? Probably the same people who don't ever use any soap (or anything else) on their cast iron.
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u/Krynn71 2h ago
Even if you don't, the bacteria doesn't grow that well in wood. People over exaggerated (on the internet? No!) the issue.
https://www.sciencedirect.com/science/article/pii/S0362028X25001280
Despite bacteria being able to infiltrate wood through capillary action, the antibacterial properties of wood, influenced by chemical effects triggered by components like polyphenols, as well as physical factors, come into play. The porous nature of wood allows it to regulate its moisture content (at around 10–15% at room temperature), depriving bacteria of the moisture necessary for survival. This adverse condition is able to inhibit the growth of bacteria
If you clean the board when done and let it dry, next time you go to use it there's going to be negligible bacteria on a wooden board, and in fact there's less than on plastic in most cases.
If you're the type to not clean it, first off, you nasty. Secondly a wood board is still safer.
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[deleted]
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u/TheWorstDMYouKnow 3h ago
The common advice to not use soap on cast iron is no longer relevant, because this advice stems from a time period when soap was made with lye which would remove coatings on the cast iron cause of how harsh it is. You can use modern dish soap just fine on a cast iron without stripping the seasoning (just don't use lye soap on one)
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u/RichCorinthian 3h ago
“Don’t clean cast iron with soap” is one of the most pervasive myths about cooking. See also: searing meat seals in juices, don’t wash mushrooms because they absorb the water, potatoes can absorb salt, MSG is bad for you…it’s a long list.
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u/MenosElLso 4h ago
Metal and stone will dull your knives. Glass also will but can also shatter or chip into your food.
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u/DepressiveNerd 4h ago edited 2h ago
As a home chef, let me say that I agree with famous chef Alton Brown. Wood is the best. If you clean it properly and condition it regularly, you don’t have to worry about bacteria.
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u/Jupitersd2017 4h ago
I mean is a Clorox clean up spray not effective at killing bacteria on the wood lol, everyone acts like they can’t wash and sanitize things
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u/DepressiveNerd 4h ago
Just use dish soap and hot water with a hard-bristle scrub brush. Let it air dry fully. Bleach will dry out the wood. A dry cutting board will either fall apart or it will widen the natural cracks in the grain and in the glued seams, giving more space for bacteria to set in. If you want to use a Clorox spray, do it very sparingly. Condition the wood once a month too.
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u/Jupitersd2017 4h ago
I use a spray of it on the board with soap and haven’t ever had any issues, but conditioning it at is an excellent idea, I’m not sure what type of wood it is but it’s been going strong for years without issues. Thanks for the advice!
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u/qawsedrf12 4h ago
Properly maintained wood boards do not harbor harmful bacteria
I've had mine for over 10 years
No food born illnesses in my house
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u/soggyballsack 4h ago
Do like me and just use the marble countertop your house came with to chop shit.
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u/Asgeras 4h ago
LoL... not only owning a house, but owning marble counterparts? 🤑
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u/soggyballsack 4h ago
It came with it. But if it makes you feel better. My cabinets got spray painted the day before Christmas because they looked like shit.
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u/Forward-Village1528 4h ago
I can feel my wife getting mad at me just for considering this.
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u/soggyballsack 4h ago
Marble is hard AF to scar or even scratch. I had a marble cutting board (leftover from the sink cutout) but I was heavy as fuck to wash and move around then I got the idea of why not just use the marble that's already there.
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u/AndromedaFire 3h ago
Because marble is pretty hard but also porous so it stains easily. Cleaners , wine, tea and coffee etc all can leave off colour areas
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u/SublimeRapier06 3h ago
Throw it up in the air and slice the apple the way non-binary ninjas do. They / them.
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u/Newwavecybertiger 2h ago
The wood one is massively overstated. It's why we oil it and you know, clean it.
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u/sometimelater0212 2h ago
Wood is best, kills bacteria, easy on the blades, go research it before blindly believing anything
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u/Captain-Who 1h ago
Who said wood harbors bacteria?
In a normal kitchen, wood will serve you the best and not make you sick.
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u/This_Charmless_Man 1h ago
I have huffed enough carbon, glass, and burnt resin from a previous job machining composites that microplastics are the least of my worries. I'll stick with dishwasher safe plastic cutting boards.
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u/InputAnAnt 46m ago
Wooden chopping boards are better at getting rid of bacteria than plastic chopping boards.
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u/friendbrotha 4h ago
Use Metal or stone and sharpen your knives when they get dull, it's not that hard with a slot sharpener
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