Half Size Cutting Boards - 8" x 13.5" Small Cutting Boards - 13.5" x 16" Large Cutting Boards - 16" x 24"

Scroll down for health and safety information regarding wood cutting boards. Available in Red Oak, Hickory, Arkansas Mahogany, Walnut/Ash, Cherry/Ash, and Sycamore.

(The boards pictured below are half size.)

Cherry and Ash

Hickory

Safer Than Plastic Cutting Boards Resistant to Bacterial Buildup Can Be Customized With Our Laser Engraver               (See Our Standard Engravings on the Downloads Page)

Did you know that wood cutting boards are the safest to use? Due to enzymes in the wood, bacteria have a tougher time surviving on hardwood cutting boards. Most people are surprised to hear that a wood cutting board may be more resistant to bacterial buildup than plastic ones.

Research has shown that bacteria, such as the salmonella often found on raw chicken, will thrive and multiply if not removed from plastic boards ( because germs that cause food poisoning can hide out in the knife-scarred nooks and crannies that develop on the surface of a plastic cutting board). Hand scrubbing with hot water and soap can clear microbes from the surface of new or used wooden cutting boards and new plastic ones, but knife scared plastic boards are resistant to decontamination by hand washing.

On hardwood cutting boards, whether they are new or have been used for years, the bacteria dies off within minutes. Researchers theorize that the natural micro tubules of the wood’s surface deprives the bacteria of water, causing them to die.

The USDA states that wooden cutting boards used exclusively for raw meat and poultry are okay. They recommend that a different wooden cutting board be used for cutting other foods, such as vegetables and bread, to prevent cross contamination from raw meat to other foods.

Sources:
Albert Forest Products, Inc., www.city-net.com/albertfp/cutboard

Science News Online, Cutting Through the Cutting Board Brouhaha,
www.scienenews.org/pages/sn_arc97/7_12_97/food.htm

The University of Tennessee, College of Agricultural Sciences and Natural Resources, web.utk.edu~mtaylo29/pages/wood

USDA Food Safety and Inspection Service,
www.fsis.usda gov/Fact_Sheets/Cutting_Board