Item # 300016, 300026, 300029
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
(The boards pictured below are half size.)
Cherry and Ash
Walnut and Ash
Safer Than Plastic Cutting Boards
Resistant to Bacterial Buildup
Can Be Customized With Our Laser
Our Standard Engravings on the
ASK US ABOUT OUR CUTTING BOARD FUNDRAISER PACKAGES
Half Red Oak Board with Engraving
Wood vs. Plastic
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
Albert Forest Products, Inc., www.city-net.com/albertfp/cutboard
Science News Online, Cutting Through the Cutting Board Brouhaha,
The University of Tennessee, College of Agricultural Sciences and
Natural Resources, web.utk.edu~mtaylo29/pages/wood
USDA Food Safety and Inspection Service,