Stainless steel chopping boards?

[LittleElfToes]

So Facebook/rabbit hole has told me wooden harbour germs and plastic will put plastic in the food. That stainless steel are the way?

What do people think and what brands?

Can’t see it being good for the knives at all

I buy cheap plastic ones and replace them every year but I am diligent and very thorough when I was them

I dont cut anything except bread on a wooden board because the food deffo does stay on it no matter how hard you scrub

We use wooden, but stainless steel for raw meat and fish

No issues keeping it clean- hot water and soap

As you say, we stopped using plastic as some microparticles were probably ending up in the food

Stainless steel and glass will wreck your knives. Wood has antibacterial properties. I use cheap wooden boards and stick them in the dishwasher.

What you do with them when you buy the new plastic?

There's a chopping board episode of Sliced Bread which talks about this https://www.bbc.co.uk/sounds/series/p07012sf?partner=uk.co.bbc&origin=share-mobile

We recently switched to wooden because of the microplastic issue.

I’m too scared to put it in the dishwasher but I just give it a quick rinse with a soapy sponge in hot water and it’s fine.

I have a bamboo one for bread, veg and dairy and a plastic one for meat. Can’t stand glass chopping boards so can’t imagine I’d like steel either. Would look at marble for meat perhaps, but I so rarely eat meat that it’s probably not worth it.

I have a fancy butcher’s block board which I don’t put in the dishwasher, it’s never used for meat or fish. It gets washed with hot water and washing up liquid. My others are a very cheap set of three wooden boards from Asda that go in the dishwasher. I’ve had them for two or three years and they are starting to split a bit. Im happy to replace them every few years.

This ^^. No reputable chef uses glass or stainless steel. They are so bad for your knives.

Lots of people use wooden boards and as far as I know we’re not all keeling over with food poisoning. Sometimes advertisers try to create a need …

Haven't used stainless steel, but a couple of people I know have glass ones and the sound goes through me.
I use a plastic one for raw meat and fish (although I don't cook either very often at all). I just put it in the dishwasher after use.
A separate, also plastic one for cooked meat and fish.
Wooden one for fruit, veg, cheese etc.
Another wooden one for bread.
Wooden ones get a dry or slightly damp scrub with a scrubbing brush when needed.

So far DP and I have made it to our fifties without keeling over from chopping-board cooties.

FB marketplace or a local debt charity

I've never had anything other than wooden chopping boards. 50yo now and still not poisoned myself.

Same here, except I'm even older.

Stainless steel chopping boards can shave of metal from your knives if you cut hard / fast enough which is why they aren’t used in restaurants for chopping. A wooden chopping block and great hygiene is enough imo

Do your knives blunt really fast

Wood all the way here. Appropriately clean and oil it and it’s fine. I’m not putting my good knives anywhere near stainless steel or glass - it would likely chip or shatter my carbon steel blade for a start, let alone blunt them.

We have on, mainly because anxious DS got sucked in by some advert and is now convinced we'll all die if I use anything else. Seems to have passed him by that until then I'd been using wooden ones his entire life without issues.

It's OK, but I tend to cut slower and more carefully then I would on other boards. It also scratches quite easily, so after a few uses is probably equally bad at harbouring bacteria.