Question from JT

hello,

i was looking for a new cutting board. up to now, i’ve been using john boos’ butcher block. but it cracked, and i’m in the market for a new one. however, prior to repurchasing a boos block, i was concerned re: the potential toxic glues and laminates used. should this be an issue to consider? in addition, they have their ‘mystery oil’ used for upkeep of the board vs. regular food grade mineral oil. i’m not sure if that’s okay, or if there’s as natural oil that you might recommend?

i’ve also looked into bamboo, and saw ‘totally bamboo’s’ site stating that they do not use toxic glues with their products. i’ve not had any experience with bamboo, and was curious if either you or your readers might have some feedback regarding this vs. maple butcher block.

the plastic synthetic boards, i assume are toxic.

what cutting boards (and oils) have you found to be the best performing and least toxic?

thank you kindly.

Debra’s Answer

I personally use maple, though I would consider a bamboo cutting board if I needed to purchase a new one. I’ve had mine for years, and actually have never put anything on them (see Q&A Wood Conditioner for Cutting Boards and Bowls for a lengthy discussion on this). They are still in excellent condition and I use them daily.

I’ve never found a cutting board to have toxic adhesives. They are required to be food safe.

The common 1/2′ thick plastic boards are made from High Density Polyethylene (HDPE). According to the International Plastics Task Force, mice fed HDPE powder as part of their diet “developed no changes in their general condition” in the short or long term.

Here are the types of cutting boards currently available:

Plastic — These come in hard and flexible plastic, and thick or thin. The harder the plastic, the less it offgasses. Sharp knives easily cut soft plastic, and can cut right through a soft thin plastic board. Hard plastic boards are very durable and easy to clean.

Tempered Glass — These are completely nontoxic, very durable, resistant to heat, and are the most sanitary and easy to clean. The disadvantage is they dull knife edges and make noise when you are chopping.

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