I use a baking soda paste and then spray on vinegar and let it do it's magic.
hth
hth
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Slightly OT -- Aren't glass cutting boards really bad for keeping a good edge on knives?
To OP -- I'm no help here. I'm a wuss when it comes to cutting up meat *which I rarely do* and I use a plastic cutting board that I can throw in the dishwasher.
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To OP -- I'm no help here. I'm a wuss when it comes to cutting up meat *which I rarely do* and I use a plastic cutting board that I can throw in the dishwasher.
I agree that glass can be tough on your knives. And I always thought wooden cutting boards were more sanitary than plastic ones. I think some wood has antimicrobial properties. Also, bacteria thrive on plastic, and can do so within cut marks. But in wood, bacteria do not generally multiply and usually die. Let me see if I can find a link....
http://www.alladd.com/cutting%20board%20study.htm
To answer your original question, vinegar should kill most anything. I've also heard you can alternate a spray of vinegar and a spray of peroxide for a near 100% "kill rate" if that's what you're going for. :LOL
Personally, I use both wood & plastic. I wash the wood with soap & hot water after & put the plastic in the dishwasher. I would use all wood, but only have a small wood one and then those cheapo plastic sheets for cutting. Not that it matters what I do, just thought I'd share.
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http://www.alladd.com/cutting%20board%20study.htm
To answer your original question, vinegar should kill most anything. I've also heard you can alternate a spray of vinegar and a spray of peroxide for a near 100% "kill rate" if that's what you're going for. :LOL
Personally, I use both wood & plastic. I wash the wood with soap & hot water after & put the plastic in the dishwasher. I would use all wood, but only have a small wood one and then those cheapo plastic sheets for cutting. Not that it matters what I do, just thought I'd share.
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That's what I thought. I think it's old news that wood is bad and a bed for germs to live but I just always want to be safe. I bought this beautiful maple board from Williams Sonoma and it's huge and very heavy so I wasn't planning on picking it up to clean it. I have a small plastic one but you can never keep an entire cjcken contained to a small are, something always drips ya know?
Originally Posted by Ilovelife I agree that glass can be tough on your knives. And I always thought wooden cutting boards were more sanitary than plastic ones. I think some wood has antimicrobial properties. Also, bacteria thrive on plastic, and can do so within cut marks. But in wood, bacteria do not generally multiply and usually die. Let me see if I can find a link.... http://www.alladd.com/cutting%20board%20study.htm To answer your original question, vinegar should kill most anything. I've also heard you can alternate a spray of vinegar and a spray of peroxide for a near 100% "kill rate" if that's what you're going for. :LOL Personally, I use both wood & plastic. I wash the wood with soap & hot water after & put the plastic in the dishwasher. I would use all wood, but only have a small wood one and then those cheapo plastic sheets for cutting. Not that it matters what I do, just thought I'd share.
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