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Wood cutting boards are the best all-around material for a cutting board, they are forgiving to your knife edge meaning they stay sharper longer, according to a University of Wisconsin study bacteria has a lower survival rate on wood than plastic, aka wood cutting boards, are more sanitary than plastic, and they just look good.
It’s got the looks and the functionality, so how do we care for the backbone of our cooking experiences? Let’s learn how.
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► Useful Kitchen Gear
– Whetstone for sharpening: https://amzn.to/35lvnuv
– Scale: https://amzn.to/2SMht25
– 8 inch Chef’s knife: https://amzn.to/2QLYvWr
– Cast iron: https://amzn.to/2tu4Bmo
– Saucepan: https://amzn.to/2tu4Bmo
– Wood cutting board: https://amzn.to/2Qkw1UQ
– (NOT cheap) Amazing Pan: https://amzn.to/2rW8wYY
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MISC. DETAILS
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #WoodCuttingBoard
Research Sources:
– https://www.seriouseats.com/2015/09/how-to-season-and-maintain-a-wood-cutting-board.html
– WISCONSIN STUDY on WOOD vs PLASTIC – https://www.johnboos.com/uploads/files/PDF/wood-vs-plastic-cutting-boards.pdf
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
