Why Your Plastic Cutting Board Could Ruin Your Kitchen - And Why Wood is the Solution
Have you always thought plastic cutting boards were more hygienic than wood? Think again. For a long time, this myth has persisted in our kitchens: lightweight, easy to rinse, they seemed ideal for slicing vegetables, meats, and cheeses. But the reality is far less glamorous.
Studies conducted by the University of Wisconsin showed that over 99% of bacteria on a wooden cutting board died in less than three minutes, while on a plastic board, they multiplied in the micro-cracks left by knives. Imagine these tiny havens for salmonella or E. coli, invisible to the naked eye, but very much alive... in your kitchen. Yes, plastic can be downright gross.
At Kaitsuko, we've tested this data in our kitchens. Our chefs placed wooden and plastic boards side by side, and the results were clear: wood wins hands down, while remaining gentle on the blades of our Japanese knives.
Wood: A Naturally Antibacterial Material
What makes wood so exceptional is its living nature. Its fibers act as a natural filter: they absorb bacteria, trap them, and the bacteria end up dying for lack of conditions to survive. Certain wood species, such as walnut, acacia, or oak, even possess natural antimicrobial compounds that amplify this effect.
And that's not all: wood is pleasant to the touch, reassuring under the hand, and absorbs shocks better than plastic. You'll immediately feel the difference when cutting your vegetables or meats, with your knives gliding over a soft yet firm surface.
Kaitsuko: Craftsmanship in Service of Safety and Design
At Kaitsuko, each cutting board is the result of meticulous care, from the selection of wood to the finishing. We use only premium hardwoods.
Each board is cut, sanded, and assembled by hand, to respect the natural grain of the wood and highlight its relief. The result? A unique board that transforms every preparation into a true pleasure, while protecting your food.
Hygiene and Cooking Pleasure
Kaitsuko wood isn't just about food safety. It's also a sensory and aesthetic object. The texture, the natural warmth of the wood, the unique grain: everything is designed to make your kitchen more beautiful and your gestures more pleasant.
With a premium wooden board:
- You reduce the risk of contamination
- You protect your knives
- You transform a simple cut into an elegant and rewarding ritual
And unlike plastic boards, which scratch and become dull over time, wood improves, especially if you nourish it with a little food-grade oil from time to time.
The Perfect Gift Idea for Christmas
If you're looking for a refined and useful gift, a Kaitsuko board is a perfect option. Give it to a gastronomy enthusiast, a budding chef, or simply someone who loves combining safety and style in their kitchen.
Our boards come in several finishes, each with its own personality.
Each board is a small artisanal gem, capable of transforming a simple preparation into a luxurious moment, and of withstanding the test of time and bacteria.
Caring for Your Kaitsuko Board
Nothing complicated:
- Rinse with lukewarm water after use
- Dry immediately with a clean cloth
- Apply food-grade oil from time to time to nourish the wood and preserve its natural colors
With these simple steps, your board will last for years and remain a symbol of elegance and safety in your kitchen.
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