The environmentally friendly cutting board
I used to have a plastic chopping board. It was white when I bought it, light, sturdy, and relatively convenient. But after years of continuous use, it had become dangerous. Though the surface does take care of the knife edge, other factors contributed to my lifting a finger and chucking it. Over the years the board warped, maybe through heat or abuse, but it eventually was not stable enough. Along the edges dark stains started appearing, and even in minute scratches on the surface. Grime, mold, and other undesirables got lodged, no matter how well it was cleaned. Can it be recyclable? Not that I know of, at least not here in the Philippines.
We found a very good chopping board while shopping at the local mall. It was made entirely of bamboo, light weight and it had a hanging hook.Made with laminated bamboo, it proved to do the job right. It took care of the knife edge. No scratches are evident since the wood is harder than most hardwoods such as maple which is the material used for most boards. Easily washable. At a great price, too. I do most of my cutting on this board.And it is environmentally friendly, since bamboo is a renewable resource.
I really do not need those expensive heavy chopping boards. The bamboo chopping board dries faster than the normal wood board, thereby eliminating moisture which those pesky bacteria and mold thrive on. The boards absorb less moisture, so they are less likely to swell or shrink. Since it is not made of plastic, no chemicals were used. Really organic. I would recommend this to all the chefs in the world. It really would be easier to lug this around since it is light weight, and it comes in different sizes. It is already a mainstay in some Asian countries, and I want to pass on the benefits.