Cutting Boards
A rundown of the pros and cons of cutting board materials.
LDPE
Low Density Polyethylene is a softer material than HDPE, so it will have less wear on your knives. Since this material is forgiving to our knives, it will score easier than other materials. Being aware of how deep and how many crevices your cutting board has is very important. The scores in the board can harbor bacteria and must be cleaned thoroughly, especially when dealing with raw meat.
-Softer, so it is easier on knives
-Scores easier
-Bacteria growth in the crevices
-Have to clean super well after raw meat use
HDPE
High Density Polyethylene is harder than LDPE and is one of the most popular cutting board materials. Since this material is hard, it will wear down the knives significantly faster. Although it will be harder on the knives, it will not score as easy, but will still need to be cleaned well when used with raw meat.
-Harder, dulls knives faster
-Does not score as easy
-Have to clean super well after raw meat use
UHMW
Ultra High Molecular Weight Polyethylene is the most commonly used
cutting board material. It is hard and does not score easily. The knives will dull from the hardness of the material. This material is slick and has a fairly low resistance to heat.
-Hardest material
-Dull the knives
-Not very heat resistant-slick
Corian Solid Surface
Corian Solid Surface is the same material as what countertops are made of and is best for aesthetics. The material is extremely hard and will not scratch easily. It has a very low porosity, which makes it easy to clean and harbors fewer bacteria.
-Very hard, harsh on knives
-Does not scratch easy
-Low porosity, easy to clean
