In my kitchen, I prefer to use wooden chopping board over plastic, for the reason that it is more stable and, for me, prettier. But I recently learned that there is more to aesthetics that wooden chopping boards brings. I came across an article in the Internet that gave me another reason to love this kitchen essential.
According to the article, wooden chopping boards specially the likes of those made from santol and tamarind contains a natural acid that kills bacteria. Isn't it amazing? Aside from stability, wooden chopping boards also last longer than plastic ones.
The article mentioned that to preserve the natural acidity of the wood, do not use detergent when cleaning your chopping board; instead use warm water to eliminate fats and oils from cutting meats and wipe it gently with a sponge.
So, if you are planning to buy a wooden chopping board, look for one that is solid, meaning, from real wood and at least 1 inch thick for greater stability.