Cutting board for CNC

thingiverse

The text discusses the pros and cons of various materials used for cutting boards. Here are some key points: **Materials:** * **Glass**: Glass is hard and can damage knives, but it's easy to clean. However, it can shatter or chip if used for chopping. * **Steel**: Steel is durable and easy to clean, but it can wear down knife edges quickly. * **Wooden boards**: Wooden boards are a popular choice because they're gentle on knives and can be made from various types of wood. However, they require regular maintenance to prevent cracking and bacterial growth. * **Plastic boards**: Plastic boards are non-porous and easy to clean, but they can harbor bacteria in imperfections on the surface. **Hygiene:** * Bacteria can reside in grooves produced by cutting or in liquids left on the board. * To reduce cross-contamination of food, separate boards should be used for different types of food (e.g., raw meat, cooked meat, dairy, and vegetables). * A standard color-coding system is recommended: + Blue: raw seafood + Red: raw red meat + Green: vegetables and fruits + Yellow: poultry + Brown: cooked meat + White: dairy and breads (or universal) **Care of boards:** * Regular maintenance is essential for all cutting board materials. * A diluted bleach solution is best for disinfecting cutting boards. * Wooden boards should not be placed in the dishwasher or left immersed for long periods, as the wood or glue may be affected. Treat wooden boards monthly with a light food-grade mineral oil to prevent cracking and bacterial growth. **Antimicrobial properties:** * Wood has been found to have antimicrobial properties, but some types of wood are better than others. * Pine wood was found to have antibacterial properties in one study, while oak was found to be more effective in another study. * Bamboo has high antimicrobial activity compared to other woods.