irradiated@radiation.partyMB to TechNews@radiation.party · 2 年前[HN] Stop Using Plastic Cutting Boardswww.outsideonline.comexternal-linkmessage-square9fedilinkarrow-up17arrow-down10file-textcross-posted to: [email protected]
arrow-up17arrow-down1external-link[HN] Stop Using Plastic Cutting Boardswww.outsideonline.comirradiated@radiation.partyMB to TechNews@radiation.party · 2 年前message-square9fedilinkfile-textcross-posted to: [email protected]
minus-squaregrooving@lemmy.studiolinkfedilinkarrow-up4·2 年前I’ve been trying to move away from plastics for a while now and honestly didn’t even realize I was using a plastic cutting board. How are you supposed to clean wooden ones that you cut raw chicken on?
minus-squareCubbyTustard@reddthat.comlinkfedilinkarrow-up5·edit-22 年前soap and water, dry thoroughly. resand and oil if it gets deeply scored.
minus-squaregrooving@lemmy.studiolinkfedilinkarrow-up1·2 年前Id rather eat micro plastics than sand and oil a cutting board.
minus-squareCubbyTustard@reddthat.comlinkfedilinkarrow-up2·2 年前it does take 10 minutes every year so that’s understandable
minus-squareDrabPoultry@midwest.sociallinkfedilinkarrow-up1arrow-down2·2 年前A tempered glass cutting board would be a good alternative. Definitely more fragile than wood, but non-porous and dishwasher safe.
minus-squareJillyB@beehaw.orglinkfedilinkarrow-up5·2 年前That seems like it would dull kitchen knives very quickly
I’ve been trying to move away from plastics for a while now and honestly didn’t even realize I was using a plastic cutting board. How are you supposed to clean wooden ones that you cut raw chicken on?
soap and water, dry thoroughly. resand and oil if it gets deeply scored.
Id rather eat micro plastics than sand and oil a cutting board.
it does take 10 minutes every year so that’s understandable
What am i? made of free time?! /s
A tempered glass cutting board would be a good alternative. Definitely more fragile than wood, but non-porous and dishwasher safe.
That seems like it would dull kitchen knives very quickly
Those are not good for your knives though.
I guess this is the way.