Sliced Bread Chopping Boards
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Jul 24, 2025 Mark Miodovnik, a materials expert, and Kath Rees, a microbiology professor, dive deep into the world of chopping boards. They discuss which materials—wood, plastic, glass, or stone—are best for hygiene and knife care. Kath reveals that while you're worried about microbial transfer, wood may harbor fewer pathogens. Mark confirms plastic boards produce microplastics, prompting concerns. Both guests ultimately advocate for properly maintained wooden boards as the best all-around choice, debunking myths about titanium's antimicrobial claims.
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Listener Brought A Beat-Up Board To Studio
- Simon Morris brought a well-used scratched plastic board with a burn mark as an example.
- He and his household considered wood, glass, marble and even titanium when replacing boards.
Wood Balances Knife Care And Durability
- Wood offers a balance of hardness that protects knives while remaining forgiving under cut.
- End-grain boards self-heal as fibres separate and re-bond, extending lifespan.
Retention Versus Transfer Explains Comparable Risk
- Wood may retain microbes more but releases fewer on contact, while plastic collects fewer but transfers more.
- Overall microbial risk is similar if you clean boards properly.