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.
