Thanks to Henson Shaving for sponsoring this video! Head to and use code scishow to receive 100 blades for free (2+ years worth). Just make sure both products are in the cart for the code to take effect.
The great debate between microplastic shedding plastic cutting boards and bacteria harboring wooden cutting boards started with peer-reviewed science. We’ll explore that research along with what scientists know about alternative cutting board materials to determine the most food safe option.
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Thanks to Henson Shaving for sponsoring this video! Head to https://hensonshaving.yt.link/d2iieCF and use code scishow to receive 100 blades for free (2+ years worth). Just make sure both products are in the cart for the code to take effect.
What about Food-grade Silicone cutting boards?
At least the microplastic make us unpalatable to sentient eating Aliens.😂
Don’t buy a heavy duty board, you will curse it every time you have to lug it to the sink to wash off. Get a Greener Chef bamboo board. Easy to rinse under faucet. Towel dry and keep on hard flat dry surface after use and it won’t warp. Never needs oil. Use only one side. It will last a lifetime, I have been using one for over 10 years almost every day and it’s practically like new except for the cut marks, I haven’t even had to scrape it yet. Will NOT as some say dull your knife, an occasional steel makes your razor sharp knife as sharp as it ever was, a well used bamboo board is even easier on a knife blade. Never sharpen unless you are cutting rocks, sharpening is for people who don’t know what they’re doing, I have never needed to sharpen any of my best knives. Just get a good steel and learn how to use it properly and 5 seconds restores 100% sharpness. Easy to tell if it needs a steel, as soon as it doesn’t cut a tomato skin easily.
Adulting: When you’re trying to figure out what cutting board to buy, so you research cutting boards for an hour .