Are wooden cutting boards less prone to staining than plastic ones?
The only cutting boards I've ever used have been the plain white plastic ones. I'd like to try a wooden one, but I'm wondering how they compare to white plastic ones with respect to staining.
My white plastic cutting board has a coating of yellow/orange stain on it from cutting meats, fish, and sweet potatoes. I can get most of it out by putting paper towels soaked in a bleach solution on top of the cutting board and leaving them there overnight, but within a day or two the cutting board is back to the same level of staining as before. Are wooden cutting boards any more resistant to this type of staining?
IME, every wooden board I've had stains less than every white poly board I've used. And I've had a lot of each (Dad was a butcher).
Part of the issue is the whiteness and part of it is the semi-self-healing aspect of the poly. Wood (even stabilized wood) is much more open, and so IMO can be cleaned more deeply.
I have a small, old board (really a cheese/bread serving board) in vertical grain dark walnut that is particularly resistant to stains. The darkness helps hide them, too. If I were shopping for a $$ board that won't show stains much, I'd go with an end-grain dark walnut one.
In my experience, they can both stain, but the staining on plastic boards is more severe. On top of that, many plastic boards are white, so stains readily show up, whereas staining on a wood board does won't look out-of-place.
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