Final answer:
The safest materials for cutting boards are food-grade plastics like polyethylene and hard woods, as they are less porous and easier to clean. While stainless steel is also a safe and nonporous option, it may dull knives. Proper maintenance, including the use of food-safe waxes, contributes to the safety and longevity of cutting boards.
Step-by-step explanation:
The question regarding the safest materials for cutting boards relates to kitchen safety and health practices, especially when it comes to food preparation. When considering the options, food-grade, seamless boards made of materials like polyethylene (plastic) and hard, close-grained woods are the safest choices. Such materials are less porous, easy to clean, and less likely to harbor bacteria. Softwoods, such as pine and balsa, are not ideal for cutting boards since they are too soft and can easily be marked, which could harbor pathogens. Stainless steel can be a good option as it is nonporous and very easy to sanitize, but it can be tough on knives. Cutting boards made of rigid types of cardboard are not commonly used because they are not durable and cannot be sanitized effectively.
Some might believe that plastic cutting boards are safer than wooden ones; however, both can be safe if they are maintained properly. Food-safe waxes, like beeswax or paraffin wax, are sometimes used to treat wooden cutting boards and play a part in maintaining their safety and longevity.