When finishing your charcuterie board, it’s essential to choose materials that won’t affect the flavor and safety of your food. Here are some materials to avoid:

• Plastic: Plastic cutting boards can harbor bacteria in their grooves, which can contaminate your food. Additionally, they can impart flavors to the items on your board.
• Plywood or Particleboard: These materials are often treated with chemicals and adhesives that can leach into food. It’s best to use solid wood or bamboo.
• Untreated Wood: Avoid using untreated or raw wood, as these can absorb moisture and bacteria, leading to contamination. Always opt for food-safe finishes.
• Metals: Certain metals can react with acidic foods, altering their taste. Aluminum, for example, can leach into food when combined with acidic ingredients like fruits.
• Varnishes or Non-Food Safe Finishes: Some finishes may contain harmful chemicals that are not food-safe. Always ensure any finish used on a charcuterie board is labeled as food-safe.

By avoiding these materials, you’ll ensure a safe and enjoyable charcuterie experience.