There are many types of cutting boards available to the modern consumer, in different shapes, sizes, colors, and materials for some products. At the same time, the kitchen should have at least three products for different types of work. We’ll explore the best cutting boards, how to use them, and how to manage comprehensive care.
Maintenance of manufacturing materials
An important indicator when buying is the type of panel material. It depends on the product’s care and usage strength and colors.
Wood panels – aesthetics and smoothness
This material is considered the most common, and probably every home has chipboard available. The main advantage of wood is its natural and environmental friendliness, and chipboard is also appreciated by chefs because it does not damage the sharpness of the knife, even with high carbon content, and pre-Time does not contribute to dulling of the blade. The product does not slip on such a surface and is not difficult to cut. But depending on the method of preparation, the practical properties are significantly different.
According to the chipboard manufacturing method:
- glue is Made of pieces of wood glued together. On the other hand, the presence of an adhesive calls into question the environmental friendliness of the product. On the other hand, adhesive models are less sensitive to changes in humidity and temperature. If the product has safety certificates, it is a valid option for home use.
- All in front. Heavy and good looking, but very expensive. Saw a piece of wood in the direction of the grain.
- Ultimate is stronger, stronger, and more durable. The tree trunk is cut through the fibers. The piece is then colored with special oils that stabilize the material: they fill the pores and make them less sensitive to moisture.
To understand which cutting board is best for the Japanese Damascus Chef knives set, study the characteristics of different types of wood:
- Oak is a strong and durable option, but chipboard is heavy and expensive.
- Acacia – very durable and does not accumulate odors, universal model.
- Rubber tree (rubber tree) – relatively resistant to moisture, and therefore suitable for cutting raw meat and fish.
- Birch and pine – soft varieties that quickly absorb odors and are affected by moisture;
- Bamboo is a solid enough material that can prevent the growth of microorganisms in the structure, but such a board is always glued, it can split and contain chemical components (glue).
All woods are more or less sensitive to moisture. In addition, high porosity is harmful to hygiene: fungi and bacteria feel comfortable in the wood structure, and it is very difficult to remove odors from smelly products. The axle is not suitable for severe mechanical shocks. The meat should not be beaten. During temperature changes or high humidity conditions. The stronger and more durable the type of wood, the better it will be treated with a hygroscopic composition, and the higher the price. For example, cheap plywood or birch boards deteriorate quickly and need to be replaced.
Glass and Ceramic: Cool and hard
These products are always distinguished by a sophisticated and elite design. A perfectly smooth surface does not collect bacteria or odors and is easy to clean and disinfect. The design is usually printed from the bottom of the plate onto a paper base and protected from moisture. There are also silicone or rubber pads that prevent the board from sliding off the counter during use. Thinking about which cutting board is better to buy, remember that the glass plate always decorates the interior itself, but it has several disadvantages:
- Excessive breakage – It can break as a result of impacts, falls,s and even severe injuries.
- A dull knife – too hard a surface spoils the edge mercilessly, the knife will have to be sharpened a lot;
- Unpleasant noise during cutting – the knife hits the glass, which injures the ear;
- It does not tolerate temperature differences – it can explode at the most unexpected moment when washing with very hot water. Its use at extremely low temperatures also poses risks.
Glass and ceramic products as well as heat-resistant glass panels are more resistant to high and low temperatures. But in any case, such models are more suitable for a large portion of dishes that can be cut directly on the table, as well as for cutting smelly foods such as garlic and onions (due to the small number of holes, The smell comes easily. end). ). For intense biting and puffing during cooking, this is far from the best option.
Plastic – cheap and easy
Food-grade plastic is perhaps the most versatile and, at the same time, the cheapest material available today. Your knives won’t dull, won’t collect bacteria or odors, resist damage, are easy to wash and sterilize, and won’t break if dropped. There are, however, some things that are not as obvious as they seem. The problem is that cheap porcelain materials wear out very quickly, and fatal scratches appear on the surface, which spoils the external aesthetics. And there is no single answer to the question of the safety of such a panel.
Another thing is food-grade heat-resistant plastic from reputable brands. Thus, the tables of the Japanese company Samura are very healthy, hypoallergenic, and harmless to health. Durable wear-resistant surface. In addition, hot products can also be cut on them without fear of rotation. The board does not slip on the counter, does not absorb odors, and does not damage the sharpness of knives. The product can be folded to transfer the sliced products to the plates without flipping them over.
Silicone – Soft and delicate
Silicone mats were originally only used for kneading and baking to prevent food from burning. Today, some manufacturers offer silicone cutting mats. However, very thin material is still not suitable enough for these purposes, and sooner or later it will break. It is best to use soft plastic plates that are resistant to cutting with a sharp knife.
Natural stone – heavy and hard
Natural stone panels have come into fashion recently. Granite and marble worktops certainly have a long history, but their operational drawbacks still outweigh the benefits. Natural stone is very heavy, so the slab is usually in one place, and moving it has unpleasant consequences for the work surface, and if suddenly, it falls to the floor.
Stone is porous, absorbs liquids and odors, and food juice stains are nearly impossible to wash off. This drawback is partially compensated by a special coating if any. Also, stone brutally dulls knife blades even more than glass. Well, the price of natural stone sometimes goes up for a reason. Artificial stone panels are more convenient to use, but they have lighter and more affordable competitors, for example, the same plastic.
Tips for selecting and applying
Once you’ve decided which cutting board is right for you, think about how many pieces you’ll need. Experts recommend different schedules for this:
- Raw meat – does not accumulate odor, easy to sterilize;
- Fresh fish – non-porous and healthy;
- Products that are not subjected to heat treatment – with an easy-to-clean surface;
- Bakery and gastronomy: heat resistant and durable;
- Vegetables and greens – with a smooth surface without dents;
- Bread – large in size, made of soft material for the edge of the knife.
You can buy panels of different materials for each specific function, but a group of panels looks more harmonious in the kitchen. For example, high-quality plastic products are suitable for all the above-mentioned purposes. Single design products can be hung on the railing and decorate the kitchen. In addition, these products are available in different colors, and for each type of product, you can choose your color and reduce the risk of confusion between fish board breadboard. It can be washed in the dishwasher, which means that maintenance will not require much time and effort from the host.
You should select a table based on which products to cut for the next cutting session. The bigger they are, the bigger the plate. As far as shape is concerned, traditionally, rectangular products with rounded edges as well as round products are most in demand. Along the edges, it is necessary to have a hollow drain, in which the liquid discharged from the product is collected. Otherwise, it will sink into the table, making the board slippery and difficult to cut.
How to keep the dashboard clean
All kitchen utensils should be washed after use, even if you think the board is clean after cutting dry food. Follow these table care rules to ensure products last longer and food is safe:
- Wash glass, plastic, and silicone products with hot water and soap;
- Other surfaces can be washed with warm water.
- Wooden planks are sprayed with boiling water to disinfect, the food residue stuck to the knife is cleaned, and it is forbidden to soak in water for a long time.
- After washing, clean the panels and dry them well;
- To sterilize wooden and plastic panels, they can be placed in the refrigerator for 2-3 hours.
- Do not place plates too close to the stove to prevent them from scorching.
- After removing the smelly product, the surface can be cleaned with lemon, vinegar,d baking soda to remove the unpleasant smell.
- Wash plastic, glass, and silicone plates only in the dishwasher, if the manufacturer allows it (other materials should be hand washed only);
- To restore the beautiful appearance of the refurbished chipboard, you can carefully sand the surface with sandpaper, and then carefully soak it with cooking oil.
- Plates for both raw and cooked foods are important to prevent microorganisms from unprocessed foods from entering ready-to-eat foods.
Which cutting board to use is up to you. But remember that cheap products from unknown manufacturers can be dangerous for your health. For example, they emit formaldehyde and other hazardous substances and lose their beautiful appearance very quickly. Prefer products from well-known brands that guarantee quality and long life, and carefully follow the recommendations for the use of panels from a particular material.