Cutting board — irreplaceable thing in the life of a housewife. If not for the board, then all the surfaces and bases of tables, bar counters and other things would be in cuts and marks from tools used in the kitchen. And in order for such an item to serve for a long time and faithfully, it is necessary to understand what cutting boards are made of, which ones are better, and how to choose them. For different products needed different models such kitchen utensils. What is the best cutting board? We will deal with everything in more detail in this article.

Varieties

Cutting boards are divided into two types - end and side:

• End - a board, the fibers of which are located transversely in relation to the knife blade, it is made of wood.
• Lateral, the fibers of which are parallel. Such a model is lighter and cheaper than the end model, but the end models, in turn, are more durable and calm to the knife blade, because cutting edge wears out less.

What are cutting boards made of?

Are the boards made from larch? The modern range of such devices is very wide. Manufacturers of kitchen utensils use the most various material. Let's figure out which of them are the best?

Tree

Better boards are those made from natural materials and various types of wood. wooden models remain relevant and in high demand. But so that the item of daily use does not deteriorate very quickly, you need to know what kind of wood cutting boards are made of, and what the best tree for cutting board. Let's consider different options.

birch and pine

Most cheap option- from birch or pine, but their purchase is not recommended, because they are soft. This means that they quickly undergo deformation, absorb odors, and traces remain on them, in which bacteria accumulate.

But with all these comments, there is one plus - the knives do not wear out longer.

Important! When choosing a coniferous model, it is important to choose a really high-quality product from which resin will not stand out.

Beech

A more loyal option is made of beech. It is often varnished so that it absorbs less moisture or does not absorb at all.

Rubber, guinea

The most desirable boards are made of rubber and guinea - they do not absorb anything and have good strength.

oak, bamboo

Oak and bamboo are the most best materials from which a cutting board can be made. They are heavy for such a thing, but they are durable and resistant to moisture and dampness.

From now on, you have an idea of ​​what kind of wood is the best cutting board.

Silicone

Silicone models, judging by the reviews, are very versatile, high quality and practical. Therefore, they are also a good option.

Plastic

The plastic model has the following advantages:

• practically absorbs nothing;
• easy to clean;
• have high hygienic performance and good resistance to most chemicals;
• beneficial in economic terms.

Important! But there are also disadvantages, over time, a lot of scratches appear on the plastic surface due to the knife, unlike wooden ones, they are inferior in this regard.

Glass, marble and slate

These boards have the following common features:

• do not stain;
• does not remain on their surface and scratches.

But knives don't like them very much. It is recommended to use them for kneading dough or serving.

Caring for them is very simple - wipe with soap, then disinfect. Solution Example: Mix two parts of vinegar with one water. Spray and wipe with a cloth.

Now you know what kind of wood cutting boards are made of, let's move on to the recommendations and points that you need to pay attention to when choosing utensils.

1. Side surface is the first factor. Such models are made from solid parts of wood or from glued bars. The first option is definitely desirable to buy, as it is mechanically better than the glued option.

Important! The glued version has one plus, it deforms less when washed, but if you don’t want to suddenly see pieces of glue in food, take the first option.

1. Thickness. Here follow this rule: the thicker the better. 3-4 centimeter items last the longest.
2. The size. Here, choose for yourself what you need a board for: bread means less, meat means as much as possible, everything is simple.

How many boards do you need at home?

There should be several cutting boards in the kitchen:

• one for meat and poultry;
• the second is for fish;
• the third is for vegetables;
• one more - the main one, for cutting bread.

Important! This is a very important point, since bacteria can get into the main food, bread, vegetables, cheeses, sausages and so on from the blood of meat or fish, or poultry.

Care

Yes, such kitchen utensils also need to be looked after from time to time, as stubborn odors, cracks, scratches, and so on appear.

Also, if insects appear in your house from time to time, then cutting boards should be washed thoroughly before and after use! Moreover:

1. To prevent cracks from appearing on the material, occasionally wipe it with vegetable oil.
2. From unpleasant odors relieve salt with a slice of lemon.
3. Do not store items pressed against each other.
4. To impregnate the material of such kitchen utensils, use Vaseline oil or beeswax - you can find them at the pharmacy. Apply to a dry board, wipe off excess after a few hours.
5. To remove deep cuts, sandpaper and a little of your strength will help you. Ruby sandpaper, then polish small flaws, wash with soap and oil.
6. If your board is bent or something like that, proceed as follows: put a fabric on the problem area and iron it. Repeat until the defect is removed.
7. After all the procedures, it is desirable to hang, not put.

In the production of end cutting boards and other products, we use a large number of valuable breeds wood. In this article we will talk separately about each breed, features, pattern and color of the tree.

What breeds definitely can not be used for the manufacture of cutting boards?

Definitely do not use wood. conifers- spruce, pine, cedar, larch. All types of resinous wood are not suitable for making cutting boards, regardless of their hardness.
It is highly undesirable to use linden, birch and other species with low hardness and density. The manufacture of cutting boards from such rocks is possible only for decorative purposes: as a blank for decoupage or for burning a pattern. You can't make a professional cutting board out of this material.

In the manufacture of end cutting boards for home and professional use, only solid hardwoods wood. At the same time, the price of the final product largely depends on the origin of the material used in the production: products from domestic breeds are, on average, 2-3 times cheaper than those made from imported breeds.
Let's talk separately about domestic and imported wood species.

Domestic species of wood.

Oak

Definitely, oak is the king of domestic trees. The most common species growing in Russia is English Oak. huge tree, highly branched, with a lush crown. Although it belongs to the beech family, oak wood is significantly superior to beech in terms of density and hardness. Oak is much more resistant to decay and tolerates a humid environment very well. Oak wood has a pronounced pattern and texture. Color - from golden brown to dark brown, light oak sapwood. It is oak cutting boards that most professional chefs prefer. An important difference between oak and other species is its strong antibacterial properties. This means that a professional end cutting board must be made of oak.

Ash Belongs to the olive family, widely distributed in middle lane. Wood with a beautiful, silky texture, similar to oak, but lacking the core rays (so characteristic of oak). Ash is even slightly superior in hardness and density to oak. Ash end cutting boards last a very long time and are in no way inferior to oak boards, but they dull knives a little more.

Maple Comes from the Sapindov family. The tree is widespread in the European part of Russia, to the Crimea and the North Caucasus. Maple wood has a white or pinkish color. The pattern of the end saw cut is well distinguishable, but not very textured. Often, spots and stripes can be observed between the annual rings, which are adjacent to the pores of the wood. Maple wood is in high demand in carpentry due to the pleasant color and ease of processing. At the same time, it has a high hardness, which allows it to be used in the production of end cutting boards. Maple wood mixed with dark species (oak, wenge, sapele) looks especially advantageous.

Karagach (Small-leaved elm) The small-leaved elm is especially common in Asia, but is also found in other regions. The wood has a pronounced, very textured pattern. Perfectly polished. The drawing is similar to oak, but has its own characteristics. The color of the core is dark, has coffee, chocolate shades, the sapwood is noticeably lighter. The strength characteristics are similar to oak. Elm products, including cutting boards, are very beautiful and durable.

Hornbeam It grows in Asia, the Caucasus, the Crimea, and is also found in European territory. The texture is medium, with randomly arranged fibers. It is often speckled with small striae and pierced with medullary rays. The wood is light, with a grayish tint. Hornbeam is not the most beautiful wood, but it has a significant advantage - it has less weight than oak and at the same time is almost a quarter superior to it in strength and hardness. This means that a hornbeam end cutting board is a great option for everyday use!

Beech Mainly distributed in Europe, Asia and North America. Most often, beech wood has a soft reddish color and a medium-pronounced, not very textured pattern. Beech wood is widely used in carpentry, mainly due to its low cost, ease of processing and pleasant pattern. However, the production of kitchen utensils (including cutting boards) is undesirable for several reasons: beech has uneven tension along the length of the trunk, which can lead to twisting and cracking of the material, similar problems arise with changes in humidity. Beech cutting boards are quite common, but more frequent and thorough treatment will be required to extend their service life. protective equipment(like mineral oil). The best way to make a cutting board is to combine beech with more stable species.

Chopping boards are used for cutting and serving food, as coasters for hot dishes. When choosing a model, pay attention to the shape, size and material.

Types of cutting boards

According to the material, the following types of boards are distinguished:

• wooden;
• glass;
• plastic.

Wooden boards are used for cutting meat and fish, vegetables and fruits. Such surfaces do not allow products to slide, so they will protect against possible cuts. In addition, the tree does not dull and does not make unpleasant sounds when cutting products.

Varieties:

• Oak - strong and solid, not deformed, protected from moisture, resistant to mechanical damage, do not absorb odors. There are solid models and glued from oak fragments. The disadvantages of solid oak products are the high price and weightiness.
• Acacia - made of hard wood, resistant to knife scratches, odors and moisture, durable.
• From hevea (rubber tree) - solid and durable products that are used for cutting meat and fish. Hevea is moisture resistant, does not give in to deformations and practically does not absorb foreign odors.
• Birch and pine are soft wood species, these materials are susceptible to mechanical damage rather quickly, they strongly absorb food odors and deform under the influence of moisture.
• from bamboo - hard surfaces, resistant to scratches and abrasion, absorb a minimum of odors, moisture resistant. The downside is that formaldehyde glue is used to glue parts of the board.

Plastic cutting boards are usually cheaper than wooden ones and are easy to use and maintain. The disadvantage of products is their environmental insecurity. Polyethylene and propylene are considered the most harmless to health.

These materials are elastic, resistant to wear and abrasion, and chemically resistant. Plastic crumbles under the influence of a knife, which is why toxic substances may be ingested.

Glass cutting boards are made of hygienic materials, easy to clean and maintain, and do not wear out. Glass products are strong but heavy.

The downside is that such surfaces make unpleasant sounds when cutting food and quickly dull the knives. The material is brittle and may break. To prevent the board from sticking to the table, rubber pads are used.

• size (thickness, length);
• material (wood, glass, plastic);
• shape (rectangular, rounded);
• color (light, dark brown, red, blue);
• design (carving, painting, burning).

• used for cutting products;
• they are already being served ready meals, act as an element of serving;
• act as a stand for hot pans in which the dish is served;
• used as decorative accessories (drawings, carvings, burning elements).

• kitchen knives;
• grater;
• sharpener;
• pusher;
• ceramic or glass containers for cutting products.

Peculiarities

• provide high-quality cutting of products;
• knives do not get dull;
• products do not slip when cutting;
• practical and easy to use;
• require careful care;
• weighty products;
• quickly absorb odors;
• do not wear out;
• deteriorate from exposure to moisture and high temperatures.

• made of hygienic material;
• easy to clean and maintain;
• do not wear out;
• surfaces make unpleasant sounds when cutting products;
• they can beat.

• many shapes available and color options products;
• ease;
• strength;
• ease of care;
• elastic and wear-resistant;
• release toxic substances;
• environmental insecurity.

Advantages

• such surfaces do not blunt knives;
• products do not slip;
• comfortable and practical;
• durability;
• interesting designs.

• hygienic material;
• wash well in;
• do not wear out;
• variety of shapes and colors.

• light in weight;
• strength;
• easy to care for;
• elastic;
• wear-resistant.

Flaws

• unhygienic material;
• quickly absorb odors;
• deform over time, become concave;
• require careful care;
• spoiled by detergents.

• unpleasant sounds when cutting products;
• beat easily.

• do not like high temperatures;
• environmental insecurity;
• release of toxic substances.

How to choose a cutting board

• Choose the size of the product depending on the intended use. A small board is suitable for cutting bread; for cutting meat, use models measuring 20 by 40 cm.
• For rolling out the dough, prefer wide products (according to the size of the table).

The board for greens should be wide so that chopped pieces of onion and vegetables do not scatter on the desktop, the same requirements for products on which meat and fish are cut.

• Consider the shape of the product: rectangular, rounded, with and without edges. Choose the one with which it will be more convenient to work.
• Wooden materials are the traditional option for making cutting boards. glass products are considered more hygienic, they wash well in, do not wear out.

Plastic cutting boards combine all the necessary characteristics.

• Pay attention to product design. A cutting board can be a great kitchen accessory. Models painted with patterns and ornaments are popular.

Proper care of cutting boards extends their life and ensures food hygiene.

• To prevent the cutting board from becoming a source of bacteria, careful care is required. Plastic, plywood and glass models should be washed in hot soapy water, then thoroughly wiped dry, then dried.

To disinfect wood products, you should regularly scrape them with a knife and scald them with boiling water. After two months, it is better to change the product to a new one.

• Use food grade vinegar to disinfect surfaces; Odors are well removed with lemon, salt and baking soda. Soak the product, sprinkle it with salt and leave for a few minutes.

Thus, you will get rid of foreign odors. The disinfection procedure is recommended to be carried out once a week.

• Do not store boards in the dish dryer, the best place – kitchen shelves with cells away from moisture and slabs. It is important that the products do not come into contact with each other, the water accumulated under them will lead to the formation of mold.
• Immediately after purchase, clean the wooden surface of the board with sandpaper and thoroughly coat it with edible mineral or linseed oil, leave for three hours. This will protect the wood from bacteria and moisture.
• Plastic products are not suitable for cutting hot food, they emit elements harmful to health: phenol and formaldehyde, which are absorbed into the food.
• The kitchen should have at least two cutting boards: one for foods that are eaten raw, the second for cutting meat and fish.

Bacteria found in meat are removed after processing the product warm water, but if you cut sausage or bread on it, you can catch an infection.

Problems

Refresh plastic products it is possible in this way:

1. Fill a bowl or sink with water and add bleach in a ratio of 1 tbsp. l. per liter of water. Leave the product in water for 15 minutes.
2. Prepare a paste of soda and lemon juice, apply it on the board and leave for half an hour.
3. Then rinse the paste under running water and wash the product in soapy water, let it dry.
4. If the board is deformed, heat it up in hot water and place under a heavy stack of books to flatten.

To restore wooden cutting boards:

1. Sand the board with fine sand in a circular motion, this is necessary to remove deep grooves on the surfaces.
2. Wash the product with warm soapy water and rinse thoroughly.
3. Apply steamed vegetable oil to the surface of the wood. The substance must be well absorbed into the wood and protect the material from the penetration of microbes.
4. To get rid of odors, mix 1 tbsp. l. water and 3 tbsp. l. vinegar, wipe the product with a solution and wipe dry.

Cutting board manufacturers

Brand products are represented by inexpensive premium forged knives made of stainless steel with the addition of tungsten and molybdenum, accessories for sharpening and storing kitchen knives.

Goods are available at a price, with interesting design, differ in a competent complete set for 4-6 persons (16, 24 subjects).

Specifications:

• strength,
• wear resistance,
• resistance to corrosion.

The Pascal and Granite series with a matt finish fit perfectly into modern kitchen interiors. A series of Rocwell products has a classic chrome finish.

The German company is focused on the manufacture of kitchen utensils for the European and American market. Products combine functionality, durability, wear resistance, easy to use and maintain.

Materials:

• high strength steel,
• zinc,
• vanadium,
• molybdenum.

Differ in a variety of forms, are made by means of hot stamping and the subsequent undercut. The handles of the models are designed as follows: protective compound, modern plastic and stainless steel.

Known product series:

• Chiefs Essential - models reinforced with zinc in a steel alloy, equipped with an all-metal handle. The collection includes knives: cutting, boning, scissors and musat.
• Microban - models designed for cutting products, Japanese stainless steel and plastic are used as materials, such knives guarantee excellent protection against microbes.

There is no official Russian site.

One of the leading manufacturers of quality tableware and kitchen accessories since 1997. It is successful in the European and Asian markets.

The company develops and creates comfortable and practical products, distinguished by a strict style. The range of more than 3 thousand items for the kitchen:

• sets of dishes;
• frying pans, saucepans;
• pots;
• boards;
• containers;
• dishes for tea and coffee;
• cutlery;
• steamers, .

The brand's cookware is easy to use and does not require careful maintenance. The company focuses on the average price range. Goods are certified and standardized.

For the manufacture of goods, several tree species with high strength and resistance are used. Preference is given to bamboo, products from which are distinguished by practicality, reliability, durability, and pleasant colors.

Hevea and rubber are also used.

The range includes cutting boards, spatulas, coasters for hot dishes, salt and pepper shakers. Brand products are not subject to deformation, are easily cleaned of dirt and do not absorb foreign odors.

Acceptable value for money goods. There is no official Russian site.

The brand specializes in modern kitchen utensils, products are represented by many innovative products.

Range:

• Sieves and colanders. Products are thermally stable, so you can work with hot food.
• Cutting boards, coasters.

Used for manufacturing tempered glass, this material is resistant to increased temperature conditions. Products provide convenience in operation, thanks to rubber legs products do not slip off when cutting.

• and kitchen accessories. There are salt and pepper shakers, vinegar and oil containers, trays and original double dishes.

Products are certified and standardized.

The German company is engaged in the production of kitchen goods and utensils:

• cutting boards,
• pepper grinder
• bread box,
• towel rack,
• spice sets,
• wicker baskets,
• trays.

Products are made of high-quality and environmentally friendly materials: beech, bamboo, willow, rubber, glass and glass ceramics. Kitchen utensils design is elegant and simple, match the environment modern kitchens. There is no official Russian site.

The Czech company offers a wide range of kitchen products, implements new ideas at affordable prices.

A 3-year warranty service has been established for standard products, 5 years for products that are in demand among consumers, 10 years for prestigious models.

Products are made in accordance with modern quality standards, strictly certified.

TimA

Products presented glass lids, cutting boards, copper , stands for paper towels, kitchen utensils.

Made from impact-resistant, wear-resistant materials. Goods are certified and marked according to the required standards.

The factory produces different types of knives: universal, professional with antibacterial protection, sports and folding.

The brand's products are presented kitchen furniture, cutlery, pots, cooking accessories, scissors, non-stick pans, dishes.

A cutting board is an indispensable accessory in the kitchen of any housewife. It is mainly used for slicing vegetables and butchering meat. Separate types are made for serving, as a stand for hot dishes and for serving dishes to the table.

Souvenir varnished cutting boards are designed to decorate the walls in the kitchen. However, modern craftsmen began to make such accessories with the possibility of their further use in everyday life. One side of the souvenir board is decorated with carvings and ornaments, and the other side is pure wood.

Traditionally it is believed that the shape of the cutting board should be square or rectangular, but today it can be purchased absolutely different kind: oval, round, contour resembling an apple, a fish, and so on.

In order not to tediously look for a cutting board that suits you in stores, you can make it yourself to your taste.

To cut meat, it is recommended to use dense and heavy boards. For cutting vegetables and herbs - small mobile and multifunctional. Better to have in your kitchen full set boards different size and destinations. According to the classification, the boards are divided into the following types: cutting, decorative, decoupage and carved.

1. End boards. They are most popular for butchering meat. On such a board, you can cook chops or entrecote. The board is able to withstand blows with a chop hammer. Oak end board is particularly durable and dulls the edge of knives much less than ordinary boards.
2. Cutting board made of solid beech, pine, birch and bamboo.

Most a budget option – pine board. This board is easy to process and has low hardness.

Birch and beech boards win in terms of quality due to their hardness and strength. But their minus is excessive hygroscopicity. Moisture is detrimental to such boards.

Chinese-made bamboo cutting board is less popular, but its cost is much less than the price of oak or birch.

Raw material for making cutting board

Before you make a cutting board with your own hands, you need to choose the material. For these purposes, raw materials from wood, silicone, plastic, stone and glass ceramics are used.

1. Tree. In a hardware store, you will most often see beech, oak, or pine cutting surfaces. It should be noted that such surfaces are suitable only for cutting bread or dry vegetables, since the wood of the above varieties is quickly destroyed by moisture.

Bamboo kitchen boards have high strength and pressure resistance. Moisture resistant, perfectly washed and do not absorb food odors.

Acacia and oak cutting boards are the choice of professionals. Their benefits are high quality. The disadvantage is the cost.

Care. The wooden cutting board must not be washed in dishwasher. It should be rinsed under the tap, but should not be soaked in the sink. Once a week, the tree must be wiped with vinegar essence to get rid of germs.

1. A rock. Marble, granite and stone cutting surfaces look very impressive. Marble has bactericidal properties, does not tolerate too hot objects on its surface and treatment with acid-containing substances.

A stone cutting board is ideal for rolling out dough, which turns out evenly thin on it.

Care. stone surface it is necessary to periodically clean it from blockage, since this material must "breathe". With proper care, stone cutting boards can last a long time.

Plastic. V this case you should choose only high-quality plastic, which has heat-resistant and moisture-resistant properties. board from good plastic more durable and hygienic. If you are going to make a plastic board yourself, then choose a colorless material that does not contain toxic substances.

Care. Plastic can be washed in a dishwasher. After cutting meat or fish, the plastic board should be washed liquid agent for dishes. And for disinfection, you can put it in the microwave for 2 minutes along with a glass of water.

1. Silicone. Silicone kitchen cutting surfaces have long gained their popularity in the kitchen utensils market. Silicone does not slip on the surface of the table, does not absorb odors from food and does not dull the edge of the knife. It is convenient to store it rolled up. The silicone mat does not differ in its functions from the traditional one. wooden board.

Care. Wash silicone mat followed by an acid-free detergent. It can also be immersed in the dishwasher. This material withstands both high and low temperatures.

1. Glass ceramics. A cutting board made from this material is durable and impact resistant. It is easy to clean, withstands high temperatures and does not absorb food odors at all. Not great for kitchen use. practical option because the knife gets dull quickly. glass surface. A glass ceramic board is ideal as a decoration. kitchen interior and hot pads.

Care. To be washed in a dishwasher.

You can see what traditional cutting boards look like in the photo below.

Cutting board design

The design of the cutting board can be very diverse. If you are looking for unusual shapes, take note of a few design decisions.

1. Classic wooden board with liquid drain, metal edging and space for a knife.
2. Retractable cutting board. Attaches to cabinet and pulls out when needed.
3. Rectangular board with removable plates. When the products are cut, you just need to move them with a knife into one of the plates.
4. There are also cutting boards with drawers for scraps and trash.

Making one of these cutting boards with your own hands will be somewhat more difficult than the usual one. But if you have the desire and knowledge, you can make such a design option.

DIY wooden cutting board

A plywood cutting board is a more traditional option. It is practical and easy to use in the kitchen. In our case, the technology for manufacturing boards from birch plywood is presented.

For work you will need:

• pencil;
• sample;
• workbench and hacksaw;
• drill;
• drill;
• file;
• vise.

Before you start creating kitchen accessory, you need to sketch a drawing of a cutting board.

1. Prepare a birch board 12 mm thick and carefully mark the contours of the board on it with a pencil according to the template.
2. Using a hacksaw, cut the product along the contour.
3. On the board, mark the place for the hole with an awl and drill it with a drill.
4. Clamp the product in a vice and file clean its surface with a file. Round the edges a little.
5. If desired, you can decorate the outer side of the board with watercolors and varnish it.

Cutting board on supports

Making a cutting board with your own hands is not difficult. However, it will be a little more difficult to make its design with supports and a notch for the plate. According to the presented drawing, you can visualize the design of the future cutting board.

For work you will need:

• oak blanks for a shield (40x33x3 cm);
• 2 oak boards for supports (10x33x3 cm);
• PVA glue;
• sandpaper.

The dimensions of the homemade cutting board are calculated for a plate with a diameter of 25 cm and a height of about 10 cm. You can use the dimensions provided, or you can create a board for such a plate, which you will be comfortable using in the future.

1. Three planed oak plates are glued together into a shield.
2. When the shield dries out of it, it is necessary to cut out a blank for the board. Length 40 cm, width - 33 cm.
3. From one edge of the workpiece with a pencil and a compass, it is necessary to draw a semicircle. You can use an appropriate plate instead of a compass. After 10 mm from the dotted line, draw a smaller semicircle parallel to it. This is shown in the figure above.
4. Cut out a smaller semicircle with a jigsaw.
5. On the back of the board, mark the places for the supports and cut them out with a carpenter's chisel. Glue the supports cut out of oak into the resulting grooves.
6. Sand the surface of the cutting board carefully with sandpaper.
7. First, soak the wood with olive oil, and then varnish everything except the working surface of the board.

An oak cutting board with supports and a recess for a bowl is ready. When the varnish dries, you can start using the board.

To prevent the cutting surface from retaining the smell of fish, grease the wood with half a lemon and rinse hot water. Cutting meat, cutting vegetables and bread on the same board is not recommended. For each purpose, it is necessary to use a board for a specific purpose.

You can see in detail how to make a cutting board at home in the video.

wooden cutting board has a number of advantages over boards made of glass or any other synthetic materials: wood - environmentally friendly pure material with a pleasant "live" texture; the boards are stable on the countertop, the products on it do not slip; the wooden surface does not blunt knives.

1. Cutting board safety.

Wood is an extremely aggressive environment for food bacteria, unlike synthetic materials. Scientists have proven that wood is a good natural antiseptic that can kill pathogenic bacteria.

For decades, chefs have been urged to use plastic rather than wooden cutting boards for security food products. Experiments carried out in the 90s showed that wooden boards (both old and new) kill bacteria, while plastic boards are hygienic as long as they are not scratched. Scratches appear - and they become a breeding ground for bacteria. Since these studies were scientifically sound, the United States began to recommend wooden boards along with plastic ones. Russian regulations still require the use of plastic in catering.

2. Technology of manufacturing boards.

Most buyers try to find and buy solid wood cutting boards, meaning by this boards from a single piece of wood. In fact, there are no cutting boards made from a single piece of wood! Even if you make such a board that, in principle, it is possible that it will warp after the first wetting. The only species that does not change its geometric dimensions with changes in humidity is mahogany (mahogany). There are two reasons why store-bought cutting boards crack or warp: a violation of production technology, especially at the stage of wood drying, and improper operation.

All cutting boards are made from the so-called plots - narrow strips that can be seen from the end of the board. The narrower these very plots, the more resistant the board to warping during operation. The permissible ratio of width to thickness is 3 to 2. Moreover, these very plots must be arranged in a certain order - only in this case the cutting board will correspond to all necessary requirements. For gluing the plots, a safe and very strong colorless glue is used, approved for contact with food. If the technology has not been violated, then the glued board is stronger than the solid one.

3. Impregnation of boards.

The tree is afraid of water and moisture. For this reason cutting boards processed at the manufacturing stage with hot vegetable oil until absorption stops. This allows you to increase the service life of the boards and reduces the hygroscopicity of the surface. However, firstly, not all boards undergo this treatment, and secondly, oil coating is an unstable coating, unlike varnishing or paint coating, so the processing procedure must be repeated over time - already on your own, at home.

Any oil that meets two requirements is suitable for impregnating the board: safety for humans and resistance to damage at room temperature. Vegetable oils(in particular, sunflower and olive) do not meet the second requirement, because they deteriorate over time, regardless of the degree of their purification. A cutting board soaked in this oil acquires an unpleasant rancid smell after 1-2 years. It is impossible to get rid of this smell, and the board will have to be thrown away.

coconut and linseed oil contain a large amount of saturated fat, so they do not deteriorate for years. They do not need to be refrigerated, but direct sunlight should be avoided.

One of the best means for processing cutting boards mineral (vaseline) oil or an ointment based on mineral oil and beeswax are rightfully considered. Mineral oil is a colorless and odorless liquid. Oil treatment allows you to create a natural protective covering wood. A few hours after coating, the oil will dry out, close the pores of the wood and prevent the board from absorbing water. This will prevent cracking and warping of the board.

Beeswax increases moisture resistance, helps protect cutting board from wear and water. The wax remains on the surface, filling the pores and crevices, while the oil is absorbed into the wood and cannot create such protective film. A layer of wax prevents moisture, bacteria and dirt particles from penetrating inside wooden surface. In addition, after waxing, the board becomes smooth and pleasant to the touch, acquires a delicate and pleasant aroma.

It is necessary to lubricate the board with oil regularly - at least 1 time per month, and in heating season in winter - even more often, and you need to lubricate all sides of the board! Lubrication only front side will cause moisture absorption and shrinkage to be uneven, and this will eventually lead to bending of the board.

4. The number of boards in the kitchen.

In Soviet times, catering establishments were required to have separate boards for bakery products, vegetables, raw meat, poultry and fish, finished products. In Europe and the USA, the requirements for restaurants and recommendations for customers are different: one board for ready-to-eat food (vegetables, fruits, bread, cheese, herbs) and one board for raw (meat, fish, seafood).

5. Gutter / groove / blood flow.

The chute at first glance seems like an attractive idea: it retains the juice from meat, fruits and vegetables and does not spread all over the table. But the gutter has plenty of minuses: firstly, it will interfere with brushing off chopped food and debris; secondly, moisture will accumulate in it, which can create a favorable environment for the appearance of microbes. There is nothing wrong with having a separate cutting board for grilled chicken or pineapple cutting. But the main board should still be without such a gutter.

6. Dimensions and purpose of the boards.

Depending on the purpose, it is necessary to use cutting boards of certain sizes and thicknesses. Board for fish and meat should be 30x50 cm in size, for other products - 20x30 cm. These dimensions are the most convenient to use.

Thin cutting boards 5-10 mm thick are designed for cutting products that do not require much effort: bread, sausage, cheese, vegetables, etc. For cutting meat and fish, you need to have a board with a thickness of 30-40 mm.

By the way, professional cutting boards differ from household ones only in size and thickness.

7. Care of the board.

When using a wooden board, you need to remember about proper care behind it: the tree is a good absorbent, absorbing moisture and odors; microbes can develop in microcracks and cavities of the board. Particles of meat, fish or vegetables always remain in the marks of the knife, and if they are not thoroughly washed, various harmful bacteria can form.

Before using the board for the first time, it is necessary to pour boiling water over it and wipe it with vinegar to kill any fungus and bacteria that may be present.

After working with the board, it must be thoroughly washed with hot water, if necessary, with a sponge with standard detergents then rinse with cold running water and dry with a dry towel.

A good antimicrobial prophylaxis is to periodically wipe wooden boards with clove infusion or vinegar (about 1/4 cup of 25% vinegar to 3/4 cup of water): vinegar creates an acidic environment that is detrimental to germs. After treatment with vinegar, the board must be left to dry. After cutting the bird, this procedure must be done!

There are three simple means to remove the smell of garlic, onion or fish: lemon, coarse salt and soda. It is necessary to rub the surface of the board with something alone (a mushy mixture with water is made from soda or salt), wait at least a few minutes, brush off the remnants, rinse and dry the board.

Do not immerse a wooden cutting board in a sink filled with water and wash it in a dishwasher: the water will penetrate into the pores of the wood, and after drying, the board will begin to crack.

8. Storage of boards.

Boards should be stored vertically “on edge” or suspended. It is unacceptable to put boards in ovens and drying cabinets, even for a short time.

Cutting boards for raw and cooked food should be stored separately and not in bulk.

A place to store cutting boards should be located away from heating appliances in a room with normal humidity.

9. Boards from different types of wood: differences, advantages and disadvantages.

When choosing a wooden board the type of wood is very important, as it determines its properties - density (hardness) and humidity. The best boards made from dry wood hard rock. Surface wooden cutting board must be even, smooth, without cracks and deformations, otherwise in the future such a defect may worsen, and the board will split.

For the manufacture of cutting boards, the following types of wood are most often used: birch, pine, beech, hevea, acacia, bamboo, oak.

It so happened historically and geographically that in Russia the most popular pine, birch and beech boards. This is due, first of all, to the wide prevalence of these types of wood, as well as practical and economic considerations.

Against the background of other species, pine is a rather soft wood with a specific “coniferous” smell, which absorbs moisture well and is easily deformed.

birch and beech They belong to medium hardness species (like oak!), they are well processed, not very heavy, they look quite presentable. However, birch, if it is not treated with oil, quickly turns black, has a large number of knots and can warp from dampness. Beech, which has a wonderful texture and higher hardness, has only two drawbacks: it absorbs moisture well and can crack.

In fact, in terms of its performance, beech is very close to oak. Caucasian beech, along with oak and teak, belongs to the valuable hardwood species of the elite group of category A, luxury class. In terms of wood structure, beech is considered less loose than oak, and more flexible than teak, while not inferior in strength to these two magnificent species, and even surpasses them in beauty. Beech lends itself perfectly to grinding and polishing.

Conclusion: unoiled birch and beech boards best used for slicing bread and dry foods, i.e. avoid frequent contact with water if possible. impregnated protective oil boards made of birch and beech, with proper care, will last a long time and retain their shape and appearance.

Of the "foreign" boards that have flooded store shelves for some time now, it is worth noting cutting boards made of hevea (rubber tree) and bamboo. But here are a few things to keep in mind:

bamboo boards, whose advantages include the fact that they do not delaminate, are not afraid of moisture, do not absorb odors and are resistant to mechanical stress, still cannot be attributed to wood (!), Because bamboo, in fact, is grass;

Hevea- very durable wood with low moisture and low moisture absorption, able to survive in the cold without cracking; one “but”: real hevea boards cannot be cheap, and the pursuit of the cheapness of the final product turns into savings on raw materials and manufacturing technology. As a result, we have a poorly glued board made of wood, presumably of Chinese origin. And, by the way, someone wondered: how safe is the glue used by Chinese manufacturers, if Russian legislation Is this product not certified?

Conclusion: bamboo and hevea planks can be an excellent compromise between price and quality, if you are not embarrassed by the need to pay twice or even three times more than for a similar board made of birch or beech with approximately the same consumer characteristics.

Oak and acacia, of course, premium wood, which is distinguished by very high density and wear resistance. Oak and acacia are not afraid of dampness and moisture, so cutting boards made from these types of wood are strong and durable.

However, hardness is reverse side: an oak board is much heavier than other types of boards. And worth the real quality oak board five or even ten times more expensive than beech boards of the same dimensions. And if we are inclined to think about buying oak cutting board, you should pay attention to the so-called end (with a direction of fibers perpendicular to the working surface) boards - heavy overall boards designed more for open-type restaurant kitchens than for standard kitchens of Russian high-rise buildings.

10. Service life of boards.

When we talk about choosing a wooden cutting board, we want the board to be strong, smooth, even, capacious in size and shape; so that it is convenient to cut on it; so that it does not slip, does not take up too much space, is easy to wash and does not require special conditions for storage. The board should look good, last as long as possible, without warping, cracking, becoming a source of germs and mold.

With regard to the above, the following conclusion can be drawn: right choice wooden board- only the first step, the second one is correct daily care for her.

As for the question of the durability of cutting boards, manufacturers respond to it in accordance with current sanitary standards, namely: a cutting board (regardless of the material of manufacture - wood, glass or plastic) should be changed once a year!

In fact, any board - even from birch, even from oak - can last for several years. Another thing is the issue of personal beliefs: for example, dentists have long decided that you need to change your toothbrush at least once every three months, but how many people follow this rule ?!