Which cutting board is better: features of choice. Which cutting board is better Chopping boards for the kitchen which
A cutting board is not the most important tool in the kitchen, but without it it is difficult to prepare breakfast, lunch or dinner. We always have to chop, chop, cut, chop, plan and perform many other necessary actions, but a good kitchen board facilitates cooking, affects its taste and appearance.
How many cutting boards are needed in the kitchen?
In some kitchens, you can see one cutting board on which all products are usually cut, but this is very unhygienic. If, after raw or fish, vegetables are cut for salad, then where is the guarantee that microbes and bacteria will not end up in the stomach, even if the board is well washed with hot water and detergent? There is another reason why it is advisable to have multiple kitchen boards. If the smells of different products are mixed, then the taste and aroma of the finished dish can be greatly affected. Agree that herring-flavored cheese or garlic-smelling fruits are unlikely to cause appetite during a family dinner. You can, of course, wipe the cutting board with a slice of lemon or rinse it with vinegar, but the best solution is to buy several boards for different products. In catering kitchens, at least twelve boards are usually used, but the minimum set for a home kitchen is three boards. The first is for bakery products, the second is for cutting fish and meat, the third is for greens, vegetables, fruits, cheese, sausages and other prepared products. Ideally, of course, it is better to work with fish on a separate board, and also have a small board for onions and garlic and a separate one for dough. The number of boards largely depends on the quality of the material, and we will now talk about how to choose a cutting board for the kitchen, what to look for in the store and how to care for this kitchen accessory.
How to choose a cutting board?
The variety of materials from which kitchen boards are made complicates the choice, so it is necessary to understand how the materials differ from each other and what types of food they are intended for. Choosing a cutting board is a whole science that can only be mastered by practice, so we recommend buying several different boards and empirically determining which ones suit you best.
Environmentally friendly wood
Wooden boards make the kitchen bright and homely. This is a classic that is relevant at all times, although such kitchen appliances have their drawbacks. The cheapest and short-lived option is boards made of soft woods (birch, pine and linden), they quickly wear down, deform from moisture, but do not dull the knives. On these boards, notches from a knife easily appear, through which microbes penetrate. Hard wood (beech, oak, ash, acacia) is not afraid of water, lasts longer, but damages the edge of the knife, oak boards are ideal for chopping meat.
The best modern materials for cutting boards are bamboo and hevea rubber wood. Such boards are very practical, because they do not absorb food odors, do not deform from water and temperature changes, and scratches and cracks do not form on them.
When choosing a suitable board, pay attention to its side surface, by which it can be concluded whether it is made of solid wood or glued from individual bars. The presence of a wood pattern indicates that you are holding a solid wood board in your hands. If the board has sufficient thickness, the fibers do not go across, but along the board, which means that it will last much longer. It is generally believed that a glued board is more durable and does not deform if it is not left for a long time in a humid environment. However, many housewives are wary of boards made of glued bars, plywood and chipboard - and they are doing it right, because with poor-quality gluing, the board can delaminate, and glue particles get into food.
Strong and durable plastic
Plastic and polypropylene compete with wood - they do not get wet, do not absorb odors, do not exfoliate, do not wear out and are easy to wash. However, plastic quickly dulls knives, and over time, small cracks form on it - loopholes for bacteria, unless, of course, the board has an antibacterial coating. Significant disadvantages of plastic boards are that they are very unstable on the table, and vegetables are difficult to keep under the knife, as they slide on the plastic surface. For this reason, many manufacturers produce boards with a grooved finish and a rubber backing.
In this case, we are talking about high-quality certified plastic, which is preferred by restaurant chefs. Cheap plastic cutting boards are best not used for cooking, especially if there are children in the house. Plastic cutting boards also fit easily into any kitchen interior due to the different colors.
Beautiful and practical glass
Glass ceramic cooktops are durable, beautiful and very hygienic. Their disadvantages are heavy weight, fragility, not very pleasant sound when cutting products and very fast wear of the knife blade. On the inside of the board there must be anti-slip rubber pads, otherwise it will constantly stick to the table.
And… other materials
For the production of modern cutting boards, very unusual materials are also used. Silicone boards are like a soft mat that doesn't absorb odors, is easy to clean, and won't dull knives. It rolls up into a tube, and sliced products can be easily poured into dishes. The silicone board is indispensable for picnics and travel - it can be folded compactly and it will fit even in a small bag pocket.
Stone boards made of marble and granite, which have bactericidal properties, are the most durable and very expensive. They are ideal for rolling out dough that is even and thin. On sale you can see kitchen boards made of ceramic, acrylic stone and Japanese paulownia wood, which is popular due to its ease and ease of use.
Cutting boards of the new generation are often combined - for example, a wooden base coated with mesh polyethylene combines the advantages of wood and at the same time keeps knives sharpened for a long time. There are boards containing silver nanoparticles that destroy bacteria - they do not absorb odors, so they do not need to be thoroughly cleaned with detergents.
A few more subtleties
Good housewives have boards of all sizes in the kitchen for a different number of products, and the shape of the board (rectangular, oval, square, round, trapezoid) depends on personal preferences. The optimal dimensions of the board are 20 × 30 cm, for meat and fish - 30 × 50 cm, for dough - 50 × 75 cm. It has been experimentally established that if the size is “correct”, then it is convenient to cut the products, and the knife quietly slides over the surface. Thin boards up to 1 cm thick are suitable for light loads, while meat, steaks and chops are best cooked on a board 3–4 cm thick.
Now boards are sold in the form of fruits, vegetables, fish - and not only for a beautiful kitchen interior, but in order not to confuse which board is intended for which type of food. Boards made to strict standards (they are usually purchased for catering establishments) are labeled accordingly: CM (raw meat), SK (raw chicken), SR (raw fish), VM (boiled meat), VK (boiled chicken), BP (boiled fish), SB (raw vegetables), VO (boiled vegetables), RG (fish gastronomy), MG (meat gastronomy), M (butter), X (bread and pastries), C (cheese).
Many boards have convenient handles, a hanging ring and grooves for collecting juice. In stores, you can also see sets of several boards on a convenient stand. Choose what makes your life comfortable!
How to care for a cutting board?
Proper use of a cutting board not only increases its lifespan, but is also part of food hygiene. The fact is that the board can become a source of bacteria that penetrate into small cracks, which endangers the health of the whole family.
Plastic, plywood and glass boards should be washed with hot soapy water, then wiped dry and dried thoroughly. Wooden boards should be periodically scraped with a knife and scalded with boiling water for disinfection. In no case should they be placed in the dishwasher, as they swell from moisture. Do not store wooden boards next to the stove, otherwise the wood will crack.
A new wooden board is recommended to be lightly cleaned with fine sandpaper and thoroughly smeared with edible mineral oil (vegetable ones deteriorate over time) - several times every three hours. The oil will gradually fill the pores of the wood and will protect the wood from bacteria and moisture, and such a board will last longer.
Excellent surface disinfectant is food vinegar, which effectively removes all foreign odors, as well as lemon, salt and baking soda. Cutting boards cannot be stored in a dish dryer due to high humidity - it is better to find a place for them on the wall or on special kitchen shelves with cells. At the same time, make sure that the boards do not touch each other and that water does not accumulate under them, otherwise mold will appear. With proper care, the cutting board will last a long time and retain its attractiveness.
Chopping boards made of wood, decorated with carvings, paintings, ornaments, burning or an artificial grid of small cracks (craquelures), are more decorative accessories that make the kitchen cozy and warm. The one where you want to gather with the whole family, drink tea with pies, remember the past day and enjoy life.
Today you can find kitchen utensils for every taste, and boards are no exception. We hope that our advice will help you make the right choice.
In the rubric:A cutting board is a necessary attribute of a modern kitchen, without which it is difficult to imagine the process of cooking. Usually, a cutting board has a minimum of requirements, it must, first of all, be clean and durable. But there are many very original and non-standard models of boards that are designed to make kitchen work easier and more convenient, and also serve as a bright accessory among traditional kitchen utensils.
Number of cutting boards in the kitchen
According to hygienic norms and standards, one board for all products is not enough. Ideally, each type of food should have its own kitchen board. In catering establishments and professionally equipped kitchens, the number of boards reaches 10-12, or even more. In ordinary apartments, there should be at least two cutting boards, but the acceptable and safe number of boards in the kitchen is four.
The basic concept of separation is this: the foods that we eat raw (vegetables, fruits, bread products) cannot be cut on the same board on which we cut meat and fish. The reason is that the meat can contain disease-causing bacteria. During the heat treatment of meat, they die and the cooked dish is harmless to humans. But bacteria can live on a board for quite a long time, even if you wash it well. Accordingly, cutting bread on such a board, you can become infected with a dangerous infection. It is also advisable to separate the board for meat and for fish, because a strong fishy smell is not so easy to remove.
In total, it is desirable that in your kitchen arsenal there are separate boards for raw meat, fish, bread and everything else (vegetables, cheese, greens). At home, it is convenient to use boards of different colors and shapes or carefully sign them so as not to confuse the purpose.
Types of cutting boards
Cutting boards are usually divided according to the material of their manufacture.
The traditional material for kitchen boards is wood. Wood has a rough texture, food on a wooden surface does not slip, and knives do not become dull so quickly. The quality of wooden boards depends on the type of wood. The cheapest and most short-lived softwood boards are pine and birch. Boards made of oak, beech, acacia will last longer. They are more expensive, but practically do not absorb moisture and odors. It is also worth paying attention to whether the board is glued from fragments or cut from a solid piece of wood. Oddly enough, choose the first option, as it is less prone to deformation.
The main disadvantage of wooden cutting boards is their unhygienic and high absorption of odors and moisture, but as mentioned above, it all depends on the type of wood and workmanship.
After each use, the wooden board should be washed under hot water with a small amount of detergent and left to dry by hanging. It is not recommended to wash the board in the dishwasher, because of this it will quickly become unusable.
Unlike wood, glass considered the most hygienic material, it is easy to wash, including in the dishwasher. Special glass is resistant to abrasion, deformation, it is difficult to break it. On a glass board, you can even safely beat the meat. Neither smell nor moisture, of course, are absorbed. It is glass models that are most often replete with decorative design, a variety of patterns and drawings, bright colors make such boards a real decoration of the kitchen space. When choosing a glass cutting board, pay attention to the rubberized feet that will provide a firm grip on the table surface. It is desirable that the glass be heat-resistant, then the kitchen board can also be used as a stand for hot pans or pots.
Among the disadvantages of glass cutting boards, one can note the unpleasant sound from the contact of a metal knife with glass, as well as the need to catch elusive products from the perfectly smooth surface of the board. When working on such a board, the knives become dull faster.
Plastic boards have become more and more popular lately. They have all the advantages of a glass board, that is, they are durable, resistant to abrasion, do not absorb odors and moisture, are easy to clean, but at the same time, products do not slip on a plastic, slightly rough surface, knives do not fail so quickly and there is no unpleasant sound. In addition, plastic is lighter than wood and glass. But all this applies only to high-quality certified models, the cost of which is sometimes comparable to expensive wooden or designer glass boards. Typically, polyethylene or polypropylene is used for the manufacture.
The disadvantage of even expensive and high-quality plastic boards is that they do not withstand high temperatures, so you should not use them as a stand for hot for a long time. We do not recommend buying a cheap board, the chemical composition of which is not known and the certification of which is not known. Such a cutting board quickly becomes covered with cuts, and harmful toxic substances can penetrate food.
Original cutting boards
The shape of the cutting board can be any, but rectangular ones are traditionally used as the most convenient. The standard thickness of the board is from 0.5 to 1 cm, although for cutting meat it is better to take a thicker 1.5-2 cm, if you suddenly need to chop the meat. It is also better to choose the sizes of cutting boards for products, for example, for bread - a little more than a standard loaf, and for rolling out dough, you will need a long and wide board.
And now - the most interesting!
Modern cutting boards can be very different from generally accepted standards. Despite the apparent simplicity of the board, manufacturers and even eminent designers continue to work wonders and modify this kitchen accessory in every possible way, adding new features and experimenting with shape, color and design. Basically, the most original cutting boards are made of wood, although there are unusual plastic models. Glass boards are practically not modified in any way, since even without modifications there are a huge variety of decorative design options - from photo printing to stained glass.
Cutting boards for sinks are usually made of plastic. The board has a built-in colander for washing fruits and vegetables. You can also put chopped food in there. In most models, the colander is removable, so the cutting board can also be used on the surface of the table. 
Many housewives dream of a special hole in the working surface of the table, where you can immediately dump cleaning and waste. This function is fully implemented in cutting boards, where there is a hole for cleaning, and containers for chopped products, and the ability to conveniently substitute a plate, where you can throw off the ingredients for the salad with a slight movement of the knife. Perhaps this is the most useful improvement to a conventional cutting board.
Not ignored and the ability to use the cutting board as a place to store knives. The kitchen board turns into a drawer, where tools for peeling vegetables or slicing cheese are in the appropriate slots.
You already know that the kitchen should have at least two, and preferably four, cutting boards. Obviously, different original models can be present in a single copy, but there are also convenient sets of boards just for different products. They are usually made of plastic, labeled and do not take up much space.
Many manufacturers are moving away from the standard rectangular shape and carving unusual boards from wood in the form of different figures, animals, and even the outlines of countries and continents!
Other designers are experimenting with patterns on the surface of the board. On plastic, the image is applied with paint, on wood, the technique of burning or carving is used. A drawing can be both purely decorative and have quite practical purposes, for example, a scale table or a ruler.
The jigsaw puzzle also found its way into cutting boards. Indeed, different board sizes are needed for different purposes. For a French baguette, you can assemble a long board from separate parts, and for dough - a wide rectangular board. In addition, the recesses in the puzzle boards serve as a glass holder!
For cutting a baguette, the French came up with a special board with slots.
Cutting boards can serve as trays during receptions and banquets.
A board with built-in scales is a very useful and convenient invention not only for professional chefs, but also for those who like to cook exactly according to recipes. With such a cutting board, cutting 35 grams of pepper and 216 grams of meat will be very easy.
Glass kitchen boards can also surprise. Imagine the horror of your guests as you cut cheese on your brand new iPad. The built-in LED backlight will only enhance this similarity.
Glass cutting boards can cover the hob. This is very important in case of limited space in the kitchen.
Plastic cutting board - transformer will greatly simplify the life of the hostess in the kitchen. The board has the ability to fold along the folds, which is very convenient for pouring chopped products into a plate. You can also wash vegetables, herbs and fruits in it.
The edge of the table can also be used.
This cutting board is a great option that takes advantage of the not-so-comfortable space on the corner of your countertop. The round board removes the right angle and adds some work space. 
How many cutting boards should be on the farm? From what material, what size and shape - recommendations from WDay.ru.
There must be at least 4 boards in the kitchen
Ideally, each type of food should have its own cutting board. According to hygiene standards, the minimum allowable amount is 12. Of course, few people would agree to have such an extensive arsenal at home. Therefore, we limit ourselves to four: one for strong-smelling fish, the second for raw meat and poultry, the third for bread, the fourth for everything else (vegetables, cheese, sausages, and so on). For raw foods and meats, safe and easy-to-clean plastics are better, for thermally processed foods, wood is better. So that the rest of the family does not confuse the boards, let them differ slightly in color or size. On sale you can even find sets of boards, each of which has a special icon with a picture of a fish, a tomato, etc.
The most convenient shape is rectangular
Despite the fact that cutting boards are now made in absolutely any shape, professional chefs recommend not chasing the exotic. The most convenient to use is the classic rectangular shape. The rest are more suitable for serving.
Useful advice
To restore the freshness of the board after butchering the fish, it is recommended to rub it with half a lemon, leave for a few minutes, and then rinse with water and detergent.
The most comfortable size is medium
For fish and meat, the size of the board should be at least 30 x 50 cm, for other products - 20 x 30 cm. Food that is too small will fall off during the cutting process, and too large specimens are inconvenient to wash and store.
The most suitable colors are white, gray, brown, black
Only such colors will make it possible to evaluate the natural shade of the product on the cut, and therefore to discern its possible shortcomings. So it is better to refuse bright colors and prints depicting the masterpieces of world art.
Board thickness - depending on the load
If ordinary boards with a thickness of 5-10 mm are suitable for everyday cutting, then for increased loads (cutting and chopping meat with bones), thicker boards (from 3 cm) will be required.
Although wood is considered the least hygienic material, it all depends on the species.
The cheapest and low-grade boards are made of soft wood - pine or birch. Safer and more convenient are hardwood specimens - oak, hevea, acacia, beech and bamboo. Although they are much more expensive, they practically do not absorb odors and moisture and do not dull the knife. The most expensive are oak boards.
But before you pay 400-600 rubles for a hardwood board, see if it is made from a single piece of wood or from glued wood. The second option, surprisingly, is preferable. Such a board is less susceptible to deformation from water, which means it will last longer.
Useful advice
After each use, the wooden board is washed under hot water by hand with detergent. After that, it is dried in a suspended state. The tree is "not friendly" with the dishwasher and from such an automatic "washing" very quickly becomes unusable.
Plastic (polypropylene)
This material is especially loved by chefs - it is lighter, stronger and safer than wood, and lasts longer. And besides, it is not afraid of water and washes in the dishwasher. However, this applies only to high-quality certified specimens, the cost of which is comparable to the price of a good wooden board (from 400 rubles). A good plastic board has a rough surface on which knives do not get dull and food does not slip on it, and there are always grooves for draining juice.
Cheap plastic, the chemical composition of which you will never know, is better not to take - it quickly becomes covered with cuts, and therefore there is a high risk of its particles getting into food.
If you are not embarrassed by the grinding of metal on glass, then a glass board is for you, especially since the brightest designer models are usually made from this material, and they cost between 200-300 rubles. Glass is considered the most hygienic material, but not everyone will agree to turn a blind eye to the disadvantages of such a board: metal grinding, the need for frequent sharpening of knives and catching products that tend to “escape” from a smooth surface.
For those who decide to decorate their kitchen with a glass board, tips: choose a heat-resistant glass model with rubber feet for a snug fit to the table. You can also use this board as a hot plate.
To make it easier for you to find the perfect one, we invite you to familiarize yourself with the characteristics of the most popular types of cutting boards, the materials used, their pros and cons. Although, they say, nothing is perfect, it is quite possible to find something that best suits your requirements, which we will start with.
Criterias of choice
Comfort, like beauty, is a relative and very individual concept. So you don't have to agree that a good cutting board is:
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But some of these parameters, you see, are important to you and will help you decide on the choice of material and shape of the cutting board.
We specifically did not indicate such a factor as cost.
Everything is obvious here: you will have to fork out for a good thing, but not always a high price indicates the same quality. In order not to be mistaken, use the experience of friends, acquaintances, listen to word of mouth, reviews and our recommendations.
There is safety in numbers
One more point: it is believed that one board cannot be used for cutting all types of products. It is unhygienic, even if it has an antibacterial coating.
Firstly, it is difficult to check, because you will not see dead microbes. And secondly, even a simple rinsing of the board after cutting each type of food will take time and complicate the cooking process. Turns out it's also impractical.
The ideal amount would be 4 cutting boards:
- for raw meat;
- for fish;
- for bread;
- for vegetables, fruits and cooked foods.
The reasons are well founded. Meat and fish before heat treatment may contain pathogens that should not be seasoned with salad. The specific smell of seafood will easily end up in another dish. A separate board for bread does not have to be washed at all.
If you don't eat meat- congratulations, the required minimum is reduced to three, but there may be more. And here's a little spoiler tip - they don't have to be made from the same materials.
Does size matter
Why is board size important? It affects the quality, convenience and cutting time. When something falls off the cutting board, you need to take the time to pick it up. Plus, it should completely fit the largest cut or butchered object - for example, a turkey.
From this point of view, boards that are laid out into smaller elements are convenient.
Let's take a look at what cutting boards are made of today.
materials
Most often, glass, wood, bamboo, plastic are used for the manufacture of boards, less often - stone, metal alloys and combinations of the above.
As for the super-modern technologies and materials, they are too young to report their durability and please you with their cost.
Glass
Glass-ceramic or glass boards are quite popular with our hostesses. Are they really that good?
Pros :
- richness of colors, drawings;
- resistance to moisture and high temperatures;
- Rubber feet keep the board firmly on the table.
Minuses :
- high hardness of glass quickly blunts knives;
- on such a board it is impossible to cut with ceramic knives;
- usually small in size
- drop - break;
- a specific creak (not for the faint of heart) when cutting.
Summary: In our opinion, it is better to choose this cutting board for a beautiful presentation of cheese or fruit, and not for slicing and chopping products.
Stone
Boards made of marble, granite, other natural or artificial stone look expensive and have the same positive qualities as glass.
And they have the same flaws, except for the size. Well, here another nuance arises - a large stone board will be too heavy and uncomfortable. But small boards are very convenient to wash.
Wood
Wooden boards have been used in the economy since ancient times.
Today they are made from soft or hard woods, which are respectively quickly or slowly hemmed.
Softwood
Pros :
- low price;
- does not dull knives.
Minuses :
- the material is easily "split";
- susceptibility to deformation - cracks and twisting from water;
- lack of protective treatment;
- instant absorption of dyes and odors.
It is better to use such a board for cutting bread. But for meat, it is definitely not suitable.
Hardwood
Boards made of hardwood - walnut or oak look beautiful and inspire more confidence.
Pros :
- will last a long time;
- environmentally friendly;
- does not absorb dyes, moisture;
- does not dull knives.
Minuses :
- higher price;
- afraid of a long stay in water and high temperatures - you need to wipe dry and keep away from the stove;
- requires care - lubrication with oil and wax 1 time in 2 months.
From moisture or drying out, the board can warp and twitch when cutting, but even in this form it is suitable for serving cheese or meat slices.
Here is a list of wood species, which are great as cutting board material:
- american black walnut,
- brazilian cherry,
- olive.
Walnut boards can be called antibacterial, as this tree contains natural repellents and phytoncides.
The structure of paulownia resembles a very hard rubber and does not cut through, but seems to be crushed by a knife, which makes it more convenient to cut on it. And you can guess what its only drawback is.
end board
This is not a board in the conventional sense, and not a connection of horizontal layers of wood, but a monolith of small glued bars with vertical fibers.
Due to the manufacturing technology, end cutting boards are often referred to as professional cook equipment.
Advantages :
- does not dull knives;
- practically eternal;
- environmentally friendly*;
- suitable sizes.
Flaws :
- price;
- special care: the board must not be left in water for a long time, washed in a dishwasher, and it must also be periodically lubricated with a mixture of mineral oil and beeswax.
On the other hand, taking care of the end board is not so difficult. All that is needed is the attentiveness of the household and a 5-minute wiping ritual every two months, which, by the way, creates an antibacterial coating.
Rather, the disadvantage of this board is its massiveness, which, combined with the dimensions of our kitchens, will make you rack your brains on the topic of its placement.
* We want to warn you against the popular illusion. Have you noticed how often people pay attention to the environmental friendliness of parts, but do not at all check the harmlessness of the glue with which they are connected? Be consistent, ask the manufacturer what he used as a binder.
Bamboo
Compared with soft wood, bamboo board:
- more durable;
- denser and tougher;
- absorbs moisture worse;
- do not deform from high temperatures and humidity;
- scratches more slowly;
But there are still disadvantages, because it:
- is more expensive;
- blunts knives;
- most often represented by small and medium sizes;
- refers to glued boards, which brings us back to the question of the type of glue applied.
Summary: Bamboo cutting boards are in demand because of the trade-off value for money. They are better than glass and softwood counterparts, but worse than hardwood and polypropylene boards.
Plastic
As in the case of wood, plastic plastic is different, because there are cheap and very expensive models. Let's start with the first, more accessible ones.
Thin plastic
Pros :
- nice price;
- does not absorb odors;
- Can be washed in the dishwasher;
- varied in terms of colors and shapes;
- durable.
Minuses :
- no large sizes
- fidgets on the table;
- quickly blunts knives;
- bends, not suitable as a tray;
- unstable to high temperatures.
However, the foldable plastic is very handy for washing fruits and vegetables and pouring the cut into the pan.
This cutting board is better than analogues made of thick plastic because, due to its compactness, it is convenient for use on hikes, because it can be folded compactly along the folds.
Antibacterial coated plastic boards exist, but again, how do you test if it works?
Important: before buying, pay attention to what kind of plastic the cutting board is made of, and familiarize yourself with the characteristics of the material. For example, polyurethane does not withstand temperatures above 80 degrees, and, accordingly, will not play the role of a tray for hot dishes.
Thick plastic
Such boards are made from polypropylene, vinyl plastic, polyamide, polyethylene and other types of super-plastic.
Large professional boards used by chefs in restaurants are especially good.
Advantages :
- roomy;
- rough (do not slip);
- eternal;
- do not blunt knives;
- do not absorb odors;
- well washed;
- not afraid of high temperatures;
- are not deformed.
Flaws :
- heavy;
- difficult to find in a regular store;
- expensive.
Silicone
A soft rubber mat is called a board conditionally - for the functions it performs. The advantages are that such a board does not fidget on the table, rolls up and does not dull the knives.
True, it cannot be used either as a tray or as a stand. But it will come in handy when traveling.
Modern cutting boards are often combined, combining the positive qualities of natural wood and mesh polyethylene. There are also boards with silver nanoparticles that destroy bacteria and do not need to be washed thoroughly.
Which board is better?
Doubting which board to take - wooden or plastic? Take one or the other. The first is more natural, the second is more hygienic and durable.
If once again - it’s only a joy for you, and the amount of cooking cannot be called large - then bamboo, plastic, and wooden boards will suit you, and in case of resistance to unpleasant sounds, glass boards.
Do you value a set of expensive knives and want them to last as long as possible? Then by all means choose hard and thick, and better - professional plastic.
And if you cook a lot and get used to things, that is, size and durability are key factors - opt for a wooden end board.
Are you worried about particles of plastic, glass or a ceramic knife getting into the cut products? From this point of view, the tree seems more edible.
It is possible that the original design and functionality will suddenly become the decisive factor. It’s always better to have a fallback, and a cutting board that loses in convenience (or other qualities) will always find another use. After all, she, as they say, does not ask for food.
Whatever choice you make, let it please you!
No kitchen, home or professional, is complete without cutting boards. With this simple device it is convenient to cut food, keeping the surface of the table from scratches and dirt. Cutting can be carried to the plate, without fear of scattering along the road. Since ancient times, people have used which they sawed out of different types of wood. But the development of technology has led to the fact that now these kitchen attributes are made from a wide variety of materials. Plastic, stone, glass - all this is used in production. The question of what material is better for a cutting board is asked by every housewife before buying.
Variety of materials
Today, modern manufacturers offer different composition and prices. Including cutting boards. Which ones are better to choose so that they serve longer, are safe for health, do not dull knives and correspond to the value declared on the price tag? Each material has its pros and cons. They need to be considered when choosing for the kitchen. Which is better - to decide the hostess.
Classic - wooden planks
The traditional and most common material is wood. Such devices are universal - suitable for cutting vegetables, fruits, meat, fish, bread and other products. When working, the board does not slide on the table, and the cut supplies do not crawl on the surface. This aspect reduces the risk of cuts and injuries. In addition, the wooden surface takes care of the knives without dulling their sharpening. This allows the kitchen utensils to last longer. But a lot, and which wood is best for a cutting board, depends on the properties of the material. The packaging should indicate what grade this or that item of kitchen utensils is made of.
Oak is the strongest and hardest tree. It does not crack, does not deform, does not absorb odors. It has long been used in shipbuilding, because it is not afraid of moisture. This is one of the best wood cutting boards out there. But such an attribute in the kitchen will be quite heavy, and the price of such products will not be low.
Acacia is hard, does not absorb odors, and is resistant to moisture. But it's also pretty expensive.
Hevea, or rubber wood, is a world-renowned material for cutting boards. They are dense, resistant to water and odors. And yes, they are reasonably priced.
Pine and birch are common woods, but they are too soft for kitchen utensils. They absorb odors, crumble under a sharp blade, and deform to the point where they can crack. This option is inexpensive, but also short-lived.
Bamboo is a material from which beautiful and practical cutting boards are made, which will look better in the kitchen, because it is an excellent decorative decoration. They have a number of advantages: they are resistant to abrasion, practically do not scratch, do not absorb moisture and odors. But there is one significant downside. Bamboo is a herbaceous plant and does not have solid wood. Boards are made from thin strips glued together. And the suitability of the material for use in the kitchen depends on the quality of the glue. If a formaldehyde-based composition was used, then it is better not to even buy such a product, because this substance, when it enters the body, causes severe poisoning. In addition, it can accumulate in organs and tissues. The composition of the glue on the packaging, unfortunately, is not indicated.
Care of wooden boards
Regardless of the material chosen, the plank needs to be looked after so that it lasts as long as possible. After purchase, it is advisable to lubricate it with mineral or linseed oil. Repeat this procedure several times during the day. Then you need to rinse and dry. To disinfect them, you can wipe them with lemon juice or vinegar once a week. And one more thing: it is better to store wooden boards in the air, and not in a closed box.
Plastic
Plastic boards flooded store shelves. And this is not surprising. They are light, comfortable and beautiful. Manufacturers produce them in various shapes and colors. But are they really that good? Before buying, you need to make sure that they are made of polyethylene or propylene. These materials are suitable for contact with food and do not harm human health. If the board is from another or it is not listed, then it is better to refrain from buying.
The smooth surface of the plastic can slide over which is not very convenient when cutting food. You can not put and cut hot dishes on them. Over time, cracks form on the plastic, in which bacteria accumulate and multiply, which causes unpleasant odors. This product should be thrown away.
Flexible plastic boards are now being produced. They are easy to use and inexpensive. But their service life is limited. They quickly fall into disrepair.
To extend the life of plastic, manufacturers produce multilayer boards. When the top layer becomes unusable, it can be pry off with a sharp object and removed. The board will be like new again. The thickness of the layers is about 2 mm, while the entire plate is about 5 cm.
Wood or plastic?
Employees from an American laboratory conducted a study on which cutting board is better: wooden or plastic. As a result, it turned out that when the surface is smooth, both options are quite hygienic and usable. But the appearance of the smallest cracks significantly changed the picture. In wooden samples, microbes died after processing and drying. But in plastic they were not etched by anything and continued to multiply. With scratches, such boards become hazardous to health. By the way, in American catering establishments it is forbidden to use plastic boards, regardless of the composition.
Beautiful glass
Relatively recently, glass cutting boards for the kitchen have appeared on the market. Which options to choose depends on the interior design. They look quite stylish and will become an ornament. In addition, they do not absorb odors and do not scratch. They are temperature resistant and can be used as coasters. Washing them is easy. But they have more cons than pros. They are very dull knives because of their hardness. In addition, the sound of metal on glass literally "cuts" the nerves. This is a rather fragile item that can break if dropped. Before buying, you need to see if there are rubber feet on the underside. If they are not, then the board will slip and will be inconvenient to use.
Fake diamond
Acrylic stone boards are also a novelty on the market. They withstand high temperatures, do not scratch, and are easy to handle. But cutting on them dulls any, even super-sharp knives. In addition, the cost of such an attribute will not be small.
Which cutting boards are the best, everyone decides for himself, because even a professional cannot give a definite answer.
Chopping boards for the kitchen - which are better? It also depends on what products are cut. The ideal option is several different ones: for fish, for meat, for vegetables and for bread.
The size of the board depends on the preferences of the hostess. Too small ones will crumble chopped food, and large ones are not very easy to handle, heavy and bulky. What size cutting boards should I choose? Ideal parameters range from 25x40 cm.
After use, they must be thoroughly washed and dried.
It is necessary to regularly change cracked specimens.
The perfect cutting boards have yet to be found. Which ones are better? They should be chosen by the hostess depending on financial capabilities and preferences.