Everyone who works with wood has a lot of scraps left. You can just throw them away, or you can use them. In this article we will tell you how to make a cutting board from scraps of different types of wood. incredible beauty. The key points in this project are the selection of the right (non-toxic, waterproof) glue and the presence of wood trimmings of different shades.

Instruments :

• table saw
• planer
• planer
• milling cutter with a set of cutters
• milling table
• clamps
• glue brushes
• orbital hand sander.

Materials:

• wood trimmings of various species
• waterproof non-toxic wood glue
• mineral oil and rags

To make a cutting board with our own hands, we used cuttings of maple, walnut, mahogany, cherry and other species, the color and texture of which seemed interesting to us. When we talk about wood trimmings, we mean wood, not glued beams, plywood and other composite materials.

Manufacturing technology of a wooden cutting board

1. Treat tree trimmings to planer. Such processing is necessary so that the planks are clearly joined to each other. Try to ensure that the height of all the boards is approximately the same, the width can be anything.

2. Process the front sides of the boards on the planer. So you will achieve the same thickness and get smooth surfaces. It is advisable not to make the boards too thin, the thickness should be at least 15, and preferably 18 mm.

3. Saw the boards along the table circular saw. The minimum width of the boards should be approximately 12 mm. The stripes do not have to be the same width, vary it as you wish.

4. Arrange the boards in the correct order. Try to achieve an interesting look by experimenting with combinations of colors and sizes. The number of planks depends on the size of the cutting board.

5. Glue the boards. It is advisable not to glue them all at once, but to divide them into several groups. The width of each group should be as wide as your planer can handle. The adhesive must be non-toxic and moisture resistant. Apply a thin layer of glue to the side edges of each plank, and then tighten all the parts with clamps.

6. As a result, you should get several groups of planks. Treat the surfaces of each group with an orbital grinder trying to remove all the glue. Then process each group on a planer, removing as much as possible thin layer from each side. Now you can put the pieces of the cutting board together and give an intermediate assessment of your efforts.

7. Glue the pieces of the board together using the same technology that glued the planks. Remember that due to its large size, the cutting board cannot be processed on a planer, it will have to be sanded by hand. Therefore, try to glue the parts as accurately as possible and wipe off the glue that has come out with a damp cloth. To pull the parts together, you will need fairly large clamps.

8. Sand the board and cut to size. Grinding with a manual grinder, remove the glue influx. When cutting the board, try to make it proportional, that is, choose the length of the board based on the width. It is also desirable to take into account the size of the sink, because if the board does not fit in the sink, it will be problematic to wash it.

9. Round the edges of the board using a router with an appropriate cutter. A special table equipped with guides will greatly simplify the task.

10. Cut a groove along the perimeter of the board, which is needed so that the juice released by the products during cutting does not drain onto the table. You need to cut the groove using a router with an appropriate rounded cutter. To make the groove smooth, use a plywood template. Clip template masking tape on three sides, and move the router along the fourth. Then remove the tape from one of the sides and fix the one along which the groove was made. Depending on the depth of the groove, one or more passes can be dispensed with.

1. Material selection
2. Manufactured from solid material: saw cut wood, wide board or a sheet of plywood
3. Step 1: design
4. Step 2: Preparing the Tools
5. Step 3: woodworking
6. Step 4: details
7. Step 5: Protection
8. How to make a board from fragments
9. More ideas

The cutting board should be clean and sturdy. It can perform 2 functions: to be a decorative accessory, to serve as a cooking appliance.

Creation kitchen board- a creative process that does not have a clear algorithm.

What can be a cutting board

The technical composition must be free of toxic impurities.

The groups are fastened with clamps, aligned with slats in the upper and lower planes (see photo).

When the glue dries, the group blanks are ground and planed to give evenness.

Dividing a large board into narrow fragments allows you to process workpieces on machines. They are guided by the width of the working areas of the planing equipment.

The processed group blanks are leveled in thickness, glued, lubricating the side ends with glue, and the structure is fixed with clamps.

Step 5: trimming and final sanding

When the glue dries, the board is cut to the desired size, the surface is sanded again. Corners can be rounded with a router.

A small groove is cut around the perimeter of the board. There will accumulate juice formed when cutting products.

Step 6: oil treatment

The finished product is treated with oil.

In a similar way, a board is made from fragments of any shape.

More ideas

For boards, you can use snags, unusual fragments of wood. Sometimes clear forms are avoided, they manage with grinding and impregnation of the product. protective oil.

IN finished board you can cut a hole to remove scraps, grind the cut, attach legs to the plank, and so on.

Care

Wooden boards absorb odors and accumulate bacteria. To prevent this from happening, grinding should be carried out, the product should be impregnated with oil at least 3 times a year. The service life of the board will increase.

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; wooden surface does not dull 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 food safety. 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 deterioration 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 flaxseed oils are high in saturated fats, so they don't go bad 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. The wax layer does not allow moisture, bacteria and dirt particles to penetrate into the 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, birds 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. hot water, if necessary sponge with standard detergents then rinse with cold running water and wipe 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 dishwasher: 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. Birch and beech boards impregnated with protective oil, 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?

Output: 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 restaurant kitchens open type than the 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 regulations. sanitary standards, namely: the 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 ?!

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 most durable and solid wood. 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 options wooden cutting boards. 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 excellent decorative ornament. 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 pretty. Manufacturers make them various forms and colours. 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 products and are not harmful to 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, causing 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 upper layer becomes unusable, it can be pry 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 institutions Catering 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 endure high temperature, do not scratch, 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. Perfect option- 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.

From this list, only oak and bamboo are suitable for the manufacture of boards, while they have certain disadvantages. Everything else on the list is useless. Pine - because of the resin contained in the wood, everything chopped will smell like pine needles. Beech (as well as willow, linden, alder) are soft or decay-resistant rocks, boards made of them are short-lived. Birch has an untidy appearance due to fading and a large number knots. The best tree species for wooden planks- Maple, Walnut, Paduk, Mahogany, Sapele, Teak and many others.

"Bacteria dangerous to humans accumulate in wooden cutting boards due to the porosity of the material."

Porous wood does absorb bacteria, but the effect is the opposite. Wood is an extremely aggressive environment for food bacteria, unlike synthetic materials. Scientists have proven that the top layer of a wooden cutting board (3 mm) has bright antiseptic properties, bacteria die in the wood. In the deeper layers, bacteria can indeed accumulate and survive, but they are buried there forever (they cannot get out).

“The tree absorbs the juice of vegetables, the blood of cut meat.”

Wood is a very delicate material that is afraid of water. It is enough to take care of your cutting board, treating it with mineral oil or ointment from time to time. This will create a barrier for moisture, and therefore for vegetable juice, blood, and everything else.

“In the kitchen, you need to have at least 6 cutting boards for each type of food: fish, meat, vegetables and fruits, bread, butter, cheese, eggs, etc.”

The need to have 6 cutting boards is a very controversial issue. The primary source of this recommendation is GOSTs of the times Soviet Union. It must be admitted that the Soviet sanitary standards were really severe and good. So good that the current SanPiN standards are based on Soviet standards. And they have a requirement to have 6 cutting boards in restaurant kitchens. But restaurant regulations are one thing, and your kitchen is another. If you begin to comply with the requirements of SanPiN in relation to your kitchen, you will have a hard time (you will have to get a separate sink for washing eggs, and a countertop and kitchen furniture be made of stainless steel). There are regulations in other countries, and here it becomes interesting. Requirements for restaurants and recommendations for customers there are different: 2 cutting boards. One for ready-to-eat food, the other for raw food. In our opinion, such a recommendation is the most correct for home conditions.

"The hygienic properties of plastic boards are better than those of wood."

It's a delusion. We know that plastic doesn't absorb water, but wood does, and we intuitively believe that this makes plastic cutting boards safe and wooden cutting boards dangerous. Plastic boards were the only ones allowed for use in catering in the USA and the USSR, and no research on this topic was conducted. It wasn't until the 1990s that experiments showed that wooden boards (both old and new) kill bacteria, while plastic boards are hygienic only as long as they don't get scratched. Scratches appear - and they become a breeding ground for bacteria that no washing will help. Since these studies were scientifically sound, the United States began to recommend wooden boards along with plastic ones. Alas, Russian regulations still require the use of plastic in catering.

“The cutting board should fit in the sink. The end board is too big.”

When you think about it, the requirement to put the cutting board in the sink is ridiculous. You don't try to put it in the sink kitchen table? (I wish I could see that!) You just wipe it off with a sponge, rag, or paper towel. A massive cutting board is no different. You wipe it like a kitchen table or countertop. Believe me, there is nothing to worry about!

“The end boards have adhesive seams on the work surface, as a result of which glue particles can get into the food.”

This is generally true. The seams are really located on the work surface. And the glue particles do get into the food. Everything that the knife touches gets into the food (parts of the knife, by the way, too). If you cut on a plastic board, microscopic grains of plastic get into the food. If on wood - grains of wood and glue. Therefore, when manufacturing wooden boards, it is very important to use safe wood, safe maintenance oil, and safe glue. And we dare to assure you, this glue is absolutely safe for health. Most end boards (according to at least in our range) is made with Titebond adhesive, approved worldwide for the production of products in contact with food.

“The end board will not last long, because constantly in contact with water and being physically exposed to a knife and a chop hammer, it will gradually begin to crack in the places where the bars are glued.”

If you do not show respect for the end board - do not care for it, pour water on it, chop bones on it with a butcher's hatchet, then it will probably crack or crack. But by no means in the places where the bars are glued! The adhesive used is monstrously strong and the end board can break anywhere but where it is glued.

"A wooden board must be impregnated with sunflower oil."

Soak in oil - yes. Sunflower - no way. Sunflower (and olive) oil deteriorates over time, regardless of the degree of purification. A cutting board soaked in such oil acquires an unpleasant smell of rancid, spoiled oil after 1-2 years. It is impossible to get rid of this smell, and the board will have to be thrown away. It is best to use mineral oil or a special ointment for prevention.

"The cutting board must have a drain chute along the edge of the work surface."

The gutter at first glance seems like an attractive idea. It retains juice from meat, fruits and vegetables, and does not spread all over the table. But the downsides of the gutter abound. Firstly, it will interfere with the brushing of chopped food and debris. Secondly, moisture will accumulate in it, which can become a problem with germs. (A hard-to-reach wet spot - oh, germs will be happy!) It's okay to have a separate cutting board for grilled chicken or pineapple. But the main board should still be without such a gutter.

"Wooden boards lose to plastic, as wood has the ability to absorb odors."

The ability of wood to absorb odors is exaggerated. To remove the smell of garlic, onion or fish, there are three simple ways: lemon, coarse salt and soda. Rub the surface of the board with one thing, wait a few minutes, brush off the residue, rinse and dry the board.