Best Cutting Board for cooking

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Cutting Board

How to work Cutting Board? The surface on which you cut the meat, poultry, fish, and vegetables as important as the type of cut you with a knife. In this article, I will look at some important considerations when choosing a table.

Size Of Cutting Board

The size of a cutting board is very important. small cutting board convenient for cleaning and cutting small things quickly (such as a decoration or some cheese). However, every kitchen should have at least a large cutting board. How big? As big as your kitchen sink. It is important to wash cutting boards and your can thoroughly, so it is important that appropriate cutting board in your kitchen sink. When buying a cutting board, the bigger the better (as long as it fits in the sink). Why? Greater surface area gives you more space to work with. It helps with posture too. You will not be cramped up trying to fit everything on the table, move the food to the location, and drive the knife at once.

The thickness of the cutting board depends on your height and the height of your kitchen counter. If you get a really thinks blocks and put it on your counter, you may have to bend your elbow and shoulder in an awkward position when you cut. This will lead to muscle aches and pains and can even be damaged. Get something with the size that feels comfortable to you.

Once an appropriate size of cutting board has been selected, the question of the purchase of plastic or wood go up. It is better for the knife? It is safer? What is the best value? Here are some questions that come up when choosing between two types of material. We will try to resolve them here.

Surface
Most are made of a wooden table room (hardwood) or (a softwood) can give your kitchen a more attractive look than plastic tables. A good sharp knife will cut into a wooden table with a certain degree, therefore, be forewarned that the cut surface of the wood cutting board your elegant looks worn out, especially if you are heavy handed. The wood grain also helps keep food from slipping.

A plastic sheet will usually have a rough surface to aid in keeping the food from slipping out. Most people would say that the appearance of the plastic sheet leaves a lot to be desired, but that is the size, shape and weight make it extremely handy around the kitchen. Unfortunately, no matter what the manufacturer claims gently on the knife is plastic, there is no substitute for cutting timber to keep your knives in top shape.

Because the panel is non-porous plastics and nonabsorbent, it is easier to clean off the dirt caused more fluid from a wooden table. Simply rub and rinse. Of course, do not let juices from fresh chopped beets stay on your boat clean and dry for the next day – the stains will happen. However, most will eventually carve a sharp knife into the plastic surface grooves where dirt can form and bacteria can collect. Small cracks make it difficult to clean properly baord without giving it a detergent.

$ on amazon

An oil timber board properly will also help resist staining some extent, but always wash prompt the best policy to follow.
Amazon.com: Catskill Craftsmen Wood Floor Oiling End grain cut a wooden table in a few weeks time is a great way to maintain your blog. Oiling protects the board from dipping too much moisture and cracking or warping. It also protects against the absorption of some bacteria. Use an edible oil without taste, but do not use vegetable oil because it will become rancid over time. Mineral oil is a popular choice. Wooden tables can also be polished to return the surface to a smooth finish. Note that after sanding the boards should be washed, dried, and put a lot of hours to get rid of bacteria that may have been released from the timber interior.

$ on amazon

Grooves

Grooves are often carved into the edge of the cutting board to catch juices.
Cutting boards with large grooves serve better for carving than for cutting. I recommend having a seperate carving board for carving and serving than the board you normally use for slicing and chopping for preparation.

$ on amazon

Feet

Some cutting board with pins. This limits your cutting surface to the side of the board. With wooden tables, the foot is not necessary because the council put on a scarf or solid shelves lined wet mount table to make a visit. Depending on the weight and texture of the board, this procedure can also work on the plastic table. Normally, plywood with foot work and carving boards attractive or cheese board.

$ on amazon

Over the sink boards

For limited kitchen space, the manufacturers offer both wood and plastic sheeting Amazon.com: Catskill craftsmen adjustable Wood Over-the-Pots can be placed boards or connectors on the kitchen sink . In the table and cleaning the sink easily when dealing with fruits or vegetables clutter that makes producing a lot of water, such as tomatoes.

$ on amazon

Bacteria

It is often said that plastic is easier to clean than wood, but this is not necessarily the case. Foods that stain are much easier to clean off plastic, but if you’re concerned about bacteria, plastic may not be the material you want to choose to use.

plastic cutting board with a non-porous surface provides no place for bacteria to reside. However, bacteria can easily just live on the surface and after using the table for a while, your knife can be good chewing surface of the board provides many hidden space for bacteria to survive even through strong cleaning. This is troublesome to deal with, and it is wise to scrub cutting boards down immediately after use. What Amazon.com: Farberware 12×18 in Poly Cutting Board with Microban on the plastic sheet that has built-in antimicrobial chemicals.? These only serve to inhibit the growth of bacteria that cause stains and odors – they did nothing to kill food-borne bacteria. If they did, you would have to suffer the toxic agent every time you use your cutting board. Powerful scrub with hot water and soap and a regular cycle through the dishwasher can be your best bet when it comes to plastic. (Be careful, some boards may lower quality warp in the dishwasher.) Unfortunately, high temperatures even a dishwasher may not be enough to kill all bacteria. You definitely will kill most of them, though. Pour bleach (diluted with water) of the board is also a good way to purge the board of bacteria. Once you’ve got the board clean, keep it dry. A few hours to dry thoroughly will kill the rest of the bacteria. Make sure you lift a corner of the cutting board if you were to leave it on the counter to moisture will not be tucked under the table.

Wooden cutting boards deal with bacteria in the opposite way that the plastic plate. Wooden tables actually absorbed into the wood bacteria. After the surface of the timber has been cleaned and dried, near-surface bacteria die. It turns out the wood near the surface creating a hostile environment for bacteria to live in. There are many bacteria that live in the cutting board, but about 1/8 in. Beneath the surface. (If yours is common, natural pine oil in the board can serve more as a disinfectant). This is deep enough that a heavy hand to chop wood can not afford to release the bugs (except when splitting wood). As with plastic table, prop up a corner to keep moisture from collecting.

Price
In general, plastic cutting board is less expensive than wood cutting boards. For $ 10, you can buy a cutting board to cut the meat, poultry, fish, and meats, or you can split them by size. For the same $ 10, a set of three wooden planks will servicable, but noticably lower quality. A good wood board can run up to $ 100, although a $ 10-20 table should make a large cross section. If you do not remember the knife expensive and oiled every few weeks, then received a modest wood carving table. If you’re on a budget, like the convenience of multiple cutting boards, and can stand dealing with highly bleached scrub occassional, then plastic is the way to go.

Bamboo

You Can See Shun 14-by-14-Inch Bamboo Cutting Board Here

A “new” entry in the market is these bamboo cutting board. Bamboo is a grass that is difficult but can be easily developed and additional natural resources. It does not have to be replanted after cutting down and is strong, durable and beautiful. Board building bamboo is fast (hard surfaces make it easier to work the knife) and durability. Ban absorb less liquid than maple and typicaly easier to wash from the cuts will not be as deep knive or plantiful. Like other wood table, they should not be soaked in water or placed in the dishwasher. The downside is the cost of bamboo boards. Currently, the most expensive cutting board that I know of, bamboo boards will run close to $ 200 for a large table. Totally Bamboo browse for the typical price and a decent selection of plates and bowls.

Go to this site for a sample of a cutting board is available for order from amazon.com.

April 5, 2014 Edit: Fractional wood cutting board said “If your cutting boards fit in the microwave, heat the board up in the microwave for 30 seconds or longer will be completely clean of microbes table, from the inside out .. “but this advice can lead to drying of wood and capable of cracking it. Also in some cases, resin or glue is used to hold the individual pieces of wood together to form the board could overheat. This statement was removed.

Reader’s comments

On May 22, 2005 an anonymous reader said…

Hey, great blog! This was a good article, EXCEPT I believe it lacks an emphasis on separating cutting boards for different types of foods (beef, poultry, seafood, produce). With all of your concern about bacteria, it seems prudent to strongly recommend separate boards for produce vs. meat, especially since (at least in my house) most of the heavy chopping that causes surface grooves in plastic comes from hacking up produce, so my (plastic) meat boards stay pretty smooth.

PS – You misspelled fissures.


On May 22, 2005 Michael Chu said…

Re: Multiple Boards

Yes, I did fail to mention that one popular usage model is to have a poultry board, other meats board, and vegetable/other board. Proper usage of the multi-board scheme can reduce the chances of cross contamination (where foods that need to be fully cooked come in contact with foods that do not get cooked to high temperatures).

It is also possible to use one board and vary the order of your ingredient preparation such that cross contamination is no longer an issue. Chop vegetables/uncooked items first. Then prepare meats and, lastly, poultry. Clean and scrub the board well and allow it to fully dry.

The main thing is choose a system that works for you and be diligent about avoiding cross contamination.


On May 22, 2005 Soldering Gunslinger (guest) said…

I have several cutting boards in my (My wife probably would disagree)kitchen. I do know of people who use marble or granite surfaces on which to cut, however this tends to quickly dull your (or at least my) valuable blades. Plastic or natural fiber surfaces protect your expensive knives. Compare the price of a Wustoff, Henkles or Sabatier blade to that of a Farberware plastic cutting board.

Much has been said about sanitary concerns when dealing with wooden cutting boards. Tests on end-grain rock maple cutting surfaces showed that bacteria didn’t really like growing in that particular medium, however, as wooden chopping blocks and cutting boards are considerably higher priced than the best plastic boards, this frugal Engineer prefers the plastic for cutting and the wood for serving.

My favorite board is an over-the-sink farberware poly board with a little strainer-well in which to slide the trimmings. This board is perfectly sized to fit into the dishwasher (At least my undercounter 20-year-old Kitchenaid). I won’t own a plastic board which will not fit into the dishwasher (Yeah, I’m lazy as well as frugal).

Remember, eschew stone, metal or glass surfaces for cutting…that is unless you’re made of money and can spend your time and money having your blades resharpened more often than otherwise necessary and/or replacing them. If all you use are the freebees handed out at the local county fair or as a Wal-Mart Special, go ahead, use a hard surface.

A good set of knives should last you a lifetime. The plastic cutting boards will probably be replaced every five years or so, a good heavy end grain cutting board might be handed down to your grandchildren (Mine came from a Great Aunt)

I remain.

Thanks for watching!

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