The cutting board is always seen in a real kitchen, one that is regularly cooked in, because no chef can prepare all of his ingredients without cutting at least one or two of them.
There are many kinds of cutting boards nowadays, made of different cutting board materials. What is the best cutting board to use then? Experts have debated over the safety of using one type of board over another, and which one is easier to clean.
Here is a general outline of the various types of cutting board, and the pros and cons of each. I believe that the best type of cutting boards should be a personal choice, rather than what others tell you, but you can certainly refer to opinions on the internet.
Wooden cutting boards are traditional and remain to be used widely. Most wooden boards are made of maple, but other kinds of woods are also used. Wood is one of the best cutting boards because it is kind to knives, and it is also self resurrecting. It is known that wooden boards heal small cuts over time, and they can also be resurfaced. On the down side, wooden boards are more difficult to sanitize, as they cannot be cleaned in the dishwasher.
Bamboo is another plant used to make cutting boards. Bamboo cutting boards have the advantages and disadvantages of wooden cutting boards, and many people prefer them because they are more environmentally friendly compared to wooden ones, seeing that the bamboo plant grows in a much shorter time.
Plastic cutting boards are very widespread, as they are the most affordable, are dishwasher safe, and available in any variety of colors, size, flexibility and thickness. Flexible plastic boards are popular for food transfer. However plastic boards do not last very long and sharp good kitchen knives will damage the surface, leaving cuts that can harbor bacteria.
Glass cutting boards are made of tempered glass. They are heat resistant, beautiful, durable and easy to clean. Nevertheless they are not popular because many people cannot bear the sound and the feel of the knife coming in contact with glass. Glass boards are also very harsh on your knives.
If you take more care of your cutting boards, they will certainly last longer. Besides, you will reduce the risk of food contamination. Here are some tips for your cutting board care.
Wash your boards immediately after each use. Letting your board sit around with remnants of food is certain to increase the risk of bacteria growth.
- Cutting boards should be washed in hot soapy water. If you want to remove odors, use a slice of lime or lemon to rub the surface of the board.
- Let your board dry completely before putting it away.
- Don’t wash a wooden or bamboo cutting board in the dishwasher. They will crack.
- Don’t cut food on the same board you used earlier to cut raw meat. Wash the board first, and it goes similarly for your knife.
- Throw cutting boards away once they have developed deep cracks and cuts. Those cracks can harbor bacteria and are hard to sanitize.
Buying the right board and caring for it the right way will ensure you have a safe and useful cooking tool.