When choosing ait depends on what you use it for and how easy it is to clean.
Before you go shopping, look at the various boards. Some are lighterothers are best for certain foods and others should not be used for cutting.
Types of boards
Cutting boards are made of many different materials. Wood, glass and plastic options are likely if you are looking for a new board. Here is an overview of the different materials, their durability and their ease of cleaning.
People tend to think that plastic chopping boards are the easiest to clean because you can place them in the dishwasher, unlike wood.
In fact, according to a study by the University of Michigan and another University of Wisconsin study, plastic is the dirtiest type of chopping board. Every time you use it, the knife leaves tiny cuts in the plastic. This is a nice little home for bacteria to grow.
So, do not throw it in the dishwasher because it does not cleanse all the columns. Give it a good scrub with hot soap and water to get into the corners, rinse it off, and then clean it with a chlorine-based disinfectant, such as bleach diluted in water.
Once there's a lot of eye-catching groves in the plastic, it's time to chop it up. You can go through a cutting board every few months, which is not very cost effective or good for the environment.
There are two types of wood cutting boards: hardwood and softwood. Hardwoods such as maple, oak or bamboo scars are not as light as softwoods and plastics. However, softwoods will not dull your knife as quickly as other woods.
The best choice? Maple or beechwood boards from a single block of wood. They do not end up with grooves from your knives where bacteria can grow, which makes them much safer than plastic. In addition, these woods are lighter than other woods and plastics.
No matter what wood you choose, the biggest problem with most wood chopping boards is the intake of juices from meat. This can lead to dangerous bacterial growth.
Food safety organizations usually recommend the use of a non-porous cutting board for raw meat, such as plastic. If you use wood with meat, make sure you sterilize it and dry it thoroughly. If you need to use wood, choose bamboo. It is the least porous of the wood family.
To clean wooden boards, scrub them with warm soapy water, rinse and clean them with a quaternary ammonium disinfectant (such as Mr. Clean or Simple Green). Avoid chlorine-containing disinfectants as they can be harmful to the wood. When done, dry the board with a towel and let it air dry before putting it away to avoid warping.
Unlike plastic, wood chopping boards do not need to be ejected when they are cut. Simply sand the surface with a fine sandpaper, wash, dry and rub with a little mineral oil. It will be as good as new.
For a simple reason, I would advise against using glass cutting boards: they are loud. Every knife cut will echo in your kitchen and make your ears ring.
They are very hard to machine with a knife, but imagine what this hard surface does to your knives. Dump city! (Here's our advice on.)
The only thing I really like about glass cutting boards is how easy they are to clean. Put it in the dishwasher and it is fresh and hygienic.
The Best Uses for Each Board
Although all of these boards can handle almost anything due to the features listed above, some boards are better at handling certain foods than others.
Use any type of board for these tasks:
- Cut meat on plastic or bamboo to prevent juice absorption.
- Glass boards are best for kneading dough, rolling out cakes, or cutting biscuits. They are smooth enough that you can use them on the counter instead of wax paper. In addition, the worktop is kept clean.
- Use wood to cut cheese, vegetables, fruits, bread and cooked meat.