A well-chosen cutting board makes work in the kitchen much easier. Today, the range of these products is wide and varied, including in terms of material. Among the boards, made of wood and plastic predominate. But besides them, there are also bamboo, steel, marble, glass fixtures. What are their properties, which cutting boards are the most durable and suitable for the kitchen?
Answers:
Modern range of boards
wooden boards
Wood has antibacterial properties - this is its main plus. In addition, scratches that appear during the cutting process are to some extent able to “tighten” themselves. The disadvantage of wooden planks is the absorption of odors, the difficulty of keeping clean and low resistance to high temperatures.
It is recommended to choose boards from good quality hardwoods: oak, ash, pear, acacia, cherry. The wood of beech, hornbeam, and yew is even harder. There is no equal to black and guaiac trees, coconut. You should not choose products from soft wood species, such as aspen, spruce, cedar, willow, poplar, alder, birch, pine. Medium hardwoods (walnut, black pine, elm, linden) are better than these, but not as good as hardwoods.
Plastic boards
The second most popular are plastic boards (usually made of polyethylene). Their advantages are ease of maintenance, resistance to temperature extremes and absorption of odors. The disadvantages of plastic boards include the lack of antibacterial properties, the ability to self-heal cracks and scratches.
You should buy several plastic cutting boards at once and use them for different food groups, i.e., one for meat, others for vegetables and fruits, etc.
glass boards
A glass cutting board is inexpensive and easy to keep clean. However, when slicing vegetables and hard foods, tiny glass particles can form as a result of the intense contact of the knife point with the surface. In addition, a sharp blade sliding on a glass board is not the most convenient and safe option. Such products do not have antibacterial properties and are not capable of regeneration.
Marble boards
Marble boards have the same disadvantages and advantages as glass ones. They are not designed for cutting hard products, unable to self-repair. But a marble cutting board is very good for serving dishes (for example, table setting). When purchasing such a thing, you should immediately buy a ceramic knife - this will help to somewhat compensate for the shortcomings of the material.
Stainless steel board
It is very easy to keep clean, it does not create any problems during operation. However, scratches quickly appear on it. The device does not have antibacterial properties and the ability to self-heal.
Bamboo board
Bamboo cutting boards give the impression of being made of wood. But this is absolutely not the case: they are made from grass pressed under great pressure. Bamboo is as hard as hardwoods. The transverse arrangement of the fibers leads to the fact that the liquids resulting from the cutting are not absorbed into the material. These products are inexpensive, which compensates for their relatively rapid destruction. Bamboo dries faster than wood, has all of its advantages, but is devoid of its disadvantages.
What are the best cutting boards?
Summarizing the above, we can conclude that boards made of hardwood and bamboo are best suited for the kitchen. They can be used to cut different types of products. They do a good job as a coaster for hot dishes and protect furniture from damage.
Traditional wooden boards are now produced in various shapes and types. They make holes, handles, grooves that facilitate cooking. Some products have additional legs.
In order for a wooden or bamboo thing to serve as long as possible, you need to provide it with a kind of “maintenance”.
How to care for wooden and bamboo planks
Before the first use, it is advisable to rub vegetable oil into the board. This must be done at least twice, after waiting until the substance is well absorbed after the first treatment (after about 12-24 hours). This board can be used on the second day. This way it is conserved for a longer operation.
You can soak the board with vegetable oil once every one to two months. A good choice is coconut oil, which has antibacterial properties. But it should be mixed with a more liquid one.
The downside of a wood plank is that if left in water or heavily soaked, it loses its antibacterial properties. In addition, wood or bamboo boards should not be soaked, as they quickly absorb water and, if dried, can easily burst. Therefore, it is necessary to clean them immediately after use, after washing, put them vertically so that water drains, and then it is advisable to wipe them dry.
After each use, rinse the board well with lemon, vinegar or soda - this will keep it even cleaner. It is better not to use detergents for washing, for example, for dishes.
When cutting fruits and vegetables that release a lot of juice, its excess should be wiped with a paper towel so that a minimum is absorbed into the board.
These kitchen appliances should be kept away from heat sources (stoves, radiators).
Wood planks absorb odors quickly, but this effect can be avoided by periodically sprinkling baking soda on the surface.
To get rid of odors and stains, you can sprinkle the washed board with coarse salt and leave it overnight. Salt perfectly disinfects, eliminates "aromas" and pollution, slightly lightening the wood and at the same time drying its insides. The next day, the salt must be washed off and the board dried. With "difficult" stains, it can be soaked overnight in water with vinegar. After drying, in both cases, the product is impregnated again.
And so, to summarize:- Wipe the boards with vegetable oil once a month, and always before the first use and after treatment (salt, for example).
- After use, rinse with lemon, vinegar or soda, without detergents, wipe dry.
- Do not keep near heat sources, place vertically.
- To get rid of odors, periodically sprinkle the surface with baking soda.
- Coarse salt eliminates both odors and stains. Even more effective - soak in water with vinegar.
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 grind, 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 the right thing, 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.
Any cuisine. Housewives use it daily for slicing, chopping and cooking various dishes. And if you are planning to buy a new one, then you should know which cutting board is better, what factors should be considered when choosing a cutting board.
The first thing you should pay attention to when choosing is what the cutting board is made of. A lot of different materials are used to make kitchen boards: wood, plastic, glass and even stone.
wooden boards
Even our grandmothers and great-grandmothers used wooden cutting boards. And in our time, wooden boards are preferred not only by simple housewives, but also by professional chefs.
The quality of a wooden board directly depends on the type of wood from which it is made. Hevea boards are considered the best. They are durable, withstand heavy loads, do not swell from moisture.
Wooden boards are also good because small scratches and cuts can be restored. The tree has bactericidal properties, which is important for kitchen hygiene. When using a wooden board, kitchen knives do not get dull.
But often in stores you can find boards made of soft wood that easily crumble, absorb water and odors. Such boards are best used for cutting bread.
Bamboo boards
Bamboo boards cannot be attributed to wooden ones, because bamboo is a herbaceous plant. But, despite this, they are superior in quality to some wooden ones, they are durable, absorb moisture and odors a little.
But in the manufacture of bamboo boards, an adhesive is used that may contain formaldehyde. Therefore, when buying a bamboo board, it is important to make sure that a safe glue is used.
Plastic (plastic) boards 
Plastic boards are good because they are available in various sizes, colors and shapes. If you buy a quality board, you can expect it to be beautiful, durable, water resistant and hygienic. But more often in stores there are boards made of low-quality plastic, which, at best, quickly lose their presentation and become unusable, and at worst, they can be harmful to health due to harmful impurities that make up the plastic.
glass boards 
Recently, glass cutting boards have become widespread. Such a board has a lot of advantages - strength, hygiene, resistance to moisture and high temperatures. In addition, they are amazingly beautiful. But in the kitchen of many housewives, they have taken root only as a decoration or a hot stand. The fact is that many people cannot bear the sound made by a knife when cutting on such a board. And another significant drawback - the knives become dull very quickly.
Silicone cutting boards 
These products are called boards conditionally, rather they are cutting mats. They are practical, hygienic, have a different design. When stored, they practically do not take up space, since they can even be rolled up into a tube. But it is somewhat inconvenient to use such rugs if you need to bring chopped food to the pan on the board itself. A trifle, but still ...
stone boards 
They are made from marble or granite. Such boards are certainly beautiful and hygienic. But they are very heavy, afraid of high temperatures and acids, require additional care. Due to the hardness of the material, the knives become dull quickly.
Nowadays, in the mode of increased competition, manufacturers began to improve even such simple things as cutting boards. 
There is a board combined with scales. I cut the product and immediately weighed it. 
The sieve board allows you to wash food directly in the cutting board. 
Boards can be equipped with an additional box or containers for husks or cleanings. 
Cutting boards can be folded for easy storage or for carrying food. 
Very practical boards that are installed on the sink. 
There are special boards for bread, in which the crumbs are collected in a special compartment.
- Any thing, if properly cared for, will last a long time. There are several rules for cutting boards.
- Wooden boards must be washed only by hand, do not leave them in water for a long time. Wipe clean after washing and let dry. Drying out is also harmful for them, because. cracks may appear.
- Plastic boards can be washed in the dishwasher.
- Do not place hot objects on stone boards and do not use acid products in the care.
- If it is necessary to get rid of the stubborn smell, then the boards (except stone) can be wiped with lemon juice or acetic acid, and then washed with water and detergent.
Now feel free to go to the store for a new thing for yours. You know which cutting board is better, all the advantages and disadvantages of any kitchen board.
And be sure to watch the video. It tells you how to properly care for your end cutting board. Informative.
The main criteria for choosing a cutting board are ease of use, maintenance, and hygiene. Therefore, first of all, pay attention to the size of the product, and the material from which it is made.
The optimal size and shape of the cutting board
When it comes to size and shape, it's hard to give universal advice. The most convenient shape of the cutting board is rectangular, 5-10 mm thick. However, modern cutting boards come in a wide variety of shapes. For everyday slicing of bread, sausage and cheese, a small board is suitable. However, cutting meat, fish, shredding cabbage, rolling out dough on such a board is inconvenient. At the same time, washing in small sinks and drying bulky boards also does not add comfort.
In addition to convenience, this advice is relevant when it comes to hygiene. Therefore, experts also recommend having separate cutting boards for meat, fish, vegetables, fruits and bread. Especially if you are a supporter of environmentally friendly materials and prefer natural wood products that absorb odors. It is good if the cutting boards are visually different in shape and material of manufacture, so as not to accidentally confuse.
Looking after the board - estimate the place of its storage. If your kitchen is equipped with special hooks, then choose boards with eyelets (to make it convenient to hang).
Well, you can store cutting boards on special stands: convenient, and the design takes up little space.
Types of materials for cutting boards, their pros and cons
Natural wood cutting boards
Wooden cutting boards on today the most familiar and popular. The very appearance of a natural warm tree and the natural pattern of its trunk adds coziness and warmth to this product. If you decide to stay on a wooden board, then ask the seller what kind of wood the product is made of. Naturally, the tree needs to be chosen stronger. Oak, linden, olive, cedar - these are durable woods for a cutting board. And cedar and olive, in addition to strength, also have bactericidal properties.
Often wooden boards are made from birch and pine. Please note that such boards will quickly lose their original appearance, as scratches and knife marks easily appear on “soft” rocks.
Recently, bamboo boards have become popular. They are comfortable, practical, do not dry out and do not blunt knives.
Separately, it is worth mentioning cutting boards made of hevea (rubber tree). Such products are durable, poorly absorb moisture, and pleasant to the eye.
Wooden boards are made from a single piece of wood and glued from several slats. It's hard to say which one is better. Both of them can serve faithfully for more than one year. But sometimes solid wood boards bend, and slatted boards stick out. And it all depends on the quality of the product - here it’s how lucky.
Advantages of wooden boards:
- environmentally friendly material;
- organically look in the kitchen made of natural wood;
- Can be used as a hot plate.
Cons of wooden boards:
- dry out;
- leave traces of cutting objects;
- absorb odors
- are considered unhygienic: cracks clog food particles;
- require careful maintenance.
How to care for wood planks
Wooden boards need careful maintenance. After using the cutting board for meat and fish, wash it with a sponge and brush with detergent, rinse with water and dry. To maintain hygiene, wooden boards are recommended to be regularly doused with boiling water.
To eliminate an unpleasant smell, the board should be wiped with a slice of lemon or acidified water with vinegar.
Plywood cutting boards
Plywood cutting boards are made up of several glued layers of veneer. A plywood board is a budget option for a wooden board. Plywood does not bend, does not warp. It is strong and durable. However, provided that the material is of excellent quality, certified and, therefore, safe. Some craftsmen make such boards at home, giving them funny shapes. However, opponents of plywood as a cutting board use believe that the formaldehyde resins with which plywood is glued can get into food, and this is unhealthy.
Advantages of plywood board:
- low price, availability.
- lightness.
Minuses:
- the top layer of plywood wears out quite quickly under a knife blade;
— insecurity due to the presence of adhesive components.
Plastic cutting boards
Plastic boards are less popular than wooden boards. However, they have their adherents who consider plastic to be more hygienic than wood. Some plastic cutting boards have a special antibacterial coating and are therefore ideal for cutting meat and fish.
However, when purchasing a plastic board, pay attention to the quality of the material. Shortly after cutting the products, marks and scratches from knives will appear on low-quality plastic, and the color of the material may fade and lose its original appearance.
Advantages of plastic boards:
- plastic is not subject to deformation (unlike wood) and is well washed;
— plastic boards can be washed in the dishwasher;
- plastic does not dull knives (when compared with glass or ceramics);
- thanks to the flexible material, it is from plastic that transforming boards are made that change shape (and this is additional comfort during cooking).
Cons of plastic boards:
- quite quickly, plastic boards become unsightly, become scratched and rough;
- many do not like to cut food on plastic, considering it not environmentally friendly;
- plastic can not be used as a stand for hot.
Glass cutting boards
Glass boards are popular for their beautiful design and durability. Often they are very picturesque, therefore they simultaneously serve for cutting products and as an independent kitchen decor. Glass is easy to clean and does not absorb odors. However, glass also has disadvantages.
Advantages of glass boards:
- strength and smoothness, as the knife does not leave marks;
- Beautiful design;
— durability;
- ease of care;
- hygiene.
Cons of glass boards:
- high price (compared to wooden and plastic ones);
- fragility;
- glass boards are heavy;
- when cutting products, the blade of the knife, in contact with the glass, makes unpleasant sounds;
- Knives dull faster on glass.
stone boards they are usually made of marble, and they have the same advantages and disadvantages as glass ones. They also have similar characteristics ceramic boards.
Combined cutting boards
Not so long ago there were products that combine plastic and wood. So, one plastic side with a beautiful pattern and an antibacterial coating can be used for cutting products with specific odors (meat, fish). Or serve as a serving area. And another surface made of bamboo wood is suitable for cutting bread. Such a universal option, 2 in 1, will last for many years and will be in harmony with the interior of any kitchen.
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 pretty. 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, 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 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.