Correctly selected cutting board significantly facilitates the work in the kitchen. Today, the range of these products is wide and diverse, including from the point of view of the material. Among the boards are dominated from wood and plastic. But besides them there are also bamboo, steel, marble, glass devices. What are their properties, what cutting boards are the most durable and suitable for the kitchen?
Answers:
Modern assortment of boards
Wooden boards
Wood has antibacterial properties - it is its main plus. In addition, the scratches appearing in the process of cutting to some extent can "delay" themselves. The disadvantage of wooden boards is the absorption of odors, the complexity of maintaining clean and low resistance to high temperatures.
It is recommended to choose boards from good quality solid rocks: oak, ash, pears, acacia, cherries. More hardwrite wood beech, grab, tees. No equal black and guy trees, coconut. Do not choose products from soft wood, for example, aspen, ate, cedar, willow, poplar, alder, birch, pines. The wood of medium hardness (nut, black pine, elm, linden) is better than them, but not as good as hard.
Plastic boards
The second most popular is plastic boards (as a rule, from polyethylene). Their benefits are simplicity of care, resistance to temperature drops and absorb odors. The disadvantages of plastic boards include the absence of antibacterial properties, the ability to self-healing cracks and scratches.
You should buy several cutting plastic boards and use them for various groups of products, i.e., one for meat, others - for vegetables and fruits, etc.
Glass boards
Glass cutting board is inexpensive, it is easy to maintain clean. However, during cutting of vegetables and solid products, tiny glass particles can be formed - the result of the intensive contact of the knife is the surface. In addition, a sharp blade sliding over a glass board is not the most convenient and safest option. Such products do not have antibacterial properties and are not capable of regeneration.
Marble boards
Marble boards are inherent in the same shortcomings and advantages as glass. They are not intended for cutting solid products, not able to restore independently. But the marble cutting board is very good for feeding dishes (for example,), table setting. By purchasing such a thing, you should immediately buy a ceramic knife - this will help somewhat compensate for the disadvantages of the material.
Stainless steel board
It is very easy to maintain clean, it does not create any problems when operating. Nevertheless, scratches quickly appear on it. The device does not have antibacterial properties and self-healing ability.
Board from Bamboo
Bamboo cutting boards produce the impression made of wood. But it is completely different: they are made of grass compressed under high pressure. Bamboo is just as solid as solid wood varieties. The transverse location of the fibers leads to the fact that the liquids resulting from cutting are not absorbed into the material. These products are inexpensive, which compensates for relatively fast destruction. Bamboo dries faster than the tree, has all its advantages, but devoid of its flaws.
What cutting boards are better?
Summarizing the foregoing, it can be concluded that the boards made from solid wood and bamboo are suitable for the kitchen. They can be used to cut different types of products. They coped well with the role of the stand under hot kitchenware and protect furniture from damage.
Traditional wooden boards are now producing various forms and species. They make holes, handles, grooves facilitating cooking. Some products have extra legs.
So that the wooden or bamboo thing serve as long as possible, it is necessary to provide her a kind of "maintenance".
How to care for wooden and bamboo boards
Before first use, it is advisable to launch vegetable oil into the board. It is necessary to do this at least twice by waiting until the substance is well absorbed after the first processing (approximately 12-24 hours). This board can be used already on the second day. This is preserved it for a longer operation.
Intimate vegetable oil board can be in one or two months. A good choice is coconut oil having antibacterial properties. But it should be mixed with more liquid.
The disadvantage of the wooden board is that left in water or generously moistened, it loses antibacterial properties. In addition, wood boards or bamboo can not be mashed because they quickly absorb water, and drying out, they can easily burst. Therefore, it is necessary to clean them immediately after using them, after washing it is vertically, to flow water, and then it is desirable to wipe dry.
After each use, rinse well with lemon, vinegar or soda - it will save it even more purity. It is better not to use detergents for washing, for example, for dishes.
When cutting fruits and vegetables, highlighting a lot of juice, its excess must be wiped off with a paper towel so that at least the board is absorbed into the board.
These kitchen devices should be kept away from heat sources (plates, batteries).
Wooden boards quickly absorb smells, but such an effect can be avoided, periodically sprinkling the surface of food soda.
To get rid of smells and stains, you can sprinkle a wicked board with a large salt and leave for the night. Salt perfectly disinfects, eliminates the "aromas" and pollution, slightly lightening wood and at the same time drying its internalities. The next day, salt must be washed off, and the board is dried. With "complex" spots, it can be soaked overnight in water with vinegar. After drying in both cases, the product is again impregnated.
And so, summarizing:- Wipe the boards with vegetable oil 1 time per month, and be sure to be first used after processing (salt, for example).
- After drinking, rinse with lemon, vinegar or soda, without detergent, wipe dry dryness.
- Do not hold near the sources of heat, put vertically.
- To get rid of smells periodically sprinkled the surface of soda.
- A large salt eliminates both smells and stains. More effective - to soak in water with vinegar.
A cutting board is not the most important tool in the kitchen, but it is difficult without it to make breakfast, lunch or dinner. We always have to grind something, shrink, cut, chop, harvest and perform many other necessary actions, a good kitchen board facilitates the preparation of the dish, affects its taste and appearance.
How many cutting boards will come in handy in the kitchen?
On some cuisines you can see one cutting board, on which all products usually cut, but it is very unhygienic. If, after raw or fish, cut vegetables for salad, then where the guarantee that microbes and bacteria will not be in the stomach, even if the board is well washed with hot water with a detergent? There is another reason why it is advisable to have several kitchen boards. If the smells of different products are mixed, the taste and fragrance of the finished dish can suffer greatly. Agree that cheese with herring aroma or fruits smelling with garlic are unlikely to cause appetite during family lunch. 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, no less than twelve boards are usually used, and the minimum domestic kitchen set is three boards. The first is for bakery products, the second - for cutting fish and meat, the third is for greens, vegetables, fruits, cheese, sausages and other finished products. Ideally, of course, it is better to work with the fish on a separate board, as well as start a small onion and garlic board and separate for the test. The number of boards depends largely on the quality of the material, and we will now talk about how to choose a cutting board for the kitchen, to pay attention to the store and how to care for this kitchen accessory.
How to choose a cutting board?
A variety of materials from which kitchen boards are made, complicates the choice, so it is necessary to understand what materials differ from each other and for what types of food they are intended. The selection of a cutting board is a whole science that can be mastered only in practice, so we recommend buying several different boards and experienced by installing what you are more suitable.
Environmentally friendly tree
Wooden boards make the kitchen with light and homely cozy. This is a classic, relevant at all times, although such kitchen devices have their drawbacks. The cheapest and short-lived option - boards made of soft wood varieties (birch, pines and linden), they quickly steps, deform from moisture, but do not blunt knives. These boards easily appear notches from the knife through which microbes penetrate. Wood solid rocks (beech, oak, ash, acacia) is not afraid of water, longer serves, but damages the knife edge, oak boards are ideal for cutting meat.
The best modern materials for cutting boards - Bamboo and rubber tree Gevei. Such boards are very practical, because they do not absorb the smells of food, they are not deformed from water and temperature drops, scratches and cracks are not formed.
When choosing a suitable board, pay attention to its side surface, which can be concluded, it is made of solid wood or glued from individual bars. The presence of wood pattern suggests that you keep a piece of wood in your hands. If the board has a sufficient thickness, the fibers are not across, but along the board, it means that it will last much longer. In general, it is believed that the glued board is more durable and not deformed if it is not to leave for a long time in a wet environment. However, many hostesses are wary of the boards from glued bars, plywood and chipboard - and do it right, because with poor gluing gluing the board can be burned, and the adhesive particles will be in food.
Durable and durable plastic
Plastic and polypropylene constitute a decent competition with a tree - they do not twist, do not absorb smells, do not resolve, do not wear out and easily wash them. However, plastic is quickly blinking knives, and over time, small cracks are formed on it - loopholes for bacteria, unless, of course, the board does not have an antibacterial coating. The essential drawbacks of plastic boards are that they are very unstable on the table, and vegetables and difficult to keep under the knife, as they slide on the plastic surface. For this reason, many manufacturers produce boards with a corrugated coating and a rubber substrate on the reverse side.
In this case, we are talking about high-quality certified plastic, which prefers the chefs of restaurants. Cheap plastic cutting boards are better not to use for cooking, especially if there are children in the house. Plastic cutting boards. In addition, thanks to different colors, they fit easily into any kitchen interior.
Beautiful and practical glass
Kitchen boards made of glass ceramics - durable, beautiful and very hygienic. Their disadvantages are heavy weight, fragility, not very pleasant sound when cutting out products and very fast wear blade knife. On the inside of the board, there must be anti-slip overlays from rubber, otherwise it will constantly stick to the table.
And ... other materials
Extremely unusual materials are used to produce modern cutting boards. Silicone boards resemble a soft rug that does not absorb smells, easily washable and not blunted knives. It twists in the tube, and the sliced \u200b\u200bproducts can be easily suspended in the dishes. Silicone board is indispensable on picnics and on travel - it can be compacting it, and it will fit even in a small pocket bag.
Stone plaques from marble and granite with bactericidal properties are the most durable and very expensive. They are ideal for a dough rolling, which turns out even and thin. You can see kitchen boards from ceramics, acrylic stone and Japanese Tree Pavlovnia, which is popular thanks to lightness and ease of use.
The chopping boards of the new generation are often made combined - for example, a wooden base with a net polyethylene coating combines the advantages of a tree and at the same time keeps the sharpening of the knives for a long time. There are boards containing silver nanoparticles that destroy bacteria - they do not absorb smells, so they do not need careful cleansing detergents.
A few more subtleties
Good hostesses have on the kitchen of the board of all sizes for a different amount of products, and the form of the board (rectangular, oval, square, round, trapezium) depends on personal preferences. The optimal dimensions of the board - 20 × 30 cm, for meat and fish - 30 × 50 cm, for the test - 50 × 75 cm. The experimental way is established that if the size is "correct", then the products cut are conveniently, and the knife calmly slides over the surface. Thin boards with a thickness of up to 1 cm are suitable for small loads, and meat, steaks and chops are better cooking on a blackboard with a thickness of 3-4 cm.
Now they sell boards in the form of fruit, vegetables, fish - and not only for a beautiful kitchen interior, but not to be confused, which board for what type of products is intended. Boards made according to strict standards (they are usually acquired for catering enterprises), have a corresponding labeling: cm (raw meat), SC (raw chicken), Wed (raw fish), VM (boiled meat), VK (boiled chicken), BP (boiled fish), CO (raw vegetables), in (boiled vegetables), RG (fish gastronomy), mg (meat gastronomy), m (oil), x (bread and pastries), C (cheese).
Many boards have comfortable handles, ring for hanging and grooves for collecting juice. In stores you can also see sets from several boards on a comfortable stand. Choose what makes your life comfortable!
How to care for a cutting board?
The correct cutting board not only increases its life, but is part of nutrition hygiene. The fact is that the board can become a source of bacteria penetrating into small cracks, which threatens the health of the whole family.
Plastic, plywood and glass boards need to wash with hot water with soap, and then wipe them dry and thoroughly dry. Wooden boards should be periodically rolled with a knife and sprout with boiling water for disinfection. In no case can not put them in the dishwasher, since they will swell from moisture. Do not store wooden boards and next to the stove, otherwise the wood cracks.
A new wooden board is recommended to slightly clean the shallow emery paper and thoroughly wrapped with food mineral oil (vegetable spoil over time) - for several times every three hours. The oil will gradually fill the pores of the wood and will protect the tree from bacteria and moisture, and such a board will last longer.
Excellent disinfects the surface of the food vinegar, which effectively removes all foreign smells, as well as lemon, salt and food soda. Cutting boards can not be stored in the dryer for dishes due to high humidity - it is better to find them a place on the wall or on special kitchen shelves with cells. At the same time, make sure that the boards do not come into contact with each other and water did not accumulate under them, otherwise the mold will appear. With adequate care, the cutting board will last long and will retain its attractiveness.
Cutting boards made of wood decorated with carvings, painting, ornament, burning or artificial grid of small cracks (crackers), are more decorative accessories that make the kitchen cozy and warm. The one where you want to meet the whole family, drink tea with pie, 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 tips will help you make the right choice.
Any kitchen. Hospipes use it daily for cutting, grinding and cooking various dishes. And if you plan 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 is worth paying attention to when choosing, this is from what a cutting board is made. For the manufacture of kitchen boards, a lot of different materials are used: wood, plastic, glass and even a stone.
Wooden boards
Our grandmothers and great-grandmothers used wooden cutting boards. And in our time, wooden boards prefer not only simple housewives, but also professional chefs.
The quality of the wooden board directly depends on the tree of the tree, from which it is made. The best is the boards from GEVE. They are durable, withstand a large load, do not swell from moisture.
Wooden boards are also good because small scratches and cuts can be recovered. The tree has bactericidal properties that for kitchen hygiene is important. When using a wooden board, kitchen knives do not stupid.
But often in stores you can find boards made of soft wood, which will easily crumble, absorb water and smells. Such boards are better to use for cutting bread.
Bamboo boards
Bamboo boards can be attributed to wooden, because bamboo is a herbaceous plant. But, despite this, in quality they exceed some wooden, they are durable, they absorb moisture and smells.
But the production of bamboo boards use glue, which may contain formaldehyde. Therefore, when buying a bamboo board, it is important to make sure that safe glue was used.
Plastic (plastic) boards 
Plastic boards are good in that it is produced in various sizes, colors and shapes. If you buy a high-quality board, you can expect that it will be beautiful, durable, resistant to water and hygienic. But more often in the stores there are plastic boards, which, at best, quickly lose its freight look and come into disrepair, and at worst - can harm health due to harmful impurities that are part of the plastics.
Glass boards 
Last time Glass cutting boards were distributed. Pluses this boards have a lot - strength, hygienic, resistance to moisture and high temperatures. In addition, they are surprisingly beautiful. But in the kitchen of many owners, they drew only as an ornament or stand under hot. The fact is that many people cannot transfer the sound published by a knife when cutting on such a board. And another significant drawback - knives are very fast.
Silicone cutting boards 
These products are called the boards conditionally, rather this is chopping mats. They are practical, hygienic, have a different design. When stored, practically does not occupy space, as you can even turn into the tube. But somewhat inconvenient to use such mats if you need to convey the sliced \u200b\u200bfoods to the pan on the board itself. Trifle, but still ...
Stone boards 
They are made of marble or granite. Such boards are definitely beautiful, hygienic. But they are very severe, fear of high temperatures and acids require additional care. Due to the hardness of the material, the knives are quickly blinking.
Nowadays, in high competition mode, manufacturers have made even such simple things like cutting boards. 
There is a board combined with weights. Cut the product and immediately weighed it. 
Board-sieve allows you to wash products straight in a cutting board. 
Boards can be equipped with an additional box or tanks for husk or cleaning. 
Cutting boards can be folding for ease of storage or to transfer products. 
Very practical boards installed on the sink. 
There are special boards for bread, in which crumbs are collected in a special compartment.
- Any thing if it is necessary to care for it, will serve for a long time. There are several rules for cutting boards.
- Wooden boards need to be washed only manually, not to leave them for a long time in the water. After washing wipe and let dry. The drying is also harmful for them, because Cracks may appear.
- Plastic boards can be washed in the dishwasher.
- On the boards of stone should not put hot objects and use in care tools with acid.
- If it is necessary to get rid of the smell, then the boards (except for the stone) can be wiped with lemon juice or acetic acid, and after rinse with water with a detergent.
Now boldly go to the store for a new clothes for your own. You know what a cutting board is better, all the disadvantages and advantages of any kitchen board.
And look at the video. It tells how to properly care for the end cutting board. Informative.
The main criteria for which the cutting board should be chosen is ease of operation, care, and hygiene. Therefore, first of all pay attention to the size of the product, and the material from which it is done.
Optimal size and shape of a cutting board
If we talk about the size and form, it is difficult to give a universal advice. The most comfortable shape of the cutting board is considered rectangular, 5-10 mm thick. However, modern cutting boards have a wide variety of forms. For everyday cutting bread, sausages and cheese will suit a small board. However, to cut meat, fish, cabbage, roll the dough on such a board is uncomfortable. At the same time, wash in small sinks and dry bulky boards also does not add comfort.
In addition to convenience, this advice is relevant if we are talking about hygiene. Therefore, experts also recommend to have separate cutting boards for meat, fish, fruit and bread vegetables. Especially if you are an adherent of environmentally friendly materials, and prefer products from a natural tree absorbing smells. Well, if the cutting boards will be visually different to the form and material of the manufacture, to accidentally do not confuse.
Watching the board - capture its storage place. If your kitchen is equipped with special hooks - then choose boards with loops (to be comfortable to hang).
Well, you can store cutting boards on special stands: convenient, and the design takes a little space.
Types of materials for cutting boards, their pros and cons
Cutting boards made of natural wood
Wooden cutting boards ontoday is the best and familiar and popular. The appearance of a natural warm tree and a natural drawing of his barrel adds this product comfort and heat. If you decide to stay on a wooden board, ask the seller from which tree of wood is made. Naturally, the tree needs to choose stronger. Oak, Lipa, Oliva, Cedar - Here are a durable tree breed for cutting board. And cedar and olive, in addition to the strength, have bactericidal properties.
Often wooden boards make birch and pine. Note that such boards will quickly lose the initial species, since scratches and traces from the knife easily appear on the "soft" rocks.
Recently, bamboo boards are popular. They are comfortable, practical, do not breathe and do not stupid knives.
Separately, it is worth saying about cutting boards from Gavi (rubber tree). Such products are durable, poorly absorb moisture, and pleasant looks.
Wooden boards are from a solid piece of wood and glued out of several plates. It is difficult to say which one is better. And those and others can serve faithfully for more than one year. But sometimes the planks from the single-circuit tree are strung out, and the rolls are spun. And it all depends on the quality of the product - here as lucky.
Pluses of wooden boards:
- Environmentally friendly material;
- organically look at the kitchen made of natural wood;
- You can use as a stand under hot.
Cons of wooden boards:
- breathe;
- leave traces from cutting items;
- absorb odors;
- are considered nonhygienic: cracks are clogged products;
- require careful care.
How to care for wooden boards
Wooden boards need careful care. After using the board for the separation of meat and fish, wash with a sponge and brush with a detergent, rinse with water and dry. For compliance with hygiene, wooden boards are recommended to regularly use boiling water.
To eliminate the unpleasant smell, the board should be wiped with a slice of lemon or acidified water with vinegar.
Plywood cutting boards
Plywood cutting boards consist of several braced veneer layers. Plywood board is a budget version of a wooden board. Plywood is not bent, not breeding. It is durable and durable. However, provided that the material of excellent quality, certified and, therefore, is safe. Some craftsmen make such boards at home, giving them funny forms. However, the opponents of plywood as the use of a cutting board believe that the formaldehyde of the resin, which is glued by plywood, can get into food, and this is harmful to health.
Plywood boards:
- Low price, availability.
- Light.
Minuses:
- The upper layer of plywood is pretty quickly engaged under the blade of the knife;
- Insecration due to the presence of gluing components.
Plastic cutting boards
Plastic boards are less popular than wooden. However, they have their own adherents who consider plastic more hygienic than a tree. Some plastic cutting boards have a special antibacterial coating, and therefore ideal for cutting meat and fish.
However, purchasing a plastic board, pay attention to the quality of the material. On poor-quality plastics, soon after cutting products will appear traces and scratches from the knives, and the color of the material can sweep and lose the original appearance.
Pluses of plastic boards:
- plastic is not prone to deformation (unlike wood) and is well washed;
- Plastic boards can be washed in a dishwasher;
- plastic does not blunt knives (if compared with glass or ceramics);
- Thanks to flexible material, it is precisely from plastic to make boards-transformers, changing the shape, (and this is additional comfort during the cooking).
Cons of plastic boards:
- pretty fast plastic boards acquire an unsightly kind, 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 under hot.
Glass cutting boards
Glass boards are popular thanks to beautiful design and strength. Often they are very picturesque, so simultaneously serve for cutting products and as an independent decor of the kitchen. Glass is easily clean and does not absorb smells. However, glass has disadvantages.
Pluses of glass boards:
- Strength and smoothness, as the knife leaves no traces;
- Beautiful design;
- durability;
- ease of care;
- hygienicity.
Minuses of glass boards:
- high price (compared to wooden and plastic);
- fragility;
- glass boards heavy;
- when cutting products with a knife blade, in contact with glass, publishes unpleasant sounds;
- The glass is faster than knives faster.
Stone boardsit is usually made from marble, and they have the same advantages and disadvantages, as well as glass. Similar characteristics possess ceramic boards.
Combined cutting boards
Not so long ago, products combining plastic and wood appeared. Thus, one plastic side with a beautiful pattern and antibacterial coating can serve for cutting products with specific smells (meat, fish). Or serve an area for serving. And the other surface of the wood bamboo is suitable for cutting bread. Such a versatile version 2 in 1 will serve for many years and will be harmonious with the interior of any kitchen.
No kitchen - nor home, nor commercial - does not cost without cutting boards. With this simple device, it is convenient to part products, keeping the surface of the table from scratches and contaminants. Cutting can be transferred to the plate, not afraid to scatter on the road. Since ancient times, people used that were drank from different breeds of a tree. But technology development led to the fact that these kitchen attributes are now made from a wide variety of materials. Plastic, stone, glass - all this is used in production. The question, from which material there is a cutting board, every mistress is set before buying.
Variety of materials
Today, modern manufacturers offer different composition and prices. Including chopping boards. What better to choose to serve longer, were safe for health, did not stupid knives and corresponded to the cost declared on the price tag? Each material has its pros and cons. They need to be considered by choosing for the kitchen. What better is to solve the hostess.
Classic - wooden plank
Traditional and most common material - wood. Such devices are universal - suitable for cutting vegetables, fruits, meat, fish, bread and other products. When running, the board does not slide on the table, and the cuts are not chopped over the surface. This aspect reduces the risk of cuts and injuries. In addition, the wooden surface is carefully related to the knives, not blunting them sharpening. This allows for longer to serve kitchen inventory. But a lot, and what tree is better for a cutting board depends on the properties of the material. On the package it should be indicated, one or another kitchen utensil is made from what kind of variety.
Oak - the most durable and solid tree. It does not crack, not deforming, does not absorb smells. It has long been used in shipbuilding, because it is not afraid of moisture. This is one of the best options for wooden cutting boards. But this attribute in the kitchen will be pretty heavy, and the price of such products will not be low.
Acacia is solid, does not absorb odors, resistant to moisture. But it is also quite expensive.
GEVEY, or rubber tree recognized in the world material for cutting boards. They are dense, resistant to water and smells. Yes, and their price is quite democratic.
Pine and birch - common wood breeds, but for kitchen accessories they are too soft. They absorb smells, crumble under the sharp blade and deform to such an extent that they can crack. This option is inexpensive, but also short-lived.
Bamboo - Material from which they make beautiful and practical cutting boards, what better will look in the kitchen, because it is a great decorative decoration. They have a number of benefits: resistant to abrasion, practically do not scratch, do not absorb moisture and smells. But there is one substantial minus. Bamboo - the plant is herbal and does not have solid wood. Boards are made of thin strips glued together. And on the quality of the adhesive depends the suitability of material to use in the kitchen. If the formaldehyde-based composition was used, then such a product is better not even to buy, because this substance falling into the body causes severe poisoning. In addition, it can accumulate in organs and tissues. The composition of the glue on the package, unfortunately, is not specified.
Wooden boards care
Regardless of the selected material, it is necessary to care for the skid, so that it serves as long as possible. After purchase, it is advisable to lubricate it with mineral or linen oil. Repeat this procedure several times during the day. Then you need to rinse and dry. For disinfection, they can be watched with lemon juice or vinegar once a week. And also: wooden boards are better stored in air, and not in the closed box.
Plastic
Plastic boards flooded stores stores. And it is not surprising. They are light, comfortable, beautiful. Manufacturers produce their various shapes and colors. But are they so 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 the other or not specified, it is better to refrain from buying.
The smooth surface of the plastic can slide for what is not very convenient when cutting products. They can not be placed and fermented hot dishes. Over time, cracks are formed on plastic, in which bacteria accumulate and multiply, therefore there are unpleasant odors. Such a product must be thrown away.
Now flexible plastic boards are available. They are convenient to use, inexpensive. But their service life is limited. They quickly come into disrepair.
To extend the service life of plastic, manufacturers produce multilayer boards. When the upper layer comes into disrepair, it can be posed with an acute subject and remove. The board will again be as new. The thickness of the layers is about 2 mm, while the entire plate is about 5 cm.
Wood or plastic?
Employees from the American laboratory conducted a study, which cutting board is better: wooden or plastic. As a result, it turned out that when the surface is smooth, both options are sufficiently hygienic and suitable for use. But the appearance of the smallest cracks significantly changed the picture. In wooden samples, the microbes died after processing and drying. But in the plastic, they did not pour out anything and continued to multiply. With scratches such boards are becoming dangerous to health. By the way, in American public catering establishments it is forbidden to use plastic boards regardless of the composition.
Beautiful glass
Comparatively recently, glass cutting boards for the kitchen appeared on the market. What better to choose options depends on the interior design. They look quite stylish and become decoration. In addition, they do not absorb smells and do not scratch. They are resistant to temperature and can be used as coasters under hot. Wash them easy. But they have more minuses than pluses. They are very stupid knives because of their hardness. In addition, the sound of metal on the glass literally "cuts" the nerves. This is a rather fragile subject that can crash when falling. Before buying, you need to see if there are rubber legs on the underside. If not, the board will slide and will be inconvenient to use.
Fake diamond
Acrylic stone boards are also a new market. They withstand high temperature, do not scratch, easy to handle. But the cutting on them is blown away any, even superostile knives. In addition, the cost of such an attribute will be not small.
What cutting boards are the best, decides everyone for yourself, because even a professional answer can not give a professional.
Cutting boards for the kitchen - what better? It also depends on what products are selected. The perfect option is somewhat different: for fish, for meat, for vegetables and for bread.
The size of the board depends on the preferences of the hostess. With too small, chopped products will crumble, and large are not very comfortable in circulation, heavy and cumbersome. What sizes must have cutting boards, what better to choose? Ideal parameters fluctuate in the range of 25x40 cm.
After use, they must be thoroughly washed and dried.
You need to regularly change the cracked specimens.
While you can not find the perfect cutting boards. What better? They should be chosen by the hostess depending on the financial capabilities and preferences.