How many cutting boards should be in our kitchen, what shape, size and material? In such an abundance of assortment, it is important to know some of the nuances ...
The kitchen must have at least 4 boards
For each type of food, you must have an individual cutting board. According to hygienic standards, the minimum allowable amount is 12 boards. Of course, not everyone will agree to have such an extensive arsenal at home, and therefore it is better to limit themselves to four: one for strongly smelling foods, for example, fish, the second for raw meat and poultry, the third for bread, and the fourth for everything else (vegetables, cheese, sausages and so on). Safe and easy-care plastic is better for raw foods and meat, wood is better for thermally processed foods. So that the rest of the family does not confuse the boards, let them vary slightly in color or size. You can even find sets of boards on sale, each of which has a special badge depicting a fish, a tomato, etc.
The most convenient shape is rectangular
Despite the fact that cutting boards are now made absolutely of any shape, professional chefs recommend not chasing exotic things. The most convenient to use is the classic rectangular shape. The rest are more suitable for serving.
To restore the freshness of the board after cutting the fish, it is recommended to grate it with half a lemon, leave it for a few minutes, and then rinse it off with water and detergent.
Most Comfortable Size - Medium
For fish and meat, the size of the board should be at least 30 x 50 cm, for other products - 20 x 30 cm. Products that are too small will fall off during the cutting process, and too large specimens are inconvenient to wash and store.
The most suitable colors are white, gray, brown, black
Only such colors will make it possible to evaluate the natural shade of the product on the cut, and therefore to discern its possible shortcomings. So it is better to give up bright colors and prints depicting the masterpieces of world painting.
Board thickness - depending on the load
If ordinary boards with a thickness of 5-10 mm are suitable for everyday cutting, then for increased loads (cutting and chopping meat with bones) thicker boards (from 3 cm) will be required.
Wood
Although wood is considered the least hygienic material, it all depends on the species.
The cheapest and lowest-grade boards are made of soft wood - pine or birch. Safer and more convenient specimens from hard species - oak, hevea, acacia, beech and bamboo. Although they are an order of magnitude more expensive, they practically do not absorb odors and moisture and do not blunt a knife. The most expensive are oak boards.
But before you pay 400-600 rubles for a hardwood board, see if it is made from a single piece of wood or from glued wood. The second option, surprisingly, is preferable. Such a board is less susceptible to deformation from water, which means it will last longer.
After each use, the wooden board is washed by hand with a detergent under hot water. After that, it is dried in a suspended state. The tree is not “friendly” with the dishwasher and from such an automatic “washing” one very quickly becomes unusable.
Plastic (polypropylene)
This material is especially loved by chefs - it is lighter, stronger and safer than wood, and lasts longer. And besides, it is not afraid of water and can be washed in the dishwasher. However, this applies only to high-quality certified specimens, the cost of which is comparable to the price of a good wooden board (from 400 rubles). A good plastic board has a rough surface, on which knives do not blunt and on which food does not slip, and there are always grooves for juice to drain.
It is better not to take cheap plastic, the chemical composition of which you will never know - it quickly becomes covered with cuts, and therefore there is a great risk of its particles getting into food.
Glass
If you are not embarrassed by the grinding of metal on glass, then a glass board is for you, especially since the brightest design models are usually made from this material, and they cost in the range of 200-300 rubles. Glass is considered the most hygienic material, but not everyone agrees to close their eyes to the disadvantages of such a board: metal grinding, the need for frequent sharpening of knives and catching products that tend to "slip away" from a smooth surface.
For those who decide to decorate their kitchen with a glass board, advice: choose a model made of heat-resistant glass with rubber feet for a snug fit to the table. You can also use such a board as a hot stand.
Maintenance of kitchen boards
Plastic and glass boards should be washed with hot water, then wiped and dried. Any residual odor can be removed with a vinegar solution or lemon juice.Wooden boards change color when they come into contact with coloring products. From time to time they should be scraped with a knife, and periodically scalded with boiling water. It will not hurt to occasionally wipe such a board with lemon juice. Plywood boards should be washed with hot water and dried like plastic.
Do not pre-soak kitchen boards before washing. Planks should not be placed in drying cabinets.
You need to store the boards separately from each other, set in storage cells or hang them.
Every day, when preparing food, we cut the food and do it using a special device. Today manufacturers offer us different types of cutting boards - they differ in size, shape and materials from which they are made. Let's see what is better to choose and why one cutting board in the kitchen is wrong.
Types of cutting boards
Many people habitually use wooden planks without thinking about their advantages. Someone seems more comfortable with plastic, while others prefer bamboo. The kitchen board can be glass, silicone and even stone.
In our review, we decided to consider the pros and cons of the materials from which cutting boards are made for the kitchen.
Wooden board - a tribute to tradition
Not so long ago, wooden boards had no competitors, but today, despite the many options, they remain the most popular.
Even professional chefs willingly use them, but prefer those made from the highest quality materials - hevea and oak. Such cutting boards are more stable, withstand various mechanical influences, they are not threatened with delamination, they hardly accumulate moisture and practically do not absorb odors.
The chopping board can be made from beech, oak, acacia, birch and pine. It is not out of place to know that birch and pine are the most short-lived, as they are soft wood species. Surface scratches cannot be avoided, and moisture can swell and crack these kitchen utensils.
It turns out that it is better if the board for the kitchen is glued from several layers, and not from a single piece of wood - such a thing is much heavier, it is not very convenient to use it.
The cutting board should not be too wide, otherwise moisture may warp it.
In terms of hygiene, wood is inferior to other materials, it is by its nature a good absorbent, and therefore absorbs moisture and odors very actively.
Such a cutting board requires mandatory washing with hot water after use, then it should be wiped dry and stored suspended.
Bamboo is a great choice
Today, bamboo kitchen cutting boards are quite in demand. This is not a tree, as some think, but a herb, a cereal. And at the same time it has excellent qualities - the bamboo cutting board is durable, does not exfoliate, practically does not absorb odor and moisture.
In addition, this material is environmentally friendly, almost no scratches from the blade are visible on it, it fits any type of knife and is easy to clean.
But - it is important to purchase products of good quality, proven brands, because you can get into a cheap fake, in the manufacture of which glue containing formaldehyde was used. And this is far from safe.
Plastic cutting boards
Why is a plastic cutting board convenient? First of all, it is lightweight, easy to clean and, unlike wooden counterparts, does not contribute to the reproduction of microbes. That is, from the point of view of hygiene, such a material is preferable.
Plastic does not absorb odor and is strong enough. But only high quality, which is safe to use. The budget option does not guarantee this, small particles of such material can get into food when cutting products, which is not at all desirable.
Good quality plastic cutting board suitable for all kinds of knives, including ceramic.
The appearance of such products is quite attractive and varied. You can choose a board of any color and design.
Glass cutting board
Such a board is considered hygienic, easy to clean, it is not afraid of odors or moisture. But, perhaps, these qualities do not cover the disadvantages of such material - very few people are not irritated by the grinding sound during cutting, a glass kitchen board is heavy, but fragile, moreover, knives quickly become blunt during cutting on such a surface.
The best use for a glass product is decorative. Such a board will cope perfectly with the task of decorating the interior - you can choose a beautiful option for the design of your kitchen.
Kitchen boards are also made of stone, ceramics, metal. They are also best used for decorative purposes and for table setting - serving different dishes.
Silicone kitchen boards
Fans of novelties may be interested in silicone kitchen boards. Rather, this is not really a cutting board, but something like a rug that can be rolled up and stored in such a compact form.
What is the advantage of such an item of kitchen utensils - the silicone plate is lightweight, easy to clean, food does not slip on it, and the knives do not dull. In general, a practical thing.
How many cutting boards do you need?
Since Soviet times, sanitary standards have been in effect, according to which there should be 12 cutting boards and each has its own marking. For example: "X" - bread, "G" - gastronomy, "CP" - raw fish. But these requirements apply to catering establishments, they are unlikely to apply to home cooking.
Do you agree to have as many as 12 kitchen boards at home, often in a rather tight space? It is unlikely, there is nowhere to store them, and you can get by with a much smaller amount. Of course, if you follow basic hygiene standards.
There should be a separate cutting board for raw meat and poultry, and another for raw fish. It is advisable to have a plate on which you will cut vegetables and fruits; bread is also cut on a special plate. Cheese, sausages and cooked foods have their own board.
It turns out that 5 pieces are needed on the farm, well, at least 4. However, some experts argue that with the availability of modern detergents, you can get by with a smaller amount.
Decide for yourself, as it is more convenient for you. Still, the option seems more preferable from the point of view of sanitation when raw and cooked products are not cut on one, even if thoroughly washed, surface.
Cutting board shape and design
A cutting board can be round, oval, or have a more original shape, such as fish or pear. Still, the most convenient is a rectangular kitchen attribute. It is often equipped with a comfortable handle.
The larger size is suitable for cutting meat and fish; bread, cheese, sausage, lemon for tea drinking is quite comfortable to cut on smaller plates.
A DIY chopping board is a great gift if it is decorated with patterns, carving, burning. True, in everyday life it is better not to use it, especially painted one, in order to avoid getting paint. Let such a thing serve as a decoration for your kitchen.
Today, a cutting board, through the efforts of inventive manufacturers, can be a real kitchen gadget. For example, if it was combined with weights. And what is very convenient - they cut the product and immediately weighed it.
There is a version of the board, which has a lattice removable surface - bread crumbs fall into a special compartment. But thanks to the sieve board, it is very convenient to wash food.
Flexible and foldable chopping accessories are also very practical, they help to pour the slices into a saucepan or other container so that not a single piece misses the target.
How to choose a cutting board - see this video:
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The right chopping board makes your work in the kitchen much easier. Today the assortment of these products is wide and varied, including in terms of material. Among the boards are made of wood and plastic. But besides them, there are also bamboo, steel, marble, glass devices. What are their properties, which cutting boards are the most durable and suitable for the kitchen?
Answers:
Modern range of boards
Wood planks
Wood has antibacterial properties - this is its main advantage. In addition, scratches that appear during the cutting process are to some extent able to "tighten" themselves. The disadvantages of wooden boards are odor absorption, difficulty in keeping clean and low resistance to high temperatures.
It is recommended to choose boards from good quality hardwood: 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, for example, aspen, spruce, cedar, willow, poplar, alder, birch, pine. Medium-hard wood (walnut, black pine, elm, linden) is better than them, but not as good as hard.
Plastic boards
The second most popular are plastic boards (usually 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., some for meat, others for vegetables and fruits, etc.
Glass boards
A glass cutting board is inexpensive and easy to keep clean. However, when cutting vegetables and hard foods, tiny glass particles can form as a result of the intense contact of the knife tip 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 planks
Marble boards have the same disadvantages and advantages as glass ones. They are not designed for cutting solid products, they cannot recover on their own. But the 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 it 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 heal itself.
Bamboo board
Bamboo cutting boards give the impression of being made of wood. But this is not at all the case: they are made of grass compressed under high pressure. Bamboo is as hard as hardwoods. The transverse arrangement of the fibers means that the liquids resulting from the cutting are not absorbed into the material. These products are inexpensive, which compensates for their relatively rapid deterioration. Bamboo dries faster than wood, has all its advantages, but is devoid of its disadvantages.
Which cutting boards are best?
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 food. They do a good job of being a stand for hot kitchen utensils and protect furniture from damage.
Traditional wood planks are now available in various shapes and types. Holes, handles, grooves are made in them to facilitate cooking. Some products have additional legs.
In order for a wooden or bamboo thing to serve as long as possible, it is necessary to provide it with a kind of "maintenance".
How to care for wood and bamboo planks
Before the first use, it is advisable to rub vegetable oil into the board. This should 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. By this, it is preserved for a longer service.
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 disadvantage of a wooden board is that it loses its antibacterial properties if left in water or generously moistened. In addition, wood or bamboo boards should not be soaked, as they quickly absorb water, and when dry, they can easily burst. Therefore, it is necessary to clean them immediately after use, after washing, put them vertically so that the water flows down, and then it is advisable to wipe them dry.
After each use, rinse the board well with lemon, vinegar or baking soda to keep it even cleaner. It is best not to use detergents such as dishes for washing.
When cutting fruits and vegetables that produce a lot of juice, wipe off the excess with a paper towel so that the minimum is absorbed into the board.
These kitchen utensils should be kept away from heat sources (stoves, radiators).
Wood planks quickly absorb odors, but this effect can be avoided by occasionally 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 "odors" and impurities, slightly lightening the wood and at the same time drying out its insides. The next day, the salt must be washed off and the board dried. For "difficult" stains, you can soak it overnight in water and 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 processing (with salt, for example).
- After use, rinse with lemon, vinegar or soda, without detergents, wipe dry.
- Do not keep near heat sources, stand upright.
- Sprinkle baking soda on the surface periodically to remove odors.
- Coarse salt removes both odors and stains. Even more effective is to soak in water with vinegar.
If you have never bought a cutting board in your life, most likely someone in your family can handle wood perfectly, and a do-it-yourself kitchen board is not a problem for you. Meanwhile, this is the affiliation that has changed the least over a large amount of time.
Naturally, home boards come in various shapes, decorative and semi-decorative, with or without patterns.
Materials for making kitchen boards
- Wood:
- Pine,
- Birch,
- acacia,
- bamboo,
- hevea.
- stone;
- plastic;
- glass ceramics;
- silicone.
Now let's take a quick look at all types of material.
Wood
Wood kitchen chopping boards are probably the most popular. Often, in stores you can find beech or pine, but they absorb moisture very much, crumble, and product residues accumulate in chips and slots. Therefore, pine and beech boards are preferably used for slicing bread and dry food.
Bamboo and hevea are considered impeccable materials:
- they have high strength;
- do not swell in water and do not absorb moisture;
- wash well;
- do not blunt knives;
- do not absorb odors.
Such boards are the preference of professionals! For natural, from hevea and bamboo, the price is quite high, and from oak and acacia - even higher, but you can overpay for the quality.
TIP: If you want a good board, pay attention to its side. The drawing should be clearly visible on a solid board. The greater the width, the greater the thickness should be, so that it does not deform from moisture.
Stone
Chopping boards made of stone, marble or granite look very beautiful. And besides, marble has bactericidal properties. The stone board is useful for working with the dough, it comes out thin, even and cool.
When buying it, remember that stone is a breathable material. Such products must be constantly cleaned and polished.
There is no need to put hot on the marble, he also does not like acids. Well, if you work a lot with dough, then, accordingly, a marble kitchen board in your kitchen will be simply irreplaceable.
Such accessories are durable and, with proper care, can last for more than a dozen years.
Plastic
Quality plastic:
- heat resistant,
- hygienic,
- durable,
- moisture resistant.
In addition, plastic allows the manufacturer to fantasize with:
- form,
- color,
- design
But all of these definitions apply to quality things. Cheap plastic quickly gets dirty, scratches and loses its attractiveness.
Note! When buying kitchen cutting boards made of plastic, focus on their color: bright dyes are very likely to contain toxic substances.
But remember that you cannot cut meat, bread and vegetables on the same board! I am sure that after reading this article, you will make the best choice, and the attached video visualizes the information received.
Before you buy a wooden cutting board for the kitchen, you need to make sure of the quality of the material. For these purposes, manufacturers prefer to use hardwoods, which include oak, beech, bamboo, etc. Devices made of this raw material have durability and reliability. It is the hardness indicator that allows them to be exploited for more than one year.
Another design option is hevea, acacia and birch. However, they are softer and more viscous, so they are not quite suitable for permanent use. If the item will not be used for its intended purpose, but only as a decorative decoration, then it is better to pay attention to cedar, aspen or pine. It is this raw material that has an attractive appearance and a beautiful fiber structure. The appearance is also striking, they are round, rectangular, oval, complex geometric shapes, large and small.
To ensure the hygiene of cooking, experts recommend having several types of boards in the kitchen, including: for meat, fish, vegetables, ready-made (boiled, fried) foods, bread.
Advantages of devices:
- The presence of woody species that are resistant to moisture.
- Ecological cleanliness.
- No sliding effect due to the upper texture
- With their use, knives do not dull for a long time, and there are no traces of cuts on the working surface.
Disadvantages inherent in the products:
- The base easily absorbs odors and tastes, thereby quickly rendering the surface unusable.
- Due to exploitation, soft rocks can delaminate, splits quickly form on them, in which harmful bacteria can settle.
The online store of wooden cutting boards invites customers to evaluate the high quality range of products. Here you can pick up accessories not only for personal use, but also decide on a gift for your friends. Don't worry, they will appreciate the original design and practicality of the presentation. The items are inexpensive, since natural materials are used in their manufacture. And this fact is also a significant competitive advantage.
It is very important that the chosen device matches the interior of the room as much as possible and does not stand out against the general background of kitchen utensils. The combination of styles creates visual and aesthetic pleasure.