Tips for choosing the perfect chopping board

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Each of us at least once in his life is faced with the fact that he has to cook something. A cutting board is an important tool not only for every professional chef, but also for an amateur. How to choose the right cutting board? What material to give preference when choosing? To date, cutting boards are made of: wood, bamboo, glass, plastic. Everyone chooses those boards that he likes best. It should be noted that all types of cutting boards have their pros and cons. 

Today we will consider such a type of board as wood cutting boards.

Wood is a classic material for boards: inexpensive and durable, but due to its porous structure, it absorbs odors and moisture, as a result of which it deforms. In addition, a large cutting board requires careful maintenance, as microorganisms can accumulate in cracks.

Important: it is desirable that the board for bread and vegetables should be wooden.

Wooden boards are divided into two types:

  • lateral – in such boards, the wood fibers are parallel to the cutting surface. Side boards have a lower price and weight than end boards. In addition, they are easier to care for and store;
  • end – boards in which the fibers are perpendicular to the cutting surface. End boards are stronger and more durable than side boards.

When choosing a large cutting board, you should pay attention to the type of wood from which it is made:

  • birch is the cheapest, but also the least hard option. In addition, birch is characterized by high humidity. Pine has the same characteristics;
  • bamboo – durable, resistant to moisture, does not blunt knives, pleasant to the touch, but not cheap but useful and durable, we recommend exactly this type of large cutting board, take a look Royal Craft wood large cutting board;
  • oak is the most durable material, but heavy and expensive. Oak boards are perfect for chopping meat;
  • hevea is a high-strength material that does not absorb odors. This wood is characterized by a low moisture content, frost resistance, resistance to hot water, but such a board will cost more than bamboo. Hevea boards are used by professional chefs.
  • In addition to these materials, there are beech (an alternative to birch), linden (you can choose instead of bamboo), and acacia.

Important: when choosing a wooden board, pay attention to its side surface: a clear wood pattern should be visible on it, otherwise the board is made of plywood. A board made from a single piece of wood is quite heavy, so it is better to put it on, rather than hang it.

  • Since the tree is deformed from strong wetting, it cannot be washed in the dishwasher.
  • After use, the wooden board must be thoroughly washed in hot water with a brush and wiped dry. The wooden board should only be washed in running water.
  • For disinfection, you can periodically pour boiling water over the board.
  • In order for the board to be ventilated, it is better to hang it on a nail or put it on a shelf, and not store it in a drawer. 
  • Boards should be stored separately from other kitchen utensils.