Best Wood Cutting Board – What’s Best?
There are many types of cutting boards available nowadays. Some are made from hardwood while others are made from other materials such as acrylic or even PVC. These different types of cutting boards have their own advantages and disadvantages. For example, some cut your food easier than others do not provide enough grip when using knives with sharp edges. There are also various types of cutting boards which come in different sizes.
The main reason why there are so many choices out there is because cutting boards vary widely in price. They range from $2 to hundreds of dollars. So, it becomes very difficult for most people to decide what type of cutting board will suit them best. Moreover, there are many factors which influence the quality and durability of a particular cutting board including its thickness, density and surface finish.
So, if you want to make the right choice then you need to take into consideration all these factors. You might think that you don’t have much time and money left over after buying one type of cutting board but actually, it doesn’t matter how expensive a cutting board is because they won’t last long unless used regularly. Therefore, it makes sense to buy the best cutting board which suits your needs at a reasonable price.
Since many cutting boards are available on the market today you might not know exactly which board is good, which is bad, which type to buy or which size would be best for you. Cutting boards can be made from various materials such as wood, plastic, or metal. It is important to choose a material that will not dull your knives. The surface of the board should also be able to prevent bacteria from spreading at the same time and it should be easy to clean.
Most of the cutting boards found in stores are made from synthetic materials like plastic or polyethylene. While these boards are easy to maintain and come with a non-porous surface which prevents bacteria from spreading, they dull the knife’s blade due to their soft nature. However, these types of cutting boards can also be found with a smooth surface made from hard rubber or other such materials which do not scratch the blade. These types of cutting boards are generally preferred by the chefs.
Those who don’t have enough space in their kitchens often choose compact cutting boards with a non-slip surface. These boards come in various shapes and sizes so you can pick one that suits your needs. If you like to cook on a regular basis, it is better to choose a cutting board which is bigger and thicker than usual because it provides more space for working.
The types of board materials available are:
Plastic: These cutting boards are easy to clean. They can be placed in the dishwasher or they can be washed with hot water and liquid soap. Most of the times, these boards have a textured surface which prevents the knife from slipping and sliding all over the place. If you buy plastic cutting board then it is important that you choose one with high-density because they are durable and less prone to scratches and abrasions.
Wood: These cutting boards are a great option because wood is a natural product. It is not harmful for the environment and it is completely safe for food. If you buy a wood cutting board then you should regularly oil it to prevent it from warping or cracking. It is also important to keep it away from extremely hot sources of heat.
Bamboo: Bamboo cutting board is an excellent choice mainly because it is an ecologically friendly product. It is sturdy, durable and less prone to scratches. Always make sure to wash it with water and liquid soap because sponge can easily damage its surface.
Butcher Block: If you are looking for a large cutting surface made from any natural material then butcher block is the best option for you. It is basically a wood block which has undergone special treatments to protect itself against bacteria and other microorganisms. It is easy to clean and it resists warping, rotting or any type of damage. However, due to the porous nature of this board, it is not completely stain-proof and the knife can get stained.
So, these are a few things you should know about the various types of cutting boards that are available in the market. Choose the one which you feel will match your needs and keep your kitchen looking great!
Sources & references used in this article:
Cross‐contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives by ED Van Asselt, AEI De Jong… – Journal of applied …, 2008 – Wiley Online Library
Foldable cutting board by TJ Kennedy, JJ Best, DF DiPietro – US Patent 6,971,644, 2005 – Google Patents
Cutting boards in Salmonella cross-contamination by DO Cliver – Journal of AOAC International, 2006 – ingentaconnect.com
Method and apparatus for cutting boards using opposing convergent laser beams by V Barnekov, HA Huber, K Mukherjee – US Patent 5,578,229, 1996 – Google Patents
Comparison of wooden and polyethylene cutting boards: potential for the attachment and removal of bacteria from ground beef by AJ Miller, T Brown, JE Call – Journal of food protection, 1996 – meridian.allenpress.com
Comparison of adenosine triphosphate (ATP) bioluminescence and aerobic plate counts (APC) on plastic cutting boards by MB Leon, JA Albrecht – Journal of Foodservice, 2007 – Wiley Online Library
Cutting board by M Kessler – US Patent 4,116,426, 1978 – Google Patents