BizAims

As we know most of cutting boards were made of hardwoods, but over the years, a new generation of boards has emerged, made of various substances, each type has its own benefits and drawbacks. Below are described some cutting boards made of different substances.

Plastic Cutting Boards are the most affordable and can be found in various colors, hard or flexible, thick or thin. The flexible ones are terrific for food transfer and are easy to store. They will not last as long as thicker boards, as sharp knives will eventually cut through the thin material. Hard plastic boards are extremely durable and can also double as trivets. Plastic boards are generally considered the “safest” as they are the easiest to clean and sanitize, and the smaller ones can be placed in the dishwasher.

Plastic boards are the best for cutting raw meats because they can be popped into the dishwasher or clean with soap and water.

Tempered Glass Boards are beautiful and patterned to suit every decor. They are very durable, resistant to heat, and are the most sanitary and easy to clean. However, glass boards are the hardest on knife edges, and the sound produced by slicing on these boards, can be very aggravating. They are mostly heavier than other boards, but are great for protecting your counter from hot pots. Use them also for general food preparation, but not cutting. Clean by placing in the dishwasher.

Wooden Boards were usually made of maple hardwoods. Today, other woods and patterns are used, and bamboo, which is actually a grass, has become very popular due to its hardness and resistance to bacteria. The best feature of wooden boards is that they are the easiest on knife edges, and many people prefer the sound of chopping on wood as opposed to other types.

Wooden boards are generally harder to clean, and are not dishwasher friendly. They can suffer cuts and cracks which can harbor bacteria and must be cleaned thoroughly. Wooden boards are very affordable, but their lifespan is short that’s why these kind of boards time to time should be replaced with a new one. Bamboo cutting boards are more expensive, but have a longer lifespan.

It is hardly recommended that you avoid using wooden boards for cutting raw meat. Instead, use these boards for fruit, vegetables, or breads. If you have to use a wooden board to cut meat, wash with hot water and soap afterwards. Never soak wooden boards in water or put them in the dishwasher.

How to care and use cutting boards. Here are some advices that will help you in the kitchen: cutting boards should be washed in hot soapy water immediately after use, regardless of the type of material and occasionally sanitized by adding chlorine to the water. Discard boards sustain cracks and cuts, that can form a hiding place for raw food and bacteria, making them harder to clean completely. Avoid slicing foods with the same board and knife that was used earlier for raw food preparation. Change boards and knives to prevent contaminating other foods. After a good cleaning, ensure your boards are dried completely before storing; Use of dishwasher is recommended for plastic boards only, as wooden boards will tend to dry out and crack, reducing their lifespan. Always cut raw meats, fish and poultry on a board that is very easy to sanitize. Thick wooden boards could be resurfaced by sanding or thicknesses planning, however, make sure that any finish applied is absolutely labeled “food safe”. The same holds true for homemade wooden boards.

If you're setting up a kitchen for the first time, a good place to start is to purchase a couple of inexpensive plastic boards and two sizes of wooden boards. You'll soon acquire a preference for which type you like for what foods, and you can expand your stock from there. If you suspect that your board has too many deep cracks and cuts and sanitizing is not assured, it's definitely time to replace it.

It is difficult to choose a good cutting board when, nowadays, there are such a verities of them. Anyway, here are some of the key things to look at before going out to purchase a new one.

Size. Some people may say it should depend on the size of your kitchen and where you are going to store it but you should base your decision on what you are going to use it for and how often. You can always make room on your counter for a big board if it is your main work station. A stylish cutting board may also enhance the look of your kitchen.

Another factor you want to consider is the size of your sink. You have to clean the thing a lot so make sure you buy one that you can get into your sink to scrub with hot water after cutting up a raw piece of meat. You don't want to get sick from a dirty cutting board. It is not necessary that the whole board has to be able to lie flat at the bottom of your sink, but you just have to be able to get half of it in at one time.

Thickness is not the main characteristic unless you are a butcher or a professional chef prepping large quantities of meat. If you choose a big thick butcher block cutting board that is heavy it would be hard to pick it up for cleaning. So it is recommended that you purchase a smaller, thinner board for big jobs and a flexible chopping mat for everyday use. Because they are so thin and flexible and it makes adding chopped vegetables easy to add to the pan.

The Shape depends on what you are going to use the board for. Square boards with enough space to do the cutting are recommended, but some people like to serve cheese and hors d'oeuvre on them so they buy an assortment of shapes and sizes.

Wood or Synthetic

Here's the big question because it not only depends on style and function, but it brings up the question of safety.

Some people purchase wood because they like the look but remember if you use your cutting board a lot, it's not going to look the same in a couple of years because of the wear and tear. Eventually the surface is going to have a lot of cut marks.

Some of you may decide to go with synthetic because it offers you more choices in colors and shapes. It also typically weighs a lot less than a similar sized wooden one. But you also want to know that plastic cutting boards are a little rougher on your knives.

Another negative about synthetic boards is staining. As you cut into them while working, you are carving grooves in the plastic that permit blood and juices to get into and stain. In time older plastic cutting boards may look a bit ragged even after cleaning them with bleach.

What does the Reluctant Gourmet use? Usually they own an 8 x 14 wooden board for cutting meat and for displaying an appetizer of cheeses, slices of meat and vegetables, a 11 x 14 plastic board for small chopping chores and inexpensive flexible plastic mats for everyday, quick jobs.

What it really good about the mats is how flexible they are. You can chop up an onion and use the mat to funnel the onion right into a pan. They are also easy to clean and don't take up much space in the dish drain.

Why it is extremely important to have a clean cutting board.

It is extremely important to have a clean cutting board. Because, it was said an "interesting fact" that cutting boards have more bacteria on them, than toilet seats.

Cutting boards are one of the most used preparation tools in the kitchen. When used, they absorb heavy amounts of bacteria and germs. When cutting boards aren't clean, you are at high risk for food cross-contamination.

A study by the FDA (Food and Drug Administration) found 36 percent of American consumers don't clean their cutting boards after using them with raw poultry, fish, and meat. Statistically speaking, the number seems to increase.

After every usage of the cutting board, it is important to wash and sanitize your cutting board. It is best to hand wash your cutting board, using hot water and dish detergent. Make sure to get all of the cracks and crevices. If you don't, it will develop into bacteria. After the cutting board is completely washed, it should be sanitized. You can sanitize your cutting board, by putting your cutting board in the dish washer or simply using a teaspoon of bleach over top of it.

Your life is worth a lot. I don't think getting sick over a dirty chunk of wood is worth it.