[edit] Guide Note
Cutting Boards are a very important items in our kitchens from chopping to using to serve food on. Every kitchen has at least one, and some foodies have 4 or 5 of them.
[edit] Choosing Type & Style
Cutting boards are available in many types, colors and sizes. The types of cutting boards are plastic, tempered glass, wooden, steel, marble and corian. The glass, steel, marble and corian cutting boards seem to damage your knives over time. The colors the cutting boards come in are numerous to match any decor. Cutting boards are available in shapes of rectangular, square, round and oval. Some of the top picks for cutting boards are wooden boards by John Boos & Co, high-density plastic by Architec which are dishwasher safe, SiliconeZone nonskid flexible chopping mats, heavy flexible plastic with one side with a silicone coating to prevent slippage and Progressive multicolor flexible chopping mats. Plastic boards are the most affordable and come in thick or thin, hard or flexible and various colors. Glass boards are beautiful and made to complement any decor. They are the most sanitary and easy to clean. Glass boards are the hardest on knife edges, and the sound produced by cutting on these boards, can be very annoying. Wooden boards, are the easiest on knife edges, and preferred by many people for the sound when chopping on wood as opposed to other types.
[edit] Cleaning Tips
Wooden boards are usually harder to clean, and are not dishwasher safe. They get cuts and cracks which can harbor bacteria and must be thoroughly cleaned. Bamboo cutting boards cost more, but have a longer lifespan. The main thing is to properly clean the cutting boards so there is not bacteria. After using the cutting board you should immediately wash in hot soapy water and periodlally sanitize by spraying the board with a solution of 1 1/2 teaspoons chlorine bleach to one pint water, let sit for two minutes, rinse, and dry. Never put wooden boards in dishwasher or leave in water for long periods of time, it could ruin the wood and glue. Mineral oil is a good preservative for wooden cutting boards, use a food grade mineral oil. Make sure your cutting boards are completely dry before storing. To avoid possible cross-contamination use one board for raw meat, poultry and fish and another for cooked food or raw vegetables. A cool tip is to use synthetic cutting boards, with a different color for different kinds of food. Such as red cutting board for raw meat, a yellow cutting board for poultry and a green cutting board for vegetables.
[edit] Fast Facts
- Prices range from $5 to over $300
- Cutting boards should be washed in hot soapy water immediately after use
- A dilute bleach solution is best for disinfecting
- A light food grade mineral oil is a good preservative for wooden cutting boards
- Discard boards once they sustain cracks and cuts
- Avoid slicing foods with same board and knife that was used earlier for raw food
- Dried completely before storing.
- Use of dishwasher is recommended for plastic boards only
- Always cut raw meats, fish and poultry on a boards easy to sanitize
