How to choose a cutting board: selection options

A cutting board is one of the most essential items in the kitchen. Without it, it is impossible to cut bread or make a sandwich, crumble a salad or fry potatoes. No, of course, all of this can be done on a plate or countertop. But why such sacrifices, when it is easier to buy an ordinary cutting board, or better several.

Advice! A beautiful cutting board or a whole set of such tools can be a great gift for almost any woman. Yes, and a lonely man is also quite useful.

A cutting board will help you cut food neatly, keep the countertop intact and protect it from excess moisture, and bring the cut food intact to the frying pan or plate. Sometimes such a device is used for simple table setting, for example, during a quick breakfast or snack.

How many boards should a hostess have

In general, every hostess determines this amount independently

. Someone gets by with one, someone has several such items, and someone has a whole dozen of them. In large professional kitchens, separate boards are used to cut each type of food (meat, fish, vegetables, fruits, bread, sausage, etc.).

Reference! Home kitchens usually have 3-4 cutting boards:

• dfor raw meat;
• fishes;
• vegetables, fruits and cooked foods;
• bread board.

It would be nice to get a separate board for onions and garlic. But this completely depends on the wishes of the hostess. And also on the frequency of use of these odorous products.

Important! This separation will help prevent the spread of bacteria from raw foods and prevent the smells and tastes of the cooked foods from mixing together.

How to choose a cutting board

There are no hard and fast rules in this matter. Someone is interested in the strength and reliability of the product. Someone is sure that the main thing will be environmental friendliness and the fact that it will not absorb odors. And some consider multifunctionality and attractive appearance as the main advantages. However, there are parameters that you must pay attention to.

The size

The simplest rule: a big family - a big board. Size will matter if the hostess loves to tinker with groceries.

But for a small family that prefers boiled pasta from food, a small device for cutting food is quite suitable.

Reference! It is believed that small boards (20 × 30 cm) are suitable for all products indiscriminately. But it is better to cut meat and fish on larger boards (30x50 cm). The thickness of the board for meat and fish should also be thicker.

The form

It is more important for the design of the kitchen design than for the functionality. Although a plank in the shape of fish, lemon, tomato and other goodies will help determine what to use for what.

Often the boards have grooves to prevent juice from dripping, hanging devices, comfortable handles, and a waste container. All this makes the life of the hostess a little easier, and her workplace is more convenient.

Material

The materials used to make important kitchen utensils vary.

Wood

The most convenient, familiar and loved by many material. It's a timeless classic.

Wood fixtures are durable, durable, and environmentally friendly. They fill the kitchen with home warmth and coziness, do not dull knives.

but cheap boards can deform from moisture and quickly become thinnerleaving its particles on the cut products. Traces of knives may remain on them.

Harder types of wood are practically devoid of these disadvantages, but they have a high cost.

Important! Care should be taken with boards glued from several pieces. Such products, if incorrectly glued, can delaminate and transfer glue particles to food.

Plastic

Elegant, bright and perfectly decorating the kitchen material. Such boards will not get wet even after prolonged stay in water. They are practical, durable, odorless and easy to clean.

However, such boards quickly dull knives, slide on the table, and the products on them are also extremely unstable (especially vegetables and fruits). Very often these things are quite noisy when cutting.

Glass

New for boards and very beautiful material. Caring for such boards is as simple as possible, moreover, they do not absorb odors.

However, glass objects are fragile and noisy. They heavy, stick to the table, if there are no special legs. In addition, they knives become dull quickly.

Silicone

Very unusual stuff, especially useful for a picnic somewhere in nature. Such things fold easily, wash quickly and efficiently, do not blunt knives and do not absorb odors.

Stone

The most expensive and very durable material. It has all the advantages of the previous options. A plus will be amazing durability. Among the shortcomings, we can note the severity of the product and the price.

How to properly care for a cutting board

• Wooden objects must be scalded with boiling water and scraped periodically.
• It is not recommended to put wood in the dishwasher: there they will get wet and exfoliate.
• Everything else is desirable to wash with hot water and soap, thoroughly wipe and dry.
• Vinegar, lemon, baking soda, and salt are excellent disinfectants. But the water must be removed far away so that mold does not start.

Following these very simple rules will help to keep the objects for cutting for a long time and to use them with pleasure.