There
are really two main choices in cutting boards, wood or plastic. Even though
there are other options in the marketplace for cutting board materials, such as
marble, ceramic and glass, they are not recommended because they can quickly
dull your knives.
Besides
material, what are other factors to chose a cutting board that fit your
personal demand and work?
Size
In
cutting boards, size matters. You can always cut smaller items on a larger
board, but it doesn’t work to cut larger items on a smaller board. The size of
your cutting board is more a factor of your budget, how you plan on cleaning it
and the space you have to store your board. If you choose a plastic cutting
board, just make sure you can fit it in your dishwasher. If you don’t have a
dishwasher or you choose a wooden cutting board just make sure you have a
reasonable way to wash the board after use. Selecting a board with a width just
less than the width of your sink will ensure cleanup goes quickly.
The
last factor in determining the size of the board is where you’ll store the
board. Make sure you have a clean, dry place to store your board when it’s not
being used.
Cost
The
plastic cutting board wins the price competition simply because they are in
mass production. On the other hand, wooden ones are in totally different level
because they’re made from a block of hard wood and hand made from A to Z.
If
cost is a major consideration the plastic cutting board will almost always be
the more economical choice.
Sanitation
There
have been many debates on whether wood or synthetic cutting boards offer better
sanitation.
One
school of thought says that wooden boards offer natural protection because
bacteria may not like the wooden surface and would die if bacteria remained
after the cleaning process. Plastic boards on the other hand offer a non-porous
surface so juices are unable to penetrate the surface. Furthermore, plastic
boards can be sanitized in the dishwasher where the cleaning process is likely
to kill all of the bacteria. Wood cutting boards should not be cleaned in the
dishwasher or soaked in water. The proper way to clean a wood cutting board is
to scrub with hot soapy water immediately after use.
While
the jury is still out on the most sanitary cutting boards, properly cleaning of
cutting boards after each use is vital to the sanitation of any cutting board.
How a cutting board
effects knives?
The
choice of cutting boards can dramatically improve your knife’s ability to hold
an edge.
The
best choice for keeping your knives sharp is a wooden cutting board. The wood
is soft enough that it does less damage to your cutting edge. The best cutting
boards have the end grain facing up (like in a butcher block style). This style
is durable and allows the knife to slide between the vertical wood fibers.
The
next best cutting board surface is the plastic cutting boards. These cutting
boards are relatively easy on knives’ edges and are practical to use. Unlike a
wooden cutting board, the plastic boards can be tossed into a dishwasher for
sanitizing. These cutting boards are also available in many sizes and are
priced economically.
The
last choice in cutting boards would be glass, marble or ceramic boards. These
cutting surfaces are just too hard for knives. Constant chopping and slicing on
these boards will dull even the highest quality kitchen knives.
Aesthetics
A
cutting board is a necessity to any kitchen; if a functional piece can double
as a decorative piece you can save space in the kitchen. Quality wooden cutting
boards are as attractive as they are functional. Nothing says, “A good cook
lives here” like a nice wooden cutting board.
Other
cutting boards don’t seem to have the same appeal.
Like
knives, how long your cutting boards will last really depends on the way you
have used and stored them. Some tips should be paid attention to:
- Sanitize boards from
time-to-time. Use a solution of 5% white vinegar with 4 parts water.
- Be aware of cross
contamination of food. It’s recommended that you use separate cutting boards
for raw meats. Use color-coded boards for easy identification.
- Replace cutting
boards when they become deeply worn or cracked.
* How to season wooden
boards:
Before
using a new wood cutting board, you need to properly season your cutting board.
You
will want to season your wood with an oil that is edible and tasteless. The
most commonly recommended oil is USP-grade mineral oil. It’s inexpensive and
can be found at most drug stores. Vegetable oil and olive oil are not
recommended as they can turn rancid. It is best to apply the oil slightly warm
to the cutting board in the direction of the grain. Allow the oil to soak in
for about 30 minutes between coats. Four to six coats are recommended for the
initial seasoning. You will need to re-oil your cutting board on monthly basis
or when it looks dry.
Seasoning
will prevent staining, absorption of food odors and bacteria and will keep
water from penetrating the wood which causes warping and cracking.
By Thu Pham