Which boards are better than wood or glass. Choosing a cutting board: wood, plastic or glass? Silicone kitchen boards

How many cutting boards should be in our kitchen, what shape, size and material? In such an abundance of assortment, it is important to know some of the nuances ...

The kitchen must have at least 4 boards

The most convenient shape is rectangular

To restore the freshness of the board after cutting the fish, it is recommended to rub it with half a lemon, leave it for a few minutes, and then rinse it off with water and detergent.

Most Comfortable Size - Medium

The most suitable colors are white, gray, brown, black

Board thickness - depending on the load

Wood
Although wood is considered the least hygienic material, it depends on the species.

The cheapest and lowest-grade boards are made of soft wood - pine or birch. Safer and more convenient specimens from hard species - oak, hevea, acacia, beech and bamboo. Although they are an order of magnitude more expensive, they practically do not absorb odors and moisture and do not blunt a knife. The most expensive are oak boards.

But before you pay 400-600 rubles for a hardwood board, look whether it is made from a single piece of wood or from glued wood. The second option, surprisingly, is preferable. Such a board is less susceptible to deformation from water, which means it will last longer.

After each use, the wooden board is washed by hand with a detergent under hot water. After that, it is dried in a suspended state. The tree is “not friendly” with the dishwasher and from such an automatic “washing” one very quickly becomes unusable.

Plastic (polypropylene)
This material is especially loved by chefs - it is lighter, stronger and safer than wood, and lasts longer. And besides, it is not afraid of water and can be washed in the dishwasher. However, this applies only to high-quality certified specimens, the cost of which is comparable to the price for a good wooden board (from 400 rubles). A good plastic board has a rough surface on which knives do not blunt and on which food does not slip, and there are always grooves for juice to drain.

It is better not to take cheap plastic, the chemical composition of which you will never know - it quickly becomes covered with cuts, and therefore there is a great risk of its particles getting into food.

Glass
If you are not embarrassed by the grinding of metal on glass, then a glass board is for you, especially since the brightest designer models are usually made from this material, and they cost between 200-300 rubles. Glass is considered the most hygienic material, but not everyone agrees to close their eyes to the disadvantages of such a board: metal grinding, the need for frequent sharpening of knives and catching products that tend to "slip away" from a smooth surface.

For those who decide to decorate their kitchen with a glass board, advice: choose a model made of heat-resistant glass with rubber feet for a snug fit to the table. You can also use this board as a hot stand.

Maintenance of kitchen boards

Wooden boards change color when they come into contact with coloring products. From time to time they should be scraped with a knife, and periodically scalded with boiling water. It will not hurt to occasionally wipe such a board with lemon juice. Plywood boards should be washed with hot water and dried like plastic.

Do not pre-soak kitchen boards before washing. Planks should not be placed in drying cabinets.

The boards should be stored separately from each other, installed in storage cells or suspended.

A good cutting board is one of the basic elements of a kitchen. There is a wide variety of glass, wood, silicone and plastic products on sale. Let's explore and choose this useful accessory together so that you can buy the best food cutting board.

Types of cutting boards

To understand which cutting board is best for you, you need to take a quick look at the varieties.

End cutting board

The main feature of the end board is the direction of the wood grain. This accessory has fibers perpendicular to the work surface. And in ordinary boards in parallel. The end board is considered to be more durable than the classic one. The first is harder and withstands knife cuts, does not break down longer, protects the knife blade, collects much less bacteria.

Flexible cutting board

An innovative kitchen accessory - a flexible board made of lightweight silicone. The material does not slip, it washes well, does not absorb odors, does not spoil the blade of knives, does not stain when in contact with bright vegetables and fruits. The rug board is convenient to use when preparing food, and you can also roll out the dough on it. Care should be taken when washing - you will have to get away from abrasive products. The accessory can be placed in the dishwasher at any temperature. The flexible board makes it very easy to move the sliced \u200b\u200bfood into the container.

Round cutting board

Round boards are often end boards. This accessory looks quite original in the kitchen and makes the interior more interesting. There are boards with a handle or a hanger hole, there are completely round boards, made of different types of wood, of different thicknesses. For example, Siberian cedar boards look very beautiful. The round shape is indispensable for pizza lovers. In this case, it is better to give preference to a diameter of 20 cm.

Cutting board with scales

The smart 2 in 1 accessory is a cutting board with scales. This miracle looks like a classic rectangular surface for cutting products, in the center there is a mark for weighing the cut mass.

Built-in cutting board

For the most practical owners, it is important that the kitchen is filled with ergonomic fixtures that intelligently save space and maximize convenience. On the market, you can find rounded and square shapes with cutouts in order to insert them into specific places in a kitchen set or sink. The materials are different - wood, glass, plastic, but the appearance is often decorated with wood. Recessed boards come with or without handles. Their cost is always higher in comparison with conventional models due to their non-standard design.

Folding cutting board

Folding boards have an unusual design. Movable elements are provided. If necessary, that is, at the time of placing products in the container from the board, you can bend the structure, and it becomes a tray. Other transformer models fold in half, this also facilitates operation, such a board can be folded for storage or at the time of shifting the cut products.

Cutting board with handle

There are a huge number of models with handles. These are rectangular, square and round boards from a wide variety of materials. The handle can be cut into the board itself or made of metal or rope loop. The function of the handle is to hold the device comfortably in the hand and to hang it in the kitchen.

Unusual types of cutting boards

There are boards with a ruler to cut the food perfectly evenly, boards with a display that know a lot of recipes, boards with a knife pocket, sliding boards with a pallet, with a tray specially for convenient pouring of food. Equally attractive are sloped boards for collecting liquid in a tray, cutting boards at the edge of the table with a pocket for shaking off food and gift models with creative designs.

Using different colors of cutting boards and prints on them, you can effectively decorate and revive the interior of the kitchen. For example, you can purchase several products at once with vivid images of food - there is a separate cutting surface for each type of food.

How to choose a cutting board by material?

Polypropylene cutting board

Most professional cutting boards are made from polypropylene. Such products are widely used in the food industry. Cafe and restaurant chefs are delighted with this practical material.

Polypropylene in terms of hygiene and practicality is better than cheap plastic and budget wood products. Absorption of odors and the reproduction of harmful microorganisms is excluded, an extensive range of various stylish forms is offered, no special care is required. Easy washing, including dishwasher, is provided. During operation, complete safety of the cutting part of the knives is guaranteed.

Wood cutting board

Bamboo cutting board

Bamboo boards often have a checkerboard or striped grain pattern. We have placed this material in the sub-paragraph of the article on wood, but in fact we are dealing with a herbaceous plant. It's just that bamboo in many ways resembles a tree, in appearance it is almost impossible to distinguish one from the other. The boards are constructed using a technology similar to laminate flooring or plywood. Bamboo fiber strips are glued together.

The high hardness of the material makes this material more hygienic than wood. Manufacturers also claim that bamboo is resistant to abrasion and mechanical damage. But some users claim that such boards wear out faster than wooden boards, but cost the same. It is important that the synthetic adhesive is free of formaldehyde. In general, bamboo boards are aesthetic, safe, do not create problems during washing, and do not spoil the blades.

Pine cutting board

Pine is an inexpensive and softwood. It is convenient for the manufacturer. True, in the process of operation, the products are deformed, cracks form along the edges. When choosing a product made of solid wood, it is better to give preference to a board made of radial sawing. When shrinkage occurs, the likelihood of deformation and cracking is lower. Also, boards consisting of glued slats are minimally warped.

A pine cutting board has another negative feature - the material absorbs the smells and colors of the processed products. In addition, mold can grow actively on the product. Pine end planks are also impractical due to their low strength. Ash and oak are much harder.

Oak cutting board

Oak boards are an excellent decorative element for kitchen interiors. By using light and dark woods, beautiful patterned products with a unique contrasting surface are obtained. Oak is not susceptible to destruction by moisture and bacteria. Often boards made of such material are end boards. Knives react normally to work on such a surface. On an oak board you can cut food, chop and beat meat.

Plywood cutting board

The plywood board has its pros and cons. The advantages include lightness and gentle contact with knives. True, plywood is of different quality. If plywood layers are loosely bonded, the product can quickly deteriorate due to constant moisture. Plywood boards must be thoroughly washed in hot water and dried completely. The care is the same as for plastic products.

We examined bamboo, pine, oak, plywood, but there are products from other woods - acacia, maple, ash, beech, pine, birch.

Silicone cutting board

Silicone products for the kitchen are not as popular as wooden ones, but they still help to comfortably cook and cut various products. Cookware is also made from this material. Food grade silicone can be used for a long time, is easy to maintain, does not impregnate products with harmful substances. The board is 100% hygienic, comparable to glass ceramics. Both materials benefit from wood as they do not attract food particles and odors. Silicone is smooth so that bacteria do not stick in it.

In general, silicone boards are lightweight, practical, non-slip, compact, do not blunt knife blades, do not change color due to constant contact with coloring products. Such items often have stylish and striking designs. Colored cutting board fits perfectly into the kitchen interior, adds variety and positiveness.

Ceramic cutting board

At first glance, ceramic boards are fragile, but if used carefully, they can last a long time. On such a surface, you can cut fruits, vegetables, bread and various soft foods. Under no circumstances should you hit the ceramic surface. Hand-painted boards are especially beautiful, they are more regarded as decoration than as working kitchen utensils. Ceramics, like glass, can damage knives, they break down faster and become dull. Ceramic boards, like stone and glass boards, are rather weighty.

All disadvantages are covered by high hygiene, comparable to glass. Also, the surface perfectly accepts treatment with aggressive disinfectants. You can also use a dishwasher. Ceramic boards, as well as glass, artificial and natural stone, are more suitable not for cutting, but for rolling out dough and serving dishes to the table.

Stone cutting board

Stone - very heavy and large cutting board. Obviously, the stone has high hygienic properties, does not absorb moisture, dirt, odors. The kitchen accessory is incredibly easy to use, we cut like on a table top. This is an expensive item, but it serves for many years, looks expensive and solid. Thanks to the perfectly flat surface, thin pizza dough can be rolled out on the board. It is also convenient to work with puff pastry because the surface is cool. Antibacterial marble boards. A stone product is a good gift idea.

Plastic cutting board

Plastic boards are not favored by many kitchen experts. Although they can be bright and quite attractive to look at. Plastic products are always cheap, they do not absorb moisture, and are slightly superior in hygiene to wood.

Knives usually permanently damage the surface and bacteria build up in scratches. It is possible that the board will slide during operation, therefore rubber gaskets are necessary. Food may also slip when cutting. The grooved surface reduces slipping. There are many types of plastic, it is undesirable to use too soft varieties. Polypropylene is best.

Glass cutting board

Glass planks are a new trend, but they quickly wear down the blade of knives. They are easy to wash. Glass-ceramic products show maximum hygienic safety, wood and plastic pale against their background. Absorption of moisture and odors is completely excluded. Glass boards are thinner than plastic, wood, they are more compact and take up a minimum of space in the kitchen.

It is best to use a glass board for serving and cutting soft foods such as cheese and pies. When cutting meat and vegetables, glass ceramics are not the best choice. When choosing a glass board for the kitchen, you need to take care of the stable position of the accessory on the table. If there are rubber feet, no slipping occurs.

Cutting board set

It's a great idea to buy a set of cutting boards. They can be of different colors and sizes. This set will allow you to work on different surfaces with different products. There are different materials - bamboo, plastic, wood and others.

It is good if the kit is sold with a stand. Boards are rectangular or rounded. They can also be made in a single design with a set of knives.

The design of a set of boards can be different, including flexible or unusual, it can also include a cheese cutting board.

How to make a DIY cutting board?

The best wood options for making boards are pine, birch, oak, acacia, beech. A little more expensive, but hevea is also suitable. And the budget simple option is a plywood sheet.

There is one technology with any material. Mark out the contours of the future product on the board. The form can be any, at the discretion of the master. Better to make a board with a handle exactly in the center. Sawing is done with a jigsaw or a hacksaw. All bends and corners are processed and rounded with a file.

Clean the board thoroughly with sandpaper, especially the end sections need to be worked out well. If possible, there should be no sharp corners, all bends are smooth. Drill a hole in the handle to the diameter of the hanger. The wood is porous, so you will have to rub the product abundantly with paraffin, heating the material and surface. This will help seal all cracks.

A wooden homemade board is a space for creativity, you can burn out any patterns and inscriptions. It will turn out to be a good handmade gift.

As you can see, cutting boards have different designs, are made of different materials, which means that their properties during operation are different. It is important to be able to properly use this kitchen accessory. When buying, ask right away how to handle the cutting board to protect against bacteria and unpleasant odors. Glass and stone products are the most hygienic.

- this is the same full-fledged tool in the work of a cook (even a non-professional, home cook), like knives and pots with pans. What do you need from a good cutting board? It should not absorb the odors of the food being cut on it and should not spoil the cutting edge of the knife. Everything would seem simple, but in order for these two rules to be respected, we need to correctly determine the material of the board and properly care for it.

How many boards do you need in the kitchen?

In large professional kitchens, up to twelve boards are used, but for us this is perhaps a bit too much, and we will use only three to five pieces. Three is the minimum; if we start cutting bread or fruit where we cut herring ... in general, nothing good will come from such a neighborhood. Of course, after cutting each "fragrant" product, you can wipe the board with a slice of lemon or ginger, but it would be more correct to purchase several boards.

You will need one board for bakery products, one more for cutting raw meat and fish and, finally, one more - for cutting ready-made products: vegetables, fruits, cheese, smoked meats. You can have a couple more boards - separate for fish and for garlic and onions.

When choosing the size of the board, one must proceed from the size of the table, kitchen and sink for washing. It is clear that the larger the board, the more comfortable, but the heavier it is. The most preferable (for reasons of functionality, but not convenience) a size of about 30 by 50 centimeters - it is already difficult to wash a large one well.

In shape, the board can be rectangular, square, round or oval (for cutting fish). Think about where you will store the board. There are a lot of solutions here: from pull-out under the table top and wall shelves to hangers and table holders. The main condition is that the board should dry quickly in them.

What is the best material for a cutting board?

Wood planks

Wooden cutting boards are made in two versions - end grain and edge grain.

Side planks are planks in which the fibers of the wood from which it is made are located across the movement of the knife. They are made in the simplest way: the tree is sawn into long boards and chopping boards are cut from them. Such a side board is lighter and cheaper than an end board, it is easier to wash it.

End boards are boards, the fibers of which are located towards the movement of the knife, that is, we work as if on a cut (hemp) of a tree made from "cubes" like a checkerboard. The end surface of the tree is harder than the side, but the knife blunts noticeably less. Usually endboards are made from small blocks glued together. These boards are sometimes called "Butcher Blocks".

In professional kitchens, you can also find miniature logs, which are an end cut from the trunk.

The undoubted advantages of wooden boards include their environmental friendliness, respect for knives and a presentable appearance - at least at first; agree that wooden accessories in the kitchen look more expensive than plastic, which are sold in stores "all for 50 rubles." True, if they spare the knives, then in return they do not receive the same attitude from the knives: rather quickly, wooden boards become covered with scratches, in which, even with thorough washing, particles of food still remain and microbes multiply.

Boards can be made from different types of wood.

• Cheaper options are birch and linden. They are the first to be covered with knife marks, and from frequent washing they gradually swell.
• More expensive options - oak, acacia, ash - are not afraid of water, they do not crack over time.
• Better yet, bamboo and rubber plants such as hevea. These are both environmentally friendly and wear-resistant species, and there is no need to talk about their appearance: their wood looks much nicer than cheap birch boards.
• One of the best options is considered to be a Paulownia board, or Adam's wood. Planks made of it are lightweight, but at the same time strong and durable. Cutting does not stick to it, the board is easy to clean and dries quickly, does not absorb moisture well.

As for the choice of solid or glued boards, we recommend opting for the first one. The second will last a long time, if you do not throw it in the sink to “soak”, but if delamination occurs, sooner or later, glue and wood particles will start to get into the food. It is best to choose a board that is cut from a single piece, and one where the fibers will go along, not across - it will be the most durable.

In professional kitchens, the so-called. end blocks: they consist of fairly thick bars glued together in such a way that their ends with annual rings come to the surface. Such boards are the most durable and durable, although they are quite expensive and require maintenance. When storing any boards, it is undesirable to get bright sunlight on them.

Glass boards

We recommend immediately abandoning glass ceramics - of course, glass boards are very beautiful and hygienic, easy to maintain, and in terms of durability they will definitely give odds to wooden ones. But if you use really good, expensive knives, the glass will quickly ruin them - at best, the cutting edge will simply become dull, and possibly even begin to require repair due to numerous chips. Such a board is even more harmful if you use ceramic knives to cut greens - such a tool will destroy the glass even faster. True, such boards are good to buy for rolling dough.

Plastic boards

Here we will immediately make a reservation that we will talk about high-quality certified goods - there is no need to talk about thin pieces of plastic that can be bought in a department store: they have all the disadvantages of wood, and, in general, there are not so many advantages. But a good plastic board with a corrugated coating and a rubber anti-slip gasket at the bottom is a good choice. It is durable, it resists scratches well, it is easy to wash, and it does not absorb odors at all (with the exception of very sharp aromas, which are removed with a slice of lemon).

Budget boards are made of acrylic (polymethyl acrylate): they are unpretentious, but they quickly blunt the knife. Planks made of polypropylene and polyethylene preserve their sharpness somewhat better. One of the best options for home cooking is polyurethane.

Silicone boards

An excellent option not only for a stationary kitchen, but also for a picnic - such boards easily roll into a tube or fold in half; they are easy to put in your bag or backpack. They are hygienic, easy to clean, do not harm the cutting edge of the knife, and she, in turn, does not harm them.

Artificial stone boards

Just like glass, such boards are suitable for rolling dough, but knives quickly blunt. Otherwise, this is a good choice: such boards are beautiful, hygienic and extremely durable.

How to care for a cutting board?

• A new wooden board should be cleaned with fine sandpaper and treated with mineral oil several times at intervals of three hours. During use, the board should be wiped with them at least once a month.
• Wooden and plastic boards are washed with hot water using non-aggressive detergents for dishes.
• Wooden boards are washed only by hand, as they swell in the dishwasher.
• Do not store wooden boards in places of high humidity, for example, in a dish drainer, as well as near stoves, ovens, radiators, etc., otherwise they will begin to crack and deform.
• Disinfection of the board is carried out using food vinegar, lemon, salt.
• It is best to keep the boards in limbo, away from direct sunlight

Have questions about choosing boards? Contact us: we will help you find the right set of cutting boards and any other kitchen utensils.

No kitchen - home or professional - is complete without cutting boards. With the help of this simple device it is convenient to cut products, preserving the surface of the table from scratches and dirt. Cutting can be carried to the stove without fear of scattering along the road. Since ancient times, people have used which were sawn from different types of wood. But the development of technology has led to the fact that now these kitchen attributes are made from a wide variety of materials. Plastic, stone, glass - all of this is used in production. The question of which material is better cutting board, each hostess is asked before buying.

Variety of materials

Today, modern manufacturers offer different compositions and prices. Including chopping boards. Which ones are better to choose to serve longer, be safe for health, not blunt knives and match the declared price tag? Each material has its pros and cons. They must be taken into account when choosing for the kitchen. Which is better - to decide the hostess.

Classic - wooden planks

The traditional and most common material is wood. Such devices are universal - they are suitable for cutting vegetables, fruits, meat, fish, bread and other products. During operation, the board does not slip on the table, and the cut supplies do not crawl along the surface. This aspect reduces the risk of cuts and injuries. In addition, the wooden surface carefully treats knives without dulling their sharpening. This allows you to serve kitchen appliances longer. But a lot, and which tree is best for a cutting board, depends on the properties of the material. On the packaging should be indicated from which grade this or that item of kitchen utensils is made.

Oak is the strongest and hardest tree. It does not crack, deform, and does not absorb odors. It has long been used in shipbuilding because it is not afraid of moisture. This is one of the best chopping boards available. But such an attribute in the kitchen will be rather heavy, and the price of such products will not be low.

Acacia is firm, does not absorb odors, and is resistant to moisture. But also quite expensive.

Hevea, or rubber tree, a world-recognized cutting board material. They are dense, resistant to water and odors. And their price is quite democratic.

Pine and birch are common woods, but they are too soft for kitchen utensils. They absorb odors, crumble under a sharp blade, and deform to the point of cracking. This option is inexpensive, but also short-lived.

Bamboo is a material from which beautiful and practical cutting boards are made, which will look better in the kitchen, because it is an excellent decorative decoration. They have a number of advantages: they are resistant to abrasion, practically do not scratch, do not absorb moisture and odors. But there is one significant drawback. Bamboo is a herbaceous plant without solid wood. Boards are made of thin strips glued together. And the suitability of the material for use in the kitchen depends on the quality of the glue. If a composition based on formaldehyde was used, then it is better not even to buy such a product, because this substance, getting into the body, causes severe poisoning. Besides, it can accumulate in organs and tissues. Unfortunately, the composition of the glue on the package is not indicated.

Wood plank care

Regardless of the material chosen, the board needs to be cared for so that it lasts as long as possible. After purchase, it is advisable to lubricate it with mineral or linseed oil. Repeat this procedure several times during the day. Then you need to rinse and dry. They can be disinfected with lemon juice or vinegar once a week. And one more thing: it is better to store wooden boards in the air, and not in a closed box.

Plastic

Plastic boards flooded the store shelves. And this is not surprising. They are light, comfortable, beautiful. Manufacturers produce them in various shapes and colors. But are they really that good? Before buying, you need to make sure that they are made of polyethylene or propylene. These materials are suitable for contact with food and are not harmful to human health. If the board is from another or it is not specified, then it is better to refrain from buying.

The smooth surface of the plastic can slide on, which is not very convenient when cutting food. Hot dishes must not be placed or cut on them. Over time, cracks form on the plastic, in which bacteria accumulate and multiply, which causes unpleasant odors. This product should be discarded.

Flexible plastic boards are now available. They are convenient to use, inexpensive. But their service life is limited. They quickly deteriorate.

To extend the life of the plastic, manufacturers produce multi-layer boards. When the top layer becomes unusable, you can pry it off with a sharp object and remove it. The board will be like new again. The thickness of the layers is about 2 mm, while the entire plate is about 5 cm.

Wood or plastic?

Employees from an American laboratory conducted a study on which cutting board is better: wooden or plastic. As a result, it turned out that when the surface is smooth, both options are quite hygienic and usable. But the appearance of the smallest cracks significantly changed the picture. In wooden samples, microbes died after processing and drying. But in the plastic they were not etched by anything and continued to multiply. With scratches, such boards become hazardous to health. By the way, in American catering establishments it is forbidden to use plastic boards, regardless of composition.

Beautiful glass

More recently, glass cutting boards for the kitchen have appeared on the market. Which options are better to choose depends on the interior design. They look stylish enough and become an ornament. In addition, they do not absorb odors and do not scratch. They are temperature resistant and can be used as hot coasters. It’s easy to wash them. But they have more disadvantages than advantages. They are very blunt knives because of their hardness. In addition, the sound of metal on the glass literally "cuts" the nerves. This is a rather fragile item that can break if dropped. Before buying, you need to see if there are rubber feet on the underside. If they are not, then the board will slide and will be inconvenient to use.

Fake diamond

Acrylic boards are also a novelty on the market. They withstand heat, do not scratch, and are easy to handle. But cutting with them blunts any, even super-sharp knives. In addition, the cost of such an attribute will not be small.

Which cutting boards are the best, everyone decides for himself, because even a professional cannot give a definite answer.

Kitchen cutting boards - which are better? It also depends on what products are cut. The ideal option is several different ones: for fish, for meat, for vegetables and for bread.

The size of the board depends on the preferences of the hostess. Cut foods will crumble from too small ones, and large ones are not very convenient to handle, heavy and cumbersome. What sizes should chopping boards have, which are better to choose? Ideal parameters range from 25x40 cm.

After use, they must be thoroughly washed and dried.

Cracked specimens need to be replaced regularly.

The perfect cutting boards cannot be found yet. Which is better? They should be chosen by the hostess depending on financial capabilities and preferences.

Think about how many times a day you use a chopping board? The answer is simple - just as much as a kitchen knife! Therefore, it is not permissible to pay less attention to such a kitchen accessory.

We are faced with slicing foods at breakfast; for lunch, cut the bread; for dinner, we cut the salad, and how much we have to grind on the kitchen board when we cook the first or three!

It is important to understand that kitchen boards come in contact with diverse products - fruits and vegetables, raw meat and bread, prepared semi-finished products and dough. Therefore, the hostess is recommended to have several cutting boards in her arsenal.

From this article you will learn what materials are made of modern, and how to choose them in the store.

Wooden chopping boards

The first kitchen boards were traditionally created only from wood. Timber was taken as the basis of products not because they knew about its operational characteristics, but because other suitable materials for manufacturing simply did not exist.

But even today, in the century when mankind has hundreds of kinds of various raw materials at its disposal, most of the kitchen boards are made of wood.

Wood is a natural environmentally friendly material through the fibers of which air circulates. Pathogenic bacteria do not multiply on the surface of wooden kitchen boards, and even vice versa - they die after the lapse of time. But not every type of wood is equally well suited for the manufacture of cutting boards.

Modern ones come in different price categories, because they are made from different species of trees.

Soft varieties of wood such as birch, linden, pine, in our country are more accessible than other species. The operational characteristics of cutting surfaces made of soft wood are low. They wear out faster, and if used improperly, these wooden boards delaminate or even break apart.

When buying a wooden board, it is better to give preference to models of oak, rubber, bamboo, wenge and acacia.

Plastic cutting board

The kitchen plastic board is durable, functional and competes with a wooden cutting board.

Despite the fact that food plastic is an artificially created material, it is safe for health and can come into contact with products for a long time.

If you accidentally cut a sausage on a plastic board intended for fruits, cut smoked chicken or another strongly smelling product, nothing will happen - kitchen plastic products do not absorb odors.

A plastic kitchen board, even with its everyday use, retains a presentable appearance and does not wear out even after years of use, unlike some wooden boards. Of course, here we are only talking about high-quality plastic boards of popular manufacturing companies.

Since plastic boards do not absorb liquid, they prefer to cut raw meat, offal, chicken and fish.

For the same reason, plastic boards do not require special care; they do not have to be wiped dry after use, and detergents may be used during washing.

Manufacturers produce plastic boards of various colors and shapes. Therefore, another plus of kitchen boards made of such material is the variety of design and product lineup.

Glass cutting board

Glass boards are presented on the market today in a smaller quantity than boards from other materials. Meanwhile, it is unfair to discount this kitchen attribute.

Contrary to popular belief, glass boards are strong, as they are made of special high-impact glass.

Just like plastic, glass boards do not absorb moisture and can come into contact with raw foods for a long time. Bacteria do not spread on glass cutting boards - they simply have nothing to “catch on” on the smooth surface of the glass.

The main advantage of glass kitchen boards is that they are not painted in the color of the product that you cut on them. On the kitchen glass, you can chop the greens, cut the beets, oranges or red cabbage and not be afraid that the surface of the board will change color.

The design of glass kitchen boards is usually colorful and vibrant. Under the glass surface, manufacturers place images of fruits, flowers, nature or even abstract ornaments.

Chopping Board Sets

It is recommended that you have several chopping boards in the kitchen. Raw meat, bread, fruits and vegetables, raw fish, as well as gastronomy products, according to sanitary and epidemiological standards, are cut on different cutting surfaces.

If you are updating your arsenal of kitchen boards, pay attention to the sets. Buying a set of chopping boards is more profitable than purchasing each product individually.

In addition, kitchen board sets have other advantages:

• The set includes the required number of products;
• The set has a single style of performance;
• The set is accompanied by a stand, which will solve the problem of storage of products.

Kitchen sets in sets are made of wood, plastic and glass, so everyone will find one suitable for themselves among them.

Plastic boards in sets are sometimes equipped with special images so that each member of the family remembers for cutting which products this or that board is used.

For connoisseurs of classics, wooden boards in sets are equipped with a metal ring so that they can be hung. This option is for those who are not used to wiping a cutting board dry and putting it in a stand after use.

Sets of chopping boards are increasingly being presented to each other as a gift. Such a gift will definitely be in demand and useful in the house.

Forms of chopping boards for the kitchen

From what shape you cut meat or vegetables on the board, the taste of the finished dish, of course, will not change. But the configuration of some modern boards greatly simplifies the cooking process.

On large rectangular kitchen boards, it is convenient to cut meat and chicken, gut fish, chop cabbage and cut other large vegetables - zucchini, pumpkins and so on.

Square cutting surfaces are suitable for slicing medium-sized vegetables and fruits, as well as for chopping green onions, celery, beet tops and other "non-standard" size greens.

On wooden round boards, gastronomy products, round vegetables and bread are aesthetically pleasing. If slicing from these products serves as an appetizer, serve it on the table right on the round cutting board, guests will certainly appreciate this move.

Some plastic kitchen boards are folding; on the sides they are equipped with flexible inserts that allow you to partially bend the board, and then carefully and losslessly pour the sliced \u200b\u200bproducts into a pan or other container. For the same purpose, some boards have a semicircular cutout on one edge.

How to choose the best chopping board

Like all kitchen utensils, boards for cutting products should be bought branded, with a warranty period that does not allow to doubt the high quality of products.

When buying a wooden board, give preference to foreign brands or find out which tree the product is made of. Remember that only hardwoods are suitable.

Choose end wood planks, that is, those whose fibers are perpendicular to the cutting surface. The structure of such boards is less susceptible to wear - the knife blade, entering the surface of such a board, does not destroy it.

If you choose a glass kitchen board, look for one that has small protrusions or scars, that is, a product with a ribbed surface. Products slide on perfectly smooth glass cutting boards, so cutting them will be problematic.

For succulent products, choose boards with a groove around the perimeter. By slicing tomatoes or, for example, melon, juice does not leak beyond the surface of such a board.

When buying chopping boards, also follow a number of general rules:

Make a purchase in specialized stores for home and kitchen products;

Give preference to imported products of popular brands;

Before buying, read online reviews of manufacturers and products that they produce;

Carefully inspect the goods for defects (chips, scratches, cracks and so on);

Ask the seller what warranty period applies to the product.

Do not forget that you can buy a cutting board in the online store. The main thing is to carefully inspect the goods upon receipt and just in case, save documents confirming the purchase.