What is the best cutting board material

Our kitchen would not be a kitchen without a cutting board. The chopping board has become the primary tool of our kitchens as it provides us with a secure place for food cooking and cutting. In today’s kitchens, you can find a variety of cutting board varying in size, shape, and material. It’s up to you to determine which of them would be the best alternative for your kitchen.

If you’re searching for a way to protect your counters and your knives, then you’re probably in the market for a cutting board. But they are not all created equal. Choosing and understanding what is the best cutting board material to use in the home takes a little bit of thought. Professionals go with wood. However, there are others that exist.

Some boards are better for specific purposes than others.

Below is a list of the different types of boards and their characteristics.

Wooden Boards

When looking at the types of wooden cutting boards, you want to keep in mind there is a type of wood that is known to be ideal for kitchen cooking purposes. Teak wood can be great for kitchen use since teak wood is known for resisting moisture and bacteria growth. The reason for this is its naturally high oil content. So a wooden board butcher block or carving board could be a good choice for sustaining an extended amount of kitchen wear and tear.

Many famous chefs use teak wood boards for the way they repel moisture, warping and their stability and longevity. The difference with wooden boards is the maintenance. But, by taking proper care of the teak of your choice, you can extend the life of a cutting board or wooden block. Correct treatment is vital to guard against the germs, mold growth, and splitting of cutting boards.

All chefs and professional cooks choose this one for the various reasons. For one thing, it is best for your knives. They maintain their sharpness when they are used on the wooden surface. They are also correctly elevated to enable the individual to slice through the food to the bottom. These boards are long-lasting and are often passed between generations. They are also beautiful in appearance making them an attractive addition to any kitchen.

Flat Grain Cutting Boards

This type of cutting board is made with the wood boards arranged horizontally so that the edges of the boards form the cutting surface. Generally, these boards are reversible so that you can extend the life of the board by using both sides. Unlike the end grain boards, however, the knife cuts into the wood which can cause scarring.

Never the less, these type of boards are among the most popular because of their high value. The reason for this is that is much easier to manufacture.

Plastic Cutting Boards

Plastic boards are made from polyethylene and are sometimes called PE cutting boards. The main advantage of these type of boards is the ease of cleaning – they are dishwasher safe. Also, you can purchase different colors and use them for different purposes depending upon the color. Red, for example, could be for raw meats while green would be used for vegetables.

Because of the softer surface of plastic boards, knives will eventually cause grooves in the surface which can harbor bacteria.

Glass Cutting Boards

Glass boards are tough on knives. This is because glass is harder than the most beautiful steel used in knives. Knives have been known to chip, dent or even roll when used for cutting on the glass. The problem with this is that the surface itself becomes extremely slippery when it’s wet. So, you could end up cutting yourself. In addition to that, the surface is harsh and unforgiving. This will only cause problems to your knives.

The other option would be classic

It is much better than the glass option in that it doesn’t end up slippery. In addition to that, it is quite forgiving on the knives as well. They are less expensive than the wooden option, but there are many choices within. So, avoid the flimsy and expensive ones and choose those that are more solid, and possibly thicker. It will facilitate cutting.

Go Teak

Teak is an ideal material for cutting boards for the same reasons boat builders and outdoor furniture makers prize it — it’s incredibly stable, beautiful and long-lasting. Unlike more rigid materials like bamboo, teak is hard enough to stand up to knife blades and yet soft enough to keep those blades sharp, one of the reasons it’s a favorite among professional chefs.

Another reason teak is so popular with cooking enthusiasts is, of course, its beautiful wood grain. Sure, there are plenty of other cutting board choices out there, but few if any are so stunning that they’ll be handed down as family heirlooms. Teak not only takes oil well, but many prefer the rustic silver patina that occurs as the wood is allowed to weather naturally.

The secret of teak’s success is its naturally high oil content. These oily resins repel moisture, and that’s how many pieces of outdoor teak furniture last for over a century. Well, if it can stand up to the elements, you can feel confident that it can withstand the wear and tear of the average kitchen.

Though edge grain and face grain construction styles both showcase teak’s exotic wood grain, the end grain (or butcher-block ) style provides the best cutting performance. End grain boards not only keep knives sharper longer, but they have self-healing properties that resist knife marks.

Try Bamboo

When it comes to cutting boards, bamboo offers many advantages over the wood or plastic varieties that are on the market today. It is harder than most woods, making it better for your knives and it won’t show all the cut lines like a lot of other boards do, helping to keep it looking like new for longer. You don’t have to sharpen your knives as often when you use bamboo, either, because it will help retain the edge on them for longer than putting on a plastic board will.

Bamboo is naturally non-porous, so it will not absorb water or other liquids, making it less prone to warping and bending than traditional wooden boards. This feature also means that it won’t harbor bacteria that can be found on your meats and makes it safer for food preparation. It is easy to keep clean and won’t absorb any of the odors from your foods like some other boards can, meaning that when you clean it, you can rest assured it will be bacteria free for the next use.

Bamboo cutting boards last longer than wooden boards because of their strength and integrity. With less chance of bending or cracking, you can enjoy it for years before you need to replace it, and because it acts similarly to wood, you can have that feel and weight behind your cutting without all the worries that a wooden board may bring.

Coclusion

Once you choose on the material you prefer, make sure you care for it. The number one problem with cutting boards is that they can quickly become contaminated because of the various foods that are placed on them.

To avoid food poisoning and cross-contamination that can quickly occur, it’s essential to clean them. Use a proper disinfecting solution to do so. You can decide to place them in the dishwasher, but wood could be damaged, resulting in warping.

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