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Cutting board guidebook

When preparing food, many ingredients must be minced with a knife or a kitchen spatula. So that the worktop in the kitchen remains undamaged, is a cutting board an indispensable kitchen utensil. For hygienic reasons, it is recommended to have several chopping boards in the kitchen in stock.

Cutting board for meat, fish and vegetables

On one cutting board Ingredients such as meat, fish, vegetables or fruit can be minced or chopped. This work should not be done directly on the worktop as it will seriously affect the surface. Also for kitchen hygiene reasons, the use of a cutting board is recommended. This is especially true when cutting meat and fish. These ingredients often carry many germs and bacteria, especially if they are not properly chilled or are already a few days old. So that no pathogens can spread in the kitchen, a new board should be used for each ingredient.

Cutting boards made of wood, plastic, glass or stainless steel

Chopping boards are available in very different designs. Most have a rectangular shape with rounded edges. There are also cutting pads that have a handle or hole to hang them in the kitchen. The most commonly used materials are woods such as beech, oak and walnut. More noble chopping boards are made of teakwood or other hardwoods. But not only wood is a popular material for that cutting board , Also made of glass, plastic and even stainless steel, the practical kitchen helpers are made. A well-equipped kitchen includes at least one each cutting board made of wood and one of plastic or glass. Wooden boards are mainly used for vegetables and fruits. On the other hand, fish and meat, especially poultry, should always be cut or chopped on chopping boards made of glass or plastic, as they can then be cleaned in the dishwasher at high temperatures. Only if the wooden board has a very smooth and firm surface, it is suitable for shredding fish and meat. By no means should several ingredients in a row on the uncleaned cutting board get cut. This can prevent the spread of germs.

Maintain cutting board properly

Cleanliness in the kitchen is the highest bid. Only too quickly germs and bacteria set and contaminate the food. Especially with a cutting board, it is therefore important that the board is thoroughly cleaned after use. Cutting boards made of plastic, glass or stainless steel belong in the dishwasher. Wooden cutting boards must be cleaned by hand. To do this, they are thoroughly rubbed off with hot water and a little washing-up liquid and then hung up or set up so that the wood can completely dry out. Practical are this special cutting board holder, in which several wooden boards in different sizes fit. If the wood does not dry completely after cleaning, the material will become brittle over time. In the cracks, germs and mold spores solidify, which are later transferred to other food ingredients and cause health problems. Wooden boards sometimes smell unpleasant when cut on garlic or onions. To combat this odor, the board is rubbed with coarse salt or half a lemon.

Treat wooden boards regularly with oil

A brand new cutting board made of wood is usually well polished and provided with an oil layer. However, as the cutting mat regularly comes into contact with moist ingredients and sharp knife edges, it is worthwhile to oil the wood regularly. So not only does the surface remain smooth, the wooden board still looks good even after several years of use. For oiling, edible oils can be used safflower oil. walnut oilor linseed oiluse. The oil is rubbed with a soft cloth on the surface. Oil residues are then simply wiped off.

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*Last update on 2019-09-27 / Affiliate links(we get a commission when you buy on amazon) / Images from Amazon Product Advertising API

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