This article is based on information taken from manufacturers of cutting boards, articles on this topic, reviews, reasoning, and questions from people who were interested in all this. Let's consider the advantages, antibacterial properties, price, pros and cons of various cutting boards.
Let's start with the main thing: “What types of cutting boards are there?” And they come in: plastic (thin and thick, antibacterial and regular), bamboo, glass and wood (regular, solid wood and end).
Plastic cutting boards.
These are boards made from various types plastic.
Advantages: they are very light, washable dishwasher, take up little space, it is convenient to pour chopped products from them.
The antibacterial properties of plastic boards are a myth. Bacteria lived on them, live and will live. Even those that are positioned by manufacturers as antibacterial are only very conditionally so. Bacteria on them no earlier than a day later and provided that the board is completely dry. The substance that makes boards antibacterial (the most common is triclosan) is quite harmful. If it regularly enters your body, then as it accumulates, it becomes a toxin.
The price is low only for boards made of ordinary plastic. Antibacterial ones cost from 500 rubles, and if you buy a board more than 3 cm thick, it will cost quite a lot.
Now about the cons. As you use it, the coating of the board is damaged, knife marks and microcracks appear. As a result, tiny particles of plastic begin to end up in food. No one wants to eat plastic, and no one wants to change boards once a month either. It is very difficult to completely wash off the detergent from such a board. Studies have shown that detergent is difficult to wash off from dishes, and there is nothing to say about boards with scratches and microcracks. This also applies to washing in dishwashers.
Bamboo cutting boards.
They look like they are made of wood, but they are not wood, they are grass. It was dried, finely chopped and glued with epoxy glue. She looked like a tree.
Advantages: looks like a wooden board, dishwasher safe.
Does not have antibacterial properties.
The price is comparable to the prices of cheap plastic boards.
Cons: it dulls knives very quickly, since the surface of such a cutting board is close to glass in hardness. It is not known exactly what kind of glue it is glued together with and how its components behave when they enter our body, since cracks also appear on it.
Glass cutting boards.
Made of glass with colored coating on one side.
Advantages: a huge variety of patterns and surface sizes, preserved for quite a long time appearance, easy to clean (can also be used in the dishwasher), chemical detergents are easier to wash off the surface compared to plastic (wooden cutting boards are generally not recommended to be washed with chemicals).
Antibacterial - the same as on plastic boards (even higher, due to the smoothness of the surface).
The price is comparable to the prices of plastic boards.
Cons: dulls knives very quickly, and Ceramic knives generally breaks; if cracks appear, you should throw it away immediately. If glass gets inside the body, internal organs can be damaged.
These are cutting boards glued together from pieces of wood. The fibers in them are arranged horizontally. They can be made from both soft wood (for example pine, linden) and hard wood (for example oak, beech). The choice of colors, sizes and shapes is huge.
Advantages: made of natural wood, a wide variety of types and colors of wood used for their manufacture. Small particles of wood will not cause any harm if they enter your body. Renewable board coating - coated with oil.
Antibacterial – high. It has been proven that bacteria do not live on the surface of a wooden cutting board; they, along with food juice or water, get inside the wood fibers and die there. Besides, different breeds trees have natural antibacterial properties to a greater or lesser extent.
The price ranges from 100 to several thousand rubles, depending on the size and type of wood.
Cons: heavier than plastic boards, cannot be washed with chemicals. means. Chemicals It is impossible to wash off a wooden board. As a result, small particles that enter our body are saturated with dishwashing detergents, and this is already bad. Do not wash in the dishwasher or leave in water for a long time.
Wooden cutting boards made from a single piece of wood.
We are not talking about boards “I cut them off myself, level them and use them.” They are made from a single piece of hardwood. The fibers in such boards are arranged horizontally. The technology for their production is quite complex; not all types of wood are suitable for this. This is exceptional handmade.
Advantages: natural wood, handmade, no glue. Plus the benefits of a regular wooden cutting board.
Antibacterial - the same as that of ordinary wooden cutting boards.
The price is high.
Disadvantages - the same as with a regular wooden cutting board.
These are boards glued together from individual pieces of wood, the fibers of which are arranged vertically, i.e. perpendicular to the surface of the board.
Advantages: many original drawings boards, each individual. Due to the vertical arrangement of the fibers, these boards dull the knife blade much less. They retain their appearance for a long time, plus they have all the advantages of a regular wooden cutting board.
Antibacterial properties are higher than those of a regular wooden cutting board due to the vertical arrangement of the fibers (juice and water get inside the fibers faster).
The price of an end cutting board is from 500 rubles and above, depending on the size and type of wood from which it is made.
Cons: the same as a regular wooden cutting board, and also require additional care (periodically need to be lubricated with mineral or linseed oil).
That's basically it. Everyone makes their own conclusion about purchasing and using a cutting board.
A cutting board is not the most important tool in the kitchen, but without it it is difficult to prepare breakfast, lunch or dinner. We always have to grind something, shred it, cut it, chop it, plan it and perform many other necessary actions, but a good kitchen board makes it easier to prepare a dish and affects its taste and appearance.
How many cutting boards are needed in the kitchen?
In some kitchens you can see one cutting board on which all food is usually cut, but this is very unhygienic. If you cut vegetables for salad after eating raw food or fish, then where is the guarantee that germs and bacteria will not end up in the stomach, even if the board is washed well? hot water with detergent? There is another reason why it is advisable to have several kitchen boards. If the smells of different products mix, the taste and aroma of the finished dish can be greatly affected. Agree that cheese with the aroma of herring or fruits that smell of garlic are unlikely to create an appetite during a family dinner. You can, of course, wipe the cutting board with a slice of lemon or rinse it with vinegar, but the most The best decision- buy several boards for different products. In the kitchens Catering Usually at least twelve boards are used, but the minimum set for home cooking- three boards. The first one is for bakery products, the second is for cutting fish and meat, the third is for herbs, vegetables, fruits, cheese, sausage and other prepared foods. Ideally, of course, it is better to work with fish on a separate board, and also have small board for onions and garlic and a separate one for dough. The number of boards largely depends on the quality of the material, and we will now talk about how to choose a cutting board for the kitchen, what to look for in the store and how to care for this kitchen accessory.
How to choose a cutting board?
The variety of materials from which kitchen boards are made makes it difficult to choose, so you need to understand how the materials differ from each other and what types of food they are intended for. Choosing a cutting board is a whole science, which can only be mastered in practice, so we recommend buying several different boards and experimentally determine which ones suit you best.
Eco-friendly wood
Wooden boards make the kitchen bright and homely. This is a classic, relevant at all times, although such kitchen tools have their drawbacks. The cheapest and most short-lived option is boards made from soft types of wood (birch, pine and linden); they quickly wear down and become deformed from moisture, but do not dull the knives. Knife marks easily appear on these boards, through which germs penetrate. Hardwood (beech, oak, ash, acacia) is not afraid of water, lasts longer, but damages the edge of the knife; oak boards are ideal for chopping meat.
The best modern materials for cutting boards - bamboo and rubber tree Hevea. Such boards are very practical because they do not absorb food odors, are not deformed by water and temperature changes, and do not develop scratches or cracks.
When choosing a suitable board, pay attention to its lateral surface, from which we can conclude whether it is made of solid wood or glued together from separate bars. The presence of a wood grain indicates that you are holding a board made of solid wood. If the board is thick enough, the fibers go not across, but along the board, which means it will last much longer. In general, it is believed that a glued board is more durable and does not deform if it is not left for a long time in a damp environment. However, many housewives are wary of boards made of glued bars, plywood and chipboard - and rightly so, since if the gluing is poor, the board may delaminate and glue particles will get into the food.
Strong and durable plastic
Plastic and polypropylene are worthy competitors to wood - they do not get wet, do not absorb odors, do not delaminate, do not wear out and are easy to clean. However, plastic quickly dulls knives, and over time small cracks form on it - loopholes for bacteria, unless, of course, the board has an antibacterial coating. The significant disadvantages of plastic boards are that they are very unstable on the table, and vegetables are difficult to hold under the knife, as they slide on plastic surface. For this reason, many manufacturers produce boards with a corrugated coating and a rubber backing on the back side.
IN in this case we're talking about about high-quality certified plastic, which is preferred by restaurant chefs. It is better not to use cheap plastic cutting boards for cooking, especially if there are children in the house. Plastic cutting boards also have different color scheme fit easily into any kitchen interior.
Beautiful and practical glass
Kitchen boards made of glass ceramics are durable, beautiful and very hygienic. Their disadvantages are heavy weight, fragility, a not very pleasant sound when cutting food, and very rapid wear of the knife blade. On inside The board must have anti-slip rubber pads, otherwise it will constantly stick to the table.
And... other materials
For the production of modern cutting boards they use very unusual materials. Silicone boards resemble a soft mat that does not absorb odors, is easy to clean and does not dull knives. It rolls into a tube, and chopped products can be easily poured into dishes. A silicone board is indispensable for picnics and travel - it can be folded compactly and will fit even in a small pocket of a bag.
Stone boards made of marble and granite, which have bactericidal properties, are the most durable and very expensive. They are ideal for rolling out dough that is smooth and thin. On sale you can see kitchen boards made of ceramics, acrylic stone And Japanese wood paulownia, which is popular due to its lightness and ease of use.
New generation cutting boards are often combined - for example, wooden base coated with mesh polyethylene combines the advantages of wood and at the same time keeps knives sharp for a long time. There are boards containing silver nanoparticles that destroy bacteria - they do not absorb odors, so they do not require thorough cleaning with detergents.
A few more subtleties
Good housewives have boards of all sizes in the kitchen for different quantities of products, and the shape of the board (rectangular, oval, square, round, trapezoid) depends on personal preferences. Optimal sizes boards - 20 × 30 cm, for meat and fish - 30 × 50 cm, for dough - 50 × 75 cm. It has been experimentally established that if the size is “correct”, then cutting food is convenient, and the knife glides smoothly over the surface. Thin boards up to 1 cm thick are suitable for light loads, while meat, steaks and chops are best cooked on a board 3-4 cm thick.
Nowadays they sell boards in the shape of fruits, vegetables, fish - and not only for beauty kitchen interior, and so as not to confuse which board is intended for which type of product. Boards made to strict standards (they are usually purchased for catering establishments) are marked accordingly: SM (raw meat), SK ( raw chicken), SR (raw fish), VM (boiled meat), VK (boiled chicken), VR (boiled fish), SO ( raw vegetables), VO (boiled vegetables), RG (fish gastronomy), MG (meat gastronomy), M (butter), X (bread and pastries), C (cheese).
Many boards have convenient handles, a ring for hanging and grooves for collecting juice. In stores you can also see sets of several boards on convenient stand. Choose what makes your life comfortable!
How to care for a cutting board?
Proper care of your cutting board not only increases its lifespan, but is also part of food hygiene. The fact is that the board can become a source of bacteria that penetrates small cracks, which jeopardizes the health of the entire family.
Plastic, plywood and glass boards should be washed with hot water and soap, and then wiped dry and dried thoroughly. Wooden boards should be periodically scraped with a knife and scalded with boiling water to disinfect. Under no circumstances should they be placed in the dishwasher, as moisture will cause them to swell. Do not store wooden boards near the stove, otherwise the wood will crack.
It is recommended to lightly sand a new wooden board with fine sandpaper and coat thoroughly with edible mineral oil (vegetable oils deteriorate over time) - several times every three hours. The oil will gradually fill the pores of the wood and will protect the wood from bacteria and moisture, and such a board will last longer.
Food vinegar perfectly disinfects the surface, which effectively removes all extraneous odors, as well as lemon, salt and baking soda. Cutting boards should not be stored in the dish drainer due to high humidity- it’s better to find a place for them on the wall or on special kitchen shelves with compartments. At the same time, make sure that the boards do not touch each other and that water does not accumulate under them, otherwise mold will appear. With proper care cutting board will last a long time and retain its attractiveness.
Wooden cutting boards, decorated with carvings, paintings, ornaments, burning or an artificial network of small cracks (craquelures), are more decorative accessories that make the kitchen cozy and warm. The one where you want to gather with the whole family, drink tea and pies, remember the past day and enjoy life.
Today you can find kitchen utensils to suit every taste, and cutting boards are no exception. We hope that our advice will help you make the right choice.
Cutting boards: pros and cons
Associated with contact of raw and prepared foods.
For public catering establishments, there are sanitary and epidemiological markings on cutting boards (as well as on knives): “SM” - raw meat, “SR” - raw fish, “SO” - raw vegetables, “VM” - boiled meat, “VR” - boiled fish, "VO" - boiled vegetables, "MG" - meat gastronomy, "Greens", "KO" - pickled vegetables, "Herring", "X" - bread, "RG" - fish gastronomy. Accordingly, the same number of cutting boards is required.
For your home kitchen, buy at least five cutting boards:
- for cutting raw meat,
- for cutting raw fish,
- for ready-made dishes (boiled meat, sausage, cheese, etc.),
- for preparing salads,
- only for bread.
By the way, there should be at least five knives, for the same types of products.
What cutting boards to choose so that they satisfy the main requirements for boards - to be strong, durable and hygienic? Moreover, the hygiene of the cutting board is a priority, since it is known that on the list of the dirtiest places in the house, the cutting board occupies one of the first places (200 times more different microbes live on it than on the toilet seat).
Today on sale we see cutting boards made from different materials- made of wood, stone, plastic, glass.
Wooden cutting boards are perhaps the most common. The ideal materials for making boards are oak, acacia, hevea wood and bamboo: they have high strength, are resistant to stress, do not absorb moisture and do not swell in water, are easy to clean, do not dull knives and do not absorb odors. These boards are quite expensive, however, they are worth it and will serve you faithfully.
The main producers of Hevea boards are Thailand and China. The Chinese often violate technology, taking advantage of the fact that boards are not subject to mandatory certification. Thai Hevea has a number of advantages over other types of wood: humidity 8-10%, ability to survive in the cold, high strength and high level grinding.
Most often you can find pine or beech boards in stores. They absorb moisture, crumble and accumulate food residues in the slots. Therefore, pine and beech boards are best used for slicing bread and dry foods.
Caring for Wooden Cutting Boards:
- do not wash a wooden board in the dishwasher;
- wash it before all other dishes or after everything is washed. Do not place the board in a sink filled with water; always wash only under running water;
- use standard detergents; wash the board in hot water, rinse with cold;
- air dry the boards by placing them in a special stand or hanging them.
Several times a month, for disinfection, it is useful to wipe the boards with diluted vinegar - vinegar creates an acidic environment that is destructive to microbes (about 1/4 cup of 25% vinegar to 3/4 cup of water) - and leave until dry (this must be done after cutting poultry). The old “grandfather’s” way of cleaning wooden boards, as well as ridding them of onion and garlic odors: cover the board with a “porridge” of wet salt and leave it overnight. Afterwards, remove the salt, wipe the board with lemon, and rinse.
Plastic boards are beautiful, reliable, and come in the most different forms, cheaper than wooden ones. Their main advantage is hygiene. Plastic absorbs practically nothing and is easy to clean with any dishwashing detergent. If the smell of onions or fish remains on the board, you can get rid of it by washing it with a solution of vinegar or lemon juice. They have few disadvantages: they do not withstand high temperatures and slide heavily on the table. In addition, cheap plastic boards quickly scratch and lose their attractiveness.
Plastic boards, unlike wooden ones, can be washed in the dishwasher. But after machine washing, wash the plastic board again with a scraper and rinse with hot water.
Plastic cutting boards that are used for meat and fish require special care. The boards should be washed thoroughly using dishwashing detergent. Then rub the board with lemon (or vinegar solution). To achieve complete disinfection of a plastic cutting board, you need to place it in the microwave and be sure to put a glass of water there (the microwave must work with some product, in our case, water). Turn on the microwave for a couple of minutes.
When buying a plastic board, avoid boards with bright “acid” colors - the dyes may contain toxic cadmium.
Glass (and glass-ceramic) cutting boards are heat-resistant, scratch- and dirt-resistant, easy to clean, and non-slip. Designers create literally masterpieces in the design of such boards.
Glass ceramic boards can be washed in dishwashers.
The disadvantages of glass boards include their heavy weight and the specific sounds of a knife hitting the glass.
There are also boards from natural stone and ceramics. They, like glass boards, are best used for serving dishes on the table, but not for cutting food, since these surfaces greatly damage cutting edge knife, the knife quickly becomes dull.
Stone boards - marble or granite - are very aesthetically pleasing. Marble also has bactericidal properties. A stone board is ideal for working with dough; it comes out smooth, thin and cool. Stone is a breathable, living material. Stone boards need to be constantly cleaned and polished. You can’t put anything hot on a marble board; it doesn’t like acids either. Therefore, if you often work with dough, then you simply need a marble cutting board, but it’s better to cut salads on another board.
Innovation - ingeniously simple flexible cutting boards made of silicone. They are light, non-slip, wash well, do not absorb odors, do not stain from the juice of fruits and vegetables, and do not dull knives. They are convenient to store - simply rolled into a tube. They are not called boards, but cutting mats.
Silicone cutting mats are very convenient for preparing the most different dishes; Ideal for rolling out and cutting dough.
Wash them warm water with liquid detergent by hand with soft sponges; Do not use abrasive detergents. All silicone products can be washed in the dishwasher. They can withstand temperatures from -40 to +230 degrees.
Choosing a cutting board, like any choice, is based on compromises and personal preferences.
Every day, when preparing food, we cut food and do it with the help of special device. Today manufacturers offer us different types cutting boards - they differ in size, shape and materials from which they are made. Let's figure out which is better to choose and why one cutting board in the kitchen - this is wrong.
Types of cutting boards
Many people use wooden boards out of habit, without thinking about their advantages. Some people find plastic ones more convenient, while others prefer bamboo. The kitchen board can be glass, silicone and even stone.
In our review, we decided to consider the pros and cons of the materials from which cutting boards for the kitchen are made.
Wooden board - a tribute to traditions
Not so long ago, wooden boards had no competitors, but even today, despite many options, they remain the most popular.
Even professional chefs willingly use them, but prefer those made from the most quality materials- Hevea and oak. Such cutting boards are more stable, withstand various mechanical impacts, they are not in danger of delamination, they almost do not accumulate moisture and practically do not absorb odors.
The cutting board can be made from beech, oak, acacia, birch and pine. It is useful to know that birch and pine are the most short-lived, as they are soft wood species. Scratches on the surface cannot be avoided, and moisture can cause these kitchen utensils to swell and crack.
It turns out that it is better if the board for the kitchen is glued from several layers, and not from a single piece of wood - such a thing is much heavier and is not very convenient to use.
The cutting board should not be too wide, otherwise moisture may warp it.
In terms of hygiene, wood is inferior to other materials; it is by nature a good absorbent, and therefore absorbs moisture and odors very actively.
This cutting board requires washing with hot water after use, then it should be wiped dry and stored hanging.
Bamboo is a great choice
Today, kitchen cutting boards made of bamboo are quite in demand. This is not a tree, as some people think, but herbaceous plant, cereal And at the same time, it has excellent qualities - a bamboo cutting board is durable, does not delaminate, and practically does not absorb odor or moisture.
In addition, this material is environmentally friendly, scratches from the blade are almost invisible on it, it is suitable for any type of knives and is easy to clean.
But - it is important to purchase products good quality, verified brands, because you can end up with a cheap fake, in the manufacture of which glue containing formaldehyde was used. And this is far from safe.
Plastic cutting boards
What are the benefits of a plastic cutting board? First of all, it is lightweight, washes well and, unlike its wooden counterparts, does not contribute to the growth of microbes. That is, from a hygiene point of view, such material is preferable.
Plastic does not absorb odor and is quite durable. But only high-quality ones that are safe to use. A budget option does not guarantee this; small particles of such material may end up in food when cutting food, which is not at all desirable.
A good quality plastic cutting board is suitable for all types of knives, including ceramic ones.
The appearance of such products is quite attractive and varied. You can choose a board of any color and design.
Glass cutting board
Such a board is considered hygienic, easy to clean, and is not affected by odors or moisture. But, perhaps, these qualities do not cover the disadvantages of such a material - few people are not annoyed by the grinding noise during cutting, a glass kitchen board is heavy but fragile, and knives quickly become dull when cutting on such a surface.
Best use glass product - decorative. Such a board will cope perfectly with the task of interior decoration - you can choose nice option to suit your kitchen design.
Kitchen boards are also made from stone, ceramics, and metal. They are also best used for decorative purposes and for table setting - serving different dishes.
Silicone kitchen boards
Fans of new products may be interested in silicone kitchen boards. This is, rather, not quite a cutting board, but something like a rug that can be rolled into a tube and stored in such a compact form.
What is the advantage of such a piece of kitchen utensils - a silicone board is lightweight, easy to clean, food does not slip on it, and knives do not become dull. In general, a practical thing.
How many cutting boards should you have?
They have been in operation since Soviet times sanitary standards, according to which there should be 12 cutting boards and each one should have its own marking. For example: “X” - bread, “G” - gastronomy, “SR” - raw fish. But these requirements apply to catering establishments; they are unlikely to apply to home cooking.
Are you willing to have as many as 12 kitchen boards in your home, often in a rather cramped space? It’s unlikely, there’s nowhere to store them, and you can get by with much less. Of course, if you follow basic hygiene standards.
There should be a separate cutting board for raw meat and poultry, and another for raw fish. It is advisable to have a board on which you will cut vegetables and fruits; slice bread is also done on a special board. Cheese, sausages and cooked foods have their own board.
It turns out that 5 pieces are needed on the farm, well, at least 4. True, some experts claim that with modern detergents You can get by with less.
Decide for yourself what is more convenient for you. Still, from a sanitation point of view, the option seems more preferable when raw and cooked foods are not cut on the same surface, even if it is thoroughly washed.
Cutting board shape and design
The cutting board can be round, oval, or have more original form, for example, fish or pears. But still, the most convenient one is a rectangular kitchen attribute. It is often equipped with a comfortable handle.
A larger size is suitable for cutting meat and fish; It’s quite convenient to cut bread, cheese, sausage, lemon for tea drinking on smaller boards.
DIY cutting board - great gift, if it is decorated with patterns, carvings, burning. True, it is better not to use it in everyday life, especially painted ones, in order to avoid paint getting in. Let such a thing serve as a decoration for your kitchen.
Today, thanks to the efforts of inventive manufacturers, a cutting board can become a real kitchen gadget. For example, if it is combined with scales. And what is very convenient - they cut the product and immediately weighed it.
There is a version of the board that has a removable lattice surface - bread crumbs fall into a special compartment. But thanks to the sieve board, it is very convenient to wash food.
Flexible and foldable cutting accessories are also very practical; they help to pour the cut into a pan or other container so that not a single piece misses the target.
How to choose a cutting board - watch this video:
Take it for yourself and tell your friends!
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If you've ever had to choose a plastic board at least once in your life, you've probably heard different opinions about which one is more convenient, more hygienic or safer. Still want to know which one it is?
Plastic
Until recently, it was believed that plastic boards were the most hygienic and safe to use. Plus, unlike wood and bamboo, plastic can be washed in the dishwasher.
It turned out that this is not the case at all. Tests were carried out, as a result of which it turned out that much more bacteria remained on used plastic boards than on wooden ones.
Moreover, a plastic board that has been left with cuts and scratches from knives over time cannot be completely disinfected using conventional methods.
Another disadvantage of plastic boards is that the smallest particles of plastic end up in our food.
Not the best feature.
Verdict: It is better to completely remove plastic boards from the kitchen.
Bamboo
It is preferred by lovers of environmentally friendly products. Bamboo is an eco-material, the most gigantic and durable grass in the world, the cultivation of which does not require any fertilizers or harmful chemicals.
Since the surface of a bamboo board is stronger and harder than regular wood, it absorbs less moisture and is considered hygienic.
The disadvantages of bamboo include its hardness. It is almost 20% stronger than regular maple, which means knives will dull faster.
Verdict: bamboo boards - a good option. Their surface is suitable when you need to cut something quickly and very finely. But don’t forget that you will have to sharpen your knives more often and try to buy boards that use glue that does not contain formaldehyde.
Tree
Wood planks are usually made from maple or beech. They are inexpensive and are most often made from waste left over from sawmills. Wood has the property of self-healing, and the rather soft and pliable material from which the boards are made is less likely to injure the edge of a knife.
good wooden plank made of maple, beech or birch is good primarily because it can be restored, so it will not scratch as quickly as plastic, for example.
