Cutting boards made of wood, bamboo, plastic, or composite? Learn about the pros and cons of each type of cutting board and find the best one for your needs.
One of the best parts of dinner preparation is precisely and cleanly chopping fresh vegetables and meat.
You will need a solid cutting boards in your kitchen because of this.
If you have a strangely pleasant, even therapeutic passion for slicing and chopping, then this blog is for you. Continue reading to learn more about cutting boards.
Why Do You Need A Wood Cutting Board?
A wooden cutting boards are a fantastic choice in terms of material.
In many kitchens, a wood cutting board is an underappreciated hero.
Wooden cutting boards are frequently disregarded while knives receive all the attention due to the variety of forms, sizes, metal varieties, and blade geometries available.
But keep in mind that even the best knife won’t do you much good if the area you’re using it on is hostile to it.
Also, it raises the danger of food-borne infections brought on by boards with significant cracks and scratches.
This gives you an excellent reason to select your cutting board carefully. Even with frequent use, a decent wood cutting board may serve as your main cutting surface for many years.
Wood is organically anti-microbial and strong enough to last for a lifetime. Many people also make them into serving trays since they are beautiful to look at. Knife blades are also kept from becoming dull by using wooden cutting boards instead of plates or other hard surfaces. As was already noted, they are essential for food sanitation.
Because of this, a well-stocked kitchen needs to include a variety of cutting boards for the various items you’ll need to cut. The ideal cutting board will enable you to securely and effectively cut everything, from veggies and bread to meat, seafood, and poultry.
Cutting boards come in a variety of forms, sizes, and materials.
There are a few qualities to look for in a cutting board made of wood.
Thick, high-quality wood is what you need. Remember that a board that seems fragile or cheap will probably be just that and won’t survive very long. Cutting boards that have flat surfaces are the best option. You are at risk of cutting yourself if there is a fissure in the wood because it might bounce your sharp knife in a different direction.
Cookware and knives must be made of durable materials to withstand the workload. Everything that comes into contact with them, though, shouldn’t be as tough.
Best Choice Of Wood For A Cutting Boards
For a cook, a cutting boards serves a variety of functions: a wooden butcher block, a surface for preparing food, a serving board, and occasionally all three at once.
So, this indispensable item needs to be built of sturdy materials.
Professional chefs choose wood over plastic since it’s not only more impact-resistant and hygienic but also kinder to knife blades than bamboo and less expensive than marble or stone.
Yet, not all wood varieties are the best choices. Maple, cherry, teak, and walnut are a few of the often used wood kinds for cutting boards.
Teak wooden cutting boards have become a popular item for kitchen enthusiasts in recent years.
Teak, a well-known sturdy natural wood, is frequently used in moist areas, such as boat fittings, garden furniture, and spa chairs. Teak’s ability to resist moisture is a result of a combination of compact wood grain, structural rigidity, and natural wood oils.
Teak is a hardwood that keeps its natural oils even after processing, unlike other woods like cherry, walnut, and maple which require oiling to keep water out.
Although a cutting board should be water-resistant, a home cook should also consider other characteristics, such as aesthetics, toughness, knife scarring, upkeep, and sustainability.
A Wood Cutting Boards vs. A Plastic Cutting Boards
There are many factors to consider when choosing a cutting boards, but don’t worry— we’ve done most of the research for you. Choosing the material you want to use is the first step.
You just need to choose between wood and plastic, that’s all.
To be quite honest, cutting boards made of glass or other absurd materials like marble aren’t even worth a second of thought. Because they are so tough, any knife used on them will become dull.
Let’s look more closely at the distinctions between wood and plastic boards.
Durability
An excellent cutting boards made of wood may endure a very long period.
The board may frequently be saved by sanding away scratches, even if you severely damage the surface. Just a few materials are that tolerant.
Knives may cause the plastic to become progressively and permanently damaged, and those small channels are the ideal habitat for germs. It can be riskier than wood cutting boards, despite the fact that it can be maintained properly.
Good to knives
Not only is wood pleasant to cut on, but cutting boards made of wood are considerably kinder to your knife’s blade than alternatives that are too harsh, like marble and plastic.
Wood cutting boards are strong and long-lasting, but they’re also soft enough to prevent serious harm to your blades.
A knife will deteriorate faster in plastic than in wood.
Finding a plastic cutting board that is both sturdy enough to survive significant wear and tear from regular usage and preserve the knife blade from dulling is quite challenging.
Hygiene
Cutting boards made of wood can absorb germs, trapping and eliminating it. It is sufficient to properly wash the board in warm, soap water to get rid of the dangerous grease-borne germs.
If not properly cleaned, the deep incisions in plastic cutting boards can harbor germs for a long period and lead to food-borne diseases.
Appearance
A board made of wood is beautiful. Even if it’s not the most crucial quality to take into account while filling your kitchen, We’d be lying if we stated it didn’t matter.
Plastic cutting boards have a simple appearance. They do, though, come in a variety of hues and forms.
