Cutting board - wood

If the kitchen in the dwelling is regularly used for its intended purpose, then it simply can not do without cutting boards. Yes, it's boards, after all, according to the rules of hygiene in the usual kitchen for cutting fish, meat, poultry , vegetables and bread, separate working surfaces should be used. For comparison, in public catering establishments there must be at least a dozen professional cutting boards made of wood.

What kind of wood do cutting boards do?

At first glance it may seem that all the wooden boards are exactly the same and little depends on the tree species. But this is only at first glance. In fact, it is the type of wood from which the cutting board is made that determines how long it will retain its look and performance. Thus, professional cooks prefer to use cutting boards made of bamboo, oak, acacia or hevea, all of which have high resistance to moisture vapor and mechanical damage. But it's worth the pleasure, too, not cheap. A few more economical will be the purchase of a set of cutting boards made of pine, beech or ash wood.

How to choose a cutting board from wood?

To the cutting board pleased the eye and hands for more than a month, choose it with the following recommendations:

1. The first thing you should pay attention to when selecting a kitchen board is its side surface . According to the figure of wood, you can determine whether it is made of a single piece of wood or glued from several bars. Needless to say, the first option is preferable for purchase, as it is less likely to crack under heavy load (chopping meat or cooking chops). It is believed that glued boards less deformed when wash, but you will agree, this is a slight advantage compared to the possible ingress of glue particles into food.
2. The second parameter is the thickness of the cutting board . There is a rule - the thicker, the better. Of course, to use a whole log for cutting food is unlikely to be reasonable. But among the two boards of different thicknesses, preference is given to the one that is thicker. The longest serving are usually wooden cutting boards, the thickness of which is 3-4 cm.
3. Dimensions of the cutting board should be reasonably related to its purpose. If a small plate can be used for bread, then for meat its dimensions must be at least 20x40 cm.