Cutting Boards

Cutting Board, also known as chopping board, is a flat, slab like kitchen utensil, used for cutting or slicing things. In earlier days, people used to cut things either on their counter or over plates or trays, but it was damaging for their plates and trays, while the slab surface got scratches. For this reason, these cutting boards were invented so that only these may be used for chopping purposes and nothing else would get damaged. It is a wrong concept that only chef in hotels or butchers can use these boards. Cutting boards are used allover the world, irrespective of the profession.

If you just went to the super market and bought any cutting board, there is quite a possibility that you will be returning to the super market the very next day in order to return the cutting board. Super market owner may replace the cutting board or not. So it’s better to think over your needs and requirements before actually buying the boards. The size of the board depends on the size of your kitchen and the place you are going to keep the board. Usually, medium sized boards are used which will be equally useful when dealing with big or small items. Medium sized, thin boards are quite practical. Thick and heavy cutting boards do look good and also add quite a look to the kitchen, but they are so heavy that cleaning them becomes quite a task. Shape doesn’t mater a lot. Assorted shapes are available in the market, but the rectangles ones are quite good as they provide the necessary space without adding a cluttered look to your kitchen. The material you are using, matters a lot because we are not dealing with style and function only, but safety related issues as well. Wood, plastic and glass boards are commonly available. People think that the wooden ones add quite a decent look to their kitchen, but they forget that the wear and tear on that board is going to change its appearance in a year or so. The plastic ones are available in many designs, shape and colors. They weightless trait makes them easier to use, but they are a little bit rough on your knives whose blade goes blunt very soon. Another disadvantage with the plastic ones is that, they stain easily .The grooves that are carved in them while cutting, allows color to penetrate and stain the board.

Sanitation of the cutting boards is very essential. Bleach can be used as a disinfectant. Mineral oil can be used for preserving the wooden cutting boards, which keeps away water from seeping into the grooves. Scoring heavily or deeply can make the cutting board habitat of bacteria that is why it is advised that the boards should be resurfaced using scrapers or planes. Take care of your boards and they will prove to be your good friends.