When purchasing kitchen utensils, all the nuances and moments should be taken into account so that cooking is safe, comfortable and pleasing to the eye. Today we will talk about cutting boards, their strengths and weaknesses.
Of course, such strict sanitary standards are followed mainly by enterprises. Catering, at home such a number is useless. Five boards will be enough for your home and your family to work with different products.
To work with raw meat;
To work with fish;
To work with finished products;
For working with vegetables;
For bread.
Perhaps someone will have a question - why are there so many boards in the kitchen, if you can get by with one or two? The fact is that when cutting meat, fish and vegetables on the same board, tastes and smells will be mixed - this will not affect the final taste of the dish very well.
Also, raw meat contains different kind bacteria that live and multiply in meat before heat treatment is beneficial for the human body, they will not affect ... Accordingly, working with fresh vegetables after cutting meat, infection with these bacteria and fresh vegetables is inevitable, which after, we will safely eat in a salad.
Of course, if you wash the board well after working with meat, fish, there will be no trace of bacteria. But this is not entirely true, the temperature must be very high to cope with them, just the smell, right away, will not go anywhere. By the way, this also applies to knives - therefore, it is not in vain that you should buy knives in the same way, at least five pieces, for a different product group.
Size and shape matter
The shape of the cutting board is chosen for a certain type of product, and also, convenience is not an unimportant aspect. Rectangular - is considered the most popular and convenient. In addition to rectangular, there are more other shapes - round, square, oval and various forms fruits, vegetables, etc.
If you are going to buy a board for cutting meat, fish, which involves working with bones, choose the appropriate thickness and size.
Types of cutting boards - pros and cons
To begin with, it is worth saying that there are boards made of plastic, glass, bamboo and wood - solid, end and ordinary species.
Wooden boards - regular- wood bars are also made, where the fibers are located horizontally. Material - linden, pine, beech, oak, hevea (soft and hard varieties).
|
pros |
Minuses |
|
Non slip base. Knives don't get dull. Durable enough with proper care durable Resistant to damage and temperature changes Excellent resistance to stress (cutting meat) Eco-friendly, antibacterial, natural material- bacteria do not multiply, getting into the fibers of the tree, they die. Particles of wood entering the body do no harm. |
Colored with fruits and vegetables. They swell and bloom from increased moisture. Weight, depending on size and thickness. Do not wash in the dishwasher and chemical. means. Keep odors on the surface for a long time. |
Whole planks of wood- made from solid timber, only hard rock wood, the fibers are arranged horizontally.
The pros and cons of these boards are the same as those of ordinary boards, it is only worth adding that they are an order of magnitude more expensive, are made by hand and are distinguished by the complete absence of glue.
Wooden boards - end, are made, like ordinary beams, only the fibers are arranged vertically.
Advantages and disadvantages, as in the usual. The following is worth adding - these boards retain their aesthetic appearance, much less blunt knives. Above and antibacterial properties. The disadvantages include the fact that they require additional care - by lubricating the board with oil.
Bamboo cutting board. The mistake is that they are attributed to a tree - this is not correct, because bamboo is a grass! In appearance, yes - it is indistinguishable from a tree.
A bamboo board is made as follows - the bamboo is dried, finely chopped and glued with epoxy glue.
plastic board
|
pros |
Minuses |
|
Lungs. It is convenient to pour out chopped products. They do not retain odors. Strong enough. Affordable price. Greater variety of colors and shapes. |
Scratches quickly appear on the surface. They do not have antibacterial properties, even with this coating - this is a delusion. Not eco-friendly material - plastic, there is plastic. Not temperature resistant. May have a slippery base or surface. |
glass board and ceramic
|
pros |
Minuses |
|
Beautiful appearance that lasts for a long time. They do not retain odors. Can be washed in a dishwasher. Due to the smooth surface - antibacterial. Temperature resistant. Beautiful drawings, bright design. |
Slippery surface. Blunts knives. Makes an unpleasant sound when the board and knife come into contact. Fragile material. When cracks appear, they are not suitable for further use, since there is a danger of glass with food entering the human body, and this is inevitable damage to internal organs. Not intended for cutting meat. |
Silicone mat
Board with handles - easy to move.
Don't forget about the hole in the board for wall mounting.
Boards with recesses, convenient in that the secreted juice from the products is collected there.
For storage and drying, a board stand is desirable.
Take proper care of cutting boards so that they serve faithfully for many years.
How many cutting boards should be on the farm? From what material, what size and shape - recommendations from WDay.ru.
There must be at least 4 boards in the kitchen
Ideally, each type of food should have its own cutting board. According to hygiene standards, the minimum allowable amount is 12. Of course, few people would agree to have such an extensive arsenal at home. Therefore, we limit ourselves to four: one for strong-smelling fish, the second for raw meat and poultry, the third for bread, the fourth for everything else (vegetables, cheese, sausages and so on). For raw foods and meats, safe and easy-to-clean plastics are better, for thermally processed foods, wood is better. So that the rest of the family does not confuse the boards, let them differ slightly in color or size. On sale you can even find sets of boards, each of which has a special icon with a picture of a fish, a tomato, etc.
The most convenient shape is rectangular
Despite the fact that cutting boards are now made in absolutely any shape, professional chefs recommend not chasing the exotic. The most convenient to use is the classic rectangular shape. The rest are more suitable for serving.
Helpful advice
To restore the freshness of the board after butchering the fish, it is recommended to rub it with half a lemon, leave for a few minutes, and then rinse with water and detergent.
Most convenient size- average
For fish and meat, the size of the board should be at least 30 x 50 cm, for other products - 20 x 30 cm. Food that is too small will fall off during the cutting process, and too large specimens are inconvenient to wash and store.
Most matching colors– white, grey, brown, black
Only such colors will make it possible to evaluate the natural shade of the product on the cut, and therefore to discern its possible shortcomings. So it's better to give up bright colors and prints depicting masterpieces of world art.
Board thickness - depending on the load
If ordinary boards with a thickness of 5-10 mm are suitable for everyday cutting, then for increased loads (cutting and chopping meat with bones), thicker boards (from 3 cm) will be required.
Although wood is considered the least hygienic material, it all depends on the species.
The cheapest and low-grade - boards from soft wood- pine or birch. Safer and more convenient are hardwood specimens - oak, hevea, acacia, beech and bamboo. Although they are much more expensive, they practically do not absorb odors and moisture and do not dull the knife. The most expensive are oak boards.
But before you pay 400-600 rubles for a hardwood board, see if it is made from a single piece of wood or from glued wood. The second option, surprisingly, is preferable. Such a board is less susceptible to deformation from water, which means it will last longer.
Helpful advice
After each use, the wooden board is washed under hot water manually with detergent. After that, it is dried in a suspended state. The tree is "not friendly" with the dishwasher and from such an automatic "washing" very quickly becomes unusable.
Plastic (polypropylene)
This material is especially loved by chefs - it is lighter, stronger and safer than wood, and lasts longer. And besides, it is not afraid of water and washes in the dishwasher. However, this applies only to high-quality certified specimens, the cost of which is comparable to the price of a good wooden board (from 400 rubles). Good plastic board- a rough surface on which knives do not dull and on which products do not slip, and there are always grooves for draining juice.
cheap plastic, chemical composition which you will never know, it is better not to take it - it quickly becomes covered with cuts, and therefore there is a high risk of its particles getting into food.
If you are not embarrassed by the grinding of metal on glass, then a glass board is for you, especially since the brightest designer models are usually made from this material, and they cost between 200-300 rubles. Glass is considered the most hygienic material, but not everyone will agree to turn a blind eye to the disadvantages of such a board: metal grinding, the need for frequent sharpening of knives and catching products that tend to “escape” from a smooth surface.
For those who decide to decorate their kitchen with a glass board, tips: choose a heat-resistant glass model with rubber feet for a snug fit to the table. You can also use this board as a hot plate.
Good day, glad to see you on the blog pages))
Since I am a big fan of various household trifles, which are often made fun of at home, then, accordingly, my interest in these trifles is inexhaustible, well, at home I have quite a few of them by itself))
But even among this small things there are irreplaceable "representatives" without which, if it is possible to do it, it will be very uncomfortable to do so. Today it is about such items - cutting boards for the kitchen.
If you ask yourself the question “how many cutting boards should be in the kitchen”, then, in principle, you can completely get by with only two boards:
- for products that need to be thermally processed before eating;
- and another one for foods that can be eaten raw.
But this is the most necessary minimum, nothing less. Because chicken meat, for example, is not only not recommended to be cut on the same board with other products, it even needs to be stored far from the rest and even tightly packed.
And if you want to get more than a minimum set of two boards - this will be right decision because it is desirable to have a separate board for cutting fish, fish usually has a strong specific smell that is difficult to wash and weather; a small board for bread, and for vegetables and herbs, on the contrary, a little more, otherwise it’s inconvenient to cut them.
In my opinion, it is optimal to have 4-5 boards of different “styles” and made of different materials because there is no material that will be unambiguously the best, each has its pros and cons.
You can decide which cutting board is best for the kitchen only by trying to work with them, and I will share with you my opinion based on repeated testing and replacing the boards, maybe you will find something useful for yourself.
Two main competitors for the first place in the ranking "best cutting board" share boards made of wood and plastic.
Wooden cutting boards
They have undeniable advantages: comfortable, pleasant to the touch and use.
They have bactericidal properties and have a quite decent appearance for a long time, since they are able to self-repair - the scratches on them are smoothed out as if "tightening".
Wooden boards are durable in use.
Wooden boards do not dull knives, products do not slip on them, plus such boards are not expensive. But all this provided that high-quality material from hardwoods was used for manufacturing - oak, beech, ash, yew, cherry, acacia, and boards made of coconut, ebony and guaiac wood are considered the hardest.
If the board quickly takes on an unimportant appearance, the tree begins to crumble, then immediately transfer it to the category of boards for cutting bread and laying out hot pastries (it will smell nice on a wooden board)).
Cons of wooden boards:
Such boards strongly absorb odors.
They are more difficult to keep properly clean.
If the tree is of poor quality or the board is made of softwood (aspen, birch, spruce, pine, poplar, alder, willow), chips will soon break off when cut, which can get into food.
Wooden boards are not too fond of water, so soak them and wash them in dishwashers Not recommended.
A wooden board should not be used when cutting raw products, since after using and washing the board it is very desirable to additionally pour hot water over it, and not every wooden board can tolerate such a “washing”.
Now there is no wooden board in my collection, I used it for quite a long time, the wood there was not the best, but I will not refuse to buy a wooden board again, especially from hardwoods.
Bamboo boards
These are not exactly wooden boards, or rather, not at all from wood)) but they are very similar to them. Bamboo is a grassy material and the technology for making kitchen helpers from it is more complicated than that of wooden ones. They are made from bamboo stems cut into thin strips, glued together and pressed.
Its advantages: the board is beautiful, reliable in operation, easy to clean, practically does not absorb odors and moisture.
The main thing when buying a bamboo board is to choose a conscientious manufacturer so that formaldehyde glue is not used in its manufacture. This is perhaps the most important drawback.
I do not use wooden and bamboo boards for cutting raw meat and fish, I cut ready-made foods, fruits and vegetables on it.
I have been using a bamboo board for a long time and with pleasure, my mother gave it to me about eleven years ago, but the duration of operation did not affect its appearance too much, perhaps because the board in the kitchen is far from alone.
Plastic cutting boards
They are very democratic: inexpensive, easy to care for, resistant to temperatures, practically do not absorb odors.
They come in a wide variety of shapes and sizes, Lately they are made with convenient additions. The last one I bought this moment favorite), has a recess into which it is convenient to shift already cut products.
Cons: the plastic may be of poor quality and then the board will quickly return to its original appearance, and the plastic fibers will again be “cut off” along with the cut product and can get into food.
If you had to decide which cutting boards are better than wooden or plastic, then I would divide the prize for two, they are equally good, but each in its own way, so both of them are worthy of settling in your kitchen.
But if you do not have a single board, but you need to buy only one, first buy a plastic one, it is more versatile.
Flexible cutting boards review
Such boards include silicone mats and boards made of thin plastic. Silicone is a wonderful material that is easy to clean and easy to use, and calmly tolerates any temperature, and it is convenient to store it - you can simply roll it into a tube.
I don’t have such a board in my kitchen yet, but I plan to purchase it, of course)) The alleged minus is that it’s not very convenient to move it from place to place with already cut products, they will roll towards the center. As far as this is really a minus I will tell after the acquisition and operation.
In the meantime, about similar boards, they are made of plastic, not quite similar to silicone, but still very close in characteristics - about flexible plastic boards.
I ordered on Aliexpress a set of four cutting boards designed for cutting meat, chicken, fish and vegetables. I donated two of them and enjoy the rest.
For me, their main advantage is a large working surface they are lightweight and take up little space.
Very easy to wash.
It is not difficult to carry products on such a plan of flexible boards because they are not as soft as silicone ones.
Best suited for cutting "bulk" products,.
Resistant in operation, they retain a decent appearance for a long time, the main thing is to cut from the side that is intended for this, since paint is applied on the back, which is erased from the knife. In order for us not to get confused, the manufacturer signed the right side))
Cons: I don't know. Well, unless they last as long as wooden or marble ones.
My impressions: good, inexpensive board, would buy again.
Glass cutting boards, my review
The main plus of glass boards is a joy for the visual, beauty of course. If I make a repeat purchase, it will be only for this reason))
Since, in my opinion, these boards have only two advantages: the already mentioned beauty and high hygiene - they are easy to maintain in a state of absolute cleanliness. Well, moisture resistance, perhaps.
And the rest, alas, cons:
The main one is the unpleasant sound of metal on glass. I cut and try not to touch the board, well, what kind of cutting is this ... ((
Again, I try to control the pressure, because there is glass under the knife and it is subconsciously scary - suddenly I hit it hard, and the board will crack.
Blunts knives. I have not verified it, since I rarely use such a board, but since they write everywhere, I believe)
Well, again, I read that during the operation, tiny pieces of glass can break off from these boards.
They also pointed out as a minus that since the surface is slippery, the knife can slide and the products move out. I don’t know about other boards, I don’t have such a problem, since the board is corrugated.
Therefore, if you are going to buy a glass board board, pay attention that the surface is not smooth.
These are all boards that currently "live" in my house, but in addition to the options listed, there are boards made of other materials: marble, steel, stone...
Boards with the addition of a variety of "chips": folding, combined with scales, sieve boards in which you can immediately wash food ... there are a lot of options.
And just interesting boards uplifting.
I will definitely tell you about those that I like or, on the contrary, do not impress.
Convenient and useful household trifles for you 🙂
How many cutting boards should be in our kitchen, what shape, size and material? In such an abundance of assortment, it is important to know some of the nuances ...
There must be at least 4 boards in the kitchen
For each type of product, you must have an individual cutting board. According to hygiene standards, the minimum allowable quantity is 12 boards. Of course, not everyone agrees to have such an extensive arsenal at home and therefore it is better to limit yourself to four: one for strong-smelling foods, such as fish, the second for raw meat and poultry, the third for bread, the fourth for everything else (vegetables, cheese, sausages, etc.). For raw foods and meats, safe and easy-to-clean plastics are better, for thermally processed foods, wood is better. So that the rest of the family does not confuse the boards, let them differ slightly in color or size. On sale you can even find sets of boards, each of which has a special icon with a picture of a fish, a tomato, etc.
The most convenient shape is rectangular
Despite the fact that cutting boards are now made in absolutely any shape, professional chefs recommend not chasing the exotic. The most convenient to use is the classic rectangular shape. The rest are more suitable for serving.
To restore the freshness of the board after butchering the fish, it is recommended to rub it with half a lemon, leave for a few minutes, and then rinse with water and detergent.
The most comfortable size is medium
For fish and meat, the size of the board should be at least 30 x 50 cm, for other products - 20 x 30 cm. Food that is too small will fall off during the cutting process, and too large specimens are inconvenient to wash and store.
The most suitable colors are white, gray, brown, black
Only such colors will make it possible to evaluate the natural shade of the product on the cut, and therefore to discern its possible shortcomings. So it is better to refuse bright colors and prints depicting the masterpieces of world art.
Board thickness - depending on the load
If ordinary boards with a thickness of 5-10 mm are suitable for everyday cutting, then for increased loads (cutting and chopping meat with bones), thicker boards (from 3 cm) will be required.
Tree
Although wood is considered the least hygienic material, it all depends on the species.
The cheapest and low-grade boards are made of soft wood - pine or birch. Safer and more convenient are hardwood specimens - oak, hevea, acacia, beech and bamboo. Although they are much more expensive, they practically do not absorb odors and moisture and do not dull the knife. The most expensive are oak boards.
But before you pay 400-600 rubles for a hardwood board, see if it is made from a single piece of wood or from glued wood. The second option, surprisingly, is preferable. Such a board is less susceptible to deformation from water, which means it will last longer.
After each use, the wooden board is washed under hot water by hand with detergent. After that, it is dried in a suspended state. The tree is "not friendly" with the dishwasher and from such an automatic "washing" very quickly becomes unusable.
Plastic (polypropylene)
This material is especially loved by chefs - it is lighter, stronger and safer than wood, and lasts longer. And besides, it is not afraid of water and washes in the dishwasher. However, this applies only to high-quality certified specimens, the cost of which is comparable to the price of a good wooden board (from 400 rubles). A good plastic board has a rough surface on which knives do not get dull and food does not slip on it, and there are always grooves for draining juice.
Cheap plastic, the chemical composition of which you will never know, is better not to take - it quickly becomes covered with cuts, and therefore there is a high risk of its particles getting into food.
Glass
If you are not embarrassed by the grinding of metal on glass, then a glass board is for you, especially since the brightest designer models are usually made from this material, and they cost between 200-300 rubles. Glass is considered the most hygienic material, but not everyone will agree to turn a blind eye to the disadvantages of such a board: metal grinding, the need for frequent sharpening of knives and catching products that tend to “escape” from a smooth surface.
For those who decide to decorate their kitchen with a glass board, tips: choose a heat-resistant glass model with rubber feet for a snug fit to the table. You can also use this board as a hot plate.
Care of kitchen boards
Plastic and glass boards should be washed with hot water, then wiped and dried. Residual odor can be removed with a solution of vinegar or lemon juice.Wooden boards change color when in contact with coloring products. From time to time they should be scraped with a knife, and also periodically scalded with boiling water. It does not hurt to occasionally wipe such a board with lemon juice. Plywood boards should be washed with hot water and dried like plastic.
Before washing, kitchen boards are not pre-soaked. Put boards in drying cabinets unacceptable.
You need to store the boards separately from each other, install them in storage cells or hang them.
Every day, when preparing food, we cut food and do it with the help of a special device. Today manufacturers offer us different types cutting boards - they differ in size, shape and materials from which they are made. Let's see what is better to choose and why one cutting board in the kitchen is wrong.
Types of cutting boards
Many habitually use wooden planks without considering their benefits. Some people prefer plastic ones, while others prefer bamboo. Cutting board it can be glass, silicone and even stone.
We decided in our review to consider the pros and cons of the materials from which cutting boards for the kitchen are made.
Wooden board - a tribute to tradition
Not so long ago, wooden boards had no competitors, but even today, despite the many options, they remain the most popular.
Even professional chefs use them willingly, but prefer those made from the finest quality materials- Hevea and oak. Such cutting boards are more stable, withstand various mechanical impacts, they are not threatened with 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 woods. Scratches on the surface cannot be avoided, but these items from moisture kitchen utensils may swell and crack.
It turns out that it is better if the kitchen board is glued from several layers, and not from a single piece of wood - such a thing is much heavier, it is not very convenient to use it.
Cutting board should not be too wide, otherwise it may warp from moisture.
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.
Such a cutting board requires mandatory washing with hot water after use, then it should be wiped dry and stored in a suspended form.
Bamboo is a great choice
Today, bamboo cutting boards 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, practically does not absorb smell and moisture.
In addition, this material is environmentally friendly, it almost does not show scratches from the blade, it fits any type of knife and is easy to clean.
But - it is important to purchase products good quality, tested trademarks, because you can get on a cheap fake, in the manufacture of which an adhesive containing formaldehyde was used. And it's far from safe.
Plastic cutting boards
What are the benefits of a plastic cutting board? First of all, it is light, easy to clean and, unlike wooden counterparts, does not contribute to the reproduction of microbes. That is, from the point of view of hygiene, such material is preferable.
Plastic smell does not absorb and is quite durable. But only high-quality, which is safe to use. A budget option does not guarantee this small particles such material when cutting products can get into 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 diverse. You can choose a board of any color and design.
glass cutting board
Such a board is considered hygienic, easy to clean, it is not afraid of either smells or moisture. But, perhaps, these qualities do not cover the disadvantages of such a material - few people are not annoyed by the rattle during cutting, the glass kitchen board is heavy but fragile, besides, knives quickly become dull during cutting on such a surface.
best use glass products - decorative. With the task of decorating the interior, such a board will do just fine - you can pick up beautiful option for the design of your kitchen.
They also make kitchen boards from stone, ceramics, metal. They are also best used in decorative purposes and for table setting - serving different dishes.
Silicone kitchen boards
Lovers of novelties may be interested in silicone kitchen boards. This is, rather, not quite a cutting board, but something like a rug that can be rolled up into a tube and stored in such a compact form.
What is the advantage of such a piece of kitchen utensils - a silicone plate is light, it washes well, the products do not slip on it, the knives do not get dull. In general, a practical thing.
How many cutting boards should you have?
Since Soviet times they have been sanitary norms, on which cutting boards should be 12 pieces and each has 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.
Do you agree to have at home, often in a rather cramped room, as many as 12 kitchen boards? It is unlikely that there is nowhere to store them, and you can get by with much less. Of course, if you follow basic hygiene standards.
A separate cutting board should be for raw meat and poultry, and another one for raw fish. It is advisable to have a board on which you will cut vegetables and fruits; bread is also cut on a special board. For cheese, sausages and boiled products, there is a board.
It turns out that 5 pieces are needed on the farm, well, at least 4. True, some experts say that with modern detergents you can get by with less.
It's up to you to decide which is more convenient for you. Still, from the point of view of sanitation, the option seems to be more preferable when raw and cooked foods are not cut on the same, even if thoroughly washed, surface.
Cutting board shape and design
The cutting board can be round, oval, have more original shape such as fish or pears. But still the most convenient is a rectangular kitchen attribute. Often it is equipped with a convenient handle.
The larger size is suitable for cutting meat and fish; bread, cheese, sausage, lemon for tea drinking is quite comfortable to cut on smaller boards.
A do-it-yourself cutting board is a great gift if it is decorated with patterns, carvings, and burning. True, it is better not to use it in everyday life, especially painted ones, in order to avoid getting paint. Let this thing serve as a decoration for your kitchen.
Today, the cutting board, through the efforts of resourceful manufacturers, can be a real kitchen gadget. For example, if it was combined with scales. And what is very convenient - they cut the product and immediately weighed it.
There is a version of the board, which has a slatted removable surface - bread crumbs fall into a special compartment. But thanks to the sieve board, it is very convenient to wash products.
Flexible and foldable cutting accessories are also very practical, they help to pour the cuts into a pan or other container so that not a single piece misses the target.
How to choose a cutting board - see this video:
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