When purchasing kitchen utensils, you should take into account all the nuances and points so that cooking is safe, comfortable and pleasing to the eye. Today we will talk about cutting boards, their strengths and weaknesses.
Of course, it is mainly enterprises that adhere to such strict sanitary standards. Catering, there is no need for such a quantity at home. Five boards for working with different products will be enough for your home and your family.
For working with raw meat;
For working with fish;
For working 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 one board, tastes and smells will mix - this will not have a very good effect on the final taste of the dish.
Also, raw meat contains various kinds bacteria that live and multiply in meat before heat treatment are beneficial to the human body, they will not affect ... Accordingly, when working with fresh vegetables after cutting meat, these bacteria will inevitably infect fresh vegetables, which we will then safely eat in salad.
Of course, if you wash the board well after working with meat and fish, not a trace of bacteria will remain. But this is not entirely true, the temperature must be very high to cope with them, and the smell will not immediately go away. This also applies, by the way, to knives - so it’s not in vain that you should buy at least five knives for different groups of products.
Size and shape matters
The shape of the cutting board is chosen for a specific type of product, and also, an important aspect is convenience. Rectangular - considered the most popular and convenient. In addition to rectangular, there are a large number of other shapes - round, square, oval and various shapes fruits, vegetables, etc.
If you are going to buy a board for cutting meat or fish, which involves working with bones, choose the appropriate thickness and size.
Types of cutting boards - pros and cons
To begin with, it’s worth saying that there are boards made of plastic, glass, bamboo and wood - solid, end-grain and regular.
Wooden boards - ordinary– wooden bars are also produced, where the fibers are located horizontally. Material – linden, pine, beech, oak, hevea (soft and hard varieties).
|
pros |
Minuses |
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Non-slip base. The 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. |
Solid wooden planks– are made from solid timber, only hard rocks wood, the fibers are arranged horizontally.
The pros and cons of these boards are the same as those of ordinary boards, it is worth adding that they are much more expensive, are made by hand and are distinguished by the complete absence of glue.
Wooden boards - end, are made, like ordinary ones, from timber, only the fibers are arranged vertically.
Advantages and disadvantages, just like a regular one. It is worth adding the following - these boards retain their aesthetic value longer appearance, knives become much less dull. Higher and antibacterial properties. The disadvantages are that they require additional care - by lubricating the board with oil.
Bamboo cutting board. The mistake is that they are classified as 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 |
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Lungs. It is convenient to pour out chopped products. Does not retain odors. Quite durable. Affordable price. Greater variety of colors and shapes. |
Scratches appear quickly on the surface. They do not have antibacterial properties, even with this coating - this is a misconception. Plastic is not an environmentally friendly material, but there is plastic. Not resistant to temperatures. May have a slippery base or surface. |
Glass board and ceramic
|
pros |
Minuses |
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Beautiful appearance that lasts for a long time. Does not retain odors. Can be washed in a dishwasher. Due to the smooth surface it is antibacterial. Temperature resistant. Beautiful drawings, bright design. |
Slippery surface. Dulls the knives. It makes an unpleasant sound when the board and knife touch. Fragile material. If cracks appear, they are not suitable for further use, since there is a danger of glass entering the human body with food, and this will inevitably damage internal organs. Not intended for cutting meat. |
Silicone board-mat
A board with handles is convenient for moving.
Don't forget about the hole in the board for wall mounting.
Boards with recesses are convenient because the juice released from the food collects there.
For storage and drying, a board stand is desirable.
Take proper care of your cutting boards so that they serve faithfully for many years.
How many cutting boards should a household have? From what material, what size and shape - recommendations from WDay.ru.
There should be at least 4 boards in the kitchen
Ideally, each type of food should have its own cutting board. According to hygienic standards, the minimum permissible quantity is 12. Of course, few people would agree to have such an extensive arsenal at home. Therefore, we will 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). Safe and easy-to-clean plastic is better suited for raw foods and meat; wood is better suited for heat-treated foods. To prevent other family members from confusing the boards, have them vary slightly in color or size. You can even find sets of boards on sale, each of which has a special icon with a picture of a fish, 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 to chase the exotic. The most convenient to use is the classic rectangular shape. The rest are more suitable for serving.
Helpful advice
To restore freshness to the board after cutting 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. If it is too small, the products will fall off during the cutting process, and too large specimens will be inconvenient to wash and store.
The most matching colors– white, gray, brown, black
Only such colors will allow you to evaluate the natural shade of the product when cut, and therefore discern its possible shortcomings. So it's better to give up bright colors and prints depicting masterpieces of world painting.
Board thickness - depending on the load
If ordinary boards 5-10 mm thick 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 lowest grade - boards from soft wood- pine or birch. Safer and more convenient are specimens made from hardwoods - oak, hevea, acacia, beech and bamboo. Although they are an order of magnitude 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, look at whether it is made from a single piece of wood or laminated 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 by hand with detergent. After this, it is dried in a suspended state. Wood is “not friendly” with a dishwasher and such an automatic “washing machine” 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 can be washed 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 food does not slide, and there are always grooves for draining juice.
cheap plastic, chemical composition which you will never recognize, 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 bothered 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 shortcomings of such a board: metal grinding, the need for frequent sharpening of knives and catching products that tend to “slip away” from the smooth surface.
For those who decide to decorate their kitchen with a glass board, advice: choose a model made of heat-resistant glass with rubber feet for a snug fit to the table. You can also use this board as a hot stand.
Good day, glad to see you on the blog pages))
Since I am a big fan of various household little things that my family often make fun of, then accordingly, I have an inexhaustible interest in these little things, and of course I have quite a few of them at home))
But even among these little things there are irreplaceable “representatives” without whom, even if it is possible to do, it will be very inconvenient to do so. Today it is about such items - cutting boards for the kitchen.
If you ask the question “how many cutting boards should there 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 acquire more than the minimum set of two boards, this will be the right decision because it is advisable to have a separate board for cutting fish, fish usually has a strong specific smell that is difficult to wash and ventilate; a small board for bread, and for vegetables and herbs, on the contrary, a larger one, otherwise it will be inconvenient to cut them.
In my opinion, it is optimal to have 4-5 boards of different “styles” and made from different materials because there is no material that will definitely be the best, each has its own pros and cons.
You can only decide which cutting board is best for the kitchen by trying to work with them, and I will share with you my opinion based on repeated testing and replacing boards, maybe you will find something useful for yourself.
Two main competitors for the first place in the ranking "best cutting board" They share boards made of wood and plastic.
Wood cutting boards
They have undeniable advantages: comfortable, pleasant to the touch and to use.
They have bactericidal properties and look quite decent for a long time, since they are capable of self-repairing - scratches on them are smoothed out as if “healing”.
Wooden boards are durable in use.
Wooden boards do not dull knives, food does not slip on them, plus such boards are not very expensive. But all this is provided that high-quality material from hard trees was used for production - oak, beech, ash, yew, cherry, acacia, and the hardest are considered to be boards made of coconut, ebony and guaiac wood.
If the board quickly takes on an unimportant appearance, the wood begins to crumble, then immediately transfer it to the category of boards for slicing bread and laying out hot baked goods (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 wood is of poor quality or the board is made of soft wood (aspen, birch, spruce, pine, poplar, alder, willow), slivers will soon begin to break off when cutting, which can get into the food.
Wooden boards do not like water too much, 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 advisable to additionally pour hot water over it, and not every wooden board can withstand such “washing”.
Now I don’t have a wooden board in my collection, I’ve been using one for quite a long time, the wood wasn’t the best, but I won’t refuse to buy a wooden board again, especially from hardwood.
Bamboo boards
These are not exactly wooden boards, or rather not made of wood at all)) but they are very similar to them. Bamboo is a grassy material and the technology for making kitchen aids 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 use, easy to clean, practically does not absorb odors and moisture.
The main thing when buying a bamboo board is to choose a reputable manufacturer so that formaldehyde glue is not used in its manufacture. This is perhaps the most important drawback.
I don’t use wooden and bamboo boards for slicing 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 its appearance has not been greatly affected by the duration of use, perhaps because there is far more than one board in the kitchen.
Plastic cutting boards
They are very affordable: inexpensive, easy to care for, resistant to temperatures, and practically do not absorb odors.
They come in a wide variety of shapes and sizes, in Lately they are made with convenient additions. The last one I bought (on this moment the most favorite), has a recess into which it is convenient to move 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 clean.
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, are 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 I’m subconsciously scared - suddenly I hit it hard and the board breaks.
Dulls the knives. I haven’t checked it, since I rarely use such a board, but since it’s written everywhere, I believe it)
Well, again, I read that during operation, tiny pieces of glass can break off from these boards.
Another disadvantage was that since the surface is slippery, the knife can slide and food can slide out. I don’t know how it is with other boards, I don’t have this problem, since the board is corrugated.
Therefore, if you are going to buy a glass tablet, pay attention that the surface is not smooth.
These are all the boards that currently “live” in my home, but in addition to the listed options, there are boards made from other materials: marble, steel, stone...
Boards with the addition of various “tricks”: 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 we have 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 will agree to have such an extensive arsenal at home and therefore it is better to limit yourself to four: one for strong-smelling products, for example fish, the second for raw meat and poultry, the third for bread, the fourth for everything else (vegetables, cheese, sausages, etc.). Safe and easy-to-clean plastic is better suited for raw foods and meat; wood is better suited for heat-treated foods. To prevent other family members from confusing the boards, have them vary slightly in color or size. You can even find sets of boards on sale, each of which has a special icon with a picture of a fish, 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 to chase the exotic. The most convenient to use is the classic rectangular shape. The rest are more suitable for serving.
To restore freshness to the board after cutting 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. If it is too small, the products will fall off during the cutting process, and too large specimens will be inconvenient to wash and store.
The most suitable colors are white, gray, brown, black
Only such colors will allow you to evaluate the natural shade of the product when cut, and therefore discern its possible shortcomings. So it’s better to avoid bright colors and prints depicting masterpieces of world art.
Board thickness - depending on the load
If ordinary boards 5-10 mm thick 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 lowest grade are boards made of soft wood - pine or birch. Safer and more convenient are specimens made from hardwoods - oak, hevea, acacia, beech and bamboo. Although they are an order of magnitude 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, look at whether it is made from a single piece of wood or laminated 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 manually under hot water with detergent. After this, it is dried in a suspended state. Wood is “not friendly” with a dishwasher and such an automatic “washing machine” 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 can be washed 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 become dull and on which food does not slip, and there are always grooves for draining juice.
It is better not to take cheap plastic, the chemical composition of which you will never know - it quickly becomes covered with cuts, and therefore there is a high risk of its particles getting into food.
Glass
If you are not bothered 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 shortcomings of such a board: metal grinding, the need for frequent sharpening of knives and catching products that tend to “slip away” from the smooth surface.
For those who decide to decorate their kitchen with a glass board, advice: choose a model made of heat-resistant glass with rubber feet for a snug fit to the table. You can also use this board as a hot stand.
Caring for 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 they come into contact with coloring products. From time to time they should be scraped with a knife, and also periodically scalded with boiling water. It won’t hurt to wipe such a board with lemon juice occasionally. Plywood boards should be washed with hot water and dried, like plastic ones.
Before washing, kitchen boards are not pre-soaked. Place boards in drying cabinets unacceptable.
The boards should be stored separately from each other, installed in storage cells or hung.
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 - this is wrong.
Types of cutting boards
Many people use it out of habit wooden planks without thinking about their benefits. Some people find plastic ones more convenient, while others prefer bamboo. Cutting board It 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 these items are resistant to moisture. kitchen utensils may 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.
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, 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, 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, verified brands, because you can get on a cheap fake, in the manufacture of which an adhesive 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 light, easy to clean and, unlike wooden counterparts, does not contribute to the reproduction 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 this does not guarantee 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 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 in 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.
A DIY 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 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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