Not a single kitchen - neither home nor professional - can do without cutting boards. With the help of this simple device it is convenient to cut products, preserving the surface of the table from scratches and dirt. Cutting can be carried to the stove without fear of scattering along the road. From ancient times, people used wooden boards that were sawn from different types of wood. But the development of technology has led to the fact that now these kitchen attributes are made from a wide variety of materials. Plastic, wood, artificial stone, glass - all this is used in production. The question of which material is better cutting board, each hostess is asked before buying.
Variety of materials
Today, modern manufacturers offer kitchen utensils of different composition and prices. Including chopping boards. Which ones are better to choose to serve longer, be safe for health, not blunt knives and match the declared price tag? Each material has its pros and cons. They need to be considered when choosing cutting boards for the kitchen. Which is better - to decide the hostess.
Classic - wooden planks
The traditional and most common material is wood. Such devices are universal - suitable for cutting vegetables, fruits, meat, fish, bread and other products. During operation, the board does not slide on the table, and the cut supplies do not crawl along the surface. This aspect reduces the risk of cuts and injuries. In addition, the wooden surface carefully treats knives without dulling their sharpening. This allows you to serve kitchen appliances longer. But there are many varieties of wood , and which tree is better for a cutting board depends on the properties of the material. The packaging should indicate what grade this or that item of kitchen utensils is made of.
Oak is the strongest and hardest tree. It does not crack, does not deform, does not absorb odors. It has long been used in shipbuilding, because it is not afraid of moisture. This is one of the best options for wooden cutting boards. But such an attribute in the kitchen will be rather heavy, and the price of such products will not be low.
Acacia is solid, does not absorb odors, and is resistant to moisture. But also quite expensive.
Hevea, or rubber tree, a world-recognized cutting board material. They are dense, resistant to water and odors. And their price is quite affordable.
Pine and birch are common wood species, but they are too soft for kitchen utensils. They absorb odors, crumble under a sharp blade and deform to such an extent that they can crack. This option is inexpensive, but also short-lived.
Bamboo is the material from which beautiful and practical cutting boards are made, which ones will look better in the kitchen, because this is an excellent decorative decoration. They have several advantages: they are resistant to abrasion, practically do not scratch, and do not absorb moisture and odors. But there is one significant minus. Bamboo is a herbaceous plant and does not have solid wood. Boards are made of thin strips glued together. And the suitability of the material for use in the kitchen depends on the quality of the glue. If you used a composition based on formaldehyde, then it is better not to buy such a product, because this substance, getting into the body, causes severe poisoning. In addition, it is able to accumulate in organs and tissues. Unfortunately, the composition of the adhesive is not indicated on the packaging.
Care for wooden boards
Regardless of the material chosen, the board needs to be looked after so that it lasts as long as possible. After the purchase, it is advisable to lubricate it with mineral or linseed oil. Repeat this procedure several times during the day. Then you need to rinse and dry. For disinfection, they can be wiped with lemon juice or vinegar once a week. And one more thing: it is better to store wooden boards in the air, and not in a closed box.
Plastic
Plastic boards flooded the store shelves. And this is not surprising. They are light, comfortable, beautiful. Manufacturers produce them in various shapes and colors. But are they so good? Before buying, you need to make sure that they are made of polyethylene or propylene. These materials are suitable for contact with food and are not harmful to human health. If the board is from another type of plastic or it is not specified, then it is better to refrain from buying.
The smooth surface of the plastic can slide on the surface of the table, which is not very convenient when cutting products. They can not be set and cut hot dishes. Over time, cracks form on the plastic, in which bacteria accumulate and multiply, causing unpleasant odors. Such a product must be discarded.
Flexible plastic boards are now available. They are convenient to use, inexpensive. But their service life is limited. They quickly become worthless.
To extend the life of plastic, manufacturers produce multi-layer boards. When the top layer becomes unusable, it can be picked up with a sharp object and removed. The board will be like new again. The thickness of the layers is about 2 mm, while the entire plate is about 5 cm.
Wood or plastic?
Employees from an American laboratory conducted a study on which cutting board is better: wooden or plastic. As a result, it turned out that when the surface is smooth, both options are quite hygienic and usable. But the appearance of the smallest cracks significantly changed the picture. In wooden samples, microbes died after processing and drying. But in the plastic they were not etched by anything and continued to multiply. With scratches, such boards become hazardous to health. By the way, in American catering establishments it is forbidden to use plastic boards, regardless of composition.
Beautiful glass
More recently, glass cutting boards for the kitchen have appeared on the market. Which is better to choose options depends on the interior design. They look stylish enough and will become an adornment. In addition, they do not absorb odors and are not scratched. They are temperature resistant and can be used as hot coasters. It’s easy to wash them. But they have more minuses than pluses. They are very blunt knives because of their hardness. In addition, the sound of metal on the glass literally "cuts" the nerves. This is a rather fragile item that can break if dropped. Before buying, you need to see if there are rubber feet on the underside. If they are not, then the board will slide and will be inconvenient to use.
Fake diamond
Acrylic stone boards are also a novelty of the market. They withstand heat, are not scratched, and are easy to handle. But cutting them dulls any, even super-sharp knives. In addition, the cost of such an attribute will not be small.
Which cutting boards are the best, everyone decides for himself, because even a professional cannot give a definite answer.
Professional Tips
Kitchen cutting boards - which are better? It still depends on which products are being cut. The ideal option is slightly different: for fish, for meat, for vegetables and for bread.
The size of the board depends on the preferences of the hostess. Cut products will crumble from too small ones, while large ones are not very easy to handle, heavy and bulky. What sizes should chopping boards have, which are better to choose? Ideal parameters range from 25x40 cm.
After use, they must be thoroughly washed and dried.
It is necessary to regularly change cracked specimens.
While you can not find the perfect cutting boards. Which are better? They should be chosen by the hostess depending on financial capabilities and preferences.