Tips For Choosing The Best Cutting Board
Buying a cutting board but not sure which is the one for you? To get a cutting board that will last needs some research and knowledge of cutting board materials. Even expensive boards sometimes end up warping, breaking or cracking.
So what are the main things to look at when we buy a cutting board then? Well, this blog covers pretty much about choosing the best cutting boards, but here are some other tips. I think cutting space is quite important for many of us. Depending on the amount of food you usually cut at one time, and the size of your hands and knives, you can determine how big your cutting board should be. A small cutting board will make you feel cramped and food will fall off the edges all the time.
Again, that depends on how you define ‘small’. The cutting board should also sit firmly on the kitchen worktop when you use it. It is not unusual for the worktop to be wet and a lesser board will slip forward when you slice, posing an immediate hazard to your hand. This is why now cutting boards advertise safe gripper edges, base or feet. Also, a heavy cutting board is more likely to stay in its place compared to a light one. But you will want to go easy on the weight of the board, since moving the board to the sink after use is an action that you cannot avoid.
After that, durability should be looked into, although this could be difficult. Reviews may help a bit, but it could be common sense that some materials are tougher than others. All good cutting boards will develop knife wounds over time; in fact, boards that can scratch are kinder to the knives and allow for steadier cutting. But deep gashes are definitely not good as they will become a happy breeding place for bacteria, a potential source for splintering, and a food trap.
Wooden and bamboo cutting boards are known for their better accommodation for sharpest or best kitchen knives. The surface is naturally and slightly textured, just enough to keep the food and knife within hold as you cut. This is perfect when you need to cut repeatedly and quickly. Plastic cutting boards are smoother and more slippery for this. Wooden boards and bamboo boards also keep the knife sharp for a longer time (more strokes against the board) than plastic and composite boards.
The hard surface of the latter dulls the knife quickly. If you are buying wooden or bamboo cutting boards, you will find two types available – edge grain and end grain. This simply means the way the board was made. Edge grain cutting boards are cheaper; they are made with longer strips of wood or bamboo with the grain lying horizontally on the surface. End grain boards are short blocks glued together with the grain facing up.
It is contended that end grain boards are the best cutting boards you can find, since the knife wounds made on the grain fiber close up by themselves. However, it is also found that they absorb liquids much more quickly, making them susceptible to warping. It’s still down to personal preference in choosing a good cutting board, but knowing these factors will help.