Cutting boards: A-Z

Cutting boards certainly are one of the most important and indispensable utensils in every kitchen. Food simply can't be prepared without them. Choosing the right cutting board, though, needs a bit of thought and depends on one's own preferences as well.
There are a number of different materials that are utilized nowadays in the production of cutting boards and all of them have their pro's and con's with regards to their material as well as what effect they have on the knives that are used for cutting.
A good cutting board must be somewhat soft, so as to accommodate the knife well, without chipping or blunting its edge. At the same time it must be easy to clean and not be a breeding ground for bacteria. It should be able to withstand hundreds of hours of work without developing too deep cuts or nicks and it needs to have a good grip or so-called countertop stability, so as not to slip away when being used.

Wood

By far the most popular cutting boards are ones made of wood. Wood cutting boards have a major advantage in that they are "self-healing". Especially shallow cuts in the wood will close up on their own, rather quickly after appearing. Furthermore, wood is also a good material for cutting boards as bacteria generally do not thrive on it – it has natural anti-septic properties and studies have shown that though bacteria persist for a short amount of time after they are applied to a wooden cutting board, they do not manage to reproduce and soon die out. Wooden cutting boards are either edge-grain or end-grain, depending on which 'face' of the surface of the wood has been used in the production of the board. End-grain cutting boards are when the grain runs perpendicular to the surface of the board, while edge-grain is when the grain runs parallel to the surface. End-grain are more durable and heal up faster, while edge-grain are more cost-effective and more beautiful because of the pattern of the grain being visible. Edge-grain tend to dull blades quicker, though.

Bamboo

Much like wood, bamboo is also a popular choice for cutting boards. Though it is technically a grass, like wood, it is also quite durable and reliable. It offers a good grip and also accommodates the knife well. Bamboo is naturally antimicrobial and does not retain any harmful bacteria.
In order for bamboo and wooden cutting boards to remain robust and strong, especially if they are used in a restaurant kitchen, it is a good idea to oil them on a regular basis. Oiling is done so that they don't dry out, shrink and warp or absorb too much water and crack or split.

Plastic

Plastic cutting boards come in two varieties: PE – Polytehtylene and HDPE – High Density Polyethylene. Though bacteria can remain longer on plastic boards than on wooden ones, when washed well, they usually do not harbor any bacteria. Furthermore, unlike wooden boards, plastic boards can be put in the dishwasher or simply washed with harsher chemicals such as bleach, without being damaged or retaining chemicals (when washed well). Plastic cutting boards generally don't last as long as wooden ones, though that also depends on the knife – the sharper the knife, the less damage it incurs on a board. On the other hand – plastic boards are lighter and make for easier transferring of food in a cooking or storage vessel. Plastic cutting boards are also cheaper and also permit for different colors – in case you need different colors for your Kosher kitchen, for example.

Rubber

Rubber has also become quite prominent as a material to be used for cutting boards. Rubber boards are about as expensive as wooden boards. They usually are heavier which is not so nice if you have to carry them around but it offers a good grip on the countertop. Furthermore, they are also dishwasher safe, they offer good protection for the knife and do not retain bacteria – all of which gives them advantages from both wood and plastic. Though they are not as attractive as wooden boards and have a peculiar rubbery smell to them during the first weeks, they are a good and reliable piece of equipment.

Compressed Paper, Resin, Glass, Wire

Materials such as glass, resin, wire and compressed paper are also sometimes used for cutting boards, although they are generally not as popular as the ones listed above. Glass boards, for example, though having nice and sometimes decorative designs and being easier for cleaning, are not so good on the knives. Glass cutting boards, as well as ones from wire, tend to dull, dent or even chip knives. Sometimes glass boards also chip and shatter themselves, when used for chopping, which is potentially dangerous for the food being prepared.
Composite cutting boards, made from compressed and recycled paper or resin, are a good choice if you're looking for something which has a low environmental impact, is more durable and can go in the dishwasher. Such boards are usually a bit thin and, unless they have rubber edges attached, they tend to slip and slide on the work surface.

In the end, apart from all the considerations about materials and costs, personal preferences are also important. A wooden board has a natural charm to it, while a plastic one can be more convenient and easier to use. Ultimately, feeling comfortable and enjoying working with one's kitchen utensils is a much more important consideration, when trying to create the perfect dish.

Check out all Cutting Boards at  https://www.culinarydepotinc.com/cutting-board/