How much do you know about wooden cutting boards? Is it true that every time you need to buy one, you go directly to the supermarket counter and take one directly, without distinguishing the difference between these similar-looking chopping boards?
Things to consider when choosing a cutting board
First, relax. You may have heard various claims about certain types of cutting boards that are not safe. Know that any cutting board material is safe, as long as you follow the recommended food handling and hygiene practices (we will understand, don’t worry).
● The following are the factors to weigh when choosing a circuit board.
● Is it knife-friendly? The harder the surface, the more dull it becomes over time.
● Is it easy to clean? If this is important to you, can you put it in the dishwasher?
● Is it easy to maintain? Do I need to use suet for regular conditioning?
● how much is the cost? How much will this make you shrink?
● How durable is it? How often do you need to replace it?
● How big is it? What space do you have?
Features of planks:
Domestic wood boards and rubber boards have their own advantages and disadvantages. Cutting boards made of wood are generally aesthetically pleasing, especially high-quality telomere boards. Wessel says that end-grain cutting boards — the wood grains are aligned so that they extend vertically down from the top of the board to the bottom — not only look beautiful, they also create a softer cutting surface, which helps to keep the basic knife sharper. Sharp and longer. Long-grain cutting boards — where the texture extends horizontally from one edge of the board to the other — have a bit harder surface and less luxurious, but still considered a good choice. If properly maintained, wood boards can be used for years, even decades.
The disadvantage of wood planks is that they are essentially a living product, which changes according to the environment. Expose them to too much moisture and they may warp or, in extreme cases, crack along the seams. Foods with strong pigments such as beets are also easy to stain them, and they give off a lingering smell, such as onions. Wood planks also tend to be more expensive. However, if you are looking for a beautiful plank that you can proudly display in the kitchen and don’t mind a little pampering, then wood is a good choice.
On the other hand, rubber sheets are the preferred cutting surface for most restaurants. Although thin plastic cutting boards are easily damaged and chipped (should be avoided), solid rubber boards, such as those sold by chef supply company JB Prince, are relatively cheap, durable, easy to clean, easy to use public knives, and light weight, depending on what you buy The product can even be repaired with sandpaper. In general, they look unremarkable, even if they are sometimes not outright ugly, but for many people, the advantages outweigh the disadvantages. If you don’t care about beauty, rubber is a good choice. For people living in very humid environments, rubber is also the best choice, because even the ambient humidity can warp the boards.
Edge and end grain wooden chopping board
Wooden cutting boards have two styles: edge texture and end texture, each style has its own advantages and disadvantages. Edged boards are more common than end boards, and this is for good reason. They are much simpler to manufacture and therefore much cheaper than telomere plates. They require less maintenance than telomere plates — maybe oiled several times a year — and can do all the same things. In addition, if the correct type of wood is selected, edge-grain boards can be cut as easily as end-grain boards at a fraction of the cost.
Edge texture
Edge wood cutting boards are made of wood that has been cut from grain. This means that the top of the board shows long wood fibers. Edged boards are the most common type of wooden cutting board because they are usually the most affordable.
Edge texture boards are more likely to leave scars on the blade, because the long plank fibers do not provide much flexibility under the blade. (Think about it: you cut the fiber against the dominant patterned tree). This is also why the edge grain board is considered to be a bit tougher on the knife than the end grain board.
Telomere
End-grain wood cutting boards are made by fusing together cross-section wooden blocks. This means that the top of the board shows the ring of wood instead of the side view (length) of the wood. Telomere plates are usually a few inches thick because they are more difficult to build, so they are almost always more expensive than edge grain plates.
The wood fiber of the end grain board recovers from use better than the edge grain board, thereby reducing the grooves in the board. In this sense, telomere cutting boards are more flexible. It is also gentler on knives, because wood fiber has more elasticity.
However, since many wood chips are glued together to make one, the telomere board may be more susceptible to moisture if it is not properly taken care of. This is because wood is cut to absorb more water and grain than wood cut. (Water absorption is a disadvantage of cutting boards because you want it to be dry and free of bacteria.)
If the telomere plate is kept wet repeatedly, the seams will separate over time and create tiny cracks to contain bacteria. But remember, regular conditioning with mineral oil or board cream will help prevent any cutting board (end or edge texture) from absorbing moisture and cracking. This is especially important for telomere cutting boards.
Bamboo cutting board
Bamboo cutting boards, like this one from Greener Chef, are inexpensive and come from bamboo, a grass that is more sustainable than wood. The bamboo board is very light, but if you take care of it, it will last a long time. You can buy decent bamboo cutting boards for $10 or less, while burly cutting boards can cost up to $150.
Just like wood, bamboo cutting boards have telomere and edge grain patterns. Tails are more expensive. Bamboo is harder than wood, so a bamboo board dulls your kitchen knife faster than a wooden board. Nevertheless, if you want a sustainable wood look, they are still a good budget choice.
Edged cutting board
Edged boards are more common than end boards, and this is for good reason. They are much simpler to manufacture and therefore much cheaper than telomere plates. They require less maintenance than telomere plates — maybe oiled several times a year — and can do all the same things. In addition, if the correct type of wood is selected, edge-grain boards can be cut as easily as end-grain boards at a fraction of the cost.
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