Cutting boards: myths and misconceptions. Wood for the production of end cutting boards, professional boards The best wood for cutting boards

A cutting board is an essential accessory in the kitchen of any housewife. It is used mainly for slicing vegetables and cutting meat. Selected species are made for serving, as a stand for hot dishes and for serving dishes to the table.

Souvenir varnished cutting boards are designed to decorate the walls in the kitchen. However modern masters began to produce such accessories with the possibility of their further use in everyday life. One side of the souvenir board is decorated with carvings and ornaments, while the other is pure wood.

Traditionally, it is believed that the shape of a cutting board should be square or rectangular, but today it can be purchased absolutely different types: oval, round, with a contour resembling an apple, a fish, and so on.

In order not to tediously search in stores for a cutting board that suits you, you can make it yourself to suit your taste.

To cut meat, it is recommended to use thick and heavy boards. For cutting vegetables and herbs – small, mobile and multifunctional. It is better to have a complete set of boards in your kitchen different sizes and purpose. According to the classification, boards are divided into the following types: cutting, decorative, decoupage and carved.

1. End boards. They are most popular for cutting meat. On such a board you can cook chops or entrecote. The board can withstand hammer blows. Oak end boards are particularly durable and dull the edges of knives much less than regular boards.
2. Cutting board made of solid beech, pine, birch and bamboo.

Most a budget option – pine board. This board is easy to process and has low hardness.

Birch and beech boards excel in quality due to their hardness and strength. But their disadvantage is excessive hygroscopicity. Moisture has a detrimental effect on such boards.

Bamboo cutting board Chinese-made wood is less popular, but its cost is significantly less than the price of oak or birch.

Raw materials for making a cutting board

Before you make a cutting board with your own hands, you need to choose a material. For these purposes, raw materials from wood, silicone, plastic, stone and glass ceramics are used.

1. Tree. The most common types of cutting surfaces you see at the hardware store are beech, oak, or pine. It should be noted that such surfaces are only suitable for slicing bread or dry vegetables, since the wood of the above varieties quickly collapses under the influence of moisture.

Bamboo kitchen boards They are characterized by high strength and pressure resistance. They are moisture resistant, easy to clean and do not absorb food odors.

Cutting boards made of acacia and oak are the choice of professionals. Their advantages are high quality. The disadvantage is the high cost.

Care. A wooden cutting board should not be washed in dishwasher. It should be rinsed under the tap, but should not be soaked in the sink. Once a week, the wood must be wiped with vinegar essence to get rid of germs.

1. Stone. Marble, granite and stone cutting surfaces look very impressive. Marble has bactericidal properties and does not tolerate too hot objects on its surface or treatment with acid-containing substances.

A kitchen board made of stone is ideal for rolling out dough, which turns out evenly thin on it.

Care. The stone surface must be periodically cleaned of debris, since this material must “breathe”. With proper use, stone cutting boards can last a long time.

Plastic. IN in this case You should choose only high-quality plastic that has heat-resistant and moisture-resistant properties. Board from good plastic more durable and hygienic. If you are going to make a plastic board yourself, then choose a colorless material that does not contain toxic substances.

Care. Plastic can be washed in the dishwasher. After cutting meat or fish plastic board should be washed with liquid dish soap. And to disinfect, you can place it in the microwave for 2 minutes along with a glass of water.

1. Silicone. Kitchen cutting surfaces made of silicone have long gained popularity in the kitchen utensils market. Silicone does not slip on the table surface, does not absorb odors from food and does not dull the edge of the knife. It is convenient to store it folded. A silicone mat does not differ in its functions from a traditional wooden board.

Care. The silicone mat should be washed detergent acid free. It is also acceptable to put it in the dishwasher. This material can withstand both high and low temperatures.

1. Glass ceramics. A cutting board made of this material is durable and shock-resistant. It is easy to clean and can withstand impact high temperatures and does not absorb food odors at all. This is not very good for use in the kitchen. practical option, since the knife quickly becomes dull glass surface. A glass-ceramic board is ideal as a decoration for the kitchen interior and as a hot stand.

Care. Dishwasher safe.

You can see what traditional cutting boards look like in the photo below.

Cutting board design

The design of the cutting board can be very diverse. If you are looking for unusual shapes– take note of several design solutions.

1. Classic wooden board with liquid drain, metal edging and space for a knife.
2. Pull-out cutting board. It is attached to the cabinet and can be pulled out of it if necessary.
3. Rectangular board with removable plates. When the products are cut, you just need to move them with a knife into one of the plates.
4. There are also cutting boards with pull-out containers for scraps and trash.

Making one of these cutting boards with your own hands will be a little more difficult than a regular one. But if you have the desire and knowledge, you can make such a design option.

DIY wooden cutting board

Plywood cutting board - more traditional version. It is practical and easy to use in the kitchen. In our case, the technology for making boards from birch plywood is presented.

To work you will need:

• pencil;
• sample;
• workbench and hacksaw;
• drill;
• drill;
• file;
• vice.

Before you start creating a kitchen accessory, you need to sketch out a drawing of a cutting board.

1. Prepare a 12 mm thick birch board and carefully mark the contours of the board on it using a pencil according to the template.
2. Using a hacksaw, cut the product along the contour.
3. Using an awl, mark the location for the hole on the board and drill it with a drill.
4. Clamp the product in a vice and use a file to clean its surface. Round the edges a little.
5. You can decorate it if you wish outer side board with watercolors and varnish it.

Cutting board on supports

Making a cutting board with your own hands is not difficult. However, making its design with supports and a recess for the plate will be a little more difficult. Based on the presented drawing, you can clearly imagine the design of the future cutting board.

To work you will need:

• oak blanks for the shield (40x33x3 cm);
• 2 oak boards for supports (10x33x3 cm);
• PVA glue;
• sandpaper.

The dimensions of a homemade cutting board are designed for a plate with a diameter of 25 cm and a height of about 10 cm. You can use the dimensions provided, or you can create a board for a plate that will be convenient for you to use in the future.

1. Glue three planed oak plates together into a shield.
2. When the shield dries, you need to cut out a blank for the board. Length 40 cm, width – 33 cm.
3. From one edge of the workpiece, you need to draw a semicircle with a pencil and compass. You can use an appropriate plate instead of a compass. 10 mm from the dotted line, parallel to it, draw a smaller semicircle. This is shown in the picture above.
4. Use a jigsaw to cut out a smaller semicircle.
5. On back side Mark the boards for supports and cut them out with a carpenter's chisel. Glue the supports cut from oak into the resulting grooves.
6. Carefully sand the surface of the cutting board with sandpaper.
7. First saturate the wood olive oil, and then varnish everything except work surface boards.

The oak cutting board with supports and a recess for a bowl is ready. When the varnish is dry, you can start using the board.

To prevent the cutting surface from retaining the smell of fish, grease the wood with half a lemon and rinse hot water. It is not recommended to cut meat, cut vegetables and bread on the same board. For each purpose it is necessary to use a board for a specific purpose.

You can see in detail how you can make a cutting board at home in the video.

Good day, glad to see you on the blog pages))

Since I big fan 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 we’re talking about just 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 cooked before eating;

– and one more for foods that can be eaten raw.

But this is the most minimum required, 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 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 do not high price. But all this is provided that it was used for manufacturing quality material from hard trees - 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)).

Disadvantages 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 very much, so soaking them and washing them in dishwashers is 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 or bamboo boards for cutting. 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 (currently my favorite) has a recess into which it is convenient to move already chopped products.

Cons: the plastic may be of poor quality and then the board will quickly become original appearance, and plastic fibers will again be “cut off” along with the cut product and can get into the food.

If you had to decide which cutting boards are better, wooden or plastic, then I would divide the prize into two, they are equally good, but each in its own way, so both deserve to live in your kitchen.

But if you don’t have a single board and only need to buy one, buy a plastic one first, it’s 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, convenient to use, can easily withstand any temperature, and is convenient to store - you can simply roll it into a tube.

I don’t have such a board in my kitchen yet, but I plan to buy it, of course)) The supposed disadvantage is that it’s not very convenient to move it from place to place with already chopped products, they will roll towards the center. I’ll tell you how much of a disadvantage this really is after purchasing and using it.

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 a set of four cutting boards on AliExpress designed for cutting meat, chicken, fish and vegetables. I gave two of them as a gift, I use the rest with pleasure.

For me, their main advantage is their large working surface, while they are lightweight and take up little space.

Very easy to clean.

It is not difficult to carry food on such flexible boards because they are not as soft as silicone ones.

Best suited for cutting bulky products.

They are resistant to use, retain a decent appearance for a long time, the main thing is to cut on the side that is intended for this, since paint is applied to the reverse side, which is erased from the knife. In order for us not to get confused, the manufacturer signed the correct side))

Cons: I don't know. Well, unless they last as long as wooden or marble ones.

My impressions: a good, inexpensive board, I would buy it again.

Convenient and useful household little things for you :)

A good cutting board is one of the main elements of the kitchen. We sell a wide variety of glass, wood, silicone and plastic products. Let's explore and choose this useful accessory together so that you can buy the best food cutting board.

Types of cutting boards

To understand which cutting board would be better suited It’s up to you to take a brief look at the varieties.

End cutting board

The main feature of the end board is the direction of the wood grain. With this accessory, the fibers lie perpendicular to the working surface. And in regular boards parallel. The end board is considered more durable compared to the classic one. The first one is harder and can withstand cuts with a knife, does not break down longer, protects the knife blade, and collects much less bacteria.

end board

Flexible cutting board

An innovative kitchen accessory - a flexible board made of lightweight silicone. The material does not slip, washes well, does not absorb odors, does not damage the blade of knives, and does not stain when in contact with brightly colored vegetables and fruits. The board-mat is convenient to use when preparing food, and you can also roll out dough on it. Care should be taken when washing - you will have to avoid abrasive products. It is acceptable to put the accessory in the dishwasher at any temperature. WITH flexible board It is very easy to move the chopped products into the container.

flexible boards

Round cutting board

Round boards are often end boards. This accessory It looks quite original in the kitchen and makes the interior more interesting. There are boards with a handle or a hanger hole, there are completely round ones, from different types of wood, different thicknesses. For example, boards made of Siberian cedar. Round form Indispensable for pizza lovers. In this case, it is better to give preference to a diameter of 20 cm.

round board

Cutting board with scales

A smart 2 in 1 accessory is a cutting board with scales. This miracle looks like a classic rectangular surface for cutting food, in the center there is a mark for weighing the chopped mass.

board with scales

Built-in cutting board

For the most practical owners, it is important that the kitchen is filled with ergonomic devices that cleverly save space and create maximum convenience. On sale you can find round and square shapes with cutouts in order to insert them into certain places in kitchen set or a car wash. The materials are different - wood, glass, plastic, but the appearance is often decorated with wood. Built-in boards come with or without handles. Their cost is always higher compared to conventional models due to non-standard execution.

recessed board

Folding cutting board

Folding boards have unusual design. Movable elements are provided. If necessary, that is, at the moment of placing products into a container from the board, you can bend the structure and it becomes a tray. Other transforming models fold in half, this also makes it easier to use; such a board can be folded for storage or when transferring chopped products.

folding board

Cutting board with handle

There are a huge number of models with handles. These are rectangular, square and round boards from a variety of materials. The handle can be cut into the board itself or made from metal or a loop of rope. The functions of the handle are to conveniently hold the device in your hand and the ability to hang it in the kitchen.

board with pen

Unusual types of cutting boards

There are boards with a ruler to perfectly cut food evenly, boards with a display that know many recipes, boards with a pocket for a knife, sliding boards with a tray, with a tray specifically for conveniently pouring food. No less attractive slanted boards for collecting liquids in a tray, cutting boards on the edge of the table with a pocket for shaking out food and gift models with creative designs.

original puzzle board

Using different colors of cutting boards and prints on them, you can effectively decorate and enliven your kitchen interior. For example, you can purchase several products with bright images of products at once - for each type of food there is a separate cutting surface.

How to choose a cutting board based on material?

Polypropylene cutting board

Most professional cutting boards are made from polypropylene. Such products are widely used in Food Industry. Cafe and restaurant chefs are delighted with this practical material.

In terms of hygiene and practicality, polypropylene is better than cheap plastic and budget wood products. The absorption of odors and the proliferation of harmful microorganisms is excluded, and extensive the lineup Available in a variety of stylish shapes, no special care required. Easy to clean, including in the dishwasher. During operation, complete safety of the cutting part of the knives is guaranteed.

polypropylene board

Wood cutting board

Bamboo cutting board

Bamboo boards often have a checkerboard or striped grain pattern. We placed this material in the subparagraph of the article on wood, but in fact we are dealing with herbaceous plant. It’s just that bamboo resembles wood in many ways; in appearance, it is almost impossible to distinguish one from the other. The boards are constructed using a technology similar to laminate flooring or plywood. Strips of bamboo fiber are connected with glue.

The high hardness of the material makes this material more hygienic than wood. Manufacturers also claim that bamboo is resistant to abrasion and mechanical damage. But some users claim that such boards wear out faster than wooden ones, but cost the same. It is important that the synthetic glue does not contain formaldehyde. In general, bamboo boards are aesthetically pleasing, safe, do not create problems when washing, and do not damage the blades.

wooden plank

Pine cutting board

Pine is an inexpensive and soft wood. It is convenient for the manufacturer. However, during operation, the products are deformed and cracks form along the edges. When choosing a product made from solid wood, it is better to give preference to a board made of radial cut. When drying occurs, the likelihood of warping and cracking is lower. It also minimally warps boards consisting of glued slats.

A pine cutting board has another negative feature - the material absorbs the odors and colors of the processed products. In addition, mold can actively grow on the product. Pine end boards are also impractical, as they have low strength. Ash and oak are much harder.

pine board

Oak cutting board

Oak boards - excellent decorative element for kitchen interior. Thanks to the use of light and dark wood, beautiful patterned products with a unique contrasting surface are obtained. Oak is not susceptible to destruction from moisture and bacteria. Often boards made of this material are end boards. Knives react normally to working on such a surface. On oak board You can cut food, chop and beat meat.

Oak planks

Plywood cutting board

Plywood boards have their pros and cons. The advantages include lightness and gentle contact with knives. True, plywood varies in quality. If the layers of plywood are not tightly glued together, the product can quickly become unusable due to constant moisture. Plywood boards must be thoroughly washed hot water and dry completely. Care is the same as for plastic products.

plywood board

We looked at bamboo, pine, oak, plywood, but there are products made from other woods - acacia, maple, ash, beech, pine, birch.

Silicone cutting board

Silicone products for the kitchen are not as popular as wooden ones, but they still help you comfortably cook and cut up various foods. Dishes are also made from this material. Food grade silicone can be used for a long time, is easy to clean, and does not impregnate food with harmful substances. The board is 100% hygienic, comparable to glass ceramics. Both materials benefit from wood as they do not attract food particles and odors. Silicone is smooth, so bacteria do not attach to it.

In general, silicone boards are lightweight, practical, do not slip, are compact, do not dull knife blades, and do not change color due to constant contact with coloring products. Such products often have a stylish and bright design. Colored cutting board fits perfectly into kitchen interior, adds variety and positivity.

silicone board

Ceramic cutting board

At first glance, ceramic boards are fragile, but with careful use they can last a long time. On such a surface you can cut fruits, vegetables, bread and various soft foods. Under no circumstances should you hit the ceramic surface. Hand-painted boards are especially beautiful; they are regarded more as decoration than as working kitchen utensils. Ceramics, like glass, can damage knives; they fail faster and become dull. Ceramic boards, like stone and glass boards, are quite heavy.

All shortcomings are covered by high hygiene, comparable to glass. The surface also responds well to treatment with aggressive disinfectants. You can also use the dishwasher. Boards made of ceramics, as well as glass, artificial and natural stone, are more suitable not for cutting, but for rolling out dough and serving dishes to the table.

ceramic board

Stone cutting board

Stone is a very heavy and large cutting board. Obviously, the stone has high hygienic properties and does not absorb moisture, dirt, or odors. The kitchen accessory is incredibly easy to use; we cut as if on a countertop. This is an expensive thing, but it lasts for many years, looks expensive and solid. Thanks to the perfectly flat surface, you can roll out thin pizza dough on the board. It is also convenient to work with puff pastry since the surface is cool. Marble boards are bactericidal. Stone product - good idea gift.

stone board

Plastic cutting board

Plastic cutting boards are frowned upon by many kitchen experts. Although they can be bright and quite attractive to look at. Plastic products are always cheap, they do not absorb moisture, and are slightly more hygienic than wood.

Knives usually damage the surface irreversibly, and bacteria accumulate in scratches. It is possible that the board will slide during operation, so rubber gaskets are needed. Products may also slip when cutting. The grooved surface reduces slipping. There are many types of plastic; it is not advisable to use varieties that are too soft. Polypropylene is best.

plastic boards

Glass cutting board

Glass boards are a new trend, but they quickly wear out the blade of knives. They are easy to wash. Glass ceramic products show maximum hygienic safety, wood and plastic pale in comparison. The absorption of moisture and odors is completely eliminated. Glass boards are thinner than plastic or wooden boards; they are more compact and take up minimal space in the kitchen.

It is optimal to use a glass board for serving and cutting soft foods such as cheeses and pies. When cutting meat and vegetables, glass ceramics are not the best choice. When choosing a glass board for the kitchen, you need to take care of the stable position of the accessory on the table. If there are rubber feet, therefore there is no slipping.

glass board

Set of cutting boards

A great idea is to buy a set of cutting boards. They can be different color and size. This set will allow you to work on different surfaces with different products. There are different materials - bamboo, plastic, wood and others.

It's good if the set is sold together with a stand. Boards can be rectangular or round. They can also be made in the same design with a set of knives.

The design of a set of boards can be different, including flexible or unusual, and it may also include a cheese cutting board.

set of kitchen boards

How to make a cutting board with your own hands?

The best wood options for making boards are pine, birch, oak, acacia, and beech. A little more expensive, but Hevea is also suitable. A simple budget option is a plywood sheet.

The technology is the same for any material. Mark the outlines of the future product on the board. The shape can be any, at the discretion of the master. It is better to make a board with a handle strictly in the center. Sawing is done using a jigsaw or hacksaw. All bends and corners are processed and rounded using a file.

Clean the board thoroughly with sandpaper, especially the end areas. If possible, there should be no sharp corners, all bends are smooth. Drill a hole in the handle to the diameter of the hanger. Wood is porous, so you will have to generously rub the product with paraffin, heating the material and surface. This will help seal all cracks.

Wooden homemade board- this is space for creativity; you can burn out any patterns and inscriptions. It will make a good handmade gift.

As you can see, cutting boards have different design, are made from different materials, which means their properties during operation differ. It is important to know how to use this kitchen accessory correctly. When purchasing, immediately ask how to treat the cutting board to protect against bacteria and unpleasant odors. Glass and stone products are the most hygienic.

To make it easier for you to find the ideal, we invite you to familiarize yourself with the characteristics of the most popular types cutting boards, materials used, their pros and cons. Although they say that nothing is perfect, it is quite possible to find something that best suits your requirements, which is where we will start.

Criterias of choice

Convenience, like beauty, is a relative and very individual concept. So you don't have to agree with what good board for cutting:

will last for many years; multifunctional - will become a tray, a lid for a stove or a stand for hot pots; fits in the dishwasher; does not dull knives; weighs little; does not deform from moisture or high temperatures; does not break; does not “move” around the table;

does not make unpleasant sounds during cutting; does not require special care; does not absorb dyes and odors from products; has an antibacterial coating; has large dimensions; does not share its microparticles with you; has an interesting design; Sold in every hardware store or supermarket department.

But some of these parameters, you see, are important to you and will help you decide on the choice of material and shape of the cutting board.

We specifically did not indicate such a factor as cost.

Everything is obvious here: you will have to fork out for a good thing, but not always high price speaks of the same quality. To avoid mistakes, use the experience of friends and acquaintances, listen to word of mouth, reviews and our recommendations.

There is safety in numbers

One more point: it is believed that one board cannot be used for cutting all types of products. This is unhygienic, even if it has an antibacterial coating.

Firstly, it is difficult to check, because you will not see dead microbes. And secondly, even simply rinsing the board after cutting each type of product will take time and complicate the cooking process. It turns out that this is also impractical.

The ideal number would be 4 cutting boards.:

• for raw meat;
• for fish;
• for bread;
• for vegetables, fruits and cooked foods.

The reasons are quite reasonable. Meat and fish before heat treatment may contain pathogenic microorganisms that should not be used on salads. The specific smell of seafood can easily end up in another dish. And there is no need to wash a separate board for bread.

If you don't eat meat– congratulations, the required minimum is reduced to three, but there may be more. And here's a little spoiler tip - they don't have to be made of the same materials.

Does size matter?

Why is board size important? It affects the quality, convenience and cutting time. When something falls off the cutting board, you need to take the time to pick it up. Plus, it should completely fit the largest object being cut or carved, such as a turkey.
From this point of view, boards that fold out into smaller elements are convenient.

Let's look at what cutting boards are made of these days.

Materials

Most often, glass, wood, bamboo, plastic are used to make boards, less often - stone, metal alloys and combinations of the above.

As for super-modern technologies and materials, they are too young to communicate their durability and appeal to you for their cost.

Glass

Glass ceramic or glass boards quite popular with our housewives. Are they really that good?

Pros :

• a wealth of colors and designs;
• resistance to moisture and high temperatures;
• rubber feet, thanks to which the board lies firmly on the table.

Minuses :

• the high hardness of glass quickly dulls knives;
• You cannot cut with ceramic knives on such a board;
• usually small in size;
• drop it - you will break it;
• a specific creak (not for the faint of heart) when cutting.

Summary: In our opinion, it is better to choose this cutting board for beautiful presentation of cheese or fruit, and not for slicing and chopping food.

Stone

Boards made of marble, granite, other natural or artificial stone they look expensive and have the same positive qualities as glass ones.

And their shortcomings are the same, with the exception of size. Well, here another nuance arises - a large stone board will be too heavy and inconvenient. But small boards are very convenient to wash.

Tree

Wooden boards have been used on the farm since ancient times.

Today they are made from soft or hard tree species, which shrink quickly or slowly, respectively.

Softwood

Pros :

• low price;
• Doesn't dull knives.

Minuses :

• the material “splits” easily;
• susceptibility to deformation - cracks and twisting from water;
• lack of protective treatment;
• Instant absorption of dyes and odors.

It is better to use such a board for slicing bread. But it is definitely not suitable for meat.

Hardwood

Boards made of hard wood - walnut or oak - look beautiful and inspire more confidence.

Pros :

• will last a long time;
• environmentally friendly;
• does not absorb dyes or moisture;
• Doesn't dull knives.

Minuses :

• higher price;
• afraid of long stays in water and high temperatures - you need to wipe dry and keep away from the stove;
• requires care - oiling and waxing once every 2 months.

Due to moisture or drying out, the board may bend and twitch when cutting, but even in this form it is suitable for serving cheese or cold cuts.

Here is a list of wood species, which are excellent as cutting board material:

• american black walnut,
• brazilian cherry,
• olive.

Walnut boards can be called antibacterial, as this wood contains natural repellents and phytoncides.

The structure of paulownia resembles very hard rubber and does not cut through, but seems to be crushed by a knife, which makes it more convenient to cut on it. And you can guess what its only drawback is.

End board

This is not a board in the generally accepted sense, and not a connection of horizontal layers of wood, but a monolith of small glued bars with vertical fibers.

Thanks to their manufacturing technology, end cutting boards are often classified as professional chef equipment.

Advantages :

• does not dull knives;
• almost eternal;
• environmentally friendly*;
• suitable sizes.

Flaws :

• price;
• special care: the board should not be left in water for a long time, washed in the dishwasher, and it must also be periodically lubricated with the mixture mineral oil and beeswax.

On the other hand, caring for an end board is not that difficult. All that is needed is the attentiveness of household members and a 5-minute wiping ritual every two months, which, by the way, creates an antibacterial coating.

Rather, the disadvantage of this board is its massiveness, which, combined with the dimensions of our kitchens, will make us rack our brains about its placement.

* We would like to warn you against a popular illusion. Have you noticed how often people pay attention to the environmental friendliness of parts, but do not at all check the harmlessness of the glue with which they are connected? Be consistent, ask the manufacturer what he used as a binder.

Bamboo

Compared to soft wood, bamboo board:

• more durable;
• denser and tougher;
• absorbs moisture worse;
• do not deform from high temperatures and humidity;
• scratches more slowly;

But there are still disadvantages, because she:

• costs more;
• dulls knives;
• most often presented in small and medium sizes;
• refers to glued boards, which brings us back to the question of the type of glue used.

Summary: bamboo cutting boards are in demand due to the compromise between price and quality. They better than analogues made of glass and soft wood, but worse than hardwood and polypropylene boards.

Plastic

As in the case of wood, plastic is different from plastic, because there are cheap and very expensive models. Let's start with the first, more accessible ones.

Thin plastic

Pros :

• nice price;
• does not absorb odors;
• Can be washed in the dishwasher;
• diverse in terms of colors and shapes;
• durable.

Minuses :

• no large sizes;
• fidgets on the table;
• dulls knives quickly;
• bends, not suitable as a tray;
• unstable to high temperatures.

However, the foldable plastic is very convenient for washing fruits, vegetables and pouring chopped vegetables into a pan.

This cutting board is better than analogs made of thick plastic in that, due to its compactness, it is convenient for use on hikes, because it can be folded compactly along the folds.

There are boards made of plastic with an antibacterial coating, but again, how do you test if it works?

Important: before purchasing, pay attention to what kind of plastic the cutting board is made of, and familiarize yourself with the characteristics of the material. For example, polyurethane cannot withstand temperatures above 80 degrees, and, accordingly, will not play the role of a tray for hot dishes.

Thick plastic

Such boards are made from polypropylene, vinyl plastic, polyamide, polyethylene and other types of super plastic.

Large professional boards used by chefs in restaurants are especially good.

Advantages :

• roomy;
• rough (non-slip);
• eternal;
• knives do not become dull;
• do not absorb odors;
• washes well;
• are not afraid of high temperatures;
• are not deformed.

Flaws :

• heavy;
• difficult to find in a regular store;
• expensive.

Silicone

The soft rubber mat is called a board conditionally - for the functions it performs. The advantages are that such a board does not fidget on the table, rolls up and does not dull knives.

True, it cannot be used either as a tray or as a stand. But it will be useful on a hike.

Modern cutting boards are often combined, combining positive traits natural wood and mesh polyethylene. There are also boards with silver nanoparticles that destroy bacteria and do not require careful washing.

Which board is better?

Are you unsure which board to take – wooden or plastic? Take both. The first is more natural, the second is more hygienic and durable.

If extra time is just a joy for you, and the volume of cooking cannot be called large - then bamboo, plastic, and wood are suitable for you, and in case of resistance to unpleasant sounds- and glass boards.

Do you treasure a set of expensive knives and want them to last as long as possible? Then be sure to choose hard and thick, or better yet, professional plastic.

And if you cook a lot and get used to things, that is, size and durability are key factors, opt for an end-grain wooden board.

Are you concerned that particles of plastic, glass or ceramic knife? From this point of view, the tree appears more edible.

It is possible that decisive factor suddenly it will become original design and functionality. It is always better to have a backup option, and a cutting board that loses in convenience (or other qualities) will always find another use. After all, as they say, she doesn’t ask to eat.

Whatever choice you make, let it make you happy!

Return