What should I look for when buying a cutting board?

Things to Consider When Choosing a Cutting Board

  • Is it knife-friendly? The harder the surface, the more it dulls your knife over time.
  • Is it easy to clean? Can you put it in the dishwasher, if that’s important to you?
  • Is it easy to maintain? …
  • What does it cost? …
  • How durable is it? …
  • How big is it?

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Correspondingly, how do you choose a cutting board size?

Here’s a good rule of thumb: When the knife is laid diagonally across the cutting board, there should be at least an inch of cutting board on either end of the knife. You can use a smaller board with your paring knife, a bigger one with a santoku, and size way up for your eight- or 10-inch chef’s knife.

Secondly, should cutting boards have feet? The soft rubber feet prevent your board from slipping on the countertop. This is crucial for someone using a sharp knife to not have the board slide at all. One small slip could cause an unwanted accident.

Accordingly, what are the 3 types of cutting boards?

We summed it up all for you and here are the different type of chopping boards that made the cut:

  • Wood Cutting Board.
  • Plastic Cutting Board.
  • Bamboo Cutting Board.
  • Glass Cutting Board.

What is a medium size cutting board?

Board Size (Inches)

Small. 8×10 in. Medium. 10×14 in. Large.

What is the best material to use for a cutting board?

The best cutting board material is one that can be easily cleaned, and doesn’t damage or dull knives. Common options for cutting board material are wood, plastic, rubber, and bamboo. Wood cutting boards are superior for their hard-wearing and self-healing properties, and their ability to preserve a knife edge.

What is the best thickness for a cutting board?

1 1/4 to 2 inches

What is the difference between a cutting board and a chopping board?

While you can use both types of boards for many of the same things, cutting boards are generally more for chopping where carving boards are typically for slicing meat and include a drain for the juices. Ideally you want a reversible cutting board with one side for each action.

What type of cutting board do chefs use?

Even softer than wooden cutting boards, rubber cutting boards are most commonly used in restaurants. For all chopping tasks, including raw meat, these boards are Cupps’s top pick. “They’re durable, sturdy,” and easy on your knife, she says.

What type of cutting board is most sanitary?

Wooden cutting boards

Dean O. Cliver found in his studies that wooden cutting boards are the most hygienic of all cutting board materials. He mentioned in his studies that the “wooden cutting boards are more resistant to bacterial contamination than plastic, fiberglass or polyethylene.”

What wood should not be used for cutting boards?

I would avoid open-pored woods like ash and red oak, which will be harder to keep clean from food stains. Pine might impart a resinous taste, and it’s soft so will show cutting scars from knives more easily than a harder wood like maple.

What’s the standard size of a cutting board?

Standard Cutting Board Size

The standard chopping board size measures 12 by 18 inches or 30 by 46 centimeters and is rectangular. This size is typically used in household kitchens because of its versatility in cutting any food item, and it could even be used to cut multiple food items at once.

Which cutting boards are easily contaminated?

Wood cutting boards

Although softwoods are less expensive and require less knife sharpening, they put you at a much higher risk of cross-contamination. The boards are more porous, making it easier for bacteria to live and grow.

Which kind of cutting board is the best?

All the wooden boards consistently outperformed the plastic.In a nutshell, wooden cutting board is what you should have in your kitchen and to make it last longer regularly oil your board with food-grade mineral oil to protect it from staining or warping.

Why is a thick cutting board better?

Thicker wood boards are often quieter when chopping compared to most plastic boards. Wood is prone to warping and requires more maintenance than plastic—the boards must be hand-washed and oiled frequently.

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