Juice grooves are router indentations inlaid 1/2″ or 5/8″ that follow the outer edge of a cutting board. Grooves serve as a place for any juices, oils, other liquids or loose pieces of food being cut to sit and pool so they don’t interfere with the food being cut.
In this manner, how far does the juice groove go?
A: A good distance for a juice groove to be is 3/4″. This is the distance from the edge of the board to the closest edge of the juice groove.
Keeping this in consideration, is Juice Groove necessary?
Did you know that the juices that excrete when you cut raw meat can spread diseases? Any place that they touch must be cleaned properly to prevent contamination. This is why it’s a good idea to switch to a wood cutting board with a juice groove.
Is maple good for cutting boards?
Maple is the industry standard when it comes to wooden cutting boards — specifically hard maple or sugar maple wood. At 1,450 lbf on the Janka scale, it provides an excellent cutting surface that wears well against daily chopping but doesn’t ruin a good cutting edge.
Known for its lasting strength and durability, maple has long been the traditional wood used for cutting boards and butcher’s blocks.
Wood cutting boards made from maple are also naturally antimicrobial, meaning safe from bacteria that can cause food safety concerns. Maples are plentiful in their native forests in North America and Europe.
1. Maple. Both soft and hard maple make for excellent cutting surfaces. But hard maple (1,450 lbf on the Janka hardness scale) is the industry standard among cutting board makers: It’s more scratch- and impact-resistant than beech, teak, or walnut but not so hard that it will dull your knives.
Walnut is a softer wood than Maple. The benefit of this is that a knife will be much less likely to dull when using this wood, but there is a tradeoff since the softer wood is easier to scratch or dent. Its medium to large pores offer some resistance to bacteria and moisture but not as much as Maple.
we 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.
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.
Which Cutting Board Is Better for Your Knives? The maple cutting board is better than a bamboo cutting board for all knives. A maple cutting board will not dull knives as quickly as a bamboo cutting board. A bamboo cutting board has several reasons that make it the worst option for expensive kitchen knives.