Which cutting board is better: features of choice. Which cutting boards are best for the kitchen Which cutting board is better to choose

This article is based on information taken from manufacturers of cutting boards, articles on this topic, reviews, reasoning, and questions from people who were interested in all this. Let's consider the advantages, antibacterial properties, price, pros and cons of various cutting boards.

Let's start with the main thing: “What types of cutting boards are there?” And they come in: plastic (thin and thick, antibacterial and regular), bamboo, glass and wood (regular, solid wood and end).

Plastic cutting boards.

These are boards made from various types plastic.

Advantages: they are very light, washable dishwasher, take up little space, it is convenient to pour chopped products from them.

The antibacterial properties of plastic boards are a myth. Bacteria lived on them, live and will live. Even those that are positioned by manufacturers as antibacterial are only very conditionally so. Bacteria on them no earlier than a day later and provided that the board is completely dry. The substance that makes boards antibacterial (the most common is triclosan) is quite harmful. If it regularly enters your body, then as it accumulates, it becomes a toxin.

The price is low only for boards made of ordinary plastic. Antibacterial ones cost from 500 rubles, and if you buy a board more than 3 cm thick, it will cost quite a lot.

Now about the cons. As you use it, the coating of the board is damaged, knife marks and microcracks appear. As a result, tiny particles of plastic begin to end up in food. No one wants to eat plastic, and no one wants to change boards once a month either. It is very difficult to completely wash off the detergent from such a board. Studies have shown that detergent is difficult to wash off from dishes, and there is nothing to say about boards with scratches and microcracks. This also applies to washing in dishwashers.

Bamboo cutting boards.

They look like they are made of wood, but they are not wood, they are grass. It was dried, finely chopped and glued epoxy glue. She looked like a tree.

Advantages: looks like a wooden board, dishwasher safe.

Does not have antibacterial properties.
The price is comparable to the prices of cheap plastic boards.
Cons: it dulls knives very quickly, since the surface of such a cutting board is close to glass in hardness. It is not known exactly what kind of glue it is glued together with and how its components behave when they enter our body, since cracks appear on it too.

Glass cutting boards.

Made of glass with colored coating on one side.

Advantages: a huge variety of patterns and surface sizes, retain their appearance for quite a long time, easy to wash (can also be used in the dishwasher), chemical detergents are easier to wash off the surface compared to plastic (wooden cutting boards are generally not recommended to be washed with chemicals).
Antibacterial - the same as on plastic boards (even higher, due to the smoothness of the surface).

The price is comparable to the prices of plastic boards.

Cons: it dulls knives very quickly, and generally breaks ceramic knives; if cracks appear, you should throw them away immediately. If glass gets inside the body, internal organs can be damaged.

These are cutting boards glued together from pieces of wood. The fibers in them are arranged horizontally. They can be made from both soft wood (for example pine, linden) and hard wood (for example oak, beech). The choice of colors, sizes and shapes is huge.

Advantages: made from natural wood, a wide variety of types and colors of wood used for their manufacture. Small particles of wood will not cause any harm if they enter your body. Renewable board coating - coated with oil.

Antibacterial – high. It has been proven that bacteria do not live on the surface of a wooden cutting board; they, along with food juice or water, get inside the wood fibers and die there. In addition, different types of wood have natural antibacterial properties to a greater or lesser extent.

The price ranges from 100 to several thousand rubles, depending on the size and type of wood.

Cons: heavier than plastic boards, cannot be washed with chemicals. means. Chemicals With wooden board impossible to wash off. As a result, small particles that enter our body are saturated with dishwashing detergents, and this is already bad. Do not wash in the dishwasher or leave in water for a long time.

Wooden cutting boards made from a single piece of wood.

We are not talking about boards “I cut them off myself, level them and use them.” They are made from a single piece of hardwood. The fibers in such boards are arranged horizontally. The technology for their production is quite complex; not all types of wood are suitable for this. This is exceptional handmade.

Advantages: natural wood, handmade, no glue. Plus the benefits of a regular wooden cutting board.

Antibacterial - the same as that of ordinary wooden cutting boards.

The price is high.
Disadvantages - the same as with a regular wooden cutting board.

These are boards glued together from individual pieces of wood, the fibers of which are arranged vertically, i.e. perpendicular to the surface of the board.

Advantages: many original board designs, each individual. Due to vertical arrangement fibers, these boards dull the knife blade much less. They retain their appearance for a long time, plus they have all the advantages of a regular wooden cutting board.

Antibacterial properties are higher than those of a regular wooden cutting board due to the vertical arrangement of the fibers (juice and water get inside the fibers faster).

The price of an end cutting board is from 500 rubles and above, depending on the size and type of wood from which it is made.

Cons: the same as a regular wooden cutting board, and also require additional care (periodically need to be lubricated with mineral or linseed oil).

That's basically it. Everyone makes their own conclusion about purchasing and using a cutting board.

A cutting board is a necessary attribute for cooking. It affects the taste, appearance and quality of the dish, so it is important to choose an appropriate and safe item. According to experts, the kitchen should have at least three such attributes. This will ensure necessary security and hygiene. Then the smells of different foods will not mix, and harmful bacteria will not enter the stomach.

The first board is intended for slicing bread and flour products, the second - for vegetables and fruits, sausages and cheese, the third - for meat and fish. Ideally, it is advisable to have separate boards for processing raw fish and meat, a compact separate board for chopping onions and garlic, as well as an attribute for working with dough. On professional kitchen the number of such products is over twenty.

The quality and taste of the dish is affected not only by the quantity, but also by the type of boards. Today, manufacturers offer a lot of models, varying in appearance, size and material. In this article we will look at how to choose a cutting board for the kitchen.

Basic principles

To choose the right cutting board, pay attention to the shape, size and material of manufacture. The shape is chosen according to taste preferences. It can be oval, square, round.

Modern products are produced in the form of fruit, vegetable, fish, etc. This design will help you remember what the attribute is for. In addition, it will complement and diversify the interior of the kitchen. However, classic rectangular models are considered the most practical, convenient and functional.

It is advisable to have several boards different sizes. Classic parameters are 20x30 centimeters. For fish and meat, choose sizes 30x50, and for dough you will need a large product 50x75 centimeters. If the size of the board is suitable for the product, the knife will glide smoothly and calmly when cutting. This will make cutting easier and faster.

For chopping pork or beef on the bone, a thick board 3-5 centimeters thick is suitable. For thin meat and steaks, for fish, choose a thickness of 1.5-2 centimeters. For small loads, a thickness of no more than one centimeter is sufficient.

Today, manufacturers strive to simplify as much as possible homework, therefore they produce products with different additional elements. Thus, you will find boards with practical and functional handles, a ring for hanging or a groove for collecting juice.

You can buy the whole set at once various boards on a stand or board that comes with kitchen sink. Such products fit the dimensions of the sink bowl and have special holes through which you can dump food into a container installed in the sink under the board.

But the decisive factor when choosing a product is the material from which it is made. Let's take a closer look at which cutting board is better depending on the material.

Wooden boards - classic and environmentally friendly

Wood is the most environmentally friendly, natural and safe raw material. It does not emit hazardous and toxic substances, which is important when cooking. Fungus and harmful bacteria do not multiply on wooden boards. In addition, such products create a special cozy atmosphere and will become a wonderful decoration in the kitchen.

Let's look at what kind of wood cutting boards are made from today:

• Soft types of wood, including birch, pine and linden - the most affordable and cheap option. However, it is not durable, since such material quickly wears out and deforms due to exposure to moisture, and scratches from knives appear on the surface, through which microbes can penetrate. The advantage of such raw materials is that they do not dull knives;
• Hardwoods, which include beech, oak, acacia, ash, cherry - elite materials with an aesthetic and refined appearance. Such wood is not afraid of moisture and does not deform; it lasts longer, but is also more expensive.

Experts advise choosing acacia and ash due to their resistance to moisture, increased strength, hardness and density. Cherry is suitable for connoisseurs of aesthetics and refined appearance. It is better to use beech only for cutting dry products, as it absorbs moisture well.

Oak boards can damage the edge of the knife, causing them to quickly become dull. Therefore, oak will be a good option for chopping meat. How to properly sharpen a kitchen knife, see.

A high-quality wooden board should be made from solid wood, and not glued together from separate pieces. Check lateral surface. If present wood pattern, then this is solid wood. The product must have sufficient thickness, and the fibers must run along the object. Then it will last a long time.

Do not choose glued models, plywood and chipboard products. They don't last long. In addition, with poor quality gluing and assembly, the product gradually delaminates, and glue particles get into the food.

Modern plastic boards

High-quality and reliable food-grade plastic or polypropylene has gained great popularity today due to its practicality and durability. This material does not get wet or delaminate, does not wear out for a long time, does not absorb odors and is easy to care for.

Among the disadvantages, we note that plastic quickly dulls knives. With prolonged use, microcracks appear on the surface of the product, through which harmful bacteria enter. Plastic boards are not stable on the table, and fruits and vegetables slide on the plastic, making it difficult to hold food.

To avoid the above problems, choose high-quality plastic boards with antibacterial and corrugated coating with a rubber backing on the back side. Don't take cheap ones plastic products because they are dangerous. In addition, such material quickly becomes covered with scratches and cracks, becomes rough and unusable.

Cutting boards made from other materials

Bamboo looks like a tree, but it is a grass. When making bamboo boards, this grass is dried, cut and glued with epoxy glue. Such products have an attractive appearance and do not absorb odors. In addition, the attribute can be washed in the dishwasher.

But due to the presence of glue, the environmental friendliness of the bamboo product is compromised. Besides, this material dulls knives strongly and quickly, and on the surface short term cracks appear. Therefore, bamboo is not the best option for cutting boards.

Glass boards are durable and solid, hygienic and aesthetic. WITH inside Such products are equipped with rubber pads so that they do not slip and are stable on the table. Glass objects do not absorb odors. At the same time, glass is easy to clean, but it is heavy and fragile. Scratches and cracks quickly appear on the surface.

Today, manufacturers offer soft silicone boards in the form of a mat, which is convenient to store and use. It does not absorb odors and is easy to clean, does not dull knives and is suitable for light loads. This suitable option for travel and picnics, as the rug is easy to roll up and take with you.

Stone boards made of granite or marble are expensive and heavy, hard and very durable kitchen utensils with bactericidal properties. These are safe and hygienic, reliable and durable products with an elegant appearance.

How to care for and use cutting boards

• Wash boards made of plastic, glass and plywood hot water with soap, then wipe thoroughly and leave to dry;
• Lightly sand a new wooden board with fine sandpaper and then coat thoroughly olive oil. This will increase the wood's resistance to moisture and bacteria. This product will last a long time;
• Do not use wooden utensils, otherwise they will swell and become deformed;
• Do not store wooden crafts next to the stove, because natural material may crack due to exposure to fire and temperature changes;
• Wooden models need to be disinfected periodically. To do this, lightly scrape the surface with a knife and pour boiling water over it;
• Use wood products strictly for their intended purpose, since wood, regardless of its species, absorbs odors well;
• It is recommended to disinfect cutting boards of any kind by treating them with vinegar, lemon, salt or baking soda. This eliminates odors and kills harmful bacteria;
• Do not store products in places with high humidity and make sure that they do not come into contact with each other during storage;
• No moisture should accumulate under the boards or on the surface of the products, otherwise mold will appear.

Most often, consumers have a question about which cutting boards are better - wooden or plastic. Experts recommend having both options for different products and types of processing. By the way, today you can choose a combined model. For example, wooden model with polyethylene coating or products containing silver particles. They do not absorb odors and are easy to clean, do not scratch or dull knives.

No kitchen - neither home nor professional - is complete without cutting boards. Using this simple device, it is convenient to cut up food, keeping the table surface from scratches and dirt. The cuttings can be carried to the stove without fear of being scattered along the road. Since ancient times, people have used which were cut from different breeds tree. But the development of technology has led to the fact that now these kitchen attributes are made from a wide variety of materials. Plastic, stone, glass - all this is used in production. The question of what material is best for a cutting board is asked by every housewife before purchasing.

Variety of materials

Today modern manufacturers offer different composition and prices. Including cutting boards. Which ones are better to choose so that they last longer, are safe for health, do not dull the knives and correspond to the price stated on the price tag? Each material has its pros and cons. They need to be taken into account when choosing for the kitchen. Which is better is up to the hostess to decide.

Classic - wooden planks

The traditional and most common material is wood. Such devices are universal - suitable for cutting vegetables, fruits, meat, fish, bread and other products. When working, the board does not slide on the table, and the cut supplies do not slide on the surface. This aspect reduces the risk of cuts and injuries. Besides wooden surface treats knives with care, without dulling their sharpening. This allows you to last longer kitchen equipment. But there are many, and which wood is best for a cutting board depends on the properties of the material. The packaging must indicate what type of kitchen utensil is made from.

Oak is the strongest and hardest tree. It does not crack, does not deform, and does not absorb odors. It has long been used in shipbuilding because it is not afraid of moisture. This is one of best options wooden cutting boards. But such an attribute in the kitchen will be quite heavy, and the price of such products will not be low.

Acacia is hard, does not absorb odors, and is resistant to moisture. But it’s also quite expensive.

Hevea, or rubber tree, is a world-famous cutting board material. They are dense, resistant to water and odors. And their price is quite affordable.

Pine and birch are common wood species, but for kitchen utensils they are too soft. They absorb odors, crumble under a sharp blade and become deformed to such an extent that they can crack. This option is inexpensive, but also short-lived.

Bamboo is a material from which beautiful and practical cutting boards are made, which will look better in the kitchen, because it is excellent decorative decoration. They have a number of advantages: they are resistant to abrasion, practically do not scratch, and do not absorb moisture or odors. But there is one significant drawback. Bamboo is a herbaceous plant and does not have solid wood. The boards are made from thin strips glued together. And the suitability of the material for use in the kitchen depends on the quality of the glue. If a composition based on formaldehyde was used, then it is better not to even buy such a product, because this substance, when it enters the body, causes severe poisoning. In addition, it can accumulate in organs and tissues. Unfortunately, the composition of the glue is not indicated on the packaging.

Caring for wooden boards

Regardless of the material chosen, the board needs to be looked after so that it lasts as long as possible. After purchase, it is advisable to lubricate it with mineral or linseed oil. Repeat this procedure several times during the day. Then you need to rinse and dry. They can be wiped to disinfect lemon juice or vinegar once a week. And one more thing: it is better to store wooden boards in the air, and not in a closed box.

Plastic

Plastic boards have filled store shelves. And this is not surprising. They are light, comfortable, beautiful. Manufacturers produce them various forms and colors. But are they that good? Before purchasing, you need to make sure that they are made of polyethylene or propylene. These materials are suitable for contact with food products and do not harm human health. If the board is from another one or it is not specified, then it is better to refrain from purchasing.

The smooth surface of the plastic can slide on which is not very convenient when cutting food. Hot dishes cannot be placed or cut on them. Over time, cracks form in the plastic, where bacteria accumulate and multiply, causing unpleasant odors. This product should be thrown away.

Now in production flexible boards made of plastic. They are easy to use and inexpensive. But their service life is limited. They quickly become unusable.

To extend the life of plastic, manufacturers produce multi-layer boards. When upper layer becomes unusable, it can be pryed with a sharp object and removed. The board will be like new again. The thickness of the layers is about 2 mm, while the entire plate is about 5 cm.

Wood or plastic?

Employees from an American laboratory conducted a study on which cutting board is better: wooden or plastic. The results showed that when the surface is smooth, both options are quite hygienic and usable. But the appearance of tiny cracks significantly changed the picture. In wooden samples, microbes died after processing and drying. But in plastic they were not etched by anything and continued to multiply. When scratched, such boards become hazardous to health. By the way, in American establishments Catering It is prohibited to use plastic boards regardless of composition.

Beautiful glass

Relatively recently, glass cutting boards for the kitchen have appeared on the market. Which options are best to choose depends on the interior design. They look quite stylish and will become a decoration. In addition, they do not absorb odors and are not scratched. They are temperature resistant and can be used as hot pads. They are easy to wash. But they more cons than advantages. They make knives very dull due to their hardness. In addition, the sound of metal on glass literally “cuts” the nerves. This is a rather fragile item that can break if dropped. Before purchasing, you need to see if there are rubber feet on the bottom side. If they are not there, the board will slide and be inconvenient to use.

Fake diamond

Acrylic stone boards are also a new product on the market. They endure high temperature, do not scratch, easy to handle. But cutting on them dulls any, even super-sharp knives. In addition, the cost of such an attribute will not be small.

Which cutting boards are the best, everyone decides for himself, because even a professional cannot give a definite answer.

Cutting boards for the kitchen - which ones are better? It also depends on what products are being cut. Perfect option- several different ones: for fish, for meat, for vegetables and for bread.

The size of the board depends on the preferences of the housewife. If they are too small, the cut products will fall apart, and large ones will not be very easy to handle, they will be heavy and bulky. What sizes should cutting boards have, and which ones are best to choose? Ideal parameters fluctuate within 25x40 cm.

After use, they must be thoroughly washed and dried.

It is necessary to regularly replace cracked specimens.

The perfect cutting boards have yet to be found. Which ones are better? They should be chosen by the housewife depending on financial capabilities and preferences.

Think about how many times a day you use a cutting board? The answer is simple - exactly the same as kitchen knife! Therefore, it is not permissible to purchase something like this kitchen accessory pay less attention.

We are faced with cutting food at breakfast; at lunch we cut bread; for dinner we chop up the salad, and how much we have to chop on the kitchen board when we prepare the first or third time!

It is important to understand that kitchen boards come into contact with dissimilar products - fruits and vegetables, raw meat and bread, ready-made semi-finished products and dough. Therefore, it is recommended that the housewife have several cutting boards in her arsenal.

From this article you will learn what materials modern ones are made from and how to choose them correctly in the store.

Wood cutting boards

The first kitchen boards were traditionally made only from wood. Wood was taken as the basis for products not because they knew about its performance characteristics, but because others suitable materials manufacturing simply did not exist.

But even today, in an age when humanity has hundreds of different types of raw materials at its disposal, most kitchen boards are made of wood.

Wood - natural, environmentally friendly pure material, through the fibers of which air circulates. Pathogenic bacteria do not multiply on the surface of wooden kitchen boards, and even vice versa - they die over time. But not every type of wood is equally suitable for making a cutting board.

Modern ones come in different price categories, because they are made from different types of trees.

Soft types of wood such as birch, linden, pine are more accessible in our country than other species. Performance characteristics cutting surfaces made of soft wood are low. They wear out faster, and when improper use these wooden boards delaminate or even break into pieces.

When buying a wooden board, it is better to give preference to models made of oak, rubber, bamboo, wenge and acacia.

Plastic cutting board

The kitchen plastic board is durable, functional and is a worthy competitor to the wooden cutting board.

Despite the fact that food plastic is an artificially created material, it is safe for health and can come into contact with food for a long time.

If you accidentally cut sausage, cut up smoked chicken or another strong-smelling product on a plastic board intended for fruit, nothing will happen - kitchen plastic products do not absorb odors.

A plastic kitchen board, even with everyday use, retains a presentable appearance and does not wear out even after years of use, unlike some wooden boards. Of course here we're talking about only about high-quality plastic boards from popular manufacturers.

Since plastic boards do not absorb liquid, they are preferred for cutting raw meat, offal, chicken and fish.

For the same reason, plastic boards do not require special care; They do not need to be wiped dry after use, and when washing, detergents can be used.

Manufacturers produce plastic boards in various colors and shapes. Therefore, another advantage of kitchen boards made of this material is the variety of designs and model range products.

Glass cutting board

Glass boards are presented on the market today in smaller quantities than boards made of other materials. Meanwhile, it is unfair to discount this kitchen attribute.

Contrary to popular belief, glass boards are strong, as they are made from special impact-resistant glass melt.

Just like plastic, glass boards do not absorb moisture and can come into contact with raw foods for a long time. Bacteria do not spread on glass cutting boards - there is simply nothing for them to “catch onto” smooth surface glass

The main advantage of glass cutting boards is that they do not stain the color of the product you are cutting on them. On kitchen glass you can chop greens, cut beets, oranges or red cabbage and not be afraid that the surface of the board will change color.

The designs of glass kitchen counters are usually colorful and vibrant. Under the glass surface, manufacturers place images of fruits, flowers, nature, or even abstract ornaments.

Cutting board sets

It is recommended to have several cutting boards in the kitchen. Raw meat, bread, fruits and vegetables, raw fish, as well as gastronomy products are cut according to sanitary and epidemiological standards on different cutting surfaces.

If you are updating your arsenal of kitchen boards, pay attention to sets. Buying a set of cutting boards is cheaper than purchasing each product individually.

In addition, sets of kitchen boards have other advantages:

• Set includes required amount products;
• The set has a uniform execution style;
• The set comes with a stand that will solve the problem of storing products.

Kitchen boards in sets are made of wood, plastic and glass, so everyone will find one suitable for themselves.

Plastic boards in sets are sometimes equipped with special images so that each family member remembers which products are used for cutting which particular board.

For lovers of the classics, the wooden boards in the sets are equipped with a metal ring so that they can be hung. This option is for those who are not used to wiping the cutting board dry and placing it in a stand after use.

People are increasingly giving sets of cutting boards to each other as gifts. Such a gift will definitely be in demand and useful in the home.

Shapes of cutting boards for the kitchen

The taste depends on what shape you use to cut the meat or vegetables. ready-made dish, of course, will not change. But the configuration of some modern boards greatly simplifies the cooking process.

On large rectangular kitchen boards it is convenient to cut meat and chicken, gut fish, shred cabbage and cut other large vegetables - zucchini, pumpkins and so on.

Square cutting surfaces are suitable for cutting medium-sized vegetables and fruits, as well as for chopping green onions, celery, beet tops and other “non-standard” sized greens.

Gastronomy products look aesthetically pleasing on round wooden boards, round vegetables and bread. If a slice of these products serves as an appetizer, serve it to the table directly on a round cutting board; guests will certainly appreciate this move.

Some plastic kitchen boards are foldable; on the sides they are equipped flexible inserts, which allow you to partially bend the board, and then carefully and without loss pour the chopped products into a pan or other container. For the same purpose, some boards have a semicircular cutout on one edge.

How to Choose the Best Cutting Board

Like all kitchen utensils, food cutting boards should be purchased branded, with a warranty period that does not allow you to doubt the high quality of the products.

When buying a wooden board, give preference to foreign brands or find out what kind of wood the product is made of. Remember that only hardwoods are suitable.

Choose end-grain wooden boards, that is, those whose fibers are perpendicular to the cutting surface. The structure of such boards is less subject to wear - the blade of a knife, entering the surface of such a board, does not destroy it.

If you choose glass kitchen board, look for one that has small protrusions or ridges, that is, a product with a ribbed surface. Food slides on perfectly smooth glass cutting boards, so cutting them will be problematic.

For “juicy” products, choose boards with a groove around the perimeter. When cutting tomatoes or, for example, melon, the juice will not leak beyond the surface of such a board.

When buying cutting boards, also follow a number of general rules:

Make purchases in specialized stores of goods for the home and kitchen;

Give preference to imported products from popular brands;

Before purchasing, read online reviews about manufacturing companies and the products they produce;

Carefully inspect the product for defects (chips, scratches, cracks, etc.);

Check with the seller which guarantee period applies to the product.

Don’t forget that you can buy a cutting board in an online store. The main thing is to carefully inspect the goods upon receipt and, just in case, keep the documents confirming the purchase.

The main criteria by which you should choose a cutting board are ease of use, maintenance, and hygiene. Therefore, first of all, pay attention to the size of the product and the material from which it is made.

Optimal size and shape of cutting board

If we talk about size and shape, it’s difficult to give universal advice. The most convenient shape of a cutting board is considered rectangular, 5-10 mm thick. However, modern cutting boards come in a wide variety of shapes. A board is suitable for everyday slicing of bread, sausage and cheese. small size. However, cutting meat, fish, shredding cabbage, and rolling out dough on such a board is inconvenient. At the same time, washing bulky boards in small sinks and drying them also does not add comfort.

In addition to convenience this advice relevant when it comes to hygiene. Therefore, experts also recommend having separate cutting boards for meat, fish, vegetables, fruits and bread. Especially if you are a supporter of environmentally friendly materials and prefer products made from natural wood that absorbs odors. It’s good if the cutting boards are visually different in shape and material of manufacture, so as not to accidentally mix them up.

When looking at the board, think about where it will be stored. If your kitchen is equipped with special hooks, then choose boards with loops (for easy hanging).

Well, you can store cutting boards on special stands: it’s convenient, and the design takes up little space.

Types of materials for cutting boards, their pros and cons

Natural wood cutting boards

Wooden cutting boards on today the most familiar and popular. The very appearance of natural warm wood and the natural pattern of its trunk adds comfort and warmth to this product. If you decide to go with a wooden board, then ask the seller what type of wood the product is made from. Naturally, you need to choose a stronger tree. Oak, linden, olive, cedar are durable types of wood for a cutting board. And cedar and olive, in addition to strength, also have bactericidal properties.

Often wooden boards are made from birch and pine. Please note that such boards will quickly lose their original appearance, since scratches and knife marks easily appear on “soft” rocks.

Bamboo boards have become popular recently. They are comfortable, practical, do not dry out and do not dull knives.

Separately, it is worth mentioning cutting boards made of hevea (rubber wood). Such products are durable, do not absorb moisture well, and are pleasant to look at.

Wooden boards can be made from a single piece of wood or glued together from several slats. It's hard to say which ones are better. Both of them can serve faithfully for more than one year. But sometimes solid wood boards bend, and slatted boards come apart. And it all depends on the quality of the product - depending on your luck.

Advantages of wooden boards:

- environmentally friendly material;

— look organic in a kitchen made of natural wood;

- can be used as a hot stand.

Disadvantages of wooden boards:

- dry out;

— leave marks from cutting objects;

- absorb odors;

— considered unhygienic: cracks become clogged with food particles;

- require careful care.

How to care for wooden boards

Wooden boards require careful care. After using the cutting board for meat and fish, wash it with a sponge and brush. detergent, rinse with water and dry. To maintain hygiene, it is recommended to regularly pour boiling water over wooden boards.

For elimination unpleasant odor The board should be wiped with a slice of lemon or acidified water and vinegar.

Plywood cutting boards

Plywood cutting boards are made of several layers of veneer glued together. Plywood board is a budget option wooden board. Plywood does not bend or warp. It is strong and durable. However, provided that the material is of excellent quality, certified and therefore safe. Some craftsmen make such boards at home, giving them funny shapes. However, opponents of plywood as a cutting board believe that formaldehyde from the resins used to glue plywood can leach into food, which is harmful to health.

Advantages of plywood boards:

- Not high price, availability.

- lightness.

Minuses:

— the top layer of plywood wears out quite quickly under a knife blade;

— unsafe due to the presence of adhesive components.

Plastic cutting boards

Plastic boards are less popular than wooden boards. However, they have their adherents who believe that plastic is more hygienic than wood. Some plastic cutting boards have a special antibacterial coating and are therefore ideal for cutting meat and fish.

However, when purchasing a plastic board, pay attention to the quality of the material. On low-quality plastic, soon after cutting food, marks and scratches from knives will appear, and the color of the material may fade and lose its original appearance.

Advantages of plastic boards:

— plastic is not subject to deformation (unlike wood) and is easy to wash;

— plastic boards can be washed in the dishwasher;

— plastic does not dull knives (compared to glass or ceramics);

- thanks to flexible material, it is from plastic that transformable boards that change shape are made (and this is additional comfort during cooking).

Disadvantages of plastic boards:

— quite quickly, plastic boards take on an unsightly appearance, becoming scratched and rough;

— many people do not like to cut up food using plastic, considering it not environmentally friendly;

— plastic cannot be used as a hot plate.

Glass cutting boards

Glass boards are popular due to their beautiful design and durability. They are often very picturesque, so they are also used for cutting food and as an independent kitchen decor. Glass is easy to clean and does not absorb odors. However, glass also has disadvantages.

Advantages of glass boards:

- strength and smoothness, as the knife does not leave marks;

— Beautiful design;

— durability;

— ease of care;

- hygiene.

Cons of glass boards:

- high price (compared to wood and plastic);

- fragility;

- glass boards are heavy;

— when cutting food, the knife blade, in contact with the glass, emits unpleasant sounds;

— knives become dull faster on glass.

Stone boards They are usually made of marble, and they have the same advantages and disadvantages as glass ones. They also have similar characteristics ceramic boards.

Combined cutting boards

Not so long ago, products combining plastic and wood appeared. Yes, alone plastic side With beautiful design and antibacterial coating can be used for cutting products with specific odors(meat fish). Or serve as a serving area. And the other surface made of bamboo wood is suitable for slicing bread. Such universal option, 2 in 1 will last for many years and will be harmonious with the interior of any kitchen.