What kind of wood do cutting boards do?

The chopping board is an irreplaceable thing in the household life of a housewife. If it were not for the board, all the surfaces and bases of the tables, bar counters and other things would be cut and traces of the tools being used in the kitchen. And to serve such an object for a long time, it is necessary to understand what the cutting boards are made of, which ones are better, and how to choose them. Different products require different models of such utensils. We'll go into more detail in this article.

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Varieties

Chopping boards are divided into two types - end and side:

• End board - the board, whose fibers are located transversely with respect to the blade of the knife, it is made of wood.
• Side, whose fibers are parallel. Such a model is lighter and cheaper than the end, but the end ones, in turn, are more durable and quiet to the blade of the knife, because the cutting edge wears less.

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What are the cutting boards made of?

The modern range of such devices is very wide. Manufacturers of kitchen utensils use a wide variety of materials. Let's figure out which of them are the best?

Wood

Better boards are those made from natural materials. Wooden models remain still relevant and most in demand. But that the object of everyday use does not deteriorate very quickly, you need to know about what kind of wood make cutting boards, and what is the best tree for a cutting board. Let's consider different variants.

Birch and pine

The cheapest option is from birch or pine, but their purchase is not recommended, because they are soft. Hence - they quickly undergo deformation, absorb odors, they leave traces in which bacteria accumulate.

But with all these comments there is one plus - the knives do not wear out any longer.

Important! When choosing a coniferous model, it is important to choose a really high-quality product, from which resin will not be emitted.

Beech

A more loyal variant - from beech. It is often covered with varnish in order that it absorbs moisture less or does not absorb at all.

Rubber, guinea

The boards from rubber and guinea are most desirable - they absorb nothing and have good strength.

Oak, bamboo

Oak and bamboo are the best materials, of which a cutting board can be made. They are heavy for such a thing, but they are strong and resistant to moisture with dampness.

From now on you have an idea of ​​what kind of wood a cutting board is better from.

Silicone

Silicone models, judging by the reviews, are very versatile, high-quality and practical. Therefore, they are also a good option.

Plastic

The plastic model has such advantages:

• practically does not absorb anything;
• is easy to clean;
• have high hygienic characteristics and good resistance to most chemical reagents;
• is economically advantageous.

Important! But there are some disadvantages, in due course on the surface of plastic, there are many scratches due to the knife, in contrast to the wooden, in this respect they are inferior.

Glass, marble and slate

These boards can be divided into similar features:

• are not stained;
• does not remain on their surface and scratches.

But they really do not like knives. Use them is recommended for kneading dough or serving.

Care for them is very simple - wipe with soap, then disinfect. Example solution: mix two parts of vinegar from one water. Spray and wipe with a cloth.

Now you know what kind of wood the cutting boards are made from, go to the recommendations and the points that you need to pay attention to when selecting the utensils.

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Recommendations for choosing

Go to the store with the list of the following recommendations:

1. The lateral surface is the first factor. Such models are made from solid parts of a tree or from glued bars. The first option is definitely desirable to buy, so it is mechanically better than the glued option.

Important! The glued variant has one plus, it deforms less when washing, but if you do not want to suddenly see pieces of glue in food, take the first option.

1. Thickness. Here follow this rule: the thicker, the better. The longest serve 3-4 cm items.
2. Size. Here, choose for yourself what you need a plaque for: bread means less, meat means as much as possible, everything is simple.

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How many boards do you need at home?

Cutting boards in the kitchen should be several:

• one - for meat and poultry;
• the second - for fish;
• the third - for vegetables;
• is another - the main one, for cutting bread.

Important! This is a very important point, since from the blood of meat or fish, or birds, bacteria can enter the main food, bread, vegetables, cheeses, sausages and so on.

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Care

Yes, such kitchen utensils should also be taken care of from time to time, as there are stale smells, cracks, scratches and so on.

Also, if insects appear in your house from time to time, the cutting boards should be washed thoroughly before and after use! In addition:

1. So that the material does not appear cracks, occasionally wipe it with vegetable oil.
2. From unpleasant odors will save salt with a slice of lemon.
3. Do not store objects while pressing them against each other.
4. To impregnate the material of such utensils, use petroleum jelly or beeswax - they can be found in the pharmacy. Apply on a dry board, after a few hours, wipe off the excess.
5. The abrasive paper and a little bit of your strength will help you to remove deep cuts. Rub with sandpaper, then polish small flaws, wash with soap and oil.
6. If your board is bent or something like that, proceed as follows: put a cloth on a problem place and iron with an iron. Repeat until the flaw is corrected.
7. After all procedures it is desirable to hang, and not to put.

In principle, this is all you need to know about cutting boards. You know how to care, what to look for during the purchase, what is the best tree for a cutting board. Everything is simple and easy. Regular emphasis on small things is useful to you in life. Do not forget to take care of seemingly insignificant objects, so that their unsatisfactory condition does not turn out to be a problem for you.