How to Choose the Right Cutting Board for Your Kitchen
No matter the task at hand – from cutting vegetables and meat to mincing cheese – a quality cutting board is an indispensable kitchen tool.
Finding the ideal cutting board for your kitchen can be a challenge with so many options available. Here are some tips to help you select the ideal board that meets all of your requirements.
Size
Chopping vegetables for a quick meal or carving turkeys on Thanksgiving – the right cutting board is an essential piece of kitchen equipment. Not only does it keep your counters clean and sanitary, but it reduces the risk of foodborne illnesses as well.
When selecting a cutting board, it’s essential to determine what size best meets your individual needs. Chefs who prepare multiple dishes at once may require larger boards in order to accommodate more ingredients and expedite the cutting process.
Standard sizes for these containers are 12 inches by 18 inches, but you can find smaller options if desired. They’re perfect for smaller meals or snacks and store easily in your kitchen drawers.
Larger sizes are perfect for cutting or carving larger cuts of meat, like a turkey for Thanksgiving. Plus, they make excellent hosts at dinner parties!
For a cutting board that is both beautiful and functional, opt for woods that are water-resistant and easy to maintain. Teak, in particular, is often chosen due to its natural oil content and water resistance.
Other options for cutting boards include stone and glass. While these items make great gifts, they tend to be less durable than wooden or plastic options.
When selecting a cutting board size, take into account what food items will be prepared on it and the space available for storage. A board that’s too small won’t offer enough work surface area and could damage knives; while one that is too large will take up too much counter space.
Another factor to consider when purchasing a cutting board is how often you’ll use it. If you only make a few simple meals each week, a medium-sized board may suffice. On the other hand, if you frequently prep large amounts of vegetables, opt for a larger board which makes storage and use easier.
No matter the size you opt for, make sure you purchase a sturdy cutting board to avoid warping or damage. Also consider features like grooves to catch liquid run-off and reduce messy spills on your countertop.
Material
Cutting board materials come in a range of options, such as wood, bamboo or plastic. Each has its own advantages and drawbacks depending on your kitchen needs and budget.
Hardwood is the go-to cutting board choice due to its durability, resistance to knife cuts, and natural antibacterial properties. With smaller pores than other woods such as bamboo or acacia, hardwood doesn’t allow moisture or food particles to seep into the board’s surface, preventing bacteria from growing on it.
Ideal cutting boards should be constructed out of dense hardwood lumber with a closed grain pattern like maple, walnut or cherry. Not only are these boards moisture-resistant, but they’re also perfect for mincing vegetables and fruit.
Different wooden and bamboo cutting boards exist, including face-grain, edge-grain and end-grain varieties. Face-grain boards are great for slicing bread or other light uses while edge-grain boards show off the vertical grain of the wood.
If you’re searching for an eco-friendly solution, opt for a wood or bamboo cutting board made from sustainably sourced wood. Selecting wood from sustainable forestry sources is an intelligent decision for your business as it helps protect wildlife and reduce carbon emissions.
The ideal wooden cutting boards have a flat, even surface that’s free from warps or blemishes. Furthermore, these surfaces are easy to clean and maintain for optimal performance.
Unless the board is made from wood with natural antibacterial properties, you should use cutting board oil to keep it free of splinters and prevent bacteria growth on its surface. You can re-oil your board as needed.
It’s best to avoid cutting on a cutting board that has recently been used with raw meat or fish, as this can spread harmful bacteria. Furthermore, follow proper chopping order and cut raw foods before ready-to-eat items.
Some cutting boards, such as over-the-sink models, feature metal arms that extend out of each end to allow them to be propped over the sink. They’re an ideal choice for small kitchens and can provide additional workspace when working with larger fruits and vegetables. Additionally, these cutting boards may come in handy when prepping a big salad or transferring chopped ingredients to a bowl or pan.
Design
Cutting boards are essential tools in any kitchen, helping prevent food poisoning, cross-contamination and maintaining hygiene practices. Not only that, but they can also protect countertops and other surfaces from damage. There is a wide range of cutting boards available; selecting one that best meets your needs depends on your budget, lifestyle and which knives you plan on using.
A cutting board should be constructed of a soft and non-abrasive material. This will protect your knives from sharp edges which could dull them over time. Furthermore, it should be easy to keep clean.
For cutting boards, hardwoods such as white oak and teak are the best materials. These woods have smaller pores than other materials which help them resist moisture and bacterial growth. Furthermore, these woods are more resistant to scratches and impacts from knives with sharp blades.
If you’re on a tight budget, plastic cutting boards may be suitable. These are durable and easy to wash, without getting scratches like wood boards might. Furthermore, they may be easier to sanitize but be mindful not to overheat them in the dishwasher as that could damage them.
Another type of cutting board is a bamboo one. These eco-friendly items are stronger and sturdier than wooden boards, though they need to be treated with some mineral oil in order to keep them looking their best.
You could also invest in a hardwood cutting board that’s designed for various foods. These boards come in various shapes, such as square and oval. These would be perfect for cutting up sandwiches or displaying fruits and cheese.
You may wish to opt for a cutting board that has an antibacterial surface or grooves on the bottom for collecting juices when cutting fruit or vegetables. These types of grooves come in handy when carving meats or roasting foods.
Finally, color-coding a board to prevent cross-contamination is another effective option. Not only is this beneficial for large restaurants and catering operations, but also home cooks who want to ensure their meals remain clean. Dividing up ingredients into separate colors such as meat, raw poultry, and ready-to-eat veggies prevents harmful pathogens from mixing between them.
Cleaning
No matter if you use it for raw meat, vegetables or breads, keeping your cutting board clean is essential for maintaining its appearance and protecting your family from foodborne illness. Not only will this keep it looking hygienic, but also keep everyone in your household healthy by regularly washing it.
Wooden cutting boards are especially vulnerable to harmful bacteria due to their porous nature, which allows tiny cuts and abrasions to be trapped by the surface. These cuts can harbor pathogens such as E. coli, Salmonella or Staphylococcus; so in order to keep your board sanitary and safe, use various cleaning methods to eliminate grime, stains and prevent cross-contamination.
1. Wash Frequently: After each use, lightly scrub your cutting board with a kitchen scourer under hot water to loosen grime and stains. Then, wipe it clean with either a damp cloth or sponge to get rid of any leftover residue and disinfect it.
2. Sanitize Frequently: If you frequently chop raw meat or chicken on your cutting board, disinfect and deodorize it using either hot water and soap, or a mixture of bleach in water. Alternatively, diluted white vinegar or hydrogen peroxide can also be used for disinfection and deodorizing purposes.
3. Lock in moisture: Applying a conditioning treatment of food-grade mineral oil and beeswax to wooden cutting boards can create an effective barrier against bacteria. Regularly coating them with this mixture helps keep them clean, prevents them from drying out, and preserves their original beauty.
4. Minimize Cross-Contamination: Always use different cutting boards for raw meat and ready-to-eat items like fruit or salad. Additionally, separate your boards by color to make it easier to distinguish which one is for raw meat, vegetables, fruit or breads.
5. Focus on areas with cut marks and etchings: To remove these, use a hard-bristled scouring brush or metal scrubbing pad with warm water and some dish soap. For an even stronger clean, rub the cutting board with a lemon half to deodorize it and eliminate stains.