Choosing a cutting board can be a challenging and time-consuming endeavor. It is difficult to decide which option to go with. However, if you are aware of the characteristics that are most essential to you, you will be able to make a decision that is tailored to your requirements.
Glass boards have a stunning appearance and are unquestionably long-lasting. They are simple to clean and provide an excellent method for shielding your countertops from the heat of pots and pans. On the other hand, cutting on a glass board might be difficult since it can leave pits and grooves in your blades, making it more difficult for you to cut on them.
If you are shopping for a cutting board on a limited budget, you might want to consider purchasing one made of plastic. They are available in a range of thicknesses, degrees of brittleness, and colors. Flexible cutting boards are not only convenient to store but also work very well when moving food from one location to another. Hard boards provide stability and strength, as well as something to absorb heat from hot pots and pans. [Case in point:] [C]ooks often use hard boards. These cutting boards are simple to disinfect and, if they are of a suitable size, can even be placed in the dishwasher for speedy and thorough cleaning.
Many people who are just beginning their culinary adventures prefer to cut their food on wooden cutting boards. On the other hand, these boards are susceptible to gouges and cuts, both of which can serve as breeding grounds for bacteria. Because they can become a breeding ground for bacteria if they are not properly cared for and cleaned, it is essential to have a good understanding of how to clean them effectively.
It is crucial to know how to keep the food in your kitchen safe, regardless of the board that you choose to use. If you want the greatest results, you should have many boards that are color coded for each different kind of food. For example, you should have one board for fresh produce such as fruits and vegetables, another board for meat, fish, and poultry, and a third board for dairy products or cooked dishes. Because of this, there will be no risk of cross contamination of any of your foods, which will keep your health intact.
To sanitize your plastic boards, some people will recommend that you use bleach water that has been diluted. If you want to clean your board yourself, you can put one tablespoon of unscented chlorine bleach into one gallon of water, let it sit for up to half an hour, and then rinse it off. After that, wash it with clean water and allow it to dry naturally. Do not give in to the need to make use of a dish towel.
New Cutting Boards 