Cutting boards: history, types, selection and care

Professionals say that a good housewife should have at least 3 cutting boards. But how to choose this minimum? Shops offer wooden, plastic, ceramic and a number of other boards. And they are large and small, square and round. The types, purpose and criteria for their selection will be discussed in this article.

A cutting board is a well-known household item. It is used primarily for cutting or chopping products, thereby protecting the surface of the table and ensuring the safety of the process. Besides, the utensils can be used as a stand for hot dishes, and also certain dishes are served on them.

As technology improved, wooden boards appeared. People learned to process wood, so products from birch, oak, pine, and beech arose. For a long time they were the only ones, however, in the 40s of the twentieth century, a silicone mass was invented, and then plastic products. They immediately gained popularity both among housewives and in professional circles, primarily due to their sanitary safety.

A little later, glass analogues appeared. However, due to their fragility and a number of other features, these products are more often used for serving. With the advent of plastic and glass boards, the history of wooden counterparts did not end. Moreover - their production technologies were improved. Solid wood products were replaced by glued boards, which turned out to be more practical. They were less subject to deformation. Moreover, the popularity of wooden accessories began to grow again with the popularity of environmental ideas and a healthy lifestyle.

Today, the European Union offers the color scheme of plastic boards, which indicates their purpose. Thus, white products are provided for dairy products, blue or blue for fish, seafood, red for raw meat, yellow for raw poultry, and green utensils are ideal for vegetables, fruits and greens.

In the kitchen it is convenient to have several options for boards from large enough (for rolling out the dough, for example), to compact. Naturally, between them should be "fit" 2-3 products of medium size. When choosing a product, you should focus on what products will be cut on the board.

For cutting meat, chicken, fish, an optimal board is 3-4 cm thick. The average size is 30-50 cm.

For cutting vegetables and salad ingredients, a product is enough, the size of which is 20 by 30 cm. A board of the same size is also suitable for slicing bread. For greens, sausages, cheese, ingredients for sandwiches, even smaller ones will do.

The shape of the board also have many options. The most versatile and easy to store - rectangular or square. For bread and cheese, as well as for pies, loaves, cakes, round-shaped products are suitable. In addition, they look beautiful when served. It can be not only bread and pies, but also fried sausages with chopped vegetables and herbs, barbecue, cheese slices.

Another convenient invention is the option at the corner of the table. As a rule, this is a square product with special legs. It is mounted at an angle, and thanks to the steps, it is securely fixed and does not slip.

Depending on the material, various groups of boards are distinguished. Often it is the type of material that determines its purpose. Consider the most common options.

First of all, wooden boards are chosen for their environmental friendliness. However, it should be understood that this applies only to objects made of solid wood. If we are talking about a glued product, then a priori it contains synthetic components.

Wooden models are highly durable. They do not crack, do not crumble, but at the same time they are quite light (compared to stone ones, for example). Moreover, the strength of a wooden board for cutting products depends on what kind of wood was used.

The leaders here are products from acacia, oak. As a rule, they are used by professionals, and the boards themselves are of high cost.

The best value for money is demonstrated by options from birch or beech. Pine products are even more affordable. However, due to their high hygroscopicity, they cannot stand frequent washing. It is better to use them for cutting dry foods, such as bread.

The most durable are the end boards. They are thicker and heavier, made from hardwood. You can recognize such a product by the location of the wood fibers - they go perpendicular to the cutting surface. This ensures a long service life of the utensils, and also prevents the blunting of knives. However, such boards need periodic maintenance - they must be lubricated with special mineral oil.

Among the super strong (but also expensive) boards are items made of American black walnut, Brazilian cherry and olive. Products from the walnut mass contains substances that provide its antibacterial properties.

It should be understood that the most durable models are from an array. But glued analogues crack faster, but are less prone to deformation under the influence of moisture. The most popular glued counterpart is plywood boards. They are quite suitable for cutting bread, herbs, fruits and vegetables.

Externally, such boards are similar to wooden ones, but they have a lower cost. This is due to the fact that bamboo is growing very fast. Unlike wood, bamboo is not afraid of moisture, does not absorb odors, and has antibacterial properties. Such products are always glued, which is due to the characteristics of bamboo - it is hollow inside the tube.

Glass cutting boards look stylish and modern. In addition, they are not afraid of frequent washing, they are easily disinfected. But it is important not to expose the glass accessory to the effects of contrasting temperatures when washing. Theoretically, glass products are suitable for cutting any product. However, attempts to beat meat on them or chop solid pieces end in failure - the utensils crack. But for slicing fish, sausages, greens, bread, they are very convenient.

It should be remembered that glass and glass-ceramic products blunt knives, so they are not suitable for daily use. But glass accessories are attractive on the festive table. You can serve them butter, cheese, herbs. Heat-resistant glass boards are suitable as a stand for hot dishes.

Plastic products - this is the most common and affordable option. But this does not mean that the most inappropriate. Plastic boards (plastic must be food-safe, safe) are suitable for everyday use. They take out cuts with sharp knives, they are easy to wash and disinfect. They do not slip, are not afraid of falls and bumps.

Transformer plastic products are very popular. If necessary, they can be bent to sprinkle greens, for example. There are models with a strainer, so they can be used to wash fruits and vegetables, and then immediately cut them on the board. Foldable plastic board is convenient when traveling (outdoors, on the train).

Silicone products cannot be called a cutting board in the usual sense. It is rather a flexible surface, a rug. However, it is convenient to cut vegetables and fruits on it, and thanks to the flexibility of the material, immediately bring them to the pan, bend and pour out the products. Besides, silicone adheres well to the table, is not afraid of bumps and drops, is equally “patient” with cold and hot water.

Stone products look respectable. They will become a decoration of the kitchen or dining room - heavy, noble appearance. However, natural stone boards are hygroscopic, therefore, they absorb stains and odors. Wherein they can crack under the influence of contrasting temperatures, when falling. Stone accessories easily absorb odors, and their disinfection is also not an easy task. Prolonged contact of products with acids is unacceptable. Finally, natural stone causes the blunting of knives, especially ceramic ones.

A polymer analog, the so-called artificial stone, is more practical.It is lighter, easier to care for, does not absorb odors. And the cost of such a board is 2 times lower.

Modern manufacturers often combine several materials - wood and stone, plastic and silicone, wood and silicone. Sometimes they use completely unthinkable materials. For example, there is a board made of Himalayan salt. It has the appearance of a tile, has antibacterial properties, and during the cutting process, products are enriched with minerals.

Today, manufacturers offer boards with advanced functionality. For many, it is convenient and economical. In addition, when the board combines several useful functions, the hostess has the opportunity to save space in the kitchen.

It is a wooden board for bread (usually round in shape), which has a glass, glass-ceramic or plastic cover. Such boards can also be used for pizza (there must be an appropriate size of the product), pies.

It is a long and fairly narrow wooden board with sides. The beads, in turn, are equipped with slots into which the knife is inserted. A bakery product is placed inside the accessory. Thanks to this adaptation, even the freshest baguette does not crumble and does not deform, and the pieces always turn out to be the same in thickness.

There may be several options for such devices. First of all, this is a board with compartments in which various knives for cutting cheese are embedded. For hard varieties of this product, the board can be equipped with a built-in knife or a stretched fishing line. This allows you to cut hard cheese into thin slices.

A wooden cheese dock may have a glass lid (similar to the one used in the bread box). This allows you to create the optimal microclimate, so necessary for storing cheeses.

There are also many models, but their method of use unites them. Such boards are installed on the sink to immediately wash and chop vegetables. Often they can be equipped with a colander. The best option, given the inevitable contact of the product with water, plastic and silicone.

This product is a board in which there is a hole. A drawer is placed under this hole. After a portion of the ingredients has been sliced, it simply sweeps into the hole and ends up in the container. As the latter is filled, it is put forward and the ingredients are poured into another dish for serving or further cooking. Boards with a retractable container are convenient for making salads, soups, stews.

Some models have several containers at once, which are also suitable for storage in a refrigerator and even a freezer. In addition, such boards can be with containers for waste, it is convenient to cut onions, cucumbers and tomatoes into them - tails “go” to the container.

Combining 2 necessary devices in one is a truly ingenious solution. A board with scales is especially necessary in the kitchen of confectioners, as well as those for whom the exact ratio of products is important.

Among the unusual accessories with additional functionality, you can also distinguish products with a tray for collecting liquid (a useful device if you are cutting juicy products). Often enough there are boards with rulers so that the pieces are the same in thickness.

Of interest is the board puzzle. In a prefabricated form, it is a familiar rectangular board, but if desired, you can divide it into puzzle pieces. The latter are used for individual filing.An important point - such a board requires an extremely careful attitude. As a rule, these are wooden models.

The choice of the model of the board should be based on its purpose. So, for meat, an end or stone board is suitable. The main criteria for her choice are durability, the ability to wash and disinfect.

The end face is suitable for raw fish, but it will serve less - it will absorb odors. If you are cutting chilled fish (and not chopped frozen), then it is better to take glass or glass-ceramic products.

For greens, vegetables and fruits, it is better to take plastic or silicone boards, since they are easy to wash, and you will have to do this often.

For bread and cheese, always choose a separate board, as these products easily absorb extraneous tastes and smells. The main criterion is compactness, convenient options with a loop for hanging. As a rule, wooden products are purchased for these products.

If you choose glass-ceramic boards with a pattern, make sure that it is applied on the back side. Otherwise, paint particles will enter the food. Since glass products slide on the table, it is better to choose models that have rubberized legs or pads.

Rationally immediately think about how to store the board. If it will be suspended, it is more convenient to use models with a handle. However, such boards are not the best choice if you plan to store products in a table. Then the handle will occupy usable space.

As already mentioned, the size of the board is determined by its purpose. If you get a large wooden board, let it be glued, not monolithic. The last time will be deformed due to moisture. And if deformations on a board made of wood of small sizes can be invisible, then a large product will simply be impossible to use. In addition, a monolithic version of large sizes may crack along the fibers.

Glued wood products have such a direction of fibers that compensates for possible deformations. Glued lamellas support each other, so the deformation of such products is less terrible.

When choosing plastic boards, it is important to make sure that the material is safe for humans. The greatest approval of specialists here is caused by polypropylene. It is approved for use in the food industry; it is distinguished by practicality, ease and affordability. However, such a board is not suitable as a stand for hot (it melts at 70-80 degrees). It is also undesirable to cut hot products on it.

Serving boards are often purchased for a restaurant. However, nothing prevents serving dishes and home. Usually this is a set of 2-3 boards of a round or other unusual shape made of wood, ceramic or glass. Fried pieces of meat, burgers and french fries, baked fish, cheese platter look delicious on such boards. Baking is no less attractive to them - whether it is homemade pies or delicious cupcakes.

Proper care of the board is not only an opportunity to extend its service life, but also care for their own health and the health of family members. After cutting the products, pathogenic microbes can appear on the surface, provoking serious poisoning.

Each type of product requires special care. So, products made of plastic, silicone, glass and glass ceramics can be washed in hot water with detergent for dishes. Then they must be wiped dry.

Wooden analogues can be scalded with boiling water, and if stains or plaque are found, it is permissible to scrape with a knife. Do not soak wood products in water, keep near a stove. Do not wash them in the dishwasher.

New wooden boards can be pre-prepared for use - walk on the surface with a fine emery cloth, remove wood dust, and then cover it several times with edible mineral oil. It must be applied in a thin layer, after which let the oil dry for 3-4 hours. After the specified time, repeat the procedure 3-4 more times. This will protect the surface and provide it with antibacterial properties.

In the same way, a wooden board dotted with traces of knives can be restored. To do this, it is sanded and the steps described above are performed.

If colored spots remain on a plastic or silicone surface, you can try to remove them by making a paste from a mixture of soda and lemon juice. Add juice to the soda to make a wet slurry. It is applied to the stain and left for 15 minutes, then my board with warm water.

It is better not to store cutting boards in the department where the dishes are dried. (it may be too humid here), and in a special compartment of the kitchen or hanging on the wall. It is also important that the products do not touch and that water does not accumulate under them. Otherwise, mold cannot be avoided.

See how to choose the right chopping board in the next video.