A sturdy pair of knives and a full cutting board are the pillars of a well-equipped kitchen. We’ll postpone the issue of knives for another day, but what sort of cutting board is ideal for regular use, and how do you care for it after picking it?
There are no hard and fast rules when it comes to operating a cutting board, but understanding some of the fundamental requirements and functions of your board can help you use it more effectively. Below Royal Craft Wood has included some recommendations on how to pick a cutting board, how to care for it, how to care for it, and how best to utilize it for a broad range of culinary uses.
Choosing a material for a cutting board
After buying, using, and abusing plastic, bamboo, and wood, I can claim that a strong wood plank is actually your greatest kitchen assistant. While some cling to the belief that plastic boards are simpler to clean and hence more sanitary than wood, plastic surfaces do have more germs on them. Bamboo, a naturally obtained, renewable material, would be a superior option.
However, these boards are believed to be tougher than wood surfaces, which means that over time they might cause greater wear on your blades. On the other hand, a well-groomed, regularly oiled wood board is simple to clean, great for cutting, and may endure for years. This is what you will find in most professional kitchens and, happily, what you will discover in my own house.
Wood planks are better for knives than plastic ones since the wood is soft enough to harm the edges of the blades less. End-coated boards like the one above enable edges to move over vertical wood grains and are exceptionally durable. However, plastic boards are adequate and are considerably cheaper and easy to clean. Avoid glass, pottery, and marble since these surfaces are too challenging for your knife.
When it comes to appearance, nothing beats a decent-quality solid wood slab on a kitchen counter. Classic and instantly striking. Professional cooks use hardwood planks not only for their beauty but also for their functionality.
The ideal cutting board for your scenario
If you’re in the market for a new cutting board, consider your cooking style and the board’s intended use before making your purchase. Size, cost, cleanliness, use, and, of course, aesthetics must all be taken into account.
The size of your cutting board relies on how much room you really have in the kitchen, how much money you are prepared to spend, and how you intend to clean the board. Use a smaller bamboo cutting board if you have limited counter and sink space, are buying on a budget. Hardwood planks such as maple are pricey and cannot be cleaned in the dishwasher or immersed in water for lengthy periods. After each usage, give the wood plank a quick soapy wash down with a soft cloth. By the way, you could make a good deal – take this bamboo cutting board set of 3 pcs: https://royalcraftwood.com/products/bamboo-cutting-board-set-of-3.
Preparing a cutting board for use
If you pick a wooden cutting board, you will need to season it before using it for the first time. This will help prevent stains, slow down the absorption of smells and germs, and prevent water from entering cracks.
To spice up your board, wash it off with light soap first. Just use warm water and natural dish soap. After washing off the board, add natural cooking oil with a clean towel. Be careful to massage the oil into the wood, exerting pressure as required. Finally, leave the board aside for a few hours to enable the oil to sink into the board. Using my wooden plank as a nice spa treatment is something I like doing at least once every two weeks, and I highly encourage it if you do the same.
What kinds of oils may I season with? While I’m a lover of John Boos Blockboard Cream with its natural combination of edible mineral oils and beeswax, there are several others that will work. Like John Boos, Howard Butcher Block Conditioner is a natural solution produced with mineral oils and beeswax. If you’re interested in learning how to season wood planks step-by-step, visit Teak Haus.
Additional guidelines for effective chopping board upkeep
After carefully evaluating which board to purchase and how to season it, you’ll want to examine additional factors relating to substitutes, food safety, and frequent cleanliness. Replace the cutting board if you see it is worn out or severely damaged from contact with the knife. While this may be less of an issue with wood planks, you will find that plastic planks cut quicker on them.
If feasible, try to keep two cutting boards on hand – one for raw meat, poultry, and fish, and one for everything else. This helps to prevent cross-contamination of food. I enjoy using my lovely wood plank for pretty much everything, but I retain the less costly plastic one for raw meat since it is non-porous and dishwasher safe for optimal disinfection.
In addition to washing your laundry frequently, remember to sterilize your cutting board occasionally. I adore using white vinegar to sanitize wooden cutting boards. If you experience severe stains, as I did after slicing the beets, gently clean the surface with baking soda. Rub the board with lemon juice and salt to get rid of strong onion or garlic smells. I swear by these natural cleaning techniques! Here are more methods to clean your favorite cutting board.
Cutting board techniques to survive
After operating a food company in a foreign nation (hello Columbia!), Baking pastries in two hectic New York City bakeries, and designing hundreds of supper recipes for a food startup, I now have a number of cutting board techniques. Sleeve. I am ready and absolutely eager to chat.
Please lay a moist, folded tea towel beneath the cutting board to prevent it from falling off under the pressure of your aggressive chopping. Slipping is exceedingly risky and may lead to unpleasant mishaps. This method is easy and effective. When you feel more secure that the board will not move and slide, you naturally wield the knife more effortlessly and expertly, resulting in better cooking and less blood on your fingers.
And use a chopping board big enough, for heaven’s sake. While the little animal-shaped cutting boards you receive as birthday presents might be fantastic for cutting individual fruits (maybe), you could be better off utilizing bigger boards for major activities like prepping veggies. Trimming meat and other stuff. Like a boss.
By the time you’ve finished reading this, I hope you’re all set to either get a new cutting board or take better care of the one you already own. Keep things clean and safe.
