Kitchen cutting board

Why is a good cutting board in a kitchen so important and why our boards are in such great conditions even after four years. We often forget something as simple as a cutting board because we are working with it every day. But do you actually know how to take care of a board? It's just as important as taking care of your knives.

Which cutting boards not to buy:


Marble

Especially if you already have a good knife then you don't want to have a cutting board that will dull your knife within a few weeks, that's just wasted money. This hard material will scratch the sharp part of your knife and in the worst-case totally ruin it.


Glas

The same problem the material is too hard and will only hurt you knives long term.

The worst part is that if you work too strongly on this board there is a high chance that it will break.


Plastic

Of course, the plastic cutting board is cheap and tends to work quite well but they also have quite a lot of downsides to them. In long term, you will pay more for plastic boards than a good wooden board, because of the short life span. Since the material is quite soft it will easily have deep cutting marks which will hold bacteria and if they aren't regularly replaced you will have pieces of plastic in your food.


Worthy cutting boards:


Bamboo

Is a lightweight board that has quite a long lifespan. Bamboo is naturally non-porous and resistant to bacteria. It is harder than normal wood but not too hard so that it won't damage your knife.


Wood (Acacia or Walnut)

A classic wood board won't let you down and hold for a long time, there are just a few things you have to look out for. Please note that this is also the only board that needs constant care.

  • Buy boards that are waxed

  • Look for a lasting seal that guarantees the correct drying process and extends the life of your board

  • Try smelling the board before buying them they should have a wooden or pinetree scent

Rice husks

Is still new on the market, but already quite popular. They are biodegradable, antibacterial, and also repel odors. They are very easy to clean and are resistant to deep knife cuts ensuring durability up to 2-3 years.


How to take care of a wooden board:


If you have a brand new board then oil it once every week for one month.

After that, you only have to oil it once a month.

For best results use olive oil, just rub it in and let it soak for half an hour and wash it off with warm water. These steps are necessary because through the constant washing with dishwashing liquid you are stripping the wood of all its natural oils which are responsible for repelling bad odors and keeping them naturally antibacterial.

Once a year, depending on the condition of the wood, you can sand down the top layer and reapply a new coat of cutting board wax.


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