What are cutting boards for? The history of the cutting board: the emergence and development. Cons of glass boards
No kitchen, home or professional, is complete without cutting boards. With this simple device it is convenient to cut food, keeping the surface of the table from scratches and dirt. Cutting can be carried to the plate, without fear of scattering along the road. Since ancient times, people used which they sawed out of different breeds tree. But the development of technology has led to the fact that now these kitchen attributes are made from a wide variety of materials. Plastic, stone, glass - all this is used in production. The question of what material is better for a cutting board is asked by every housewife before buying.
Variety of materials
Today, modern manufacturers offer different composition and prices. Including cutting boards. Which ones are better to choose so that they serve longer, are safe for health, do not dull knives and correspond to the value declared on the price tag? Each material has its pros and cons. They need to be considered when choosing for the kitchen. Which is better - to decide the hostess.
Classic - wooden planks
The traditional and most common material is wood. Such devices are universal - suitable for cutting vegetables, fruits, meat, fish, bread and other products. When working, the board does not slide on the table, and the cut supplies do not crawl on the surface. This aspect reduces the risk of cuts and injuries. Besides wooden surface treats knives with care, without dulling their sharpening. This allows the kitchen utensils to last longer. But a lot, and which wood is best for a cutting board, depends on the properties of the material. The packaging should indicate what grade this or that item of kitchen utensils is made of.
Oak is the strongest and hardest tree. It does not crack, does not deform, does not absorb odors. It has long been used in shipbuilding, because it is not afraid of moisture. This is one of the best options wooden cutting boards. But such an attribute in the kitchen will be quite heavy, and the price of such products will not be low.
Acacia is hard, does not absorb odors, and is resistant to moisture. But it's also pretty expensive.
Hevea, or rubber wood, is a world-renowned material for cutting boards. They are dense, resistant to water and odors. And yes, they are reasonably priced.
Pine and birch are common woods, but they are too soft for kitchen utensils. They absorb odors, crumble under a sharp blade, and deform to the point where they can crack. This option is inexpensive, but also short-lived.
Bamboo is a material from which beautiful and practical cutting boards are made, which will look better in the kitchen, because it is an excellent decorative decoration. They have a number of advantages: they are resistant to abrasion, practically do not scratch, do not absorb moisture and odors. But there is one significant downside. Bamboo is a herbaceous plant and does not have solid wood. Boards are made from thin strips glued together. And the suitability of the material for use in the kitchen depends on the quality of the glue. If a formaldehyde-based composition was used, then it is better not to even buy such a product, because this substance, when it enters the body, causes severe poisoning. In addition, it can accumulate in organs and tissues. The composition of the glue on the packaging, unfortunately, is not indicated.
Care of wooden boards
Regardless of the material chosen, the plank needs to be looked after so that it lasts as long as possible. After purchase, it is advisable to lubricate it with mineral or linseed oil. Repeat this procedure several times during the day. Then you need to rinse and dry. They can be wiped down for disinfection. lemon juice or vinegar once a week. And one more thing: it is better to store wooden boards in the air, and not in a closed box.
Plastic
Plastic boards flooded store shelves. And this is not surprising. They are light, comfortable and beautiful. Manufacturers produce them in various shapes and colors. But are they really that good? Before buying, you need to make sure that they are made of polyethylene or propylene. These materials are suitable for contact with food products and are not harmful to human health. If the board is from another or it is not listed, then it is better to refrain from buying.
The smooth surface of the plastic can slide over which is not very convenient when cutting food. You can not put and cut hot dishes on them. Over time, cracks form on the plastic, in which bacteria accumulate and multiply, causing unpleasant odors. This product should be thrown away.
Flexible plastic boards are now being produced. They are easy to use and inexpensive. But their service life is limited. They quickly fall into disrepair.
To extend the life of plastic, manufacturers produce multilayer boards. When the top layer becomes unusable, it can be pry off with a sharp object and removed. The board will be like new again. The thickness of the layers is about 2 mm, while the entire plate is about 5 cm.
Wood or plastic?
Employees from an American laboratory conducted a study on which cutting board is better: wooden or plastic. As a result, it turned out that when the surface is smooth, both options are quite hygienic and usable. But the appearance of the smallest cracks significantly changed the picture. In wooden samples, microbes died after processing and drying. But in plastic they were not etched by anything and continued to multiply. With scratches, such boards become hazardous to health. By the way, in American institutions Catering it is forbidden to use plastic boards, regardless of the composition.
Beautiful glass
Relatively recently, glass cutting boards for the kitchen have appeared on the market. Which options to choose depends on the interior design. They look quite stylish and will become an ornament. In addition, they do not absorb odors and do not scratch. They are temperature resistant and can be used as coasters. Washing them is easy. But they have more cons than pros. They are very dull knives because of their hardness. In addition, the sound of metal on glass literally "cuts" the nerves. This is a rather fragile item that can break if dropped. Before buying, you need to see if there are rubber feet on the underside. If they are not, then the board will slip and will be inconvenient to use.
Fake diamond
Acrylic stone boards are also a novelty on the market. They withstand high temperatures, do not scratch, and are easy to handle. But cutting on them dulls any, even super-sharp knives. In addition, the cost of such an attribute will not be small.
Which cutting boards are the best, everyone decides for himself, because even a professional cannot give a definite answer.
Chopping boards for the kitchen - which are better? It also depends on what products are cut. Perfect option- several different ones: for fish, for meat, for vegetables and for bread.
The size of the board depends on the preferences of the hostess. Too small ones will crumble chopped food, and large ones are not very easy to handle, heavy and bulky. What size cutting boards should I choose? Ideal parameters range from 25x40 cm.
After use, they must be thoroughly washed and dried.
It is necessary to regularly change cracked specimens.
The perfect cutting boards have yet to be found. Which ones are better? They should be chosen by the hostess depending on financial capabilities and preferences.
We all know that each type of product should have its own board, but we don't always remember that the material of the board is also very important. We decided to look into this a bit.- In ancient times, a flat stone served as a cutting board.
- Later, when mankind learned how to easily process wood, the following trees appeared from wood: pine, beech, oak, birch. Such boards were in use all over the world until the end of the 20th century. They are environmentally friendly, but, unfortunately, unsanitary. In a tree, no matter how it is washed, a huge number of microbes accumulate.
- In the 40s of the XX century, silicone plastic was invented by the joint efforts of the Soviet chemist Andrianov and the German chemist Müller, after this event, the life of ordinary housewives turned upside down. Because silicone plastic withstands hot temperatures, solvents, acids and feels good after constant washing. Silicone is not suitable for bacteria as a habitat, and they die at the first serious washing of the board.
- Another relatively new type of cutting board is the glass cutting board. She, like silicone, has an important advantage - she does not breed microbes, but the knife quickly becomes dull about her and in the process of cutting something there is a terrible rattle.
- Remember that each type of food needs its own board - raw food cannot be combined with cooked food during cutting, this can lead to food contamination. In addition, foods such as garlic and fish have such a strong smell that it is better not to mix them with the smells of other foods.
- The European Union came up with a color division of boards by food. White boards are for dairy products, blue boards are for fish and seafood, vegetables are cut on green boards, raw meat is on red boards, and raw poultry is on yellow boards.
- An ideal new board should be impregnated with natural wax, which has previously been dissolved in oil.
- It is believed that the best are made from birch, oak, beech, hevea and acacia. In addition, hevea is very beautiful and almost does not absorb moisture.
- In order for the board to serve you longer, and any, you need to store it in an upright position.
- To rid a wooden board of the smell, you can first soak the board, then sprinkle it liberally with coarse salt, hold it in such a brine for several minutes and rinse. If you do not like coarse salt, then take half a lemon and fine salt and also rub the affected wooden board with it for a few minutes.
- The wooden board does not need to be pushed into washing machine. To make it last longer, try soaking it with linseed oil. It will immediately become water-repellent and most likely its material will become denser.
- After each use, generously water the wooden board with boiling water and wipe dry.
- Also, if you love your wooden plank, then a couple of times a year it can be kept in a strong solution of potassium permanganate, although this will change its color, but most likely it will become more beautiful.
Ekaterina Roizman
A cutting board seems to be the simplest kitchen appliance or utensil. But this attribute is mandatory for every hostess. It is impossible to imagine cooking any dish without using a cutting board. When did she first appear and how old is she? What are cutting boards and which one is considered the best?
History of the cutting board
In antiquity, any more or less even block of stone acted as a cutting board. It was used for butchering animal meat. Gradually, it was used for cooking other food. However, washing such a block was not easy. The care of the stone cutting board was poor quality.
After some two centuries, mankind came to wooden cutting boards. Pine, birch, oak and beech were used. Wood processing in those days was primitive and such boards quickly fell into disrepair. Nevertheless, in this form they “met” the 20th century.
The German chemist Müller and the Soviet scientist Andrianov in the 40s of the twentieth century gave housewives to appreciate all the advantages of plastic cutting boards. They were distinguished by high resistance to heat, acids, solvents and water, hygiene, variety of shapes, sizes and colors.
Types of cutting boards
The following types of cutting boards are considered unchanged and in demand everywhere:
- Wooden - they have been and will be, acacia and bamboo are now considered popular materials.
- Plastic - are popular due to the variety of colors and ease of cleaning and operation.
- Glass - more precisely, from glass ceramics, for demanding housewives they can be in the form of a portrait, still life or landscape.
- Stone (granite or marble) - which came to us from ancient times, but in many ways changed their appearance for the better, are considered "living" and "breathing" boards.
What is the best cutting board and how to choose the right one?
The concept of "the best cutting board" does not exist. Indeed, ideally, there should be at least four of them in the kitchen. One for poultry and meat, the second exclusively for fish, the third "bread", the fourth for vegetables, sausages, cheese and other things. It is an undeniable fact that for meat and raw products it is better to have a plastic board, for thermally processed products - a wooden one. So that family members do not confuse them, it is better to buy boards with pictures: fish, bread, tomato. Or diversify them by color.
The most ideal shape for a cutting board is a rectangle. This is the advice of professional chefs. Any other exotic shape (circle, oval, square) is more suitable for serving.
Suitable size for this utensil is medium. A board measuring 30 cm by 50 cm is more suitable for meat and fish, 20 cm by 30 cm - for everything else. Too small boards do not fit required amount ingredients, you have to cut them in batches, in several stages. Too large boards are problematic to store and wash.
To fully appreciate the natural color of the product, it is better to buy a board in black, white, gray or Brown. They show all the shortcomings of the product. For those who do not care, we came up with bright and colorful boards with a variety of photos and pictures.
If you pay attention to the thickness of the board, then the optimal thickness is 5-10 mm. However, for cutting meat with bones, the board must be thicker, more than 3 cm.
As for the material, boards made of soft wood (birch and pine) are considered low-grade, and therefore cheap. A board made of oak, beech and bamboo is much more hygienic, safer and more convenient. It is more expensive, but does not dull the knife, does not absorb water and smell. A board made of glued wood (not a solid piece) lasts longer.
The favorite of chefs is the plastic board. Safe, light, durable, not afraid of moisture. It must have a rough surface. Products will not slide on this.
For those who are not trembling from the grinding of metal on glass, they came up with bright models of glass boards. They are considered the most hygienic. However, products on such a surface constantly "escape". The ideal board heat resistant glass with rubberized feet.
Stone cutting board, namely marble, has bactericidal properties. She is an indispensable assistant in working with the test. With it, it is cool, smooth and thin.
The conclusion is clear: choosing the right cutting board is not easy. But it is quite possible, if you correctly and optimally take into account its shape, color, size and source material.
Knife on cutting board
Cutting board- a kitchen utensil intended for cutting or chopping food. It is a plate with a flat or slightly concave working surface, made of a material contact with which does not greatly dull kitchen knives.
Cutting boards can be different shape and a wide range of sizes. Basically, all cutting boards can be divided into two large groups: heavy and light. Heavy cutting boards are boards with a mass of more than 1 kg, they are motionless on the table and can occupy the entire countertop. Light cutting boards are cutting boards of small mass and limited size, their functional difference from heavy boards is that they are used as containers for transferring products. Lightweight cutting boards dominate the household kitchens; while the professional ones are dominated by heavy ones.
General requirements for cutting boards
The cutting board should provide the user with a comfortable and safe base to work from. It must be stable, not sway, not slip or bend. It should not bounce during operation, creating a traumatic situation. It is desirable that the cutting board has elastic legs that dampen the blows of the knife and provide stability. Its working surface must be sufficiently hard and wear-resistant, effectively resist cutting and chopping effects. But at the same time, the working surface of the cutting board should not be too hard, otherwise the knives will quickly lose sharpening.
The height of the working surface of the cutting board should correspond to the height of the user. It should be located at a height of 10-15 cm lower than the distance from the floor to the cutting elbow. Such height provides convenience of work and allows to avoid fast overwork.
Sanitary and hygienic requirements for cutting boards
The cutting board must comply with the sanitary and hygienic requirements for kitchen utensils. It should be easy to wash, should not emit harmful substances, be resistant to the effects of food acids, should not change the color of the products and give them extraneous odors and tastes. After each use, clean the board from food debris and rinse thoroughly. Cutting boards should be disinfected periodically.
To minimize risks infectious diseases due to bacterial cross-contamination, it is necessary to use different boards for different product groups. To avoid using the board for other purposes, SanPiN 2.3.6.1079-01 prescribes that cutting boards be marked alphabetically according to the product group for which they are intended. The HACCP standard adopted color marking for the same purposes.
| type of product | Marking SanPiN | HACCP marking |
|---|---|---|
| raw meat | "CM" | red |
| raw chicken | "SK" | yellow |
| raw fish | "SR" | blue |
| raw vegetables | "SO" | green |
| cooked meat | "VM" | brown |
| boiled fish | "VR" | brown |
| boiled vegetables | "IN" | brown |
| meat gastronomy | "MG" | brown |
| gastronomy | "G" | brown |
| greenery | "Z" | green |
| pickled vegetables | "KO" | brown |
| herring | "Herring" | brown |
| bread | "X" | brown |
| fish gastronomy | "RG" | brown |
| cheese | "WITH" | white |
In home cooking conditions, the strict separation of cutting boards can be neglected, limiting ourselves to separate boards for raw and cooked products.
materials
Wood is the most common cutting board material. A wooden cutting board can be made from a single piece of wood or glued together from individual pieces. Boards with different consumer properties are made from different types of wood. From hivea, acacia, honey locust, ash, boards are cut-resistant, well resistant to moisture, poorly absorbing odors. From beech and birch boards are obtained very gentle to sharpening knives. And oak boards have a beautiful texture and high antibacterial properties due to the abundance of tannins. No less than oak, larch boards have antibacterial properties, they are also characterized by a very high resistance to wetting.
No less than wooden plastic cutting boards are common. They can be used for different kinds plastic, but polypropylene is the most common. Plastic cutting boards come in a huge variety of shapes and colors. From plastic, you can make original boards that combine many functions. A very significant advantage of plastic boards over wooden boards is their exceptional resistance to water. And their main drawback is the very frequent lack of information about the brands of plastics used and the additives used in them; which raises serious concerns about their safety, due to the possible release of toxins. This is especially true for little-known manufacturers. When using plastic cutting boards, it is very important to follow the washing regime indicated by the manufacturer, as plastic cutting boards can be destroyed when washed in a dishwasher or under the influence of household chemicals.
IN last years Bamboo boards have become widespread, they are made from glued bamboo lamellas. Their main advantage is high resistance to water and the absence of warpage. In terms of care for sharpening, bamboo is significantly inferior to wood and most plastics. Its main disadvantage is not environmental friendliness: bamboo plantations are located in the swampy lower reaches of the rivers, because of this, toxins are deposited in bamboo tissues and heavy metals dumped from factories and cities located upstream.
Silicone cutting boards would be more properly called a cutting mat. Their advantages are lightness, flexibility, many colors. The main drawback is the deep cuts they get, in which bacteria multiply in abundance. It is almost impossible to remove them without high-temperature processing.
Glass, ceramics, natural stones, metal are also used to make boards, but knives quickly lose their sharpness from them, so they can only be recommended as interior design elements or serving.
To make it easier for you to find the perfect one, we invite you to familiarize yourself with the characteristics of the most popular types of cutting boards, the materials used, their pros and cons. Although, they say, nothing is perfect, it is quite possible to find something that best suits your requirements, which we will start with.
Criterias of choice
Comfort, like beauty, is a relative and very individual concept. Therefore, you do not have to agree that good board for cutting:
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But some of these parameters, you see, are important to you and will help you decide on the choice of material and shape of the cutting board.
We specifically did not indicate such a factor as cost.
Everything is obvious here: you will have to fork out for a good thing, but not always a high price indicates the same quality. In order not to be mistaken, use the experience of friends, acquaintances, listen to word of mouth, reviews and our recommendations.
There is safety in numbers
One more point: it is believed that one board cannot be used for cutting all types of products. It is unhygienic, even if it has an antibacterial coating.
Firstly, it is difficult to check, because you will not see dead microbes. And secondly, even a simple rinsing of the board after cutting each type of food will take time and complicate the cooking process. Turns out it's also impractical.
The ideal amount would be 4 cutting boards:
- for raw meat;
- for fish;
- for bread;
- for vegetables, fruits and cooked foods.
The reasons are well founded. Meat and fish before heat treatment may contain pathogens that should not be seasoned with salad. The specific smell of seafood will easily end up in another dish. A separate board for bread does not have to be washed at all.
If you don't eat meat- congratulations, necessary minimum reduced to three, but there may be more. And here's a little spoiler tip - they don't have to be made from the same materials.
Does size matter
Why is board size important? It affects the quality, convenience and cutting time. When something falls off the cutting board, you need to take the time to pick it up. Plus, it should completely fit the largest cut or butchered object - for example, a turkey.
From this point of view, boards that are laid out into smaller elements are convenient.
Let's take a look at what cutting boards are made of today.
materials
Most often, glass, wood, bamboo, plastic are used for the manufacture of boards, less often - stone, metal alloys and combinations of the above.
As for the super-modern technologies and materials, they are too young to report their durability and please you with their cost.
Glass
Glass-ceramic or glass boards are quite popular with our hostesses. Are they really that good?
Pros :
- richness of colors, drawings;
- resistance to moisture and high temperatures;
- Rubber feet keep the board firmly on the table.
Minuses :
- high hardness of glass quickly blunts knives;
- on such a board it is impossible to cut with ceramic knives;
- usually small in size
- drop - break;
- a specific creak (not for the faint of heart) when cutting.
Summary: In our opinion, it is better to choose this cutting board for a beautiful presentation of cheese or fruit, and not for slicing and chopping products.
Stone
Boards of marble, granite, other natural or artificial stone look expensive and have the same positive qualities as glass.
And they have the same flaws, except for the size. Well, here another nuance arises - a large stone board will be too heavy and uncomfortable. But small boards are very convenient to wash.
Tree
Wooden boards have been used in the economy since ancient times.
Today they are made from soft or hard woods, which are respectively quickly or slowly hemmed.
Softwood
Pros :
- low price;
- does not dull knives.
Minuses :
- the material is easily "split";
- susceptibility to deformation - cracks and twisting from water;
- lack of protective treatment;
- instant absorption of dyes and odors.
It is better to use such a board for cutting bread. But for meat, it is definitely not suitable.
Hardwood
Boards made of hardwood - walnut or oak look beautiful and inspire more confidence.
Pros :
- will last a long time;
- environmentally friendly;
- does not absorb dyes, moisture;
- does not dull knives.
Minuses :
- higher price;
- afraid of a long stay in water and high temperatures - you need to wipe dry and keep away from the stove;
- requires care - lubrication with oil and wax 1 time in 2 months.
From moisture or drying out, the board can warp and twitch when cutting, but even in this form it is suitable for serving cheese or meat slices.
Here is a list of wood species, which are great as cutting board material:
- american black walnut,
- brazilian cherry,
- olive.
Walnut boards can be called antibacterial, as this tree contains natural repellents and phytoncides.
The structure of paulownia resembles a very hard rubber and does not cut through, but seems to be crushed by a knife, which makes it more convenient to cut on it. And you can guess what its only drawback is.
end board
This is not a board in the conventional sense, and not a connection of horizontal layers of wood, but a monolith of small glued bars with vertical fibers.
Due to the manufacturing technology, end cutting boards are often referred to as professional cook equipment.
Advantages :
- does not dull knives;
- practically eternal;
- environmentally friendly*;
- suitable sizes.
Flaws :
- price;
- special care: the board must not be left in water for a long time, washed in a dishwasher, and it must also be periodically lubricated with a mixture of mineral oil and beeswax.
On the other hand, taking care of the end board is not so difficult. All that is needed is the attentiveness of the household and a 5-minute wiping ritual every two months, which, by the way, creates an antibacterial coating.
Rather, the disadvantage of this board is its massiveness, which, combined with the dimensions of our kitchens, will make you rack your brains on the topic of its placement.
* We want to warn you against the popular illusion. Have you noticed how often people pay attention to the environmental friendliness of parts, but do not at all check the harmlessness of the glue with which they are connected? Be consistent, ask the manufacturer what he used as a binder.
Bamboo
Compared with soft wood, bamboo board:
- more durable;
- denser and tougher;
- absorbs moisture worse;
- do not deform from high temperatures and humidity;
- scratches more slowly;
But there are still disadvantages, because it:
- is more expensive;
- blunts knives;
- most often represented by small and medium sizes;
- refers to glued boards, which brings us back to the question of the type of glue applied.
Summary: Bamboo cutting boards are in demand because of the trade-off value for money. They are better than glass and softwood counterparts, but worse than hardwood and polypropylene boards.
Plastic
As in the case of wood, plastic plastic is different, because there are cheap and very expensive models. Let's start with the first, more accessible ones.
Thin plastic
Pros :
- nice price;
- does not absorb odors;
- Can be washed in the dishwasher;
- varied in terms of colors and shapes;
- durable.
Minuses :
- no large sizes
- fidgets on the table;
- quickly blunts knives;
- bends, not suitable as a tray;
- unstable to high temperatures.
However, the foldable plastic is very handy for washing fruits and vegetables and pouring the cut into the pan.
This cutting board is better than analogues made of thick plastic because, due to its compactness, it is convenient for use on hikes, because it can be folded compactly along the folds.
There are antibacterial coated plastic boards, but again, how do you test if it works?
Important: before buying, pay attention to what kind of plastic the cutting board is made of, and familiarize yourself with the characteristics of the material. For example, polyurethane does not withstand temperatures above 80 degrees, and, accordingly, will not play the role of a tray for hot dishes.
Thick plastic
Such boards are made from polypropylene, vinyl plastic, polyamide, polyethylene and other types of super-plastic.
Large professional boards used by chefs in restaurants are especially good.
Advantages :
- roomy;
- rough (do not slip);
- eternal;
- do not blunt knives;
- do not absorb odors;
- well washed;
- not afraid of high temperatures;
- are not deformed.
Flaws :
- heavy;
- difficult to find in a regular store;
- expensive.
Silicone
A soft rubber mat is called a board conditionally - for the functions it performs. The advantages are that such a board does not fidget on the table, rolls up and does not dull the knives.
True, it cannot be used either as a tray or as a stand. But it will come in handy when traveling.
Modern cutting boards are often combined, combining positive traits natural wood and mesh polyethylene. There are also boards with silver nanoparticles that destroy bacteria and do not need to be washed thoroughly.
Which board is better?
Doubting which board to take - wooden or plastic? Take one or the other. The first is more natural, the second is more hygienic and durable.
If once again it’s only a joy for you, and the amount of cooking cannot be called large, then bamboo, plastic, and wooden boards will suit you, and in case of resistance to unpleasant sounds, glass boards.
Do you value a set of expensive knives and want them to last as long as possible? Then by all means choose hard and thick, and better - professional plastic.
And if you cook a lot and get used to things, that is, size and durability are key factors - opt for a wooden end board.
Are you worried about particles of plastic, glass or a ceramic knife getting into the cut products? From this point of view, the tree seems more edible.
It is possible that the decisive factor will suddenly become original design and functionality. It’s always better to have a fallback, and a cutting board that loses in convenience (or other qualities) will always find another use. After all, she, as they say, does not ask for food.
Whatever choice you make, let it please you!
