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Cutting Boards

Dedicated home cooks and professional chefs both know how crucial it is to have proper knives. The same stands true for cutting boards. You do need to choose the size that matches your needs and depends on how big food items you need to cut up. However, typically the categorisation takes into account the different materials.

Plastic Cutting Boards

Plastic cutting boards come across as sanitary options, being easy to clean in the dishwasher. However, the bacteria can live in the grooves the knives make, and they are also not very durable. Nevertheless, these are the cheapest boards available and come in all imaginable colours to match your kitchen decor. The low cost makes them easy to replace when a user wears them out.

Wood Cutting Boards

A good wooden cutting board does not damage your kitchen knives and lasts longer than a plastic board thanks to its somewhat healing properties. Many boards are in fact from leftover wood, so these boards are environmentally friendly options. Regular oiling protects the board from staining and warping, and it could last for many years as long as you remember not to put it into the dishwasher.

Bamboo Cutting Boards

Bamboo cutting boards have gained popularity thanks to their renewable and sustainable material source: bamboo grass. Bamboo absorbs less liquid than standard wood, but it is also harder on the knives, dulling them. Your knife can also get stuck in the small grooves. If you do like bamboo boards, opt for one with formaldehyde-free glues for safety reasons.

Tempered Glass Cutting Boards

Glass cutting boards serve as beautiful accessories in the kitchen, as they come in many designs and colours. They are durable and easy to clean, and thanks to their special surface, bacteria cannot get inside the grooves. Their main disadvantage is their blunting effect on knives as well as the sound they make when cutting.