Purchasing a Cutting Board in easy way

Size of this Cutting Board – A large cutting board or butcher block can break right in your work station. It does not need to lie flat in the sink. If you will store the cutting board on your counter, you want to look at how much counter space you have. Every kitchen should have at least one large cutting board. A larger board makes your work space area more manageable and more organized. A size variety of cutting boards for prep work, cutting little things or displaying crackers and cheese is also an alternative.  Remember, you need a board that is a bit larger than your knife. If you’re using a plastic board, you will need one that will fit into your dishwasher. The dishwasher is the only way to sterilize a board after cutting fish, poultry or meat.

Shape and Thickness of the Cutting Board – There are pros and cons to getting a thick cutting board. If you’re not a professional butcher, you do not need a thick butcher block cutting board. They’re fun to work on but they are big and bulky making them hard to clean. A thin flexible cutting board is ideal for vegetables and incorporating them directly to the pan or pot. The form of a cutting board rectangle, square or round depends on what works best for you.

hinoki cutting board

Wood or Synthetic- Which substance is the safest to use this is always a Significant cutting board’s question that we will shed some light on. Vinyl and wood are the best materials for cutting boards. I have both wood and plastic cutting boards. I use the plastic for all my raw meats, fish and poultry since the plastic cutting board fits well in my dishwasher that sterilizes it. The dishwasher is not recommended for most wooden planks as they’ll eventually dry out and crack.

Recent research has confirmed the Traditional belief that plastic is safer than wood for cutting meat and poultry.

    1. Keep all cutting boards clean by Washing with warm soapy water and a brush after every use hinoki cutting board. Rinse and air dry or pat dry with paper towels. Acrylic, glass, plastic, and solid non-poruous timber boards can be washed in an automatic dishwasher. 2. S pat dry with paper towels. 3. Discard overly worn cutting boards. 4. Use a different cutting board and knives for raw foods that require cooking. By way of instance, use one for meat, poultry, or fish, and another for cooked or ready-to-eat foods like vegetables, fruit, and bread.