Cutting boards: history, types, choice and care

Professionals say that a good housewife should have at least 3 cutting boards. But how to choose this minimum? Stores offer wood, plastic, ceramic and a range of other planks. They are also large and small, square and round. The types, purpose and criteria for their selection will be discussed in this article.

A cutting board is a well-known kitchen item. It is used primarily for slicing or chopping food, thereby protecting table surfaces and ensuring a safe process. Besides, utensils can be used as a stand for hot dishes, as well as certain dishes are served on them.

As technology improved, wooden boards appeared. People learned how to process wood, so products from birch, oak, pine, beech arose. For a long time they were the only ones, but in the 40s of the twentieth century, silicone mass was invented, and then plastic products. They immediately gained popularity both among housewives and in professional circles, primarily due to their sanitary safety.

Glass counterparts appeared a little later. However, due to their fragility and a number of other features, these products are more often used for serving. With the advent of plastic and glass boards, the history of wooden counterparts did not end. Moreover, the technologies of their production have improved. Solid wood products were replaced by glued boards, which turned out to be more practical. They were less deformed. Moreover, the popularity of wooden accessories began to grow again along with the popularity of ideas for environmental friendliness and a healthy lifestyle.

Today the European Union offers a color division of plastic boards, which indicates their purpose. So, white products are intended for dairy products, blue or blue - for fish, seafood, red - for raw meat, yellow - for raw poultry, and green utensils are ideal for vegetables, fruits and herbs.

In the kitchen, it is convenient to have several options for boards from large enough (for rolling out dough, for example) to compact. Naturally, between them should "fit" 2-3 products of medium size. When choosing one or another product, you should focus on what products will be cut on the board.

For cutting meat, chicken, fish, a board 3-4 cm thick is considered optimal. Average sizes are 30-50 cm.

For cutting vegetables and ingredients for salads, a product whose size is 20 by 30 cm is sufficient. The same size board is suitable for slicing bread. For greens, sausages, cheese, sandwich ingredients, even smaller ones are suitable.

The boards also have many options in shape. The most versatile and easy to store - rectangular or square. Round-shaped products are suitable for bread and cheeses, as well as for pies, loaves, cakes. Plus, they look beautiful when served. It can be not only bread and pies, but also fried sausages with chopped vegetables and herbs, barbecue, cheese slices.

Another convenient invention is the table corner option. As a rule, it is a square product with special legs. It is installed at an angle, and thanks to the footrests it is securely fixed and does not slip.

Depending on the material, various groups of boards are distinguished. Often it is the type of material that determines its purpose. Let's consider the most common options.

First of all, wooden boards are chosen for their environmental friendliness. However, it should be understood that this only applies to items made from solid wood. If we are talking about a glued product, then a priori it contains synthetic components.

Wooden models are highly durable. They do not split, do not crumble, but at the same time they are light enough (compared to stone, for example). At the same time, the strength of a wooden board for cutting food also depends on what type of wood was used.

The leaders here are products from acacia and oak. As a rule, they are used by professionals, and the boards themselves are very expensive.

The best value for money is demonstrated by options from birch or beech. Even more affordable are pine products. However, due to their high hygroscopicity, they cannot stand frequent washing. They are best used for cutting dry foods such as bread.

The most durable are the end boards. They are thicker and heavier, made from hardwood. You can find out such a product by the location of the wood fibers - they run perpendicular to the cutting surface. This ensures a long service life of the utensils and also prevents the knives from dulling. However, such boards need periodic maintenance - they must be lubricated with special mineral oil.

Super-durable (but also expensive) boards include American black walnut, Brazilian cherry and olive. Products from solid walnut contain substances that ensure their antibacterial properties.

It should be understood that the most durable models - from solid wood... But glued analogs split faster, but they are less susceptible to deformation under the influence of moisture. The most popular glued analogue is plywood boards. They are perfect for cutting bread, herbs, fruits and vegetables.

Outwardly, such boards are similar to wooden ones, but they have a lower cost. This is due to the fact that bamboo grows very quickly. Unlike wood, bamboo is not afraid of moisture, does not absorb odors, and has antibacterial properties. Such products are always glued, which is due to the peculiarities of bamboo - they are hollow tubes inside.

Glass cutting boards look stylish and modern. In addition, they are not afraid of frequent washing and are easily disinfected. However, it is important not to expose the glass accessory to contrasting temperatures when washing. In theory, glass products are suitable for cutting any kind of food. However, attempts to beat off meat on them or chop up hard pieces end in failure - the utensils split. But for cutting fish, sausages, herbs, bread, they are very convenient.

It should be remembered that glass and glass-ceramic products blunt knives and are therefore not suitable for daily use. But glass accessories are attractive on the festive table. You can serve them with butter, cheese, herbs. Heat-resistant glass boards are ideal as a stand for hot meals.

Plastic products are the most common and affordable option. But this does not mean that the most inappropriate. Plastic boards (plastic must be food grade, safe) are suitable for everyday use. They can handle cuts with sharp knives and are easy to clean and disinfect. They do not slip, are not afraid of falls and bumps.

Plastic transformer products are very popular. If necessary, they can be bent to pour greens, for example. There are models with a sieve, so you can use them to wash fruits and vegetables and then chop those on the board right away. A folding plastic board is convenient for travel (outdoors, on the train).

Silicone products cannot be called a cutting board in the usual sense. Rather, it is a flexible surface, a rug. However, it is convenient to cut vegetables and fruits on it, and thanks to the flexibility of the material, you can immediately bring them to the pan, bend and pour out the food. Besides, silicone adheres well to the table, is not afraid of shocks and falls, is equally "patient" to cold and hot water.

Stone products look respectable. They will become a decoration of the kitchen or dining room - heavy, noble appearance. However, natural stone boards are hygroscopic, so they absorb stains and odors. Wherein they can crack under the influence of contrasting temperatures, if dropped... Stone accessories absorb odors easily, and disinfecting them is also not an easy task. Prolonged contact of products with acids is unacceptable. Finally, natural stone becomes the reason for the rapid dullness of knives, especially ceramic ones.

The polymer analog, the so-called artificial stone, turns out to be more practical.It is lighter, easier to care for, and does not absorb odors. And the cost of such a board is 2 times lower.

Modern manufacturers often combine several materials. - wood and stone, plastic and silicone, wood and silicone. Sometimes completely unthinkable materials are used. For example, there is a Himalayan salt board. It looks like a tile, has antibacterial properties, and in the process of cutting the products are enriched with minerals.

Today manufacturers offer boards with advanced functionality. For many, this is convenient and economical. In addition, when the board combines several useful functions, the hostess has the opportunity to save space in the kitchen.

It is a wooden board for bread (usually round), which has a glass, glass-ceramic or plastic cover. Such boards can also be used for pizza (there must be an appropriate size of the product), pies.

It is a long and rather narrow wooden board with sides. The sides, in turn, are equipped with slots into which the knife is inserted. A bakery product is inserted inside the accessory. Thanks to such a device, even the freshest baguette does not crumble or deform, and the pieces are always the same in thickness.

There may be several options for such devices. First of all, this is a board with compartments in which various knives for cutting cheese are embedded. For hard grades of this product, the board can be equipped with a built-in knife or stretched line. This allows the hard cheese to be cut into thin pieces.

The wooden cheese dock may have a glass lid (similar to the one used in the bread bin). This allows you to create an optimal microclimate, which is so necessary for storing cheese.

There are also many models, but they are united by the way they are used. These boards are placed on the sink to immediately wash and cut vegetables. Often they can be equipped with a colander... The best option, considering the inevitable contact of the product with water, plastic and silicone.

This product is a board with a hole in it. A pull-out container is placed under this hole. After a part of the ingredients is cut, it is simply swept into the hole and falls into the container. As the latter is filled, it slides out and the ingredients are poured into another container for serving or further cooking. Boards with a pull-out container are convenient for preparing salads, soups, stews.

Some models have several containers at once, which are also suitable for storage in the refrigerator and even freezer. In addition, such boards can be with containers for waste, it is convenient to cut onions, cucumbers and tomatoes on them - the tails "go" into the container.

Combining 2 necessary devices in one is a truly ingenious solution. A board with scales is especially necessary in the kitchen of confectioners, as well as those for whom the exact ratio of products is important.

Among the unusual accessories with additional functionality, you can also highlight products with a tray for collecting liquid (a useful device if you cut juicy products). Planks with rulers are quite common so that the pieces are the same in thickness.

The puzzle board is also of interest. When assembled, it is a familiar rectangular board, but if you wish, you can divide it into puzzle pieces. The latter are used for individual filing.An important point - such a board requires an extremely careful attitude. As a rule, these are wooden models.

The choice of the model of the board should be carried out taking into account its purpose. So, for meat, an end or stone board is suitable. The main criteria for its selection are strength, the ability to wash and disinfect.

The end one is also suitable for raw fish, but it will last less - it will absorb odors. If you are going to cut chilled fish (and not chop frozen), then it is better to take glass or glass-ceramic products.

For greens, vegetables and fruits, it is better to take plastic or silicone boards, since they are easy to wash, and you will have to do this often.

Always choose a separate board for bread and cheese, as these products easily absorb off-flavors and odors. The main criterion is compactness, options with a hanging loop are convenient. as a rule, wooden products are purchased for these products.

If choosing glass-ceramic boards with a pattern, make sure that it is applied from the back. Otherwise, paint particles will enter the food. Since glass products slide on the table, it is better to choose models with rubberized legs or overlays.

It is rational to immediately think about how to store the board. If it will be suspended, then it is more convenient to use models with a handle. However, such boards are not the best choice if you plan to store items on the table. Then the handle will take up useful space.

As already mentioned, the size of the board is determined by its purpose. If you are purchasing a large wooden board, make sure it is glued, not monolithic. The latter will deform after a while due to moisture. And if deformations on a small-sized wood board may not be noticeable, then a large product will simply become impossible to use. In addition, the large monolithic version may crack along the grain.

Bonded wood products have a grain direction that compensates for possible deformations. The glued lamellas support each other, so the deformation of such products is less terrible.

When choosing plastic boards, it is important to make sure that the material is safe for humans. The greatest approval of specialists here is polypropylene. It is approved for use in the food industry, is practical, lightweight and affordable. However, such a board is not suitable as a stand for hot food (it melts at 70-80 degrees). It is undesirable to cut hot food on it.

Serving boards are often purchased for a restaurant. However, nothing prevents you from serving dishes in them at home. Usually this is a set of 2-3 boards of a round or other unusual shape made of wood, ceramics or glass. Fried cuts of meat, burgers and French fries, baked fish, cheese platter look appetizing on such boards. Baking is no less attractive on them - be it homemade pies or exquisite cupcakes.

Proper care of the board is not only an opportunity to extend its life, but also to take care of your own health and the health of family members. After cutting food, pathogenic microbes may appear on the surface, provoking serious poisoning.

Each type of product requires special care. So, products made of plastic, silicone, glass and glass ceramics can be washed in hot water with dish detergent. Then they must be wiped dry.

Wooden counterparts can be scalded with boiling water, and if stains or plaque are found, it is permissible to scrape with a knife. Do not soak wood products in water, keep them near the stove. Do not wash them in the dishwasher.

New wood planks can be pre-prepared for use - Walk on the surface with fine sandpaper, remove wood dust, and then cover several times with edible mineral oil. You need to apply it in a thin layer, then let the oil dry for 3-4 hours. After the indicated time, repeat the procedure 3-4 more times. This will protect the surface and provide it with antibacterial properties.

In the same way, you can restore a wooden board covered with knife marks. To do this, sand it and perform the actions described above.

If colored spots remain on the plastic or silicone surface, you can try to remove them by making a paste using a mixture of baking soda and lemon juice. Add juice to soda to make a wet gruel. It is applied to the stain and left for 15 minutes, then wash the board with warm water.

It is better to store cutting boards not in the section where the dishes are dried. (it may be too humid here), and in a special compartment of the kitchen set or hanging on the wall. It is also important that the products do not touch, and water does not accumulate under them. Otherwise, mold cannot be avoided.

For information on how to choose the right chopping board, see the next video.