We use cutting boards every day. It is especially pleasant to use them if it is a wooden cutting board made of solid Siberian cedar. They are nicer and more durable than bamboo and plastic cutting boards. Do not spoil knives, like cutting boards made of glass and stone.
Wooden cutting boards appeared in the Middle Ages, and existed almost unchanged until the 20th century. However, even with the advent of new technologies and materials (analogues made of plastic and glass), wood products have not sunk into obscurity. Moreover, such boards have improved and today they delight with functionality, variety of shapes and sizes.
Cutting boards come in a variety of shapes and 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 domestic kitchens; while the professional ones are dominated by heavy ones.
Product SKU: 45593404
One of the main advantages of wooden boards can be called their environmental friendliness.
Surface does not dull knives
Does not make unpleasant sounds when cutting products
Products do not slip on the surface: nothing will slip from the board to the floor, and your fingers will remain intact
They look solid: such a board does not need to be hidden in a closet, it becomes an element of the interior
Natural plant material: if the smallest particle of wood enters the body, it will not cause any harm
Many believe that plastic is the most hygienic material for the kitchen, especially since, unlike wood, it easily tolerates the impact of the dishwasher. But it’s not. University of Michigan scientists D. O. Cleaver and S. V. Kaspar conducted a study on the sanitary side of the issue and found that «plastic surfaces harbor more bacteria than wood.» While a new PVC cutting board may be reasonably clean, the old, knife-wounded plastic surface is out of the question. It is micro- and macro-cuts of plastic that threaten the reproduction of bacteria, fungus and mold. Plastic, while durable, is extremely unhygienic. The glass board, although hygienic, durable and suitable for washing in a dishwasher, has a number of significant drawbacks. No board dulls a knife like glass because glass is too hard. In addition, the sound of running a knife on the glass will negate the pleasure of cooking. Therefore, we can safely say that the glass board is just a tribute to the outgoing fashion. If you delve into the history of the distribution of glass boards, it becomes clear that not a single cook has used them for cutting. They were just a means of exquisite serving dishes! Small glass sheets were used to serve Japanese and many other cuisines. So, if you like the sophisticated look of glass, don’t cut it, use it as a tray or plate.
All wood products can be divided into 2 large groups:
How to choose a cutting board?
Wood cutting boards are made from the so-called plots, which can be seen if you look at the cutting board from the end. The narrower the plot, the more resistant the cutting board will be to warping during operation. The permissible ratio of width to thickness is 3 to 2. Moreover, these same plots must be arranged in a certain order, only in this case the cutting board will meet all the necessary requirements. There is another important point. Boards come in radial and tangential cuts. So, radial cutting boards are less prone to warping than tangential cutting boards (this is when “beautiful” wavy lines are visible on the surface of the board). It is advisable to choose a cutting board so that the lines, i.e. the fibers on the board were straight (radial cut).