How do you get by in the kitchen without a cutting board? This is the same integral kitchen attribute as a knife. How often do you change cutting boards? Probably more often than I would like, but less often than necessary. This material describes the keys and solutions, thanks to which the choice of a cutting board can guarantee its long-term safe and convenient use.

It is a pity that many choose a cutting board for their kitchen according to the “cheaper and prettier” principle, the same as it was, or even the one that comes across in the nearest hardware store. This prop is in direct contact with food during cooking and cutting of finished food, as well as with kitchen knives. And all accessories that come into contact with food require close attention when choosing before and during purchase, because they will affect the quality and benefits of food, and therefore ー people’s health.

TOJIRO offers kitchen boards from the specialized Japanese brand Hatamoto, whose specialists create kitchen accessories of the highest quality level, with the selection of special materials, the development of unique designs and design solutions. Such things are fundamentally different from affordable consumer goods, but they form a practical and healthy lifestyle that starts with little things.

The material at the base of the cutting board is of fundamental importance, since all the main operational properties of the product depend on it. Plastic boards are the most common on the market, their practical advantages and affordability make them perhaps the most suitable for modern conditions. Plastic is easy to clean and does not absorb moisture, which means it is not susceptible to mold. Common food plastics are made on the basis of polyethylene, polypropylene, polystyrene, and new eco-friendly types of polyurethane and polyamides. Boards made of these polymers are shockproof, take any suitable shape during molding, have a small thickness, and are light in weight, so they are very easy to handle. The surface of plastic boards does not harm the edge of the knife, however, during cutting, it leaves cuts and scratches that are poorly washed, and subsequently accumulate bacteria and absorb odors. This applies to cheap consumer boards, the safety of which is lost along with the violation of the integrity of the working part. With its rapid “mashing”, the plastic begins to react to hot water, alkaline detergents, fats and acids of products, releasing polymer decomposition products: bisphenol, phthalates, styrenes, formaldehydes, as well as stabilizers and dyes of synthetic origin, which inevitably get into the products with products. human body and affect health. Therefore, ordinary plastic cutting boards have a short service life, and they must be replaced when its cutting surface darkens and discolors, and begins to absorb odors.

Consumer goods are opposed by Hatamoto’s JH series plastic boards, made of non-scratch thermoplastic polyurethane with an antibacterial coating that is resistant to knife cuts. This material is specially designed for food purposes and meets the national environmental standards of FDA, SGS, does not contain BPA and toxic compounds, which means it is safe for health. The elasticity of polyurethane allows you to make boards with a minimum thickness of 2.5 mm, while they are able to bend, for easy pouring of chopped products, but retain their shape well and are protected from surface mechanical damage, resistant to temperature changes.

Traditional wood planks remain the choice of many chefs for their environmental friendliness*, texture that is safe for the sharpest knife sharpening, and the familiar soft feel to work with. However, with

environmental friendliness of wood is not so simple. Firstly, the porous molecular structure of wood quickly absorbs moisture, odors and microparticles of products, which means that bacteria accumulate in its surface layer and mold occurs, in order to avoid which the wooden board must be dried well and treated with an antimicrobial solution as often as possible. Secondly, product manufacturers buy wood blanks that are stored and dried in unknown conditions, and can also be impregnated with antiseptic and tinting compounds. Thirdly, if the boards are made of glued blanks (glued boards or plywood), from the influence of “kitchen” factors, they begin to delaminate and release adhesives.





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