• Interior
• Windows
• Walls
• Projects
• Buildings

Cutting boards: which ones are better, features of choice and recommendations. Cutting board: from history to diversity Cutting board which side to cut on

Cutting boards used for cutting and serving food, as stands for hot dishes. When choosing a model, pay attention to the shape, size and material.

Types of cutting boards

Based on the material, the following types of boards are distinguished:

• wooden;
• glass;
• plastic.

Wooden boards are used for cutting meat and fish, vegetables and fruits. Such surfaces do not allow products to slip, so they will protect against possible cuts. In addition, the wood does not dull or make unpleasant sounds when cutting food.

Varieties:

• Oak - durable and hard, do not deform, protected from moisture, resistant to mechanical damage, and do not absorb odors. There are solid models and those glued together from oak fragments. The disadvantages of solid oak products are high price and weight.
• Made of acacia – made of hard wood, resistant to knife scratches, odors and moisture, durable.
• Hevea (rubber tree) is a hard and durable product that is used for cutting meat and fish. Hevea is moisture resistant, does not lend itself to deformation and practically does not absorb foreign odors.
• Birch and pine are soft wood species; these materials are susceptible to mechanical damage quite quickly, strongly absorb food odors and are deformed when exposed to moisture.
• Made from bamboo - hard surfaces that are scratch and abrasion resistant, absorb minimal odors, and are moisture resistant. The downside is that formaldehyde glue is used to glue the board parts together.

Plastic cutting boards are usually cheaper than wooden ones and are easy to use and maintain. The disadvantage of the products is their environmental unsafety. Polyethylene and propylene are considered the most harmless to health.

These materials are elastic, resistant to wear and abrasion, and chemically resistant. Plastic crumbles under the influence of a knife, which is why toxic substances can get into food.

Glass cutting boards are made of hygienic materials, are easy to clean and maintain, and do not wear out. Glass products are durable but heavy.

The downside is that such surfaces make unpleasant sounds when cutting food and quickly dull knives. The material is fragile and may break. To prevent the board from sticking to the table, rubber pads are used.

• size (thickness, length);
• material (wood, glass, plastic);
• shape (rectangular, round);
• color (light, dark brown, red, blue);
• design (carving, painting, burning).

• used for cutting products;
• ready-made dishes are served on them and act as a serving element;
• serve as a stand for hot pans in which the dish is served;
• used as decorative accessories(drawings, carvings, burning elements).

• kitchen knives;
• grater;
• sharpener;
• masher;
• ceramic or glass containers for cutting food.

Peculiarities

• provide high-quality cutting of products;
• knives do not become dull;
• products do not slide off when slicing;
• practical and easy to use;
• require careful care;
• weighty products;
• quickly absorb odors;
• do not wear out;
• deteriorate from exposure to moisture and high temperatures.

• made of hygienic material;
• easy to clean and maintain;
• do not wear out;
• surfaces make unpleasant sounds when cutting food;
• may get beaten.

• many forms available and color options products;
• ease;
• strength;
• ease of care;
• elastic and wear-resistant;
• release toxic substances;
• environmental unsafety.

Advantages

• Knives do not become dull on such surfaces;
• products do not slide off;
• comfortable and practical;
• durability;
• interesting design options.

• hygienic material;
• washes well in;
• do not wear out;
• variety of shapes and colors.

• light in weight;
• strength;
• easy to care for;
• elastic;
• wear-resistant.

Flaws

• unhygienic material;
• quickly absorb odors;
• over time they become deformed and become concave;
• require careful care;
• spoil from detergents.

• unpleasant sounds when cutting food;
• break easily.

• do not like high temperatures;
• environmental unsafety;
• release of toxic substances.

How to choose a cutting board

• Choose the size of the product depending on its purpose. For slicing bread, a small board is suitable; for cutting meat, use models measuring 20 by 40 cm.
• To roll out the dough, prefer wide products (according to the size of the table).

The board for greens should be wide so that chopped pieces of onions and vegetables do not scatter across the work table, the same requirements for products on which meat and fish are cut.

• Consider the shape of the product: rectangular, rounded, with or without edges. Choose the one that will be more convenient to work with.
• Wooden materials – traditional version for making cutting boards. Glass products are considered more hygienic; they are easy to wash and do not wear out.

Plastic cutting boards combine all the necessary characteristics.

• Pay attention to the design of the product. A cutting board can be a great kitchen accessory. Models painted with patterns and ornaments are popular.

Proper care of cutting boards extends their service life and ensures food hygiene.

• To prevent your cutting board from becoming a source of bacteria, careful care is required. Plastic, plywood and glass models need to be washed in hot soapy water, then thoroughly wiped dry, then dried.

To disinfect wood products, you should regularly scrape them with a knife and scald them with boiling water. After two months, it is better to change the product to a new one.

• Use food vinegar to disinfect surfaces; Odors are removed well with lemon, salt and baking soda. Soak the product, sprinkle it with salt and leave for a few minutes.

This way you will get rid of foreign odors. It is recommended to carry out the disinfection procedure once a week.

• Do not store boards in the dish drainer. best place– kitchen shelves with compartments away from moisture and the stove. It is important that the products do not come into contact with each other; water accumulated under them will lead to the formation of mold.
• Clean it immediately after purchase wooden surface boards with sandpaper and thoroughly coat it with food-grade mineral or linseed oil, leave for three hours. This will protect the wood from bacteria and moisture.
• Plastic products are not suitable for cutting hot food, they release elements harmful to health: phenol and formaldehyde, which are absorbed into products.
• There should be at least two cutting boards in the kitchen: one for foods that are eaten raw, the second for cutting meat and fish.

Bacteria present in meat are removed after treating the product with warm water, but if you cut sausage or bread on it, you can get an infection.

Problems

You can update plastic products in this way:

1. Fill a basin or sink with water and add bleach in a ratio of 1 tbsp. l. per liter of water. Leave the product in the water for 15 minutes.
2. Prepare a paste of baking soda and lemon juice, apply it to the board and leave for half an hour.
3. Then wash off the paste under running water and wash the product in soapy water and let it dry.
4. If the board is deformed, heat it in hot water and place under a heavy stack of books to straighten.

To restore wooden cutting boards:

1. Sand the board fine sand in a circular motion, this is necessary to remove deep grooves on surfaces.
2. Wash the product with warm soapy water and rinse thoroughly.
3. Apply steamed vegetable oil to the surface of the wood. The substance should be well absorbed into the wood and protect the material from the penetration of microbes.
4. To get rid of extraneous odors, mix 1 tbsp. l. water and 3 tbsp. l. vinegar, wipe the product with the solution and wipe dry.

Cutting board manufacturers

The brand's products are represented by inexpensive premium forged knives made of stainless steel with the addition of tungsten and molybdenum, accessories for sharpening and storing kitchen knives.

Products are affordable, with interesting design, are distinguished by a competent set for 4-6 persons (16, 24 items).

Specifications:

• strength,
• wear resistance,
• resistance to corrosion.

Series Pascal and Granite c matte finish fits perfectly into modern kitchen interiors. The Rocwell product series has a classic chrome finish.

The German company is focused on manufacturing kitchen utensils for the European and American markets. The product combines functionality, strength, wear resistance, and is easy to use and maintain.

Materials:

• high strength steel,
• zinc,
• vanadium,
• molybdenum.

They are distinguished by a variety of shapes and are produced using hot stamping and subsequent turning. The handles of the models are designed as follows: applied to the wood protective composition, modern plastic and stainless steel.

Famous product series:

• Chiefs Essential - models reinforced with zinc in a steel alloy, equipped with an all-metal handle. The collection includes knives: cutting, boning, scissors and grinders.
• Microban - models designed for cutting products, Japanese stainless steel and plastic are used as materials, such knives guarantee excellent protection from germs.

There is no official Russian-language website.

One of the leading manufacturers of quality tableware and kitchen accessories since 1997. Enjoys success in the European and Asian markets.

The company develops and creates convenient and practical products that are distinguished strict style. The assortment includes more than 3 thousand kitchen items:

• sets of dishes;
• frying pans, stewpans;
• pots;
• boards;
• containers;
• utensils for tea and coffee;
• cutlery;
• steamers, .

The brand's dishes are easy to use and do not require careful care. The company focuses on the middle price range. Products are certified and standardized.

Several products are used to make goods. tree species with high strength and stability. Preference is given to bamboo, products from which are practical, reliable, durable, and pleasant in color.

Hevea and rubber are also used.

The assortment includes cutting boards, spatulas, coasters for hot dishes, salt and pepper shakers. The brand's products are not subject to deformation, are easy to clean from dirt and do not absorb foreign odors.

Acceptable price-quality ratio of goods. There is no official Russian-language website.

The brand specializes in modern kitchen utensils, the products are represented by many innovative products.

Assortment:

• Sieves and colanders. The products are heat-resistant, so you can handle hot food.
• Cutting boards, coasters.

Used for manufacturing tempered glass, this material is resistant to increased temperature conditions. The products provide ease of use; thanks to the rubber feet, the products do not slide off when slicing.

• and kitchen accessories. There are salt and pepper shakers, vinegar and oil containers, trays and original double dishes.

The products are certified and standardized.

The German company produces kitchen goods and utensils:

• cutting boards,
• pepper grinders,
• bread bins,
• towel racks,
• spice sets,
• wicker baskets,
• trays.

Products are made from high quality and environmentally friendly pure materials: beech, bamboo, willow, rubber, glass and glass ceramics. Kitchenware design is elegant and simple, matching the decor modern kitchens. There is no official Russian-language website.

The Czech company offers a wide range of kitchen products and implements new ideas at affordable prices.

Installed warranty service for 3 years for standard products, 5 years for products that are in demand among consumers, 10 years for prestigious models.

Products are made in accordance with modern standards quality, strictly certified.

TimA

Products presented glass lids, cutting boards, copper, paper towel holders, kitchen utensils.

Made from impact-resistant, wear-resistant materials. Products are certified and labeled according to the required standards.

The factory produces different types knives: universal, professional with antibacterial protection, sports and folding.

Brand products are presented kitchen furniture, cutlery, pots, cooking accessories, scissors, frying pans with non-stick coating, dishes.

Species

File: Hot delivery jpg

Decorative cutting board

The cutting board is mainly used for cutting food during the cooking process, or just before serving. There are also boards used exclusively for serving and serving ready-made dishes on the table. Similar boards exist in Japanese food culture. Sometimes cutting boards are used as stands for hot pans in which the dish is served. A separate group consists of decorative cutting boards, decorated with ornamental carvings, with drawings applied both with paints and by burning. It is not recommended to use such boards for cutting food, as paint particles may get into the food, varnish coating. Cutting boards designed for chopping fresh meat and poultry using a chef's cleaver are sometimes called blocks, although the latter are a separate piece of utensils more often used in enterprises catering, markets, butcher shops or departments, etc.

Forms

A traditional cutting board has rectangular shape. The sizes of cutting boards used in everyday life vary greatly, from 10 cm by 15 cm, to 30 cm by 40 cm and more. The thickness of a cutting board rarely exceeds 2-3 cm. Plastic cutting boards are usually much thinner, 5-10 mm. There are also round, oval, fish-shaped cutting boards, boards of complex geometric shapes intended, for example, for use in conjunction with a sink. Often boards have handles for carrying and manipulation during washing; the types of handles are different, from protrusions made of the board material to metal or plastic elements; sometimes there are boards with finger grooves at the end. Most boards have holes where they can be hung for storage. On boards, some manufacturers apply grooves, 4-7 mm wide and 2-4 mm deep, along the contour of the board, this avoids the liquid released from food products during slicing from dripping onto the table surface. A board intended solely for slicing bread may have a significant number of grooves over its entire surface to prevent bread crumbs from scattering. Sometimes the cutting board kit includes a ceramic or glass container installed in a special recess on the board, and can be used as a place for temporary storage of chopped products or food cutting waste.

Separation by food products

It is recommended to have several cutting boards for different foods, labeled. This allows you to minimize the likelihood of occurrence infectious diseases associated with contact of raw and prepared foods. There are sanitary and epidemiological requirements for public catering organizations, production and turnover in them food products and food raw materials dated November 6, 2002, which established the labeling rules:

“In order to prevent infectious diseases, cutting equipment is assigned to each workshop and has special markings. Cutting boards and knives are marked in accordance with the product processed on them: “CM” - raw meat, “CP” - raw fish, “CO” - raw vegetables, “VM” - boiled meat, “BP” - boiled fish, “VO” “ - boiled vegetables, “MG” - meat gastronomy, “Greens”, “KO” - pickled vegetables, “Herring”, “X” - bread, “RG” - fish gastronomy.”

In addition, a number of food products, such as fresh fish, have a pronounced odor, the presence of which on other products greatly reduces the taste characteristics of the prepared dish.

The European Union has adopted a color system for separating cutting boards by food product. The standard is described in HACCP (from the English. Hazard Analysis and Critical Control Points - hazard analysis and critical control points). White cutting board - for dairy products, green - vegetables, blue or light blue - seafood, yellow - raw poultry, red - raw meat. For new board through impregnation is desirable natural wax dissolved in oil.

Materials

Conflicting requirements are imposed on cutting boards: on the one hand, the material must be hard enough so that there are no cut marks or scratches in which food particles may remain; on the other hand, the cutting board must be soft enough so that it does not become dull or chipped. cutting edge knife Also, the cutting board should not absorb moisture or odors. The most acceptable is hardwood, such as birch, oak, beech. Exotic wood species are often used, such as hevea and acacia. Hevea practically does not absorb moisture, is quite hard and has a very beautiful structure. Cedar, aspen, and pine are also used to make decorative cutting boards. Wooden boards can be made from a single board, or they can be assembled from individual boards glued together into a single package. The latter option ensures economical consumption of material and also partially prevents deformation of the board when wet. There are boards made from cut wood. end grain), the cut occurs at the end. As a rule, these are type-setting boards, from separate bars glued into a single package. Boards made of plastic, usually polypropylene, are common. They surpass wooden ones in terms of hygienic requirements, but are significantly inferior in aesthetic terms. Also, plastic boards are too slippery, which makes it difficult to handle foods such as fish, raw meat, and the like. Boards made of glass, natural stone, ceramics can be used to serve food on the table, but it is not advisable to use them for cutting food, since the cutting edge of the knife suffers greatly and the knife quickly becomes dull. However, there are some types of operations, for example when processing fish, when the cut occurs in horizontal plane, and the cutting edge of the knife does not touch the board, in this case the use of such boards is acceptable.

Links

Wikimedia Foundation. 2010.

Every day, when preparing food, we cut food and do it with the help of special device. Today, manufacturers offer us different types of cutting boards - they differ in size, shape and materials from which they are made. Let's figure out which is better to choose and why one cutting board in the kitchen - this is wrong.

Types of cutting boards

Many people use wooden boards out of habit, without thinking about their advantages. Some people find plastic ones more convenient, while others prefer bamboo. The kitchen board can be glass, silicone and even stone.

In our review, we decided to consider the pros and cons of the materials from which cutting boards for the kitchen are made.

Wooden board - a tribute to traditions

Not so long ago wooden planks there were no competitors, but even today, despite many options, they remain the most popular.

Even professional chefs willingly use them, but prefer those made from the most quality materials- Hevea and oak. Such cutting boards are more stable, withstand various mechanical impacts, they are not in danger of delamination, they almost do not accumulate moisture and practically do not absorb odors.

The cutting board can be made from beech, oak, acacia, birch and pine. It is useful to know that birch and pine are the most short-lived, as these are soft wood species. Scratches on the surface cannot be avoided, and these items are resistant to moisture. kitchen utensils may swell and crack.

It turns out that it is better if the board for the kitchen is glued from several layers, and not from a single piece of wood - such a thing is much heavier and is not very convenient to use.

The cutting board should not be too wide, otherwise moisture may warp it.

In terms of hygiene, wood is inferior to other materials; it is by nature a good absorbent, and therefore absorbs moisture and odors very actively.

This cutting board requires mandatory washing. hot water after use, it should then be wiped dry and stored hanging.

Bamboo is a great choice

Today, kitchen cutting boards made of bamboo are quite in demand. This is not a tree, as some people think, but herbaceous plant, cereal And at the same time, it has excellent qualities - a bamboo cutting board is durable, does not delaminate, and practically does not absorb odor or moisture.

In addition, this material is environmentally friendly, scratches from the blade are almost invisible on it, it is suitable for any type of knives and is easy to clean.

But - it is important to purchase products good quality, verified brands, because you can end up with a cheap fake, in the manufacture of which glue containing formaldehyde was used. And this is far from safe.

Plastic cutting boards

What are the benefits of a plastic cutting board? First of all, it is light, washes well and, unlike its wooden counterparts, does not contribute to the growth of microbes. That is, from a hygiene point of view, such material is preferable.

Plastic does not absorb odor and is quite durable. But only high-quality ones that are safe to use. Budget option does not guarantee this; small particles of such material may end up in food when cutting food, which is not at all desirable.

A good quality plastic cutting board is suitable for all types of knives, including ceramic ones.

The appearance of such products is quite attractive and varied. You can choose a board of any color and design.

Glass cutting board

Such a board is considered hygienic, easy to clean, and is not affected by odors or moisture. But, perhaps, these qualities do not cover the disadvantages of such a material - few people are not annoyed by the grinding noise during cutting, a glass kitchen board is heavy but fragile, and knives quickly become dull when cutting on such a surface.

Best use glass product - decorative. Such a board will cope perfectly with the task of interior decoration - you can choose nice option to suit your kitchen design.

Kitchen boards are also made from stone, ceramics, and metal. They are also best used for decorative purposes and for table setting - serving different dishes.

Silicone kitchen boards

Fans of new products may be interested in silicone kitchen boards. This is, rather, not quite a cutting board, but something like a rug that can be rolled into a tube and stored in such a compact form.

What is the advantage of such a piece of kitchen utensils - a silicone board is lightweight, easy to clean, food does not slip on it, and knives do not become dull. In general, a practical thing.

How many cutting boards should you have?

They have been in operation since Soviet times sanitary standards, according to which there should be 12 cutting boards and each one should have its own marking. For example: “X” - bread, “G” - gastronomy, “SR” - raw fish. But these requirements apply to catering establishments; they are unlikely to apply to home cooking.

Are you willing to have as many as 12 in your home, often in a fairly cramped space? kitchen boards? It’s unlikely, there’s nowhere to store them, and you can get by with much less. Of course, if you follow basic hygiene standards.

There should be a separate cutting board for raw meat and poultry, another one for raw fish. It is advisable to have a board on which you will cut vegetables and fruits; slice bread is also done on a special board. Cheese, sausages and cooked foods have their own board.

It turns out that the household needs 5 pieces, well, at least 4. However, some experts argue that with modern detergents, you can get by with less.

Decide for yourself what is more convenient for you. Still, from a sanitation point of view, the option seems more preferable when raw and cooked foods are not cut on the same surface, even if it is thoroughly washed.

Cutting board shape and design

The cutting board can be round, oval, or have a more original shape, for example, a fish or a pear. But still, the most convenient one is a rectangular kitchen attribute. It is often equipped with a comfortable handle.

More large size suitable for cutting meat and fish; It is quite convenient to cut bread, cheese, sausage, lemon for tea drinking on smaller boards.

A DIY cutting board is a great gift if it is decorated with patterns, carvings, and burning. True, it is better not to use it in everyday life, especially painted ones, in order to avoid paint getting in. Let such a thing serve as a decoration for your kitchen.

Today, thanks to the efforts of inventive manufacturers, a cutting board can become a real kitchen gadget. For example, if it is combined with scales. And what is very convenient - they cut the product and immediately weighed it.

There is a version of the board that has a removable lattice surface - bread crumbs fall into a special compartment. But thanks to the sieve board, it is very convenient to wash food.

Flexible and foldable cutting accessories are also very practical; they help to pour the cut into a pan or other container so that not a single piece misses the target.

How to choose a cutting board - watch this video:

Take it for yourself and tell your friends!

Read also on our website:

Show more

What is a cutting board and what is it for?

In the process of cooking, we often need to cut and trim food. And so as not to disturb the aesthetic appearance kitchen table cuts, a very old invention comes to our aid - a cutting board. The same one that we will use with you almost constantly. I can’t imagine any other way to cut most products for various dishes. Sometimes boards are used as a stand for freshly prepared dishes, pies, pastries, and just with. In addition, juices and liquids dripping from food are collected on the cutting board, rather than spreading all over the table. For additional protection against spreading, the boards are equipped with a groove (recess) located around the perimeter. There are interesting models with bowls for cutting products, which can be very convenient, for example, when slicing various vegetables. But unusual species We'll look at cutting boards another time. Now let's look at the basics.

What are cutting boards made of?

The stores offer cutting boards made from the following materials:

Tree.
Depending on the type of wood, they may be the cheapest option, but such boards are less moisture resistant. They may even become deformed from dampness. Work surface, faster than other materials, loses its original integrity and aesthetic appearance. In addition, bacteria can easily begin to live in cuts. But wooden cutting boards are the least likely to dull knife blades, which is undoubtedly a plus. With proper care, the service life can be extended. For example, wipe dry after washing, try not to use saw blades.

Plastic.
Relatively cheap cutting boards. The surface of such boards is more resistant to wear than that of wood, and is absolutely moisture resistant. When using plastic boards, they become dull faster, but slower than when using glass boards. Plastic boards are lightweight and can slide across the table, which is sometimes compensated for by rubber feet or edges. Their hygiene also depends on wear; the more the surface is cut, the better for bacteria.

Glass ceramics (glass).
The most durable and durable surface, easy to clean, products do not leave any odor. Such boards often have beautiful design, a pattern that can be matched to the interior. One of the disadvantages is that glass boards make a lot of noise (characteristic knocking, sometimes grinding) and quickly dull the blades of knives. Well, of course, if you are not careful, such a cutting board can be broken. The surface can be smooth and embossed; it is believed that cut products stick less to the embossed surface.

In principle, only our convenience is of key importance, and we can use boards of any material. The main thing is to periodically change already worn-out ones and not use one board for all products (ideally, have different boards for vegetables, fish, meat, bread, etc., 3-4 pieces). This is recommended to ensure that the finished products do not come into contact with the raw ones. It's safer for your health.

Like any equipment for a professional kitchen, cutting boards must be selected in accordance with hygiene standards and the needs of the establishment. You can buy cutting boards in the online store various colors. But which ones will be useful to your cooks and what benefits you can get from them - read more in our article.

Choosing the right colors for cutting boards

According to hygiene standards, a professional kitchen must have at least 10 cutting boards, different from each other in color.

Simple associative color separation is described and approved in the HACCP standard:

• White – for dairy products
• Greens - for vegetables
• Blue - for seafood
• Yellow - for raw poultry
• Red – for raw meat

The main purpose of using several boards is to ensure safe cooking, namely:

• prevent the spread of infection,
• exclude contact of raw and finished products,
• prevent mixing of smells and tastes of different products.

What should you pay attention to besides the color of the cutting boards?

Most often, chefs use professional cutting boards made of plastic. different colors. They are quite light, yet durable and fit hygienic requirements. The thickness of the plastic can be from 12.5 mm to 40 mm. Professional equipment costs more than household equipment. And here's what's worth paying more for:

• A material that is strong enough not to quickly become scratched, but soft enough not to dull the knife.
• The property does not absorb odors and moisture.
• Convenient holes for hanging.
• The presence of rubber feet for convenient fixation on the table.
• Easy to clean.
• Chemical resistance.
• The presence on some models of grooves to prevent liquid from dripping when cutting on the table.

Order only professional kitchen equipment, be successful in your business!