A cutting board is essential in your kitchen, but What is the best cutting board? Wood, bamboo, plastic, or rubber, granite cutting board that’s what you will find out in this article.
Hello guys I’m Tonny and I work in a Bangladesh restaurant, visiting my blog you will find everything about knives, food, and cooking.
I will only discuss the popular cutting board like wood, bamboo, plastic, and rubber. If you want to know more about the cutting boards and how to clean them, you can visit the site.
Advantage of Wood Cutting Board
Now we start to write with the most popular cutting board. I’m writing about wooden cutting boards and there are edge grain wooden cutting boards and end grain cutting boards. They both share the same benefits and downsides instead of comparing them.
I will tell you the benefits and disadvantages of wooden cutting boards.
The wooden cutting board is durable knife friendly due to its soft nature and the number one reason for that is that wood is pleasing for presentation.
The disadvantage of wood cutting board
So let’s start with the disadvantages, it is heavy expensive it stains and it requires a lot of care and maintenance. It is not recommended for protein. The wood can warp, chip, crack and swell but the number one reason why I don’t recommend a wooden cutting board. It absorbs unwanted liquids.
Even when you wash the unwanted liquids with the bacteria and it’s already absorbed into your cutting board. No matter how much you oil your cutting board it will absorb unwanted liquids and odors.
The using process of cutting board
You can however use different wooden boards one for food that needs to be cooked like
Protein and veggies and one for uncooked veggies like a salad. Besides wood, we have the more and more popular and a lot cheaper bamboo cutting board. You should not compare bamboo with wood.
A bamboo cutting board will absorb fewer liquids than the wood it pretty much shares the same advantages and disadvantages of a plastic cutting board, one high disadvantage and is, that it is not knife friendly especially for Japanese knives.
It will destroy your knife edge but more about that will be explained in a separate honing and sharpening guide.
Now let’s move on to the plastic cutting boards that are writing over the kitchen of home cooks. The advantages are that it is durable easy to clean non-porous, inexpensive, and versatile. The downsides are that it is light thin and it slides around.
Sharp knives will cause permanent damage and it needs to be replaced after some time. You can’t restore it. So it is my number one choice and the standard of professional kitchens is the rubber cutting board.
I’ve tested two rubber cutting boards for home use and I had to say that the differences are huge but I can say for sure that the Hasegawa is the best, and my personal favorite rubber cutting board of all time.
The rubber cutting board is self-healing easier on the knife blade, antibacterial will not crack swell splinter, or chip. It will not absorb any liquids and odor.
If you want to know the cleaning process of commercial or the Hasegawa rubber cutting board you can click on the link in the description below for more information. Now let’s give you a few guidelines about the size and how to prevent your cutting board from sliding around
I recommend the biggest size that you can get but make sure that it fits your sink so that you can clean it properly without limitations. The thickness of the cutting board will also have an impact on the knife’s friendliness and feel.
If you like to read you can read nontoxic cutting board
