Tip:
Color Code your boards: if you have plastic boards, get different
colors for different uses, eg. red for meat, green for vegetables,
white for strong odor vegetables like garlic and onions etc
Cutting Boards
Why do
you need a cutting board? Let's face it. Who really likes to
cut on the counter? You can dull your knife easily or mar or
stain the counter and clean up is not as easy.
Getting a good cutting board can solve these problems. You
can have a great surface to cut on. It will not dull your
chef's knife easily. It is easy to clean and
sanitize. It you get a good one, it can last for years and
even make food prep a bit easier.Things to Look for in a Cutting Board
1. You Want a Board that Does Not Quickly Dull the Knife.
2. Easy to Clean/Sanitize
* Some even have antimicrobial properties
* It is nice if they are not too bulky to clean easily in the sink
* Some can go in the dishwasher
3. A Board that Does not Slip on the Counter
* You want it to stay put when you are cutting
* Plastic is prone to slipping but some have little rubber feet to keep it in place
4. Does not Wear Away Easily/Selfhealing
5. Does Not Stain Easily or Hold on to Odors
6. Stays Intact if it is Knocked off the Counter
7. Does not Split if it is Wood or Bamboo
Cutting Board Types:
1. Wood, maple is the best
Benefits:
* Feels great to cut on
* Does not dull the knife quickly
* Has some anitbacterial properties
2. Wood composite: This is a marriage between wood and plastic.
- Some have a good look and feel and has the additional benefit of going into the dishwasher. Be careful, though, the glue on some have a unpleasant odor when they get wet.
Very easy to maintain but do not
tend to feel as good as wood or bamboo. They can tend to slip a
little on the counter but some models have little gripper feet to keep
them stable while cutting.
4. Bamboo: Generally, these make great
boards. They feel good and solid to cut on and they do not show
wear easily. For those more ecologically minded, this material is
very easily renewable. It grows much quicker than wood and in
poor soil. A great alternative to wood.
5.Glass: I have not seen a glass cutting board that I have liked. It does not feel good to cut on and tends to dull knives quickly.
Some Brands of Cutting Boards:
Architec (www.architecproducts.com): They have a good line of “Gripper” plastic cutting boards. They have solved the problem of non-slip cutting boards. You can buy one with rubber gripper feet or get a non-slip mat to go under the board.
John Boos (www.johnboos.com) They are known for big, durable maple blocks for both home and professional kitchens. They have a great feel for cutting but can be a little bulky especially for cleaning.
Totally Bamboo (www.totallybamboo.com): This company is totally sold on renewable bamboo products and they make some great cutting boards
J.K. Adams (www.jkadams.com): Good, well crafted boards. J.K. Adams has their “Takes Two” line (which is highly recommended ) that are excellent boards and has a nice feature that each side is stamped with meat and vegetable icons so you know which side to use for each. They also have professional lines and specialty boards as well.
Maintaining Your Cutting Board:
Clean up
Soap and hot water is still the best after usage. If the manufacturer says it is ok, you can put it in the dishwasher. Wood and bamboo you need to wash by hand.
You can sanitize the boards with a solution of water with very little bleach in it.
Wood and bamboo boards do well with a little oiling. Use a food grade mineral oil. Over time, boards can dry and crack if not oiled.
Removing Odors: Use the tried and true odor remover, baking soda. Make a paste of baking soda and water and rub on the surface. Follow that with washing with soap and water. You can also use lemon juice to remove odors.