What Is The Best Cutting Board?

What is the best cutting board? The best cutting boards are plastic of wooden boards. They are easy to clean and are hygienic surfaces. Cutting boards can come in a variety of materials like wood, glass,...

Cutting boards can come in a variety of materials like wood, glass, polypropylene, plastic, vinyl, ceramic, bamboo, or other materials. Choosing a cutting board that best meets your needs can be difficult at times with such a wide range of sizes, styles and price ranges available. The basic things to begin with are what size and style do you like and what price range are you willing accept when making your purchase.

Karl Pfitzenreiter has been in the business of cutlery for 24 years. He is the president and CEO of J.A. Henckels, a position he has held for the last 20 years. Pfitzenreiter states, "The best is a wooden surface. For many years polyester was preferred, but then a test was performed and found that actually the wood surface was more hygienic than the polyester. Do not use anything like stone, ceramics, or stainless steel because it will harm your edge."

Wood cutting boards have the benefit of being somewhat self-healing with small cuts being able to close up on their own. Hard woods with tight grains like maple help reduce cutting into the surface that will allow liquids and contaminants to seep into the board's surface. Some tropical woods may contain toxins or allergens that do not make them suitable to prepare food on. Bamboo cutting boards are ecologically friendly as they are made from a highly renewable source. They are also very strong and durable as well as pretty to look at. Bamboo is technically a grass but cutting boards that are made from laminated bamboo strips are significantly harder than wood like maple.

Plastic boards may seem to be more sanitary but that may not always be the case. Since plastic is softer than wood it often does not self heal when cut into. Mildew and bacteria can get into the small crevices or cut marks and cause problems if the boards are not fully sanitized. Plastic or synthetic boards tend to stain more easily as well but do come in a wider range of colors.

Ceramic or glass boards may be elegant and hard but they are also hard on your knives. These surfaces tend to dull knives quickly when used. They are easy to clean up. Since the risk of damage to a knife blade is higher with a glass or ceramic cutting board, it is recommended that you only use cheaper knives that you can throw away when the become dull or damaged from these hard surfaces.

The size of the board you need is based on the space in which you plan to use the board and the size of the items you typically are cutting. Thickness is not a primary concern unless you are a butcher or professional chef who is preparing large quantities of meat. Cutting boards come in different shapes so again it depends on how you want to use the board to determine what shape is best. Some cutting boards can be used as serving pieces as well such as for cheese and crackers or hor d'horves.

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