When you're cooking, the type of cutting board you use can really change how well you cut and how much you enjoy cooking. Let’s look at some of the best materials for cutting boards and how they can help or hurt your knife skills.
Good Things:
Wood cutting boards are a timeless favorite. They look nice and are strong but still easy on your knives. Hardwoods like maple, walnut, and cherry are soft enough to keep your knives from getting dull. Plus, wood naturally fights bacteria, making it a safe option for chopping food.
Not-so-Good Things:
On the downside, wood needs some care. You should wash it by hand and rub it with oil now and then to keep it from drying out and cracking. And don’t soak it in water!
Good Things:
Plastic cutting boards are light, cheap, and you can toss them in the dishwasher. They come in many colors, which lets you use different ones for different foods, like raw meat and veggies. This helps keep germs away. Plus, plastic is less likely to hold onto bacteria than wood does.
Not-so-Good Things:
But, after some use, plastic boards can get knife marks. These grooves can trap bacteria if not cleaned well. Also, plastic boards can be a little tougher on your knife edges compared to wood.
Good Things:
Bamboo cutting boards are great for the environment because bamboo grows quickly. They are usually tougher than regular wood boards, which means they last longer. Bamboo is also less absorbent than wood, reducing the risk of germs.
Not-so-Good Things:
However, because they are harder, bamboo can wear down your knives faster than softer wood boards. They also need regular care to keep them nice.
Good Things:
Glass and marble cutting boards are easy to clean and don’t soak up anything. They also look beautiful, so they can double as serving trays for guests.
Not-so-Good Things:
But, they can be hard on your knife edges, causing them to dull quickly. Plus, these surfaces can be slippery, making it tricky to cut without slipping.
In the end, the best cutting board for you depends on how you like to cook. If you want to keep your knives sharp and enjoy a warm look, wood is a great choice. If you want something easy to clean and convenient, go for plastic or glass. No matter which one you pick, remember that taking care of your cutting board will help it last longer and keep your food safe. So, keep it clean and cared for, and it will help you make delicious meals!
When you're cooking, the type of cutting board you use can really change how well you cut and how much you enjoy cooking. Let’s look at some of the best materials for cutting boards and how they can help or hurt your knife skills.
Good Things:
Wood cutting boards are a timeless favorite. They look nice and are strong but still easy on your knives. Hardwoods like maple, walnut, and cherry are soft enough to keep your knives from getting dull. Plus, wood naturally fights bacteria, making it a safe option for chopping food.
Not-so-Good Things:
On the downside, wood needs some care. You should wash it by hand and rub it with oil now and then to keep it from drying out and cracking. And don’t soak it in water!
Good Things:
Plastic cutting boards are light, cheap, and you can toss them in the dishwasher. They come in many colors, which lets you use different ones for different foods, like raw meat and veggies. This helps keep germs away. Plus, plastic is less likely to hold onto bacteria than wood does.
Not-so-Good Things:
But, after some use, plastic boards can get knife marks. These grooves can trap bacteria if not cleaned well. Also, plastic boards can be a little tougher on your knife edges compared to wood.
Good Things:
Bamboo cutting boards are great for the environment because bamboo grows quickly. They are usually tougher than regular wood boards, which means they last longer. Bamboo is also less absorbent than wood, reducing the risk of germs.
Not-so-Good Things:
However, because they are harder, bamboo can wear down your knives faster than softer wood boards. They also need regular care to keep them nice.
Good Things:
Glass and marble cutting boards are easy to clean and don’t soak up anything. They also look beautiful, so they can double as serving trays for guests.
Not-so-Good Things:
But, they can be hard on your knife edges, causing them to dull quickly. Plus, these surfaces can be slippery, making it tricky to cut without slipping.
In the end, the best cutting board for you depends on how you like to cook. If you want to keep your knives sharp and enjoy a warm look, wood is a great choice. If you want something easy to clean and convenient, go for plastic or glass. No matter which one you pick, remember that taking care of your cutting board will help it last longer and keep your food safe. So, keep it clean and cared for, and it will help you make delicious meals!