And serving food. Sometimes these items are used as stands for hot dishes. Decorative models represent a separate type.

They are decorated with designs applied in different ways: paint, carving or burning. It is highly undesirable to use such objects for cutting food, as harmful substances can get into the food.

How to choose a cutting board

Purpose:

• Meat board.Designed for cutting pork, beef, poultry and other types of meat. Shape to suit the user's taste: circle, square, oval, rectangle. The minimum thickness is 3 cm, otherwise the device will break. Material: bamboo or oak.
• Fish board. It is characterized by a specific shape that ensures convenient cutting of fish. This is an elongated rectangle. Recommended width – from 200 mm, length – from 500 mm.

The board is not used for cutting other products, as this is fraught with infectious poisoning.

• Board for fruits, vegetables, herbs. The most versatile option. Material – oak, bamboo, plywood, polypropylene. The form is traditional or original.
• Bread board. It is more convenient to cut bakery products and dough on a surface corresponding to the size of the loaf. Material – wood or polypropylene.
• Board for cutting sausages, eggs, cooked products. A separate object made of plastic or wood of a suitable shape and size is recommended. Use only the working side of the board.

Equipment:

• Pen. The function of the holder is performed by various protrusions and recesses. The handle material sometimes differs from the base composition.
• Groove. Some manufacturers make grooves around the perimeter of the item. Width is from 4 to 7 mm, depth is 2-4 mm. The liquid collects in special recesses.

And devices for slicing bread are equipped with many grooves over the entire surface, where crumbs collect.

• Number of cutting boards. Each food group requires a separate board. This is due to hygiene and safety regulations. Raw fish and meat contain dangerous bacteria.

If you then cut finished products on this surface, they will become infected with bacteria. The classic quantity varies from 10 to 12 pieces.

• Shapes and sizes. A rectangular plank is considered traditional. The optimal size depends on the products being processed on the surface. It is more practical to disassemble meat, fish or dough over a large area.
• Side surface. The surface pattern determines the method of manufacturing the product. There are two methods: a solid canvas or several glued bars. A solid area is preferable and more reliable.

The bars or slats are glued together using various adhesives, which can pose a health hazard.

• Built-in design. The board slides out like a drawer. The device is stationary and is not afraid of mechanical impact. But you won’t be able to carry food on it.
• Knife board. Equipped with a special holder.
• Non-slip surface. To prevent slipping, rubber feet are equipped or a ribbed surface is made.

• Blade protection. A special surface coating ensures easy cutting and prevents sticking.
• Food container. The containers are installed on the side. Sliced ​​products are placed in this container, and it is convenient to put cleaning products there as well. The cooking process is accelerated.
• Recesses for plates. A special recess on the surface is used for installation and further folding of chopped ingredients. There may be several such recesses.

This is convenient if you need to cut several types of products without mixing them together.

IZDREV It is distinguished by a smooth surface of the working area and other sides. Depending on the purpose of using the board, the optimal size and shape and additional elements are determined.

A rectangle without a handle will provide more usable space.

Characteristics:

• Rectangular shape.
• Thickness 25 mm.
• Length 300 mm.
• Width 180 mm.
• Composition: birch plywood.
• Loop for hanging.
• Warm shades of birch.
• Can be used on both sides.

Pros:

• Natural composition.
• The surface is pleasant to the touch.
• Affordable price.
• The devices are impervious to moisture. It is acceptable to cut juicy or wet ingredients.
• Long service life.
• Beautiful plywood structure.
• Resistant to mechanical damage.
• Excellent surface quality.
• Interior addition.
• The thickness of the board is small, which guarantees low weight.
• The surface does not dull the knife blade.
• If the operating rules are followed, it is durable.
• Sustainable.

Minuses:

• Cannot be washed in.
• You cannot chop meat on the product, as the surface prevents heavy impacts.
• Over time, knife marks form.
• Contact with water will damage the item.
• Short-lived product.

Plywood cutting boards are considered the best blanks for making your own product. The non-working side lends itself to decoupage, application of film or drawings. This item is used as a souvenir.

TALLER-2204 consists of bamboo in two colors, which adds originality. A spatula is included.

Characteristics:

• Color – natural wood.
• Length – 343 mm.
• Width – 295 mm.
• Thickness – 20 mm.
• Rectangular shape.
• The edges are rounded.
• Double-sided work surface.
• Weight with packaging – 1260 grams.

Pros:

• The surface repels moisture.
• High level of security.
• The knife blade leaves no marks.
• The hard surface guarantees resistance to mechanical damage.
• Light in weight, which adds convenience to use.
• Moisture resistant.
• The material prevents delamination.
• maintains blade sharpness.
• The surface is scratch and abrasion resistant.
• Odors are not absorbed.
• Bamboo dries faster than wood.

Minuses:

• Cannot be washed in.
• The cost is high.
• The service life of the product is short.

GIPFEL FIESTA

Key Features:

• Special rubber buttons will prevent slipping and add stability. Plastic cutting boards are ideal for meat.
• Thin food grade plastic.
• Equipped with a pull-out food container. Therefore, they do not crumble, but are placed next to the cutting surface. This greatly speeds up and facilitates the process.
• Heat resistant, suitable for hot items.
• If grooves are cut along the edges, then moisture does not collect on the surface and does not drain from the device.
• Many models are coated with an antibacterial layer, which is suitable for cutting fish.

Characteristics:

• Length – 350 mm.
• Width – 180 mm.
• Thickness – 0.7 mm.
• Using two sides.
• Comfortable handle.
• Equipped with a loop for hanging.
• Recesses along the edges for moisture.
• Bright colors.
• The most comfortable shape is a rectangle.

Pros:

• High hygiene.
• The product can be washed in the dishwasher.
• Does not absorb moisture contained in products.
• Cleans quickly and efficiently.
• Easily gets rid of excess odors and stains.
• There are no traces of aromatic colored products left on the board.
• Wear-resistant, lightweight, comfortable.
• Does not require special storage conditions.
• Easy item care. Simply place it under running water to clean the surface. It is acceptable to use detergents after cutting aromatic products.

Minuses:

• The board slides across the surface.
• After cutting, traces remain where bacteria breed.
• Unnatural material.
• Not suitable for chopping food due to its strength and hardness.

Din Granite

Characteristics:

• Material granite.
• Color – multi-colored.
• Length – 30 cm.
• Width – 20 cm.
• Thickness – 1 mm.
• Rectangular shape with sharp corners.
• The use is two-way.
• Not suitable for cutting fruits and vegetables.

Pros:

• Natural beauty of the material
• Antiseptic properties.
• Practicality.
• An elegant decorative element.
• Long service life.
• Odors are not absorbed.
• Easy care.
• Durable material.
• Durability.
• Waterproof.
• Environmentally friendly material.
• Insensitive to acids.

Minuses:

• Expensive product.
• Heavy weight of the product.
• The cost of an exclusive plaque is high.
• The surface is hard, so it damages the edge of the knives.
• The stone requires constant polishing.

Structure Feature Round cutting boards consists in the perpendicular location of the cutting surface. Knives remain sharp. The blade does not cut through the fibers, but pushes them apart.

Characteristics:

• Diameter – 350 mm.
• Height – 35 mm.
• Metal rim.
• Rubberized feet.
• Stainless steel self-tapping screws.
• Round shape.
• Coating: mineral oil.
• Color: natural wood in two shades.

Pros:

• The surface is durable.
• Retains a beautiful appearance for a long time.
• The elements are glued together with high-quality glue.
• Durable.
• The item is not afraid of impacts.
• Traces from a knife blade do not appear soon.
• There is no deformation from moisture.
• They do not absorb aromas.
• The material is characterized by bactericidal properties.
• No delamination.
• Possibility to use two work surfaces.
• Caring for the product is simple: just rinse in warm water.

Minuses:

• The price of whole cloth is high.
• Weighty.
• It will crack under strong blows.
• The cost is high.

NAUTILUS FILLET BOARD consists of food grade polypropylene, suitable for food needs. The product does not have a specific smell.

There is a powerful clothespin on the edge that securely clamps the fish tail.

Characteristics:

• Length in folded position – 480 mm.
• The width of the folding device is 150 mm.
• The size of the folded product is 250 by 150 mm.
• Grater for cleaning fish.
• Pin. It holds fish up to 10 kg, but small fish weighing 100 grams or more can be easily cleaned.

Pros:

• Compact size is convenient to use.
• Folding design saves space.
• The serrated surface prevents slipping.
• An additional grater is indispensable for cutting fish.
• Reliable design.
• Long service life with proper care.

Minuses:

• Expensive cost of the product.
• The scales are driven into a folding hole.
• The metal surface is not pleasant to the touch.

Plastic covering Mayer Boc is antibacterial. The second side is bamboo, environmentally friendly.

Characteristics:

• Length – 370 mm.
• Width – 250 mm.
• Thickness – 10 mm.
• Size is medium.
• Comfortable silicone handle.
• There is no sliding of the board.
• Coating with silver ions.
• Weight – 570 grams.

Pros:

• The surface is smooth.
• The edges are equipped with beards to collect juice.
• Does not absorb foreign odors.
• The knives don't get dull.
• Particularly hygienic.
• Harmless to people.
• The protection is durable and does not wear off.

Antibacterial protection prevents the development of bacteria that cause dirt, unpleasant odors, fungus, and mold.

Minuses:

• It takes 24 hours to completely destroy microorganisms. This kills 99% of bacteria.
• Expensive product.

The history of the cutting board goes back to ancient times. Despite this, this piece of kitchen utensil has remained virtually unchanged. As in ancient times, it is used for cutting and slicing products. Often a cutting board is used as a stand for hot dishes. However, if previously housewives made do with one board, then in the arsenal of a modern woman you can find two, three and even four kitchen boards.

Cutting boards in the kitchen: the optimal amount

Under no circumstances should a meat or fish cutting board be used for cutting foods that are eaten raw. The reason for this is bacteria that may be in the meat. They die during heat treatment and the finished dish is absolutely harmless to human health. But in some cases, such bacteria can remain on the board for a long time. If they get on bread, sausage, vegetables or fruits, then there is a chance of contracting salmonellosis and other equally dangerous infectious diseases. Therefore, the kitchen should have at least two cutting boards.

The ideal option is when there is a separate board for each type of product in the kitchen. Of course, not everyone can afford to use 10-12 boards at home, so the products need to be divided into four groups:

• meat and poultry;
• strong-smelling fish;
• bread;
• other products (cheese, vegetables, fruits and others).

A small board is usually used to cut bread. For vegetables, herbs, and cheese, a slightly larger board will be more convenient. Poultry can be cut on the same board as meat, however, other products should not be cut on it. The size of such an item must be at least 30 x 50 cm. Fish requires a separate kitchen board of the same size. Its smell is persistent and quite specific, so other products can be saturated with it. To refresh the fish board, it is recommended to rub it with a slice of lemon and wash it with detergent.

For meat and raw products, it is better to choose plastic, and for heat-treated products, wood is suitable. For your convenience and the comfort of your family members, the boards should vary in color or shape. They can be signed or have special emblems in the form of a fish, tomato and other products.

The most convenient to use are rectangular boards. Modern manufacturers offer us a huge variety of shapes, but professionals do not recommend chasing originality and using such items only for serving.

To summarize, four cutting boards are the best option for a home kitchen. In some cases, you can limit yourself to two, you just have to remember that you cannot cut products that will not lend themselves to heat treatment on the same board as raw meat.

Wood cutting boards

The traditional material for making cutting boards is wood. The rough surface does not allow products to slip. It does not dull knives and does not make an unpleasant sound when cutting.

A good cutting board for chopping meat can be made from solid oak. It is considered the strongest and hardest wood. This product will not crack under pressure or deform from moisture. If the board has a checkerboard pattern, then glue was used to connect its fragments, particles of which can get into food and cause poisoning. Boards made of acacia and rubber wood are no less high quality.

And here birch or pine boards softer, so they are easy to scratch with a knife. They absorb odors and quickly become deformed. Sometimes bamboo boards are used in the kitchen. They are comfortable, have a hard surface, and almost do not absorb odors. But there is one drawback - when connecting bamboo strips, manufacturers use glue, and it is impossible to make sure that it is safe for human health.

Wooden cutting boards require special care.

• Before use, the board should be lubricated with linseed oil. This procedure will prevent moisture absorption and deformation of the product.
• Wooden boards are not durable. They should be changed every 2-3 months. Wooden boards tend to absorb paint from food, so they need to be scalded with boiling water when washing.
• A wooden board should be disinfected at least once a week. You can use lemon juice or vinegar for this. Their use will help rid the board of germs and unpleasant odors.

Plastic cutting boards

Plastic cutting boards lightweight, durable and do not require special care. They are very popular among modern housewives. When choosing such a board, special attention should be paid to the quality of the plastic. The product must have a quality certificate issued by the sanitary and epidemiological service. There are several types of plastic. Polyethylene and propylene are considered the safest. Other types contain chemicals that can leach into foods and cause health hazards. Under the pressure of a knife, plastic can crumble, and its particles can enter the human body along with food. This threatens serious problems with the kidneys and liver. During the cutting process, the meat may slide on the plastic board. This is not only inconvenient, but also dangerous, because there is a risk of getting hurt with a knife.

Glass boards

Cutting boards from glass ceramics They are durable and hygienic. The original appearance attracts the attention of many housewives. Such boards can perfectly complement the interior of any kitchen. They do not absorb odors and moisture, and their surface is difficult to damage with a knife. A significant disadvantage of glass boards is their fragility. If you decide to purchase a glass cutting board, choose a model with anti-slip rubber pads on the inside.

Meat cutting accessories

Meat dishes form an important, and sometimes the main part of the menu of every modern housewife. The process of cutting meat takes a lot of time and can create some inconvenience if you don’t have the right cutting board and quality knives at home. For meat, a large cutting board is best, the optimal size of which is 30 × 50 cm. Professionals advise choosing a board made of solid hardwood.

Meat cutting knives are divided into several types:

• knives for cutting meat or steak;
• knives directly for cutting meat;
• boning knives;
• skinning knives.

A carving knife is equipped with a thin, narrow blade, which is convenient for cutting meat into thin layers.

DIY meat cutting board

Meat cutting board created with your own hands, will become not only an indispensable kitchen accessory, but also an original decoration of the apartment. To make it we will need:

• thick board;
• electric saw;
• Sander;
• pencil;
• oil.

Wood should be chosen that is durable, moisture-resistant and safe. The board needs to be marked with a pencil. You can cut off the resulting piece using a saw or a regular hacksaw. It is necessary to ensure that the walls of the workpiece are perfectly vertical and level. The next step will be sanding the board. You need to sand the walls, front and back sides. It is better to round the corners. Sanding can be done either with a grinding machine or with sandpaper. After this, the board must be soaked in oil. For a large product, you don’t need to make a handle. A cutting board for fish is no different from a meat board, so it can be made using the same principle.

The finished board can be signed using a stencil and a children's burning kit. You need to write a word through a stencil on paper. Next you need to measure its length. From the center of the board to the left you need to retreat half the resulting length. The recording should begin from this point. Using a simple pencil, you need to trace the letters through the stencil, after which you can start burning.

To make cooking enjoyable and the finished dishes safe for health, you need to choose the right cutting boards for the kitchen. They must be used strictly for their intended purpose. The WESTWING shopping club will help you choose high-quality kitchen utensils at affordable prices. We care about our customers!

Plastic cutting board

Plastic cutting boards come in a variety of colors; they are not only beautiful, but also very convenient. In order to avoid infectious diseases (transfer of bacteria from one product to another), for each type of product, you can choose a board by color, for example: white for cheese, yellow for chicken, coffee for fish, green for vegetables, and so on. Plastic cutting boards are mainly produced in thicknesses: 5-10 mm. And cutting boards made of plastic from the OZTI brand have a thickness of 20 and 40 mm. Which is a godsend for a professional chef. It’s no secret that chefs prefer to work on thick boards, not to mention the fact that domestic chefs prefer to work on boards without handles. The plastic cutting board also has a number of hygienic advantages. It does not allow bacteria to enter, does not absorb odors, and the board itself is very easy to clean and does not absorb dirt.

Options:

Dimensions:

Color: grey/white

Material: polypropylene/polyethylene

Starna performance: Russia

Service staff: 1 person

Price 700x500x5: 700 rub.

Price 700x500x10: 1770 rub.

Price 370x310x10: 460 rub.

It is possible to produce boards of various configurations, thicknesses and sizes!

Board with handle 250x150x5

Options:

Dimensions: Length-250 mm, width-150, thickness-5mm

Color: beige

Material: polypropylene

Starna performance: Russia

Service staff: 1 person

Price: 150 rub.

Board with handle 300x200x5

Options:

Dimensions: Length-300 mm, width-200, thickness-5mm

Color: beige

Material: polypropylene

Starna performance: Russia

Service staff: 1 person

Price: 170 rub.

Board with handle 350x250x5

Options:

Dimensions: Length-350 mm, width-250, thickness-5mm

Color: beige

Material: polypropylene

Starna performance: Russia

Service staff: 1 person

Price: 190 rub.

Board with handle 400x300x5

Options:

Dimensions: Length-400 mm, width-300, thickness-5mm

Color: beige

Material: polypropylene

Starna performance: Russia

Service staff: 1 person

Price: 200 rub.

Square blocks for chopping meat

Options:

Dimensions: 500x500x850 mm Tabletop 50mm

Color: white

Material: polypropylene/stainless steel steel

Starna performance: Russia

Service staff: 1 person

We are adding another exhibit to our useful kitchen items section. It has special recesses along the edges, thanks to which the juice when cutting meat and slicing fruit will not flow onto the table and stain everything around.

But this is not the only advantage of this kitchen attribute. The cutting board has a beveled edge that makes it easy to lift the board off the table and flip it over for use on both sides.

A cutting board with a wide working surface that allows you to prepare food even in your sink. Place the board on top and feel free to create your masterpiece. The meat cutting board will not fall through or come off.

The cutting board is made of durable natural material that will not damage your sharp knives.

The significant mass of a meat cutting board will provide a stable base for cutting.

If you are a true culinary master, meat cutting board it just has to be under your knife.

To increase the natural moisture resistance of bamboo and subsequently make it easier to remove grease and stains from your board, we recommend treating it with mineral or vegetable oil before the first use. The board can also be treated with other oils approved for use on surfaces in contact with products. Wipe the surface once, remove excess oil with a dry cloth and repeat the treatment a day later.

The meat cutting board will last a long time.

The meat cutting board will last a long time if you wipe it with a clean cloth or clean it with a brush. Do not soak or leave the board in water for a long time. This can cause the wood to crack.

Dry the board thoroughly, but do not try to speed up the process with heat. To restore the original appearance, the board can be sanded with medium-grain sandpaper and treated with oil.

It is advisable to use different cutting boards for different types of products. For example, raw chicken may contain bacteria that should not be transferred to ready-to-eat raw foods.

Nov 18, 2014 Denis