Grooves are often carved into the edge of the cutting boards to catch
juices. Some may also have feet.
Types of Cutting Boards
- End-Grain Cutting Boards - These boards are
harder surface and have greater tolerance for the chopping motion.
They give a truly resistant cutting surface and keep knives much
sharper.
- Flat Grain Cutting Boards - These are easier to
manufacture and have a completely flat surface. They possess an
excellent value and are the perfect companion in any kitchen.
Cutting Board Materials
- Wood Cutting Boards : They form the hardest
surface for chopping. They are made of maple or pine and the grain
of wood helps keep food from slipping. They have a porous surface
and hence bacteria found on raw chicken tends to die on wooden
boards. For cutting raw meat and poultry wooden cutting boards are
exclusively used.
- Plastic Cutting Boards : They have a rough
surface to aid in keeping food from slipping off. They are
inexpensive, lightweight, handy and easy to clean. Bacteria found on
raw meat are said to multiply on plastic boards because they have a
non porous surface and so they are not used for cutting the same.
The disadvantage of using a plastic board is that they can easily
dull a knife's sharp edge.
- Bamboo Cutting Boards : These are handcrafted
and they do not submit to thermal shock. They are washed with warm
water and a mild detergent.
Maintaining of Cutting Boards
- All cutting boards should be scrubbed thoroughly with hot water
and soap.
- They should be kept dry when not in use.
- Wooden boards need oiling once a week to seal the grain against
bacteria.
- Use a steel scraper or spatula when using the board.
- Add a little beeswax to the mineral oil for a tougher finish.
