Cutting Boards
Cutting boards come in plastic and wood varieties. Everyone should have
some thin plastic cutting boards and some heavy duty wood or plastic cutting
boards.
Thin plastic
A thin board turns out to be flexible. We like flexible cutting boards
because you can more easily transfer food into the pan. Another reason
is that you can store a lot of thin boards in the same space as one big
thick one. The primary reason we use cutting boards is so that we don't
ruin the countertop and for hygienic reasons. Thin flexible cutting boards
fit both requirements. Most people like to have several of these on hand.
The downside is that they will need replaced every few years (if you cook
a lot).
Heavy Wood and Plastic
Imagine cutting up frozen meat on a thin plastic board. It's not going
to give you the protection you need. For this reason, you should have
at least one heavy duty wood or plastic cutting board. Large boards are
often left out on the countertop. In this case, you will want to match
the cutting board with your home decor. Keep in mind that wood has an
elegant look while plastic is more hygienic.
Caution
Don't use marble, glass, stone, ceramic and other
hard surfaces for cutting boards because they damage knives. They can
dull, blunt or nick a blade.
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