A good cutting board is a chapter of every kitchen. But with so many types of boards, what’s best for you? Ultimately, it’s a matter of preferences, because all boards have their pros and cons. You may also find it useful to have more than one board for versatility. A good tip, whatever type of cut you have, is to place a wet towel under the hob so that it does not move around your appliance during use. Here is a brief overview of the most popular types of boards to help you decide what best suits your kitchen: Read for more information
Many people prefer plastic as the most affordable board. It is also considered non-porous, which means that bacteria cannot be absorbed into the plate and can be washed away by a good scrubbing of soap and disinfectant. However, it should be borne in mind that softer plastic plates can be easily removed even after a good wash with sharp knives, which allow bacteria to hide in the grooves. But because plastic plates are relatively economical, they can be easily replaced as deep knife brands expand. They are also user-friendly in terms of relatively easy and safe washing of dishes.
Wooden chopping boards have many advantages, the most popular of which is that many are “self-sufficient”. This means that any small traces of the board that you can cause with the knife are likely to close on their own as the wood shrinks and expands. Wood also has natural antiseptic properties. Many reports deny that the tree collects and retains bacteria, claiming that if something is picked up, it will later get caught in the tree’s nut and die. Wooden planks should not be put in the dishwasher as they may shake. These boards are probably the most expensive of the boards and are probably the heaviest. However, wooden planks are much better in terms of durability if used correctly.
Glass plates are so durable, relatively cheap, do not leave any bacteria or germs after washing, they can be washed safely and look great. They can also serve as double duty to protect your appliance from hot pots and pans. The biggest disadvantage of glass plates is that your knives can be damaged because the glass is harder than iron. Improper use can damage not only the knife but also the cutting board itself and break the glasses of any sliced food. Whatever cutting board you choose, always remember that hygiene is key. It is best to have a separate plate for raw meat and another for vegetables and other foods to avoid cross-contamination.
Joseph Joseph Cut & Carve chopping board
Joseph Joseph is known for his beautiful designs and this handy meat slicing tool is no exception. The board has a corner surface that allows the juice to roll and collect against the high edge. Unlike some juice jars, which are easy to drain, this design holds more than 10 ounces of fluid. This plastic cutting board has a smooth edge and a structured edge that raises the tips to hold the meat in place when slicing. The pointed side can help if the food is too hot to fit in, but it can penetrate the meat into finer wounds. At 11.5 x 15 inches, the board is the right size for slicing chicken or roast, but anything larger, such as a turkey, is likely to be on the sides. The smaller size is very dishwasher-safe for easy cleaning.
The Overall Best Cutting Board For Raw Meat
Joseph Cut & Carve is actually designed for cooked meat – but these are the same features that make it more suitable for raw meat. This pick has a clear angular design with high edges, so it absorbs all fluids when preparing steak, fish, or chicken. It also has center spikes that hold the meat for a firm slicing experience, and a soft grip on the sides and non-slip feet to keep the board straight. Finally, it is double-sided, suitable for washing dishes, and is available in four colors from classic black to cheerful red. It currently has more than 4,000 reviews and an overall rating of 4.7 stars.