For serious cooks taking unparalleled care of their kitchen equipment is something that cannot be compromised at any cost. Two of the most important equipment of kitchen are knives and cutting boards. There is a symbiotic relationship between them, for the proper maintenance of one the other must also be appraised. A uniquely designed board minimizes wear and tear on the edges of your knife which ensures the longest life possible for your kitchen knives. An aesthetically beautiful, good quality cutting board, most suited to your knives is the requirement of every kitchen. Here is a detailed analysis of various varieties of boards to help you understand which cutting board is the most suitable for your knives.
Plastic cutting boards
Numerous benefits and drawbacks are associated with plastic cutting boards. The benefits of plastic cutting boards in relation to its exterior are: they are lighter and less thick, are available in a variety of colors and shapes. Many people consider it a great benefit that plastic boards can be easily washed using a dishwasher, which saves up time and energy. The best plastic cutting boards are made of a high-quality polypropylene (PP) plastic that is BPA ( bisphenol) free, non-porous and odor resistant. These benefits may seem alluring but the drawbacks associated with plastic boards are significant. The biggest drawback is they are harder on your knives, thus deteriorate its edges. This is a notable disadvantage and makes plastic cutting boards less competent. The other disadvantage associated with them is they may be easier to clean but are most difficult to disinfect. More bacteria are recovered from a used plastic surface than from a used wooden surface according to a university research. You may have to change them every two to three months as a distressed plastic board is not pretty. Hence, we can say that plastic cutting boards are not a good choice for your knives.
Hardwood cutting boards
Wooden cutting boards are the best choice for your kitchen. They are available in numerous wood varieties such as maple, cherry, sapele, walnut, teak and many more. Hardwood cutting boards are made from renewable and biodegradable resources, which are grown in abundance over North America. They are aesthetically beautiful and give an organic decor to your kitchen. These wooden cutting boards have less bacterial growth as proven by numerous studies. The cut marks from knives are more forgiving on wooden boards because they tend to close up and self-heal over time. Another benefit of a hardwood cutting board is that it can be easily resurfaced with the help of a sander or if no feet are attached they can be quickly run through a wood planer with very sharp blades. This ensures a long lasting life and cuts down the cost of buying a new board every few years. The most noteworthy feature of wooden cutting boards is that it keeps the edges of your knives sharp. They are the most suitable option to lengthen your knives life. There are some drawbacks related to wooden cutting boards such as they are porous, and are prone to warping which requires more maintenance. But overall they are the best option for maintaining the edges of your knives.
Bamboo cutting boards
Owing to its renewable nature, bamboo cutting boards are the choice of the environmentalists. It is sustainable, absorbs less water than wooden boards and is equally hygienic but it is harder on the knives. Also, the small grooves may slightly catch your knife which can interrupt a smooth cutting action. Again they are not so good for your knives.
There are other forms of cutting boards such as glass, composite, rubber and so on available in the market. But in a nutshell we can say that the wooden cutting boards are the best boards for your knives.