A good cutting board should not be missing in any kitchen. If you do not have one, cooking becomes a nuisance. Then there is just a choice between not having enough space to cut all the food or risking scratching the work surface of the kitchen.
Here we show you what to look for when buying and maintaining chopping boards and what tips and tricks there are to make cutting even easier.
What is the optimal size
Of course, this always depends on your own cooking plans. However, the basic rule is: rather too big than too small. It's just not fun having more sliced around the chopping board than on the board itself. It's always better to have too much room on the board than too little.
Which material is the best? Wood, plastic or stone?
It depends. A wood cutting board provides good grip and also protects the knife blade the most. A cutting board made of stone has, what a surprise, the highest durability. It is also very difficult and not necessarily optimal for the knife blade. A plastic cutting board is a good idea when working with fish or meat. You can simply put it in the dishwasher and prevent bacteria from forming.
From a hygienic point of view, it makes sense to use different cutting boards for different uses. As already mentioned, the use of a separate cutting board is good for fish and meat. In addition, the smell plays a role. Over time, a chopping board simply picks up the smells of strong aromatic foods like garlic, onion or fish. This can then lead to other foods taste like it. Here is a small listing of the perfect cutting board for ...
... meat and fish: plastic
... bread: wood (because of the crumbs with collecting groove or bowl)
... fruits and vegetables: wood
... aromatic foods like onions: a separate cutting board made of plastic
Against slipping when cutting
To prevent the chopping board from slipping on the work surface, there is an easy solution. Moisten a cloth and place it under the cutting board. This will allow you to easily neutralize the potential hazard of a slipping cutting board.
Cut onion without burning eyes
If you want to cut onions, but avoid burning eyes, you can rub the chopping board with vinegar beforehand. The acidity of the vinegar neutralizes the essences that trigger the flow of tears. An alternative to this is to rinse the onions thoroughly under running water before cutting and to keep the onion again and again briefly under running water during cutting. In addition, a very sharp knife is an advantage - the duller the knife, the more onion juice is squeezed out.
How do I properly care for a cutting board?
Wood is a natural material that simply changes and wears away over time with increasing use. The worst thing about a wood cutting board is the washing. (Never put a wooden cutting board in the dishwasher.) The difference is visible to the naked eye, the board is dull and matte after washing. That is why it is important to regularly oil wooden chopping boards. Olive oil is very good. Just put a few drops of it on a piece of paper towel and rub the board with it. If you do that regularly, you will have more fun with your wood cutting board for a longer time.
A plastic cutting board, however, we can easily put into the dishwasher.
On Interismo, we have different cutting boards of different brands. Our offer can be found here.