Cutting Board Myths

1. "It is better to make cutting boards from birch pine, beech, bamboo or oak)."

Only oak and bamboo are suitable from the list. Everything else is definitely not about wooden trinkets. Pine - contains resin in wood; all products will smell like needles. Beech, willow, linden - soft breeds, quickly begin to rot, boards from these breeds will not last you long. Birch looks untidy due to the fact that it fades and a large number of knots. The best tree species for wooden boards are Walnut, Maple, Ash, Mahogany, Teak and others.

2. “Bacteria dangerous to humans live in wooden boards”.

Porous wood does absorb bacteria, but that doesn't mean it. that they survive.Wood is an aggressive environment for food bacteria, unlike synthetic materials. It is known that the top layer of a wooden cutting board has bright antiseptic properties, bacteria die in the wood. In deeper layers, bacteria can indeed accumulate and survive, but they can remain there forever.

3. “A tree can absorb juice from fruits and vegetables”.

Wood is a delicate material, very afraid of water. It is enough to look after your chopping board, and sometimes treat it with mineral oil. This will create protection against moisture, juice of vegetables, blood from meat and everything else.

4. “At least 4 cutting boards for each type of product: fish, meat, vegetables and fruits, and for bread.”

A lot of things in the kitchen is a very controversial issue. Our recommendation for buyers: 2 cutting boards. One for cooked food, one for raw food. In our opinion, such a recommendation is the most correct for home conditions.

5. “The cutting board should be small and fit in the sink. The endboard is too big. ”

Strange requirement. You are not trying to put a kitchen table in the sink? You just wipe it with a damp sponge or a moisture-absorbing cloth. The end cutting board is no different from the table. Just wipe it all.

Believe me, this is not a big deal!