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Your cutting board hold out a lot of testing during a typical day. The juice of fruits, berries, vegetables and meat leaves traces on it and an indestructible smell appears from the fish. We soak the board in hot water ,rub with sponges and constantly scratching it with knife. Cutting boards are like kitchen workhorses that steadfastly carry out their duties day after day. In this article we will tell you everything that you need to know about the types of cutting boards and how to care for them.
Wooden cutting boards are popular. They are beautiful and gentle for knives. Wood is a soft material that way knife sinks into it without dulling. Greenpeace will be in opposition but wooden boards can be used for most kitchen tasks. The opposite is also true because of its softness, wooden boards can often suffer. The bad-quality and serrated knives can easily damage them. Due to the natural antiseptic qualities of wooden boards all bacterias do not spread so readily but they need to be thoroughly washed still. Especially tropical wood planks like teak which soak in all bacteria.
Immediately after use you should wash the wooden board in warm water and then dry. After that put in a horizontal surface in this way the board does not deform. Never soak the board and if you want to remove stains from berry juice and vegetables you should sprinkle it with salt and soda and then rub with half a lemon. It would be good to oil a wooden board once a year. Pedantic cooks do this once a month. To impregnate the board you should use liquid paraffin or food beeswax, you can find this in the pharmacy. Apply this grease to a dry board and leave for several hours, then wipe off excess. Even a deformed wooden board can be leveled you should put a damp cloth on a damaged place and iron it.Repeat it until the board would be corrected. Dry the board thoroughly before using.