While plastic is cheaper and more convenient for many applications in today’s modern kitchen sometimes there’s just no substitute for quality old fashioned wood. In addition to durability it adds both style and elegance to your kitchen with it’s antique finishes and beautiful colors. This is one of the reasons you see many world famous chefs on television using wooden cutting products in their shows. When taken care of properly a wooden cutting board, chopping block or butcher block will serve you well for years to come and they become even more attractive as they age.
Now before you run off to buy the first wooden cutting board you can find so you can say “look at me, my kitchen is fancy” be mindful; the best cutting boards are not cheap. While you most certainly shouldn’t live above your means you do want to get the most for what you can afford. Next you need to decide what size cutting board you want. Obviously strive for as much space as possible for big jobs, but you don’t want to buy a cutting board or chopping block that takes up your whole counter top. And if you are short in stature consider a thinner board so that it does not sit to high. There should be nothing hindering you from cutting comfortably.
There are two basic types of cutting boards to choose from: end-grain and flat-grain. End-grain is the original design of cutting boards which faces the edges of the wood up. This makes for a much more resistant surface and a beautiful visual effect. This style of cutting board is essentially known as the chopping block. A butcher block is also typically end-grain designed and is best suited for large tasks. These large thick cutting boards have legs providing an entire table for your work space. Flat-grain cutting boards places the wood horizontally, running the grain from left to right instead of up and down. These boards are significantly easier to manufacturer and are thus cheaper but still make a great companion for the residential kitchen.
Although there is still no clear answer to the wood vs. plastic debate over cutting boards it has been discovered that wood may not be as prone to harboring bacteria as was once believed. Studies have shown that germs can collect within the nooks and scars left behind by knives in plastic cutting boards, causing them to be resistant to hand washing. Also be sure to always take precautions against cross contamination when preparing various foods on cutting boards. It is recommended to use plastic or glass surfaces to cut raw meat, but a wooden cutting board used exclusively for meat is acceptable. Use a separate board for produce. If you are going strictly plastic another popular tactic is to color code your various boards. For example, use blue for fish, red for meat, green for produce and yellow for poultry.
Last but not least it is important to take care of your cutting board or chopping block. A well preserved and maintained wooden cutting board will last a very long time but will dry out and crack if you are negligent. Surface treatments also guard against bacteria and mold growth. A wood cutting board needs oil that can be repeatedly applied to fill the pores and repel liquids, food particles and odors. Do not use olive oil or vegetable oils as they can turn rancid and the smell can soak into your cutting board. Mineral oil is the cheapest and easiest treatment for your wooden cutting board, as it does not spoil. Beeswax is often used to provide a natural more sturdy finish and leaves behind a sweet aroma. Walnut or almond oil can be used as a natural solution but should be avoided if you or anyone you prepare meals for has a nut allergy.
John Boos , the oldest manufacturer of quality wooden cutting products offers cutting boards, chopping blocks, butcher blocks and more, all available at JES Restaurant Equipment .
