Sponsored Links A cutting board is a durable surface on which set of objects to be cut. The most common type is what you use in the kitchen to prepare food, but there are also boards for materials such as leather or plastic. They are often made of wood or plastic. There are also glass, steel or corian: these models are easier to clean than wood or plastic, but they tend to damage the knives. Materials The different cutting surfaces have their pros and cons that depend on the application for which you want to use them. - Wood
Wood offers some advantages compared to plastic, because it is able to operate a kind of self-healing: the deep cuts heal yourself. It also has natural antiseptic properties. Hardwoods with fine and small pores are the best choice. These features help reduce scrapes on the surface absorption of liquids and dirt. The red oak, for example, despite being a hardwood, has large pores that trap dirt, even after being washed, making it a poor choice for a cutting board. The tight grain and natural color of teak wood, on the contrary, make it a very attractive material, both as regards the duration, both for aesthetic value. The natural oils of tropical hardwood that help to repel moisture and microbes. E 'need to make a good maintenance of wooden cutting boards with mineral oil to prevent moisture from being disfigured; also is not indicated for a long soak them in water. Be careful in choosing the wood to be used for chopping, especially in the case of tropical timber, as some species may contain toxins or allergens. Technically, a bamboo cutting board may be attractive from an aesthetic point of view and long-term. - Rubber
Lately they have been produced even chopping hard rubber in the Sani-Tuff line, popular in restaurant kitchens. They are expensive than wooden ones, can be treated with chemical disinfectants and are heavy for their size, so do not have a tendency to slip. Proponents of this type of cutting boards show their remarkable properties of self-healing, the same strength of chopping wood or plastic of good quality and the inability to retain significant amounts of moisture or bacteria. - Plastic
Even if the plastic material is a theoretically more sanitary than wood, some tests showed that it could be otherwise. The surface of the plastic cutting boards are more easily etched by the knives, and the resulting cuts and grooves can accommodate bacteria even after the cut has been washed. However, unlike wood, plastic cutting boards can be rinsed with more aggressive chemicals such as bleach and other disinfectants, without the risk that the cut is damaged or that these substances should be then contaminate food. The cutting boards, plastic cutting boards are generally called PE stands for polyethylene, the material they are made. There are also thin and flexible semi-disposable cutting boards, which allow you to easily transfer the food into a pot or container.
Considerations The tip of a knife is delicate and can easily chip if used on a surface that is too abrasive. Alternatively, if the surface is too hard, it may even break. A good cut should be made of a soft material, easy to clean and non-abrasive, but not fragile to the point of being able to break. However, very hard cutting boards can be used for operations that do not require very sharp knife, cut the cheese or how to make sandwiches. Steel, like glass, is a material easy to clean and lasts a long time, but also has a tendency to damage the knives. Depending on the specific type of steel and heat treatment that has been, at best, the cutting board can quickly wear out the blade of the knife, in the worst chip or bend them, just like glass. Most of the marble cutting boards is not really designed to cut food or how to knead the flour to use, for example to serve the cheese. In addition to damaging the sharp end of knife, such as cutting boards made of glass and steel, marble is also subject to damage by chemicals and, when exposed to acidic foods like tomato juice or vinegar, it dissolves slowly. The glass surface may be easy to keep clean, but the boards made of this material, because of its extreme hardness, can damage the knives. The ends of the knives that cut on a cutting of glass tend to erode, or even deformed chip very quickly. In addition, when used to make small pieces instead of slices, the glass may break or chip, contaminating the food. The surfaces of glass cutting boards are slippery, which means that food can slip when you cut it, with the risk of hurting your hand. In addition, the washing can be difficult for the possibility that the glass will break if we drop it. Altri articoli "In Offerta" |
