Finding the best cutting board will probably involve some trial and error. It is surprising how easily we can become overwhelmed by all the different types of kitchen cutlery that are available. You may think that it would be simple to choose between a wooden one and a stainless steel board but most people have no idea of the different types of materials and what their specific strengths and weaknesses are. For example, wooden boards are probably best for use on counters where food is prepared while stainless steel ones are probably better for use over the top of ovens or even the sink. A good cutting board should safely protect your countertops, be easy to clean up after your kitchen scraps, give a nice non-stick surface to use your cutting knives on, and be resistant to bacterial growth which can potentially damage you over time.
- If you are looking for a wooden one for your kitchen then probably the best cutting board would be one made from a type of hardwood. They may be more expensive than plastic or metal but they will last longer with minimal maintenance and should hold up well to a lot of use. You can find wood in many different species including oak, maple, birch, and beech. The rarer and unique the wood the higher the price so always check with the retailer if they have a special category of hardwood that you may want to get.
- Plastic cutting boards are usually the cheapest option but they are also the least durable and they can’t offer the kind of non-stick surface that you want. They will hold up well to the occasional scrubbing in the dishwasher but eventually, they will need to be replaced. Another disadvantage is that you must keep your knives away from them as they will scratch the surface. The best cutting boards for kitchen knives are usually made from stainless steel that has been coated with a protective lacquer.
- For the most part, it’s best to choose a non-stick surface that won’t encourage the growth of bacteria. You also want a board that has a solid non-stick coating. Many people prefer to use plastic cutting boards but if you decide to go this route be sure to make your choice carefully as it is easy to damage a plastic board by heating it up. When choosing between poultry and beef it’s best to choose one with a smooth non-stick surface for preparing chicken and/or beef whilst keeping your fingers away from the meat.
- There are some specialty cutting boards that aren’t actually intended for cutting but are used specifically for specific tasks. One of these is the marble carving board as it offers a smooth surface that will allow for precision marble pieces to slice easily. Be careful when handling marble pieces as they are very soft and could easily snag and cut into your hands. Other marble varieties are less expensive and can be used for various tasks including slicing and chopping but most are not meant to be used in the food preparation area.
The point of selecting a board is to prevent contamination from germs and bacteria and to reduce damage to your countertop or appliances. The best way to avoid contaminating your food is to wash everything beforehand. Some bacteria like to hide undercooked meats and this can be an area where bacteria collects quickly. Meat must always be cooked to eliminate the possibility of contamination so you’re best off leaving it to the professionals when preparing food for your family. Plastic boards and wooden cutting boards are ideal for the kitchen but the choice is down to you.