Original cutting boards: convenience and creativity. Kitchen board: the nuances of a competent choice

It is hard to imagine modern kitchen no cutting board. Although there are often few requirements for this attribute - it just needs to be durable, comfortable and clean, at the same time, a modern cutting board can have a lot of convenient extras designed to simplify kitchen work.

If you are equipping the kitchen and picking up all the accessories and appliances necessary for cooking, including kitchen boards, the tips collected in this article on Dream Home will help you make right choice. You will learn not only about the types and functionality of cutting boards, but also about how many you need for your kitchen.

Cutting board

Required number of cutting boards

According to hygiene standards, the kitchen should have a separate board for cutting raw foods, a separate board for cutting meat and fish, as well as a board for sausages. The fact is that raw meat and fish can contain bacteria that remain on the surface of the board for a long time. And even after washing it, not all bacteria die. Therefore, when cutting raw foods on a board intended for meat and fish, which are immediately eaten, bacteria can enter the body, causing poisoning.

However, it is even better if separate boards are also used for slicing both meat and fish. Since the smell of fish is quite persistent, it is unlikely that it will be possible to get rid of it after the first wash.

In professional kitchens in catering establishments, kitchen boards must be signed in accordance with the products that are cut into them. At home, it is most convenient to use boards different colors, shapes or materials.

Types of cutting boards

Types of cutting boards

Previously, kitchen boards were made mainly of wood or plastic. Due to their convenience and practicality, boards made of these materials are present in our kitchens even now.

Cutting boards made of wood are great for processing and cutting meat, fish, bakery products, vegetables and herbs. Besides, wooden board It is recommended to use in work with the test. Due to the softness and flexibility of the wood, the knife does not dull when in contact with this material, and the products do not slip. However, over time, fairly noticeable marks from the knife remain on the wooden boards.

The disadvantage of a kitchen board made of this material is that the tree tends to absorb the smells and colors of products. In addition, when washing wooden boards, it is undesirable to use detergents, because. because of their substances, the tree is deformed.

Wooden cutting board

The cutting board plastic differs in ease, durability, convenience and availability. For the manufacture of such boards, durable and hygienically safe polyethylene and polypropylene are used. The size of plastic boards depends on the purpose for which they are used. For example, for cutting raw vegetables and herbs, it is more convenient to use a cutting board. small size, and a large cutting room board fit for processing meat and fish or for working with dough. Plastic cutting boards are also often made of flexible boards that can be bent and folded, so that chopped products are easily poured into any container.

The disadvantage of plastic cutting boards is that the plastic does not withstand high temperatures, because of which such a board cannot be used as a stand.

Plastic cutting boards

Modern types of cutting boards include cutting boards made of tempered glass. The glass board is durable, hygienic, and also resistant to chemicals, moisture and can withstand very high temperatures. In addition, this board is different beautiful design, which harmoniously fits into any kitchen interior. The only disadvantage of this material is its hard surface, which dulls the knives.

glass cutting board

There are also boards from, appearance which practically do not differ from wood. However, this material is considered more hygienic, durable and does not absorb moisture. The disadvantage of a bamboo board is that for its manufacture several strips of bamboo are glued together, and the glue may lose its properties over time, due to which the board is deformed or even crumbles.

Unusual models of cutting boards

Despite the seeming simplicity and perfection of kitchen boards, many modern manufacturers have decided to modify this kitchen attribute, making it more multifunctional.

For example, now you can find cutting boards on a stand, with built-in containers, scales and a compartment for storing knives. It is also very convenient to use sets consisting of a cutting board and a bowl or plate. Such boards have special compartments where plates are inserted, so that after cutting the products, they can be poured with just one movement of the knife.

A cutting board for fish looks very interesting, in the surface of which sauce containers are mounted. This board is designed for making sushi. However, it is used not only for work, but also for serving, so you should not cut a large amount of raw fish on it.

A real find for owners small kitchen there will be carved cutting boards that are built into furniture. Most often they are mounted under, which allows you to significantly increase working area kitchens. If you have a round one, you can expand the working area well with the help of a special semicircular board, which is convenient to install on the sink.

A very useful kitchen addition will be a board, one side of which has a smooth surface, and the other is loose. This kitchen tools ideal for slicing and processing meat.

Many housewives will surely like the boards, which have trays below for shifting chopped products. Instead of containers, drawers for storing knives or cutlery can also be built into the design of the board.

And, of course, manufacturers pay Special attention the design of each. A modern cutting board can look both quite futuristic and be decorated with various bright drawings and even paintings.

Glass cutting board with integrated kitchen scale

Every day, when preparing food, we cut food and do it with special device. Today manufacturers offer us different types cutting boards - they differ in size, shape and materials from which they are made. Let's see what is better to choose and why one cutting board in the kitchen is wrong.

Types of cutting boards

Many out of habit use wooden boards without thinking about their advantages. Some people prefer plastic ones, while others prefer bamboo. The kitchen board is glass, silicone and even stone.

We decided in our review to consider the pros and cons of the materials from which cutting boards for the kitchen are made.

Wooden board - a tribute to tradition

Not so long ago, wooden boards had no competitors, but even today, despite the many options, they remain the most popular.

Even professional chefs use them willingly, but prefer those made from the finest quality materials- Hevea and oak. Such cutting boards are more stable, withstand various mechanical impacts, they are not threatened with delamination, they almost do not accumulate moisture and practically do not absorb odors.

The cutting board can be made from beech, oak, acacia, birch and pine. It is useful to know that birch and pine are the most short-lived, as this soft rocks tree. Scratches on the surface cannot be avoided, and these items from moisture kitchen utensils may swell and crack.

It turns out that it is better if the kitchen board is glued from several layers, and not from a single piece of wood - such a thing is much heavier, it is not very convenient to use it.

The cutting board should not be too wide, otherwise moisture can warp it.

In terms of hygiene, wood is inferior to other materials, it is by nature a good absorbent, and therefore absorbs moisture and odors very actively.

This cutting board needs to be washed. hot water after use, then it should be wiped dry and stored hanging.

Bamboo is a great choice

Today, bamboo cutting boards are quite in demand. This is not a tree, as some people think, but herbaceous plant, cereal. And at the same time, it has excellent qualities - a bamboo cutting board is durable, does not delaminate, practically does not absorb smell and moisture.

In addition, this material is environmentally friendly, it almost does not show scratches from the blade, it fits any type of knife and is easy to clean.

But - it is important to purchase products good quality, trusted brands, because you can get a cheap fake, in the manufacture of which an adhesive containing formaldehyde was used. And it's far from safe.

Plastic cutting boards

What are the benefits of a plastic cutting board? First of all, it is light, easy to clean and, unlike wooden counterparts, does not contribute to the reproduction of microbes. That is, from the point of view of hygiene, such material is preferable.

Plastic smell does not absorb and is quite durable. But only high-quality, which is safe to use. A budget option does not guarantee this, small particles of such material can get into food when cutting products, which is not at all desirable.

A good quality plastic cutting board is suitable for all types of knives, including ceramic ones.

The appearance of such products is quite attractive and diverse. You can choose a board of any color and design.

glass cutting board

Such a board is considered hygienic, easy to clean, it is not afraid of either smells or moisture. But, perhaps, these qualities do not cover the disadvantages of such a material - few people are not annoyed by the rattle during cutting, the glass kitchen board is heavy but fragile, besides, knives quickly become dull during cutting on such a surface.

best use glass products - decorative. With the task of decorating the interior, such a board will do just fine - you can pick up beautiful option for the design of your kitchen.

They also make kitchen boards from stone, ceramics, metal. They are also best used in decorative purposes and for table setting - serving different dishes.

Silicone kitchen boards

Lovers of novelties may be interested in silicone kitchen boards. It's not exactly a cutting board, but something like a rug that can be rolled up and stored in such a compact form.

What is the advantage of such a piece of kitchen utensils - the silicone plate is light, it washes well, the products do not slip on it, the knives do not get dull. In general, a practical thing.

How many cutting boards should you have?

Since Soviet times, sanitary standards have been in effect, according to which there should be 12 pieces of cutting boards, each with its own marking. For example: "X" - bread, "G" - gastronomy, "SR" - raw fish. But these requirements apply to catering establishments, they are unlikely to apply to home cooking.

Do you agree to have at home, often in a rather cramped room, as many as 12 kitchen boards? It is unlikely that there is nowhere to store them, and you can get by with much less. Of course, if you follow basic hygiene standards.

A separate cutting board should be for raw meat and poultry, and another for raw fish. It is advisable to have a board on which you will cut vegetables and fruits; bread is also cut on a special board. For cheese, sausages and boiled products, there is a board.

It turns out that 5 pieces are needed on the farm, well, at least 4. True, some experts say that with modern detergents, you can get by with less.

It's up to you to decide which is more convenient for you. Still, from the point of view of sanitation, the option seems to be more preferable when raw and cooked foods are not cut on the same, even if thoroughly washed, surface.

Cutting board shape and design

The cutting board can be round, oval, have more original form such as fish or pears. But still the most convenient is a rectangular kitchen attribute. Often it is equipped with a convenient handle.

The larger size is suitable for cutting meat and fish; bread, cheese, sausage, lemon for tea drinking is quite comfortable to cut on smaller boards.

A do-it-yourself cutting board is a great gift if it is decorated with patterns, carvings, and burning. True, it is better not to use it in everyday life, especially painted ones, in order to avoid getting paint. Let this thing serve as a decoration for your kitchen.

Today, the cutting board, through the efforts of resourceful manufacturers, can be a real kitchen gadget. For example, if it was combined with scales. And what is very convenient - they cut the product and immediately weighed it.

There is a version of the board, which has a slatted removable surface - bread crumbs fall into a special compartment. But thanks to the sieve board, it is very convenient to wash products.

Flexible and foldable cutting accessories are also very practical, they help to pour the cuts into a pan or other container so that not a single piece misses the target.

How to choose a cutting board - see this video:

Take it, tell your friends!

Read also on our website:

show more

"Don't cut the bread/sausage/cheese on the table - take a plank" - from time to time, such remarks are made to us by more accurate households, and slipped under the knife cutting board. Often the most common, round or square, plastic, wood or special glass. But given that we have already written about and made them once, it may very well be that many will want to change the old standard bread board to a new, non-standard one. For example, one of those included in today's regular review creative cutting boards.

Wooden iBoards

The fashion for "apples" has reached the kitchen. So even here, apple fans can stick to their principles and use Mac-style cutting boards. Whether it's a MacBook or an iPhone. The main thing is that the real technique does not suffer.

Measuring board

Measure seven times, cut once - a rule not only for the tailor, but also for the cook. So that amateur cooks are not mistaken with the length and size, designers offer them to use measuring boards. Either in the form of a ruler, or in the form of a whole table in the form of a grid applied to the surface of a wooden plank.

Board with compartments

And this device called Koku Cutting Board will be convenient for those who often cook pizza and salads. Such a board contains several small containers where you can put chopped ingredients, and there is also a built-in cheese grater, and, of course, a container for it. In addition, storing chopped ingredients in the same containers is much more convenient than sorting them into jars or bags.

Cheese plank

A board with cheese holes is not God knows what kind of innovation, but for some reason it is this design that is considered the most suitable for the kitchen, causing appetite and giving a good mood.

Boards for cutting and serving

Two in one, and sometimes three in one - convenient, useful and pleasant. The same applies to designer cutting boards: they can be both trays and plates, and each dish has its own "own" one. So, the designers have provided creative boards for cutting ingredients for sushi, which can also serve as a serving tray: there are even built-in containers for sauces and wasabi. A separate line is for cutting and serving meat, bread, sausage and cheese. As functional and comfortable as they are beautiful. And, of course, the cool shape of these cutting boards will not leave any housewife indifferent.

Tandem plank and knife

The invariable tandem of a board for cutting products and a knife is great beaten up in this design version. On the right in the board there is a hole for a knife, and when it is in the "mink", the whole structure resembles a huge butcher's ax knife. However, this was done not only for beauty - hidden in such a design, the knife will certainly be safe for others.

Tandem boards and plates

And one more invariable tandem is a cutting board and a plate, or a bowl where chopped food should be poured. In these boards, such containers are built-in, which saves the cook from the need, firstly, to take up more space on the table, lining up plates next to each other, and secondly, even such a small improvement can significantly optimize the cooking process.

Bright positive boards

And finally - a little bright, summer mood with this set of colorful, juicy, appetizing painted boards for cutting and butchering food. I suppose even one plate of juicy strawberries, or green peas, or an orange, or even an eggplant, can significantly "decorate" the interior of the kitchen. And cooking will be more fun.

Modern cutting boards for the kitchen are made of wood, glass, plastic, silicone, natural and artificial stone.

They are round, square, rectangular, in the form of fruits, vegetables and fish. Without this kitchen utensil, the preparation of salads, first and second courses, slicing snacks and bread is not complete. The laziest hostess should have at least three boards in her arsenal. Learn how to choose the right accessories, which ones to prefer, what to consider when buying.

Types of cutting boards by material

First of all, kitchen boards are usually divided according to the material of manufacture. The materials differ in strength, care methods, the degree of absorption of odors and juices from products. Based on these criteria, choose the right accessory for meat, fish, vegetables, sausages, cheese, bread.

Wooden kitchen boards

Wooden kitchen cutting boards different sizes and forms are most often found in the arsenal of housewives. Wood is chosen for environmental friendliness, but there are several important points. If some products are made from a solid array, then others are glued, which means that chemistry is already present in the composition.

Models solid wood are more expensive. They are much stronger - they do not split and do not crumble from cutting. When choosing, be sure to specify what kind of wood is used for production.

• Strong and durable oak and acacia boards preferred by professional chefs. The disadvantage is the high cost.
• The most practical and affordable products are made of beech and birch.
• Pine models are even cheaper, but they are highly hygroscopic, they are best used for bread and other dry products, after which you can do without washing.
• Noteworthy are the rubber tree and hevea - such products are not afraid of moisture and sharp knives.

Don't reject glued models, they are resistant to deformation and are less afraid of moisture than solid wood products. True, and split faster.

All types of wooden cutting boards should be protected from water, not washed too often and dried thoroughly. For meat and fish, it is advisable to buy special models marked accordingly. They are impregnated special oils providing antibacterial protection.

The disadvantage of wood is the complexity of care and disinfection. It is better not to beat meat on them, especially with metal mallets.

The most durable of the wooden ones are end boards. These are made of hardwood, they are thicker than usual and soaked in special oils. Their main difference is the location of the fibers perpendicular to the cutting surface. This arrangement prevents the blade from becoming dull.

End cutting boards are professional grade. You can safely chop meat with bones on them. If not heavy pollution, it is better to wash without detergents, so as not to remove the protective oils. To increase the service life, it is recommended to impregnate with edible mineral oil.

cheap boards plywood quite suitable for bread, herbs, vegetables, cheeses and sausages. Plywood is glued wood, so there is nothing questionable in the composition. It is important that the glue is safe.

Bamboo - an alternative to wood

Bamboo kitchen board looks like wood. But bamboo grows very fast, so it costs much less. Bamboo products for the kitchen are not afraid of moisture, they can be used for succulent products and safely washed. Bamboo tends to suppress the development of microbes, it does not absorb odors.

Bamboo cutting boards are always glued, since from an empty grassy stem inside, although they look like a tree, you cannot otherwise get a plank.

Glass and glass-ceramic cutting accessories

Fragile, but beautiful and practical glass Slicers are handy for wet foods as they can be quickly washed and disinfected. When choosing models with a pattern, make sure that the picture is printed on the back, otherwise the paint will get into the food.

Glass surfaces are suitable for any product, but do not try to chop and beat them with a metal hammer. They are convenient for cutting herring, sausages, herbs, vegetables. Do not expose the glass to contrasting temperatures when washing.

glass ceramics– more durable material, but also does not tolerate blows and the contrast of hot and cold. Both glass and glass ceramics quickly dull knives, so they are not very suitable for everyday use.

To prevent the glass from sliding on the table, rubberized legs are made on the wrong side. In this segment there are models that can be washed in dishwasher. Beautiful glass cutting boards are suitable for serving pizza, pies, cakes. Models made of heat-resistant glass are convenient to use as coasters for hot dishes.

Cheap plastic for different tasks

Plastic cutting surfaces are some of the cheapest, but you should not immediately abandon this option. High-quality plastic is resistant to abrasion and cuts. kitchen utensils Made of food-grade plastic, it is easy to clean and disinfect. They do not take up much space, are not afraid of falling and bumps. Cutting food on plastic is easier than on glass - they do not slip off.

Very interesting plastic transformers, which are bent, forming a funnel that prevents spilling vegetables. If there are holes in one of the parts, then you can wash fruits and vegetables, as in a colander.

Cheap plastic boards are a dubious choice. For the production of such use is not very quality plastic, which is quickly covered with small scratches from the knife. Of course, you can buy this option in case you need to cut something non-standard. In order not to risk a dear and beloved assistant.

Market novelty - silicone

It’s hard to call a silicone mat a board, but it also serves to cut food and does a good job. Silicone is light and flexible, it is convenient to bring chopped vegetables to the stove and pour into the pan, pointing the accessory directly into the soup. Material not afraid of low and high temperatures, detergents and blows. Fits well, even sticks to the table and does not slip during operation.

At good producers silicone recovers from punctures and cuts. Silicone mats are often supplemented with markings in centimeters, which is convenient for preparing dough products. There are models that can be used as a hot plate and baking mat.

Sometimes silicone is found in combined options, for example, as a non-slip base, handles, side surfaces. It is combined with wood, plastic, glass.

Heavy and solid stone

Stone cutting surfaces are heavy and massive. Boards from natural stone strong and durable, but do not exaggerate their dignity.

• Natural stone is porous absorbs impurities and juices, while washing and disinfecting it is problematic.
• Knives dull faster on stone than on glass. Ceramic knives it's best to keep it away.
• The material must not be subjected to sudden changes in temperature.
• Prolonged contact with acids is not allowed.

Marble and granite boards are best used for dry and non-greasy products without pronounced flavors. Experienced housewives recommend using them for rolling out dough.

More affordable cutting boards made of artificial stone. They are based on polymers, so the material is lighter, stronger and easier to maintain. Manufacturers claim that the knives remain sharp, and the surface does not absorb odors and is easily washed from dirt.

Functional boards with additional features

Progress has touched even this simple accessory. Today you can buy a cutting board with enhanced functionality and an antibacterial coating, for example, containing silver particles.

Bread board with bread box

In we have already touched on boards with lids designed for storing and cutting bread. This option is convenient because you will never confuse a board for products that require heat treatment with a bread board.

In the same line there are special offers for pies and pizza. They are convenient for serving and storage.

Tools for cutting a baguette

How much such accessories are needed in the kitchen is up to you. In any case, they look original and help to cut a long loaf into neat slices of the same thickness. Particularly comfortable to cut fresh bread with crispy crust. For work it is better to use a knife-saw.

Cheese cutting board

There are several types of special boards for cutting cheese:

• With a set of knives for different varieties cheese. IN compact models knives are stored in compartments on reverse side. There are more massive options in which stands or drawers are provided for knives.
• Cheese cutting boards with line or built-in knife designed for thin slices of hard cheeses.
• Small boards with glass lids like bread bins. They maintain an ideal microclimate for storage.

Special boards for cheese are always made only from natural wood or mold resistant bamboo. They need to be washed and disinfected periodically.

Multipurpose sink attachment

For washing there different variants boards. The most compact in this line are semicircular, they are installed on the sink. Another option is cutting surfaces with a colander.

Bulky models should be chosen only if you have a spacious kitchen and there is a need for processing a large number vegetables. The colander is located directly above the sink, so you can safely turn on the water to wash vegetables for cutting and rinse the knife. Also, this model is convenient for cleaning vegetables.

Available in wood, plastic and glass products. Given the proximity of water, it is better to give preference to light and practical plastic.

Board with food container

This is already a whole box, in the top cover of which there is a cutting surface and a hole. During the cutting process, the products are swept into the hole, from where they fall into drawer. Great for salads, stews, and other dishes that require a wide variety of ingredients.

The line has a variety of designs. Most often, developers play with the shape, the number of boxes and how to access them.

The same row should include bread boards with compartments for crumbs. It is very convenient, since the crumbs do not have to be collected on the table, but you can pour them out to the birds.

Combination with scales for maximum precision

By combining two important devices, designers kitchen accessories created a smart device. Such a model is needed by housewives who like to cook exactly according to recipes. Chopped products will not be difficult to weigh and immediately add the missing piece.

How many boards do you need in the kitchen

By sanitary standards supposed to have five boards for cutting various product groups. The amount can be reduced if you cook very little at home, and increased if you are constantly working in the kitchen.

Active housewives should have separate cutting surfaces:

• For raw meat - durable, easy to care for, allowing disinfection. Suitable face or stone.
• For fresh fish - if you do not chop, then you can take glass-ceramic or glass.
• For products not subjected to heat treatment.
• For vegetables and herbs. Plastic or silicone will do, as it will have to be washed often.
• For bread. Material any will do, the main thing is that it be compact and stored separately. Convenient options with a loop for hanging.

Sets of cutting boards look beautiful, but they include products from the same material. If this is a wooden set, then buy a small silicone and glass one, they will not take up much space, but will be useful for “wet” work.

Size and shape - according to purpose and preferences

Deciding on the size of the cutting board is easy. Focus on the size of the products and their quantity.

• For cutting chicken, meat and fish, a board 30 by 50 cm 3-4 cm thick is recommended.
• For cutting vegetables for salads and various dishes - 20 by 30 cm.
• For bread - 20 by 30 cm.
• Small boards are suitable for cheese and sausages for sandwiches, greens.

In addition to round, rectangular and square cutting boards, there are models in the form of apples, tomatoes, fish, crescent. Do not rush to smile, the form helps not to confuse devices and do without a signature.

For everyday tasks, the most convenient shape is rectangular, but it is easier to store it in the kitchen. Round ones are needed for pizza, pies, loaves, cakes.

Cutting surfaces are not always smooth. Grooves are very common. They are needed to collect juice from products. Such models are suitable for vegetables, fruits, meat.

Think about how you will store your kitchen boards. Sets are often sold with stands. It is beautiful and convenient, but will require space on the table or in the closet. Comfortable hanging options with hole or loop for hanging. In this form, the accessory dries faster and is not subject to mold.

Everything kitchen items must be thoroughly washed and disinfected. Follow the recommendations so that the boards serve for a long time and the food on the table is safe.

1. Wash plastic, plywood and glass items with hot water and detergent and wipe.
2. Scald wood with boiling water, and if you notice a raid or inclusions of dirt (products), scrape with a knife. Do not keep the wood in water for soaking and do not store near the stove, so as not to swell and dry out.
3. Soda can be used to disinfect glass, plastic, artificial stone. Vinegar is suitable for acid-resistant materials.
4. Use beautiful cutting boards for Gzhel, Khokhloma and other patterns only on the unpainted side.

Do not be lazy to look at reviews about the manufacturer and read the instructions for the product. crafts manual labor beautiful, but it is better to entrust them with the functions of the decor, since there are no guarantees of safety.

Which cutting board from the mass of proposals to choose for the kitchen is up to you! Take a look at the store different models, compare tasks and usage intensity, storage space and financial possibilities. Perhaps you prefer to buy and change cheap products more often, or you prefer quality and beauty.

How many cutting boards should be in our kitchen, what shape, size and material? In such an abundance of assortment, it is important to know some of the nuances ...

There must be at least 4 boards in the kitchen

For each type of product, you must have an individual cutting board. According to hygiene standards, the minimum allowable quantity is 12 boards. Of course, not everyone agrees to have such an extensive arsenal at home and therefore it is better to limit yourself to four: one for strong-smelling foods, such as fish, the second for raw meat and poultry, the third for bread, the fourth for everything else (vegetables, cheese, sausages etc). For raw foods and meats, safe and easy-to-clean plastics are better, for thermally processed foods, wood is better. So that the rest of the family does not confuse the boards, let them differ slightly in color or size. On sale you can even find sets of boards, each of which has a special icon with a picture of a fish, a tomato, etc.

The most convenient shape is rectangular

Despite the fact that cutting boards are now made in absolutely any shape, professional chefs recommend not chasing the exotic. The most convenient to use - classic rectangular shape. The rest are more suitable for serving.

To restore the freshness of the board after butchering the fish, it is recommended to rub it with half a lemon, leave for a few minutes, and then rinse with water and detergent.

The most comfortable size is medium

For fish and meat, the size of the board should be at least 30 x 50 cm, for other products - 20 x 30 cm. Food that is too small will fall off during the cutting process, and too large specimens are inconvenient to wash and store.

Most suitable colors– white, grey, brown, black

Only such colors will allow you to appreciate natural shade product on the cut, and therefore to discern its possible shortcomings. So it's better to give up bright colors and prints depicting masterpieces of world art.

Board thickness - depending on the load

If suitable for everyday cutting ordinary boards 5-10 mm thick, then for increased loads (cutting and chopping meat with bones) thicker boards (from 3 cm) will be required.

Wood
Although wood is considered the least hygienic material, it all depends on the species.

The cheapest and low-grade - boards made of soft wood - pine or birch. Safer and more convenient are hardwood specimens - oak, hevea, acacia, beech and bamboo. Although they are much more expensive, they practically do not absorb odors and moisture and do not dull the knife. The most expensive are oak boards.

But before you pay 400-600 rubles for a hardwood board, see if it is made from a single piece of wood or from glued wood. The second option, surprisingly, is preferable. Such a board is less susceptible to deformation from water, which means it will last longer.

After each use, the wooden board is washed under hot water by hand with detergent. After that, it is dried in a suspended state. The tree is "not friendly" with the dishwasher and from such an automatic "washing" very quickly becomes unusable.

Plastic (polypropylene)
This material is especially loved by chefs - it is lighter, stronger and safer than wood, and lasts longer. And besides, it is not afraid of water and washes in the dishwasher. However, this applies only to high-quality certified specimens, the cost of which is comparable to the price of a good wooden board (from 400 rubles). Good plastic board- a rough surface on which knives do not dull and on which products do not slip, and there are always grooves for draining juice.

cheap plastic, chemical composition which you will never know, it is better not to take it - it quickly becomes covered with cuts, and therefore there is a high risk of its particles getting into food.

Glass
If you are not embarrassed by the grinding of metal on glass, then a glass board is for you, especially since the brightest designer models are usually made from this material, and they cost between 200-300 rubles. Glass is considered the most hygienic material, but not everyone will agree to turn a blind eye to the disadvantages of such a board: metal grinding, the need for frequent sharpening of knives and catching products that tend to “escape” from a smooth surface.

For those who decide to decorate their kitchen with a glass board, tips: choose a heat-resistant glass model with rubber feet for a snug fit to the table. You can also use this board as a hot plate.

Care of kitchen boards

Plastic and glass boards should be washed with hot water, then wiped and dried. Residual odor can be removed with a solution of vinegar or lemon juice.

Wooden boards change color when in contact with coloring products. From time to time they should be scraped with a knife, and also periodically scalded with boiling water. It does not hurt to occasionally wipe such a board lemon juice. Plywood boards should be washed with hot water and dried like plastic.

Before washing, kitchen boards are not pre-soaked. Put boards in drying cabinets unacceptable.

You need to store the boards separately from each other, install them in storage cells or hang them.