1, what is the best menu board
1. Bamboo menu board
Bamboo menu board in fact there are two kinds of, one is a common splicing menu board, bamboo pieces spliced together with glue; there is actually a difference between the whole bamboo menu board is not very big, the bamboo will be spread out, as a panel material, the actual is still to the bamboo fiber of a process! The first thing you need to do is to make sure that you have a good idea of what you're doing.
Advantages: is due to the toughness of bamboo fiber, processed hardness, so resistant to chopping, chopping, easy to clean, is not very easy to mildew and leave a bad smell
Disadvantages: is the poor quality of the board is easy to crack, deformation; ingredients are quite easy to slippery; although it is not very absorbent, but the bacteria are still quite easy to breed, and there is a certain amount of damage to the edge of the knives, knives are not friendly, such as Nissan's VG10, Anlai steel, powder steel knives should be avoided bamboo chopping board.
2. Wooden chopping board
Wooden chopping board is also a very common type, which is more common is the market to see the butcher's kind of "stumps", basically a direct cut of the logs a little treatment, so the quality of the wood itself is very important.
Advantages: cost-effective, durability is good, casually tossed, the blade protection is not bad, cut things feel more comfortable, overall better than the bamboo chopping board.
Disadvantages: heavy, heavy for the sister paper; changes in humidity is easy to crack, so some of the outside need a ring of steel hoop hoops; as easy to breed bacteria, to often use boiling water to iron; and because it is a knife cut with the parallel direction of the wood fibers, easy to fall off the wood shavings, belonging to the type of not very recommended.
3. Synthetic board
This type of board is basically two kinds, one of which is a synthetic material of plant fiber, domestic rice husk board and foreign favorite wood fiber board, this type of general will be a little antibacterial ability.
Advantages: not easy to fall off the chip, food is not easy to slip, not easy to dirty, not easy to mold, do not absorb water, on the knife is also better, basic daily use, if it is very good.
Disadvantages: the first is expensive, the second is not very suitable for doing foul language, chopping ribs and so on don't toss this thing, but in general it is still very suitable for daily use.
The second is a fully synthetic material
Low-end is a PE plastic plate, does not hurt the knife, some after treatment is not easy to slip, do not mold, do not absorb water, but wear resistance is not good, easy to fall off the chip, is not a special statement of antibacterial ingredients, but also more prone to bacterial growth, such as Ikea's plastic chopping board and so on, this is not very recommended.
4. Other
This category is basically a glass chopping board.
Advantages: hard enough, there is no chip, string flavor and so on, pattern pattern, beautiful, wear-resistant, very good cleaning.
Disadvantages: easy to break, can not chop bone, and very very very hurt knife.
2, warm tips
If the basic vegetables, fruits, fish-based, vegetarian, then choose the middle and high end of the imported synthetic chopping board (including that classification of the chopping board can also be considered), imported wood fiber chopping board is the best choice, is not prone to stringing, clean, and does not absorb water, good knives are also more friendly, but the price is also More touching (the regular size will be about 400, the bigger ones are more expensive).
If often chopped a white cut chicken, get a tube bone soup, chop a ribs, then choose the clamshell juniper cutting board is certainly right, or better whole bamboo bamboo chopping board, but remember to try to pick the longitudinal stripes are not so easy to fall off the debris, and Taobao a lot of solid wood chopping board have artificial coloring, not very reassuring, more difficult to pick, when you buy, keep an eye out for the two kinds of chopping boards, but also remember to Regularly with boiling water or other ways to eliminate a little poison, otherwise it is quite easy to mold and bacteria.
3, chopping board how to disinfect
First, boil the chopping board with water, not hot. Give the cutting board a thorough heating, under the action of high temperature, the cutting board inside and outside the bacteria are able to be eliminated. After cooking, put it directly in a ventilated place to dry naturally.
Second, scraper salt, after using the cutting board cleaned can kill some salt in the top, usually after using the cutting board but did not intend to steam, you can use this method.
Third, drug disinfection, there are now many kitchen disinfectant water on the market, the effect is very good. Convenient and quick to use.
Fourth, usually the kitchen attention to ventilation, cutting board hanging in the ventilation, to avoid dark and damp breeding bacteria.