So it is also a wooden chopping board. Why don't many chefs have the above situation after cutting vegetables and meat? Then, besides wooden chopping boards, how can individuals choose chopping boards made of different materials on the market? Let's explain the advantages and disadvantages of chopping boards made of different materials and choose the right chopping board, which is very important for every family. Remember, the disease comes from the mouth, and you can't choose the wrong case board. How can I eat safely and healthily?
Functionally speaking: cutting, chopping, chopping, chopping, patting and scraping, the chopping board should stand up, with moderate hardness, soft to slag and hard to knife.
Durability: no cracking and no deformation is the basic requirement!
From the point of view of food safety, the chopping block is not easy to breed bacteria, ensuring the hygiene of food processing. For urbanites with a fast pace of life, the cleaning and maintenance of chopping boards should not be too much trouble.
In terms of weight, the chopping board should not be too light, but should have a certain weight and be closely combined with the countertop, otherwise it will easily slip when cutting.
Then compare the demand of the people above for cutting boards. What kind of cutting board is to your liking? Please look at the advantages and disadvantages of various cutting boards, and you will see at a glance!
The most common chopping board in most families is made of natural materials that we are most familiar with. The advantage of wooden chopping boards is that they are generally heavy and have appropriate toughness, and they are often very suitable for chopping meat and bones.
Disadvantages: easy to breed bacteria, easy to drop sawdust, and need to be well maintained every day.
Therefore, it is very important to choose the category of wood-wood is roughly divided into cork and hardwood, and hardwood is generally used as a wooden chopping board, such as alder, which is common in restaurants and kitchens. Cork pioneered beech and ginkgo, which are suitable for home use.
For example, chopping boards and chopping boards made of cork such as ginkgo, willow, elm and beech have solid texture, fine texture, moderate density, good elasticity, no damage to the blade and no sawdust.
Ginkgo wooden pier: among cork, ginkgo is considered to be one of the best wood for making chopping boards (wild ginkgo is a national first-class protected wild plant). The cutting board made of ginkgo wood is more elastic than ordinary cutting boards, and it is not easy to warp, crack and deform. Some chefs think that the tiny meat foam embedded in the ginkgo cutting board will be automatically squeezed out the next day.
Bamboo with a more oriental feeling is also one of the materials of common chopping boards. Its advantages are high hardness, not easy to crack slag, easy to clean and air dry, and not easy to mold and breed bacteria compared with wood.
Disadvantages: too hard, easy to hurt the knife. If you use a delicate knife, don't use a bamboo chopping block.
There are two main kinds of bamboo chopping boards on the market, one is glued. One is the whole bamboo cutting board, which is made by softening and flattening the original cylindrical whole bamboo (node) into a whole seamless bamboo board and gluing and pressing two seamless flattened bamboo boards. The cutting board made of all bamboo technology will not directly contact the adhesive during normal use.
Bamboo chopping block has high hardness and is not easy to crack and drop slag, but it has a bad sense of knife when used, and it is easy to damage the blade, especially the tool with low toughness. Compared with wooden chopping boards, bamboo chopping boards are easy to clean and air-dry, and are not easy to get moldy. It should be noted that there are many gaps in the spliced bamboo chopping board, which is easy to breed bacteria and cannot withstand heavy blows when used.
Plastic chopping boards are generally made of polyethylene plastic (PE) and polypropylene plastic (PP). Plastic chopping boards are cheap, light and easy to clean.
Disadvantages: Plastic cutting board will have obvious knife marks after use, which is easy to drop slag, not resistant to high temperature and easy to deform. Many people are biased against plastic cutting boards because they suspect that plastic cutting boards are harmful to human health. The main materials of plastic cutting board, such as polyethylene and polypropylene, are harmless to human body, but we should choose plastic cutting boards of big brands to ensure it!
If there is a kind of cutting board close to the perfect standard of good cutting, durability, no knife injury, antibacterial and easy care, it must be a composite cutting board.
Chopping boards synthesized from plant fibers such as wheat straw chopping boards and rice husk chopping boards are popular in China, and foreign countries are no exception. Wood fiber synthesis and synthetic resin are very good!
Its advantages are safety, sanitation, no mildew, easy cleaning and no fragmentation. Disadvantages are loud noise, easy to slide the knife when cutting meat, thin thickness, small buffer, unsuitable for chopping and easy to hurt the knife.
In addition to the chopping boards made of different materials mentioned above, there is also a glass chopping board, which is not common, but there is! The advantages are high face value, safety and hygiene, no mildew and easy cleaning, but the disadvantages are also obvious, such as huge knife injury, easy knife sliding, noise problems and, most importantly, durability. Buy it, don't think about chopping meat, just accept a daily cut fruit.
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