Cutting Board Choices
Use And Tips For The Kitchen
What Comes In Contact With Your Custom Knife Can Damage The Hand Sharpened Edge!
Proper Use, Materials, and Safety Tips for Cutting Boards And Butcher Blocks
Taking appropriate measures to maintain your customized knife is critically important to ensure its longevity. Cultivating and practicing proper habits when it comes to washing, rinsing, drying, and storing the knife will go a long way in maintaining your knives well. Opting for a cutting board made of softer materials like wood or bamboo can help prevent any unwanted wear and tear. By adhering to these guidelines, you can ensure that your knife stays in top condition for a long time to come. These simple adjustments can help your custom knife maintain its sharpness and durability for years to come. Read on for some solid tips regarding cutting surfaces.
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Cutting Boards and Knives--
When choosing a cutting board, there are many options available in the market. While the most common materials include wood, bamboo, plastic, silicone, and rubber, each material has its unique set of features and benefits that cater to different needs.
Maple wood is a great option for everyday use as it is durable and can withstand constant use. It also provides a smooth surface for your knife and is less prone to developing knife marks. Bamboo, on the other hand, is a sustainable option that grows quickly and is known for its strength and durability. It is also gentle on your knife blade and is naturally resistant to bacteria.
Plastic cutting boards are ideal for heavier tasks such as cutting meat, poultry, and fish. They are easy to clean and sanitize and come in a range of colors, which can help you avoid cross-contamination by designating specific colors for specific food types.
Silicone cutting boards are flexible and lightweight, which makes them easy to store and transport. They are also heat-resistant, making them ideal for use as trivets or pot holders.
Rubber cutting boards are known for their non-slip properties, making them perfect for use on wet surfaces. They are also gentle on knife blades and do not develop deep grooves or scratches.
When choosing a cutting board, it's essential to consider safety features. Non-slip rubber feet or a mat under your board are crucial to ensure that it stays securely in place during use. This helps prevent accidents and keeps the board stable during use.
A high-quality cutting board is vital for both professional chefs and home cooks. It should provide a stable and safe platform for your prep work. A good board should also be easy to clean and sanitize, and it should not dull your knife blade. By selecting the right board for your needs, you can ensure that your prep work is safe, efficient, and enjoyable.
TIP- Place a damp towel or nonslip mat under your board if it tends to slip around. Please don't try to dice or chop a moving target!
TIP- Avoid cross-contamination when using your boards. Use separate boards for meats and veggies, or wash in between. Don't risk illness!
Cutting Board Materials--
Boards can be made from almost anything, from lumber to bamboo, plastics, stone, rubber, or glass. Each material has its own properties, look, feel, ability to be sanitized and cleaned, and specific interaction with your custom knife.
Please Say NO! to Glass, Stone, Steel, Ceramic Tile--
Whether you're an amateur chef or a seasoned professional, selecting the right cutting board can make a significant difference in the longevity and sharpness of your knives. Although materials like glass, steel, stone, and ceramic might appear strong and durable, they can actually cause great harm to your blades' sharpness and lifespan. To keep your knives in top-notch condition, it's better to go for cutting boards made of softer materials like wood, rubber, or plastic. These materials are less likely to cause harm to your knives, allowing you to use them for longer periods without the need for frequent sharpening. By selecting the appropriate cutting board, you can not only safeguard your knives but also make your food preparation more efficient and enjoyable.
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Say YES! to Wood--
If you are seeking a cutting board option that is both eco-friendly and can protect your knife edges, you might want to consider investing in a high-quality wooden board that is crafted from sustainable hardwoods. Not only is this type of cutting board an excellent choice for everyday use, but it is also an environmentally responsible option that can help you minimize your carbon footprint. With its smooth finish and effortless-to-clean surface, you can enjoy using this cutting board for all your meal prep needs without any concerns about damaging your knives or the environment.
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Wood is an exceptional material to consider for your next cutting board. One of the primary reasons for this is its natural antimicrobial properties that help to keep your food safe and hygienic. Additionally, wood comes in a wide range of colors, allowing you to choose one that matches your kitchen decor. Another benefit of wood is that it is relatively soft, which makes it easier on your knives and helps to prevent dulling.
Over time, it's normal for your cutting board to start showing signs of wear and tear. Fortunately, a quick hand sanding is usually all it takes to restore it to its former glory. However, it's essential to maintain the hygiene of your board, which is why sanitizing it with 3% hydrogen peroxide is an excellent option. Additionally, if you notice any stains on your board, a mixture of kosher salt and half a lemon can be used to remove them effectively. By following these simple tips, you can keep your cutting board in excellent condition and ensure that it continues to serve you well for years to come.
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When selecting the right type of wood for your board, hardwoods are the best option. Softwoods like pine or spruce require extra maintenance and should be avoided. For exceptional quality, consider an end grain type butcher block board. Although they may be slightly more expensive, their beauty and durability make them a wise investment.
For long-lasting performance, it's crucial to coat your board with mineral oil, walnut oil, coconut oil, or other food-safe oils, allowing the oil to soak into the wood. Commercially prepared board or butcher's block conditioners can also be used. Avoid putting your wood cutting board in the dishwasher and always wash it by hand with a soft cloth or sponge and regular dish soap. Rinse well and dry promptly to keep it looking like new. With proper care, your wooden cutting board will remain a valuable asset in your kitchen, both practical and environmentally friendly.
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Important Tip: We highly recommend that you avoid using mineral oil or any other cutting board/butcher block conditioner on the handle of your personalized knife. While regular oiling is a great way to preserve the quality of wood or bamboo boards, it's worth noting that both butcher blocks and cutting boards lack a protective finish. Unfortunately, mineral oil in particular has the potential to liquefy and ultimately harm the protective finish on your handle. We recently had a patron who learned this lesson the hard way, and we want to make sure that you don't have to go through the same experience. So please, take extra care when it comes to caring for your personalized knife, and always err on the side of caution.
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Say YES! to Bamboo Boards--
Whether you're a home cook or professional chef, if you're searching for a cutting board that is both environmentally friendly and sustainable, bamboo cutting boards would be an excellent option to consider. With similar benefits to wooden boards, bamboo cutting boards are easy to use and maintain, is a rapidly growing and renewable resource that boasts greater strength than wood, and its natural resistance to bacteria makes it a hygienic option for food preparation. What's more, maintaining bamboo boards is a breeze, as they can be cleaned with hot, soapy water, just like wooden boards. All in all, if you want a cutting board that is both long-lasting and gentle on the environment, bamboo is definitely the way to go.
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Maybe? Plastics--
Plastic boards are a popular and practical choice. They are an affordable option that offers a durable and hygienic surface for food preparation, while being very easy to clean and sanitize. Available in a range of sizes and colors, they are lightweight and easy to handle. Unlike wooden boards, plastic boards are non-porous which means they don't absorb food odors or bacteria. Additionally, they can be easily cleaned and sanitized in a dishwasher, unlike wood or bamboo. They are also resistant to warping and splintering, making them a safer option than wooden boards. Another benefit of plastic cutting boards is that they come in varying thicknesses. Thicker HDPE {high density polyethylene) boards provide a sturdy work surface, while thinner ones can be folded to create a funnel for loading veggies into a pot or blender. With all these benefits, it's clear that plastic cutting boards are a viable choice for many home cooks and professional chefs alike.
YES, TO RUBBER? For a Cutting Board?--
Rubber cutting boards have gained popularity in professional kitchens due to their superior features. They are softer than traditional wooden or plastic boards, which makes them gentle on knife edges and reduces the likelihood of dulling. Rubber boards are also non-porous and non-absorbent, making them easy to sanitize and ideal for prep work. Their non-absorbent nature also prevents the accumulation of bacteria and other harmful microorganisms, ensuring a safe and hygienic food preparation environment. Therefore, it is no surprise that rubber cutting boards are the go-to choice for many professional chefs and cooks.
TIP--
To save undue stress on the fine edge of your custom knife, scrape meats and veggies from the cutting board with the SPINE of your blade rather than the edge.
In summary, use wood, bamboo, rubber, or plastic cutting boards. Maintain and sanitize them correctly according to the material they're made from. Avoid cross-contamination! Never use a board of stone, glass, steel, or ceramic, as they are highly abrasive and harder than your knife.
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Thanks for reading,
Keith