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
Properly cared for, there is no reason your Custom Knife shouldn't last 100 years or more! Proper washing, rinsing, drying, and storage habits will help prolong the life of your investment!
But there is ONE possible change in your kitchen routine that can do more for your custom knife than anything else!
Cutting Boards and Knives--
Retailers offer a wide range of cutting boards, including wood, bamboo, and plastic. Maple cutting boards are well-suited for everyday use, while bamboo is an eco-friendly and highly durable choice. Plastic cutting boards are ideal for heavier-duty tasks, and can be easily cleaned and sanitized. Boards should feature non-slip rubber feet to help keep them firmly in place while in use. Whether you're a professional chef or a home cook, quality cutting boards will help you slice and dice with ease.
These boards are far more critical than we think, as they are THE object most in contact with your knife. They are in contact with your food and should provide a safe, secure platform to perform your prep work. Just these tasks alone make the board worth looking into! There are several materials to consider, including the sanitation of each material and how they interact with your knife. Read on:
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 plastics to stone 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--
Don't, please don't use glass, steel, stone, or ceramic tile cutting boards. These materials are harder than the steel your custom knife is made from. Additionally, they are highly abrasive and will destroy your finely honed edge in a short time. That will require sharpening more often, reducing the life of your knives. Though they're easy to clean and sanitize, your knife will thank you if you put these materials to another use!
Say YES! to Wood--
High-quality wood boards are constructed from sustainably sourced wood and are perfect for everyday use. Featuring a smooth finish and is hand washable, so no need to worry about putting it in the dishwasher. The board is ideal for chopping, slicing, and dicing all your favorite ingredients. Wood boards come in a variety of sizes to suit all your cutting needs and with proper care are sure to last for years to come.
Wood is an excellent choice for cutting boards. It comes in lots of colors, it's soft enough not to do lasting damage to the edge of your knife. Wood also has some inherent antimicrobial properties. You can hand sand them back to perfection when they wear and get little cut lines through them.
3% hydrogen peroxide will sanitize, and kosher salt rubbed in with half a lemon will deodorize, sanitize, and remove stains if necessary.
Many types of wood are suitable for your board, but hardwoods are best. Avoid pine, spruce, or other softwoods that will require extra maintenance. End grain type butcher block boards are beautiful, if slightly more expensive.
A coating of mineral oil, walnut oil, or coconut oil, allowed to soak into the grain of the wood, will prevent your wooden board from drying out and soaking up liquids. Many commercially prepared board or butcher's block conditioners are available for you to choose from.
As with most good wood tools and instruments, DO NOT go near the dishwasher with your wood cutting board. Wash your board by hand (don't soak) with a cloth or sponge and your regular dish soap. Rinse well and dry promptly.
TIP-- Please, PLEASE don't put mineral oil or any other cutting board/butcher block conditioner on the handle of your custom knife. Regular oiling is great for your wood or bamboo board, as it protects the board. But butcher blocks and cutting boards have no finish. Mineral oil will liquefy and destroy the protective finish on your handle. One customer and I know this first hand!
Say YES! to Bamboo Boards--
Bamboo cutting boards have most of the same advantages as wood. Use and care is just like wood. Bamboo boards are an ideal choice for foodies and chefs alike, looking for an eco-friendly, durable and sustainable cutting board. Bamboo is a fast-growing, renewable resource that is stronger than wood and naturally resistant to bacteria. Plus, bamboo cutting boards are easy to maintain, as they can be washed with hot, soapy water, just like wood. For cooking enthusiasts looking for a cutting board that will last, bamboo is an excellent choice.
Maybe? Plastics--
Plastic boards are much less expensive but get cut up faster. Thick ones provide a solid work surface. The thinner ones are handy for loading your veggies into a pot or blender by folding them to create a funnel. Plastics are dishwasher safe, and easily sanitized. Knife lovers can benefit from using plastic cutting boards, as they are economical and easy on your knives! Plastic boards are lightweight and durable, and come in a wide variety of sizes and colors. They are also non-porous and won't harbor bacteria, making them a great choice for food preparation. Plastic boards are also dishwasher safe and won't warp or splinter like wooden boards can. Plastic boards are an ideal choice for the who wants an affordable and hygienic solution. They may be the right choice if you're not into maintaining wood or bamboo.
YES, TO RUBBER? For a Cutting Board?--
Well, here's something new! I've never used rubber cutting boards, but they're being used in professional environments. Though I've never owned or used rubber boards, I've read that they're softer than wood or plastic, non-porous, easily sanitized, and very gentle on your knife edge! That means you will be sharpening and honing less often, extending the life of your precious knives. Rubber cutting boards are also non-porous and will not absorb liquids, making them a great choice for knife makers. They might be the next great thing in the kitchen!
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.
More FREE Learning!
Order Your Custom Knife from Keith Nix Knives Shop Now!
Sign Up For The Keith Nix Knives Newsletter! Click HERE!
828-337-7836
Thanks for reading,
Keith