Best Cutting Board?
If you are going to invest in higher-quality kitchen tools, such as sharper knives, it is prudent to get a high-quality chopping board to protect your new devices. When it comes to preparing food, the stone cutting board is second only to knives in terms of how important it is to have in your kitchen. After being familiar with the qualities of the various materials, selecting a cutting board is relatively simple. You will realize very soon that the decision is straightforward, and you should invest in hardwood end stone cutting board by wholesalers online.
As a general guideline, you should steer clear of hard materials like glass, marble, bamboo, and steel since these things are too harsh. Indeed, purchasing one of those bamboo boards that can be found on the market for a meager price is not the most excellent choice. End grain wood boards crafted from premium woods like hinoki (also known as Japanese cypress) or Aomori Hiba (also known as The Tree of Life) is the best option for extending the lifespan of your high-end kitchen knives.
Let’s have a look at the characteristics of some of the most prevalent types of materials so that you can make an informed decision:
The incredible properties of wood
Wood There is a wide variety of diversity in kinds of wooden boards available at wholesalers online. Assuming that your days as a student and your love affair with Ikea are long in the past, you should throw away the boards you purchased from Ikea back in those days since they do not belong elsewhere. Do not look back, and do not attempt to convince yourself that purchasing inexpensive cutting boards and switching them out often would provide the same advantages as investing in a single, higher-quality board. Just because it’s wood does not make it pleasant.
Wood that can mend itself
End-grain boards are among the very finest boards that can be made from wood. End grain boards are glued pieces of wood with the grain running perpendicular to the board’s surface. These boards have historically been used in the production of butchers’ blocks and are made from hardwoods such as cypress, cherry, maple, cedar, walnut, and teak. This enables the wood fibers to absorb the force of the knife blade by allowing it to travel between the wood fibers, something it would not have been able to do otherwise. As a consequence, the blade’s edge is protected from being chipped, rolled, or dented, and the blade’s sharpness is thus maintained.
Edge-grain
In addition to boards with an end grain, there are also boards with an edge grain. These boards are created by gluing together hardwood pieces, so the wood fibers run parallel to the board’s surface. Because they are simpler to manufacture, these boards are sold at a lower price. When you cut across the grain, the pieces you create have different attributes of the end grain in terms of how they should be cared for by your knife.
Conclusion
It is a common belief among food hygienists that the porous nature of wood harbors germs that might contaminate food. As a result, these hygienists do not suggest using wood boards for food preparation. They advocate using plastic boards for any food preparation instead. Nevertheless, several people dispute this assertion. It is thought that the fibers in the wood, especially in the end grain, can self-heal, which results in a reduction in the number of gouges in the wood through which bacteria may enter. Hinoki and Aomori Hiba are two examples of woods that have antibacterial qualities.