My Take on Cutting Boards, Including My Favorite! | Wednesday’s In the Know
When it comes to cutting boards, the type you use can absolutely make all the difference. Not only are some more hygienic and safer than others, but some will protect your knives with all the slicing, dicing and chopping to be had! Here’s what you should stock your kitchen with, no exceptions!
Wood: Wood, non-porous cutting boards are the best! Some are even dishwasher safe, which is great when dealing with raw meat. I like the ones that have rubber tips so that they don’t slide around when you cut. If yours don’t have the rubber edges, place a damp paper towel under the cutting board, or even a shelf liner, and make sure it doesn’t slide.
· Care: The only downside of wood boards is that they need a little more TLC, especially those gorgeous wood blocks by Boos that I am IN LOVE WITH. Boos carries a special cream meant for their boards which you can get online.
· Washing: Although some are dishwasher safe, I always recommend washing wood boards by hand to prevent them from warping. For example, Epicurean is dishwasher safe but I notice those that have been placed in the dishwasher are more warped than those that have not. And while we are still on the topic of washing cutting boards, never ever soak a wood cutting board!
· Air Dry! Make sure you let them air dry. My favorite air drying method uses the individual file sorters that you can buy at an office goods store, like these.
· What I Have! My absolute favorite everyday no-fuss treated wood cutting boards are by Epicurean. They have a huge collection of boards, from smaller ones prime for stocking your bar cart to larger boards best suited for your Thanksgiving turkey or Sunday night pot roast.
· What I Want (in addition to my Epicurean): A Boos block! Show-stopping (and pricy) thick wood blocks and boards, these beauties require a little more care than the everyday Epicurean ones mentioned above. But, folks, they are just that, show-stopping!
Plastic: These are hard to keep clean and if used beyond their prime, can hold bacteria in the nicks and crevices from all the cutting.
Glass: Horrible on your knives and slippery, glass cutting boards should be removed from your kitchen immediately. In fact, before continuing, go ahead and take care of that right now!
Now that you have the skinny on which cutting board to outfit your kitchen with, it’s time to get cook’n!
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