If you’re looking for a new Wooden Chopping Board, hardwood is the way to go. Softwood cutting boards tend to be porous, and that makes them more prone to bacteria and cross-contamination. Although hardwood cutting boards are clean and sanitary, you must properly care for them. While wood may be more prone to bacteria, the sanitizing action of washing the board with warm water kills any lingering bacteria.
Less likely to slip
A quality wooden cutting board is less likely to slip. Although they require periodic oiling, they are much more stable than plastic boards and require less maintenance. Even if they are made from plastic, a plastic cutting board should have a non-slip rubber frame and a grip on one end. A wooden board’s appearance is important as well. A bigger board is more difficult to store and is a semi-permanent fixture on a kitchen countertop.
A wooden cutting board is also easier on knives. Wood doesn’t stain as easily as plastic and will “heal” itself over time. The texture of a wooden board can also help hide stains. However, if you are prone to slipping, a wooden board is probably not the best option. Nonetheless, it’s worth a small investment. It will pay off in the long run.
A Wooden Chopping Board should be cleaned after every use. If you’ve never washed one before, be sure to oil it with food-safe mineral oil or coconut oil. Vegetable oil can go rancid and can harm your cutting board. A good alternative to mineral oil is food-grade beeswax. Beeswax protects the wood from bacteria and keeps it hydrated. This prevents cracking and warping of the board.
When cleaning a wooden cutting board, make sure to rinse it thoroughly after each use. Scrub it with coarse salt or lemon juice to remove any residue. The lemon juice also has a mild acidic effect on the wood. Let it dry thoroughly before storing. Avoid leaving the cutting board in a sink or in the dishwasher for a long time. Otherwise, it will begin to warp and become unusable again.
Less likely to warp
If you’ve bought a wooden cutting board, it’s important to oil it regularly. Oiling prevents moisture from penetrating the wood pores and causes the surface to become more moisture resistant. Regularly oiling your cutting board will also keep it lubricated, which will help prevent the wood from drying out and warping. You can apply mineral oil to the board’s surface. Alternatively, you can apply a coating of vegetable oil.
Once a year, oil your wooden cutting board. The frequency of oiling depends on the use of your chopping board, how often you clean it and your climate. Most people do not oil their cutting boards enough and this can lead to warping due to humidity changes. Lightly oiling your wooden cutting board will also prevent the oils and juices from soaking in, which can cause sanitation problems later. However, it is important to check the condition of your board before storing it.
If you have a wood cutting board that is warped, the first thing you need to do is soaking it for an hour or two. Otherwise, the water will only make the problem worse. If the warping is more significant, you may need to modify the board. In such a case, it might be best to get a professional woodworker to fix it. It’s best to have a woodworker fix it for you if you don’t feel comfortable tackling it yourself.
Another way to prevent warping wooden chopping board is to store them properly. You can keep them flat by placing weights on their warped edges or placing a heavy object on the bottom of them. You can also keep them oiled to prevent them from bending or deteriorating. Always make sure to use food grade products with your wooden chopping boards from craftatoz. You should also avoid leaving them wet and keep them upright.
Less likely to stain
Using a lemon and salt solution is an excellent way to disinfect your cutting board, and it will also remove a strong smell that comes from preparing and handling foods with a high degree of spiciness. A lemon half will also help to scrub away the discoloration. However, this remedy is not a replacement for stronger cleaning solutions like chlorine bleach, as it is not as effective in killing bacteria. You should also use a clean cloth to dry your cutting board afterward, in order to avoid cross contamination.
Lemon and salt are also helpful for stain removal. A lemon half and a teaspoon of kosher salt mixed with water are great to scrub away stains from a wooden cutting board. Lemon juice is especially effective for removing stains, as it acts like a sponge that releases its juices. After the lemon and salt mixture has done their job, you should rinse the wooden cutting board with water and dry it with a clean dish towel.
A high-density wood cutting board is naturally less likely to stain. However, frequent cleaning can dry out the wood and make it appear discolored. Over-drying a wood cutting board will also cause it to crack. Using a special wood cutting board oil can help keep the surface of your cutting board protected and prevent discoloration. It is also easier to clean and will retain its natural color.
Oiling your wooden cutting board with mineral oil is a good way to maintain its beauty. Oiling your cutting board regularly will help it stay looking its best and will keep it from cracking or rotting. Using vegetable or olive oil to lubricate it can make it susceptible to water spots, while petroleum-based oils can cause your board to warp. Even worse, using vegetable oil on a wooden cutting board can result in fragments in your food.
Less likely to cross-contaminate
A wooden cutting board in your kitchen is less likely to spread germs than a plastic one. Plastic is often referred to as clean, but its cleanliness is questionable. Regardless of how clean the plastic cutting board is, it still hides more bacteria than a wooden one. Here are some tips to keep your cutting board clean:
First of all, clean the cutting board thoroughly after each use. Make sure to dry it thoroughly before using it for another type of food. Do not use abrasive cleaners, as they can scratch the wood. To prevent wood from drying out, apply mineral oil to the surface. It can also be sprayed with antibacterial spray, which can prevent bacteria from growing on it.
Another tip to avoid cross-contamination is to use two cutting boards. One cutting board for raw meat and another for cooked meat. The reason is because bacteria can thrive on raw meat. This means that bacteria can transfer from one board to another, which could lead to food poisoning. You should also use a separate cutting board for fruits and vegetables. A wooden chopping board should not be used for raw meat. Bacteria will live in the crevices of the board.
Wooden chopping boards should be cleaned after every use. First, apply a mixture of lemon juice and coarse salt to it to clean it. Next, sanitize the cutting board with a solution of two teaspoons of chlorine bleach to a quart of water. Alternatively, use a commercial sanitizer to kill bacteria. Do not use a wooden cutting board if it has visible cracks and grooves.
More expensive
Wooden Chopping Boards tend to have a better reputation than plastic ones, but they come with their own set of advantages and disadvantages. While face grain boards tend to be cheaper, they are susceptible to warping and will need regular sanding to prevent stains and dings. Also, they will require more maintenance, and a thick board will not warp or crack as easily as a thinner one.
The type of wood used to make wooden chopping boards varies in price. Maple wood is expensive, and a single strip can cost as much as $10. However, many boards are not made from a single piece of maple; rather, they are glued together for economical and functional reasons. Some board makers choose to use end grain boards because the end grain has less porosity, making them gentler on knives.
When compared to a wooden chopping board, the latter is slightly more expensive. The best cutting boards are 10 to 16 inches in diameter and made from end grain cherry or maple wood. However, these are extremely heavy and can be difficult to clean. Those who are concerned about weight should consider investing in a sturdy stand. This will ensure that the board stays in place as you cut food. Wooden Chopping Boards are worth the extra expense – they’ll last for years and will not break the bank!
Teak and maple are two of the most popular types of wooden chopping boards. However, they have slightly different characteristics. Teak is more resistant to shrinking than other woods and requires conditioning every three to six months. Walnut is cheaper than maple and has large pores that tend to mask stains. They fall in the “just right” category of hardness. If you’re looking for the most durable board, teak is probably the best choice.
