The right cutting base for every cut
We recently covered the subject of “Storage and Care” and today we are going to be looking at cutting bases. After all, every kitchen needs a reasonable cutting board.
For hygienic reasons, you need to use a different cutting base according to the task at hand. Raw meat or poultry may contain bacteria and germs that are easily transferred to other foods. You should therefore either have at least two cutting boards in the kitchen or clean your chopping base thoroughly before using it to chop other ingredients. A choice of at least three boards is ideal: one for fruit, vegetables, salad and bread; one for all foods that may stain or have a strong smell and one for raw meat, poultry and fish.
Which boards are best for which tasks?
Wooden cutting boards:
Wooden boards are naturally hygienic and long-lasting. They are perfect for cutting dry products such as bread or raw vegetables. To keep them clean, it is enough just to wipe the board with a damp cloth or rinse it off under the tap. If the board is really dirty, it should be washed in warm water using a mild detergent. To dry, always stand the board up so that the air can circulate freely around it. Cutting boards should be rubbed, when dry, with a light coating of cooking oil so that they retain their natural beauty.
Plastic cutting boards:
For foods that are likely to stain or have a strong smell, such as raw meat, poultry or fish, it its best to use one of our plastic cutting boards. These functional cutting boards made of thermoplastic polyurethane (TPU) are ideal, since the high level of flexibility offered by this special material acts like a buffer, protecting delicate knife blades. This ensures that your knives will stay sharp for longer.
The chopping boards are also dishwasher-safe, antibacterial and can withstand temperatures ranging from -20° to +150° C. The plastic material does not absorb smells or flavours and can be sterilised simply by pouring boiling water over it.
Cutting boards made of glass, stone or bamboo:
These materials are not suitable for regular use in the kitchen, as they are too hard for delicate knife blades. The fine, sharp edge bends very easily and quickly on these bases and the knife will get blunt. So if you don’t want to have to sharpen your knives constantly, you should use a wooden or plastic cutting board and save your glass, stone or bamboo boards for using as decorative serving bases.