All About Cutting Boards

8 Best Cutting Board Tips

August 14, 2015
8 Best Cutting Board Tips

Here is a look at 8 tips to get the best use and keep it in excellent shape for years.

Choosing the Right Board

#1. Choose an efficient material.

Hands down, hardwood is the favorite surface for cutting. It is more sanitary than plastic, which harbors bacteria for long periods. It is gentler to your knife blades than bamboo, which is almost 20% harder.

For example, a walnut or maple cutting board has the ability to self-heal, which reduces scarring. This lets you cut more smoothly, extends the life of the board and reduces the chances of nicks and dents on your blade.

#2. Choose a versatile material.

Wood is attractive and fits in with almost every décor. You can hang up a walnut cutting board on the wall between uses, creating a rustic look in your kitchen. Wood boards make excellent service trays, especially for cheese.

#3. Reduce the cost with promotional boards.

Companies often buy wholesale cutting boards from suppliers like Cutting Boards USA for giveaways and special events. These boards usually have the company logo on it. You can get pricey wood cutting boards at a greatly reduced cost or even free if you can snag one of these promotional gifts. Businesses that offer them include restaurants, food suppliers, kitchen stores, realtors and companies in the home improvement sector.

Using Your Cutting Board

#4. Prevent slipping.

Wood cutting boards provide the most stable surface for slicing and dicing. But even wood can move around on a slippery or wet surface. For added safety, use a damp towel under the board to prevent accidents.

#5. Use the right size.

Tiny plastic boards or funky shaped wood cutting boards are easy to store and look interesting. But they aren’t efficient when you start to actually cut fruits, vegetables and meats. Choose a large, flat surface in a square or rectangular shape for serious cutting in the kitchen.

Cleaning Your Cutting Board

#6. Rinse it immediately.

Right after cutting produce or meat, be sure to rinse your board in hot water. This helps to get rid of bacteria.

#7. Disinfect it.

Pour a 3% solution of hydrogen peroxide on the board to get rid of pathogens. You can also use a mix of one tablespoon of chlorine bleach to two cups of water. In both cases, spray it on or pour it over the board and swish it around with a clean sponge. Let it sit for 10 minutes, then rinse off.

#8. Use baking soda for stains.

Wood is porous, so it will absorb juice from the food you cut. To get rid of stains, sprinkle baking soda over the board. Then scrub it with a wet sponge or brush that you’ve soaked in hot water. You may need to repeat this more than once to completely get rid of the stain. You can also use coarse salt in place of baking soda.

Selecting the right cutting board and giving it the proper TLC will provide you with a safe, attractive and efficient cutting surface for decades to come.



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