Best Cutting Board: The Comparison
Everyone must have at least one cutting board in their kitchen. But in which material should we choose it and how to maintain it properly to ensure good food hygiene? Our guide tells you everything through detailed advice and has even aligned you with the 3 best cutting board models on the market to make your choice easier.
What Is A Cutting Board?
The cutting board can be used in private kitchens as well as in large starred restaurants, as well as in butchers.
It is indeed this accessory over which we cut all kinds of ingredients, including meat, fish, poultry, but also vegetables, fruits, breads and many more.
Generally designed in wood since at least the Middle Ages, the cutting board is available today in different materials each having their own advantages and disadvantages. Its purpose being to facilitate the cutting of food, to avoid damaging your work surface and to keep the sharpness of the knives as long as possible, certain materials are not at all suitable for this equipment.
What Is The Best Cutting Board?
Discover in our comparison the 3 best models of cutting board currently offered on the market.
How To Choose A Cutting Board?
According To Its Material
We now find on the trade boards in all materials. The most widespread and the most used are especially the beech wood cutting boards which present a very good quality / price ratio and respect the edge of the knives, but they tend to curl on contact with water.
The most recommended are those in solid wood which are much harder and do not risk quickly presenting sawdust from knives. However, to help protect the environment, there is nothing greener than bamboo planks. It is also a robust, aesthetic and water-resistant material, so there is no risk of warping. The most important thing about this material will be to check that the board is smooth.
Other models such as glass and marble cutting boards are strongly discouraged due to their properties that are not adapted to the edge of knives. Indeed, these materials are much too hard for knives and damage their blade very quickly, although both are washable in the dishwasher and do not fear scratches from knives.
However, if you prefer an easy-care accessory, you can turn to a PVC (polyvinyl chloride) or HDPE (high density polypropylene) board. Our site recommends that you opt for HDPE, which is more rigid and resistant to sawdust, but offered at a higher price than PVC, which crumbles over long use.
According To His Hygiene
Since this is a kitchen utensil that will be in direct contact with food, it is essential that you take into account the hygiene of your future board.
According to experiments carried out by a microbiologist, it has been shown that wood remains the most hygienic material and suitable for food preparation, provided that it is very hard. Although the wood is very porous and it sucks up liquids containing bacteria considerably, it still manages to get rid of germs in a natural way.
Thus, the bacteria found on the wooden board die slowly and their number would have reduced by 98% in 12 hours. On a marble board, a thin layer of bacteria remains spread over the entire surface of the board since it is very smooth. The same phenomenon would also occur in the case of a glass cutting board.
However, the experiments carried out on a plastic accessory prove even more catastrophic, especially if it is a poor quality material.
In fact, bacteria find refuge in the traces of scratches caused by knives and are not eliminated by washing. They even tend to reproduce there faster and very easily. In addition, PVC planks would also present great health hazards because the material contains too many chemicals that can cause cancer and have negative impacts on the liver, kidneys, spleen and bone formation. We must not neglect the consumption of small pieces of plastic due to a board too worn by the knives.
Depending On Its Size And Shape
If you live alone or as a couple and you do not have to prepare a large amount of food daily, no need to invest in a giant cutting board that would occupy all the space on your work plan.
In this case, you can even choose it in minimalist shapes and designs like a round, oval cutting board or in a painter’s palette style. In large families and large professional kitchens, it is more recommended to choose a larger size. This will allow you to work more comfortably by putting the cut ingredients aside.
Anyway, Comparatif-Multicuiseur advises you to use a thick and large cutting board for meat, while another smaller one for processing fruits and vegetables. Also take into account the space you have for its use and storage. A model to hang on the wall will be much less bulky and will not affect the general arrangement of your kitchen.
Why Buy A Good Cutting Board?
To Prepare Food In Good Conditions
The cutting board is indeed one of the essential kitchen utensils. To cut, cut or slice your food, you absolutely must have one at home.
Our site even advises you to buy two different models to avoid cross-contamination between raw foods, i.e. one board for meat and another for fruit and vegetables.
Most of the models that you will find on the market are ingenious cutting boards, fitted with non-slip handles or feet preventing the risk of skidding or even a textured surface which retains food and prevents it from sliding if it is soaked in water. Today, there are even boards that integrate storage drawers or bins for collecting food pieces and juices. It is much more practical and it considerably facilitates your tasks.
To Work More Hygienically
Buying a board has many advantages compared to preparing your dishes on a daily basis.
With a thick cutting board, you can not only cut large pieces of meat and treat them with a chopper, but also protect your beautiful work surface from possible cracks. It’s a shame if your marble countertop breaks while you mince meat on it.
Some accessories have even been studied so that you can prepare your food hygienically, namely the cutting boards in beech, olive, acacia, rubber and bamboo as well as HDPE. You can even acquire a decorative board to finalize your preparation or present it to your guests thanks to a pretty glass board.
Which Cutting Board To Choose?
We have established in our selection of TOP4 the best-selling cutting board models of the moment.
The Different Types Of Cutting Boards
The Rectangular Model
It is the most widespread and most used model because of the fairly large surface it offers.
The rectangular board is suitable for any type of use, whether for cutting meat, fruit or vegetables.
Chopping Board With Channel
The channel board has a small channel all around it which allows you to collect the juices from the cut food that you can integrate or not into your recipe.
This allows you to work cleaner, as you will avoid putting it all over your work plan.
The block is a kind of thick cutting board which is specially dedicated to large cuts of meat.
It is a block of hard and thick wood which has been worked upright and not flat like traditional planks. You will see at the angles of it metal brackets that guarantee its robustness.
The Model With Integrated Drawers
Some modern boards combine practicality and efficiency by integrating the smaller drawers below the cutting surface, which allow you to collect cut food, collect peels and seeds or even store knives and accessories.
These drawers can count one or more and generally have various sizes.
What Is The Price Of A Cutting Board?
Depending on the material used in the manufacture of the board as well as its rarity, its size, its design, if it is designed in an industrial or artisanal way, its price can range from ten euros to more than 300 euros.
Therefore, the budget for your purchase depends mainly on the type of cutting board you are looking for. The cheapest are of course those made of bamboo and PVC entry level. Then come the HDPE boards and finally the models designed from solid wood and in particular very high-end logs.
How To Treat A Cutting Board?
Whatever the material of your cutting board, always take care to clean it after each use to avoid the proliferation of bacteria. Be sure to work on a stable board for cutting your food to ensure optimal safety. You can do this by placing a large damp cloth on the counter before putting the board on it.
In addition, our site recommends that you have two different boards, one for preparing meat and another for fruit and vegetables, in order to avoid cross-contamination between raw foods. For a wooden model, oil the cutting surface regularly and do not hesitate to knock it down from time to time to obtain a smooth surface. In the case of a plastic board, the ideal will be to change it as soon as the traces of sawdust become numerous.
How To Clean Your Cutting Board?
To wash a wooden board, absolutely avoid the dishwasher. Warm water and a damp sponge with a drop of dish soap are enough. Rinse, then dry it in the open air and add drying with a dry and soft cloth before putting it away.
You can add a little bleach to the wash water to disinfect the board, then rinse thoroughly. You will do the same on all materials similar to wood. In the case of glass, marble and plastic, going to the dishwasher will do.