In addition to good, sharp knives that are comfortable to hold, a cutting board is also very important. It protects your surfaces and knives and prevents food poisening. But there are many different types of materials, but certain choices are less good.
If you choose a material that is too hard , such as glass, stainless steel or stone, your knives will become blunt and you can damage them. Wood is soft enough, but you can hardly keep it clean and is a great choice to slice bread (and I use it for that), but not for vegetables, meat, fish or meat.
You must be able to clean a cutting board with hot water and soapy water to disinfect it. So when you go looking for a cutting board, choose plastic.
You may have noticed that cutting boards are supplied in many colors and I also have several different. But why don’t I choose a beautiful black, white or pink one. That is much nicer in the kitchen.
You do this again from the hygiene point of view. I use the green cutting board for vegetables and only for vegetables. Meat, fish and chicken are not used on it. This way I know for sure that no meat, fish or chicken bacteria will be on the cutting board. And you will therefore not get cross-contamination.
I use the (water) blue cutting board for fish, the (egg) yellow for chicken and the (meat) red cutting board for meat. The brown cutting board is for cooked meat. I often use several cutting boards when cooking, each with a different knife. This is how I prevent food poisoning.
Do you ever have your cutting board slide away. This tip will help: lay a kitchen towel flat underneath. You will see that the problem has been solved.
Cutting boards, the choice is
There are of course many cutting boards for sale, but I use a set like these cutting boards myself. They are thick, so they don’t just shift easily. They are hard, but won’t damage your knives and are easy to keep clean. They can also the dishwasher. And they are available in the correct color coding. This way your family stays healthy.
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