Plan Wooden Kitchen,Diy Wooden Carport Plans,Cabin House Plans With Photos - PDF 2016

The good kitchen board should be soft enough, so it would not dull knives during the cutting, yet firm enough so the knife will not damage it. When choosing the wood type for the kitchen cutting board, you should make sure that wood do not have toxic or allergenic reputation (that have the most of tropical types), does not contain resins that could spoil the taste of your food (such as most of the softwoods), do not release color or tannins.
Some of the hardwood species that meet the strict criteria for making a good kitchen utensil are Olive wood, hard maple and Osage orange. Maintain your kitchen cutting boards by hand washing with soap and sponge under running tap water after each use. All woodworking and metalworking plans are under Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported license. The measurements are given in millimeters, while the measurements given in inches are in brackets (1 inch = 25, 4 mm).
It serves us to keep the kitchen work surface clean, dry, spotless and odorless, and also to protect the surface from the cut marks that are inevitable during the grocery cutting.
Surface of the cutting board should not be abrasive, so it will not contaminate food with particles of material out of  which the board is made.


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It should not be porous, so it will not absorb juices from food, because they could comnaminate food which will later be cut on this board. Disadvantages of the plastic boards are that cutting with knife causes cut marks that are difficult to clean and they can retain small particles of food, on which the bacteria grow.
All of the listed wood types are hard, dense, tightly grained with closed or very small pores, and besides that are very decorative. We recommend you to leave the wood natural – without coating, but if you wish, use some penetrating, water resistant and food safe finish.
One should be used only for cutting raw meat and fish, another for fruits and vegetables – and you should always pay attention to cut fruits on one side and use the other side for vegetables, especially for onions, garlic and other types of vegetables that release juices with strong smell.
Since the kitchen cutting board comes into direct contact with food, it should be made out of material that can be easily and efficiently cleaned to prevent growth of germs on the remaining food particles.
On the other hand, the wooden boards are made out of natural material, so there is no problem if the small particles of wood will ends up in food.


It will be good to use separate kitchen board to cut groceries that do not need further thermal preparation like roasted meat, delicatessen, cheeses and similar.
In addition, the wood fibers tend to return in its original position, so the wooden kitchen boards – even after the longer usage – do not have significant cut marks, because wood has self-healing property. Regardless the fact that wood can not be washed in the dishwasher, it was proven that by regular washing and cleaning of the food remains, there is not germ harbouring on the wooden boards, and the germs disappear only several hours after washing. Another advantage of the wooden boards is that they do not damage the knives blades as much as the other materials do.



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