Cutting boards wood vs glass, making jewelry boxes - Reviews

Categories: Woodworking Plans Dresser | Author: admin 08.03.2013

Buy the best wood cutting board you can afford, take care of it, and it is likely that your grandchildren will be using it.
Fact: One of the easiest things you can do to ensure the long life of your kitchen knives is to use the right kind of cutting board. Some people do make cutting boards out of soft maple and other more pliable woods—and they don’t wear well.
Although you can still find boards made from one slab of wood, most modern cutting boards are made from a number of planks that have been glued together.
END GRAINEDGE GRAINFLAT GRAINTo make an end-grain board, you’d use the end of the 2 X 4—where the grain is open, like a sawed-off tree trunk—for the top of your board. EDGE-GRAIN CUTTING BOARDS If you’re in the market for an edge-grain wood cutting board, here are two that would be worth looking into. One of my favorite professional cutlery sharpeners says, “I look for a plastic board that you can easily slice a strip from the side with your knife.”Before you go riding off into the sunset with a stack of plastic cutting boards in your saddlebags, please make sure of one important thing—that the plastic you buy is soft enough.
Plastic boards come in a lot of fun colors which you can use as a coding system if you want. QUALITY PLASTIC BOARDS There are two plastic cutting board brands I can swear by: Oneida and Dexas. There’s one more important topic to discuss regarding wood and plastic cutting boards, namely, how to keep them clean and avoid cross contamination. Tempered glass may seem like a great material option for a cutting board — it's sturdy, treated for thermal shock, and easy to sanitize in the dishwasher or sink.
Wooden cutting boards may take a little bit more maintenance and care than the tempered glass variety, but they're way more gentle on your knives. The cutting board is where you are slicing your vegetable and where you are chopping your meat. The theory is easy to understand, the vegetable and meat you are cutting are smother than the knife you are using therefore, they are not doing any harm to the blade. Therefore, the best cutting board for any kind of knives, including ceramic knives are the board that are smother for the blade. You can have all sizes, so be sure, upon selecting your cutting board that it is going well into your dishwasher. A board that is getting sliced by the knife is a board that is not doing any harm to the blade! However, after I did my search and experimentation it seems like each time the blade leaves a mark on the board, it save the blade from getting uselessly used.

It is a good time to buy a new cutting board when the one you have is not getting clean anymore. If you have a glass cutting board or like to use one to receive your friend, I think it is fine to use those from time to time.
There is clearly 2 big winners in the contest of the best cutting boards for ceramic and steel knives.
No matter if you prefer ceramic or steel knives, you need a cutting board made by a soft material so it is not harder than the blade. 2- The wooden boards cannot be placed in the dishwasher and must be washed directly after use with soft soap and in hot water.
And believe it or not, even in this age of high-tech materials and nano-bred wonders, just about the best substance for your knives to cut and cube on is still—you guessed it—good old wood.
But there are a number of other woods that can still do the job—birch, walnut, cherry, white oak, ash, along with more exotics like teak or royal mahogany. These boards last a long long time if you care for them (i.e don’t soak them in water and oil them regularly). I cover this fully in Cutting Board Cleanliness, but the quick answer (despite what you might have heard) is that wood tends to retain less bacteria than plastic. Both wood and plastic boards (as long as they’re the right kind of wood and the right kind of plastic) will help keep your knife edges sharp and look good in your kitchen. However, there are good reasons why I'll never go glass when it comes to my cutting surface. After all, every slice of a knife ends at the cutting board, so it follows that the more forgiving the surface, the less wear and tear on the edge of your knife blade.
It is hard to clean many people report that they still have some marks from past used they never washed well. It is suggested to wash a wood cutting board directly after use with a soft soap and hot water. Well it is mostly the same that happen when you use a ceramic knife over a ceramic cutting board. However, I strongly suggest you to choose a plastic board if you want to have one that can be washed with ease.
The wood and the plastic cutting boards are simply better for the duration of your favorite knives blades. And cutting and chopping on these verboten materials will dull your knives quicker than you can say curried cous-cous (in the course of dicing one large onion).
When you cut on a wooden board, the wood fibers break and leave a mark—which helps prevent the fine edges of your knives from rolling over and turning dull.

You can also find boards made out of a combination of woods, but I must admit I’m a little wary about using them for heavy chopping. It’s suitability as a cutting board is mixed and I discuss it separately, in Cutting Boards — Bamboo and Others, along with hard rubber and wood fiber composites. Buuut—if you designate a cutting board for raw meat only and are rigorous about sticking to it (which is what every home cook should do), then the difference between the two materials becomes negligible. They are easier than wood boards to sanitize , because they are able to go into the dishwasher.
Because unless the types of wood are perfectly matched in hardness, you could be subjecting your knives to uneven wear and tear. After learning this, I checked out the polypropylene boards in my kitchen and three out of the four passed with honors.
If these brands don’t work for you (or are unavailable), then you’ll need to either go to a store where you can handle boards yourself, or try a hit-or-miss approach ordering various brands online. Give me the dull thud of an end-grain butcher block any day; compared to the racket created by cutting on glass, it's practically music to my ears. Some woods are too hard, some are too soft, some lack a uniform texture, some are not dense enough. So you can choose exactly the size and thickness that works best for you.If you turned your imaginary 2 X 4 so that the wide edge (the 4-inch side) was facing up, you’d have a flat-grained board. If you’ve ever cut up strawberries on a wooden board that had recently been used to mince a clove of garlic, you’ll know what I mean.
Because no matter how well-made a flat grain board is, it’s still not as strong, and it won’t last as long. Yes (as mentioned above), many edge-grain boards use face-grain, or quasi-face-grain, planks mixed in as well.
As a matter of fact, you’d probably be hard put, nowadays, to find a pure flat-grain board.
The main thing is to have a preponderance of edge-grain which will give the board strength and resist warpage.

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