Cutting Boards: History, Types, Choice and Care

Cutting Boards: History, Types, Choice and Care

Professionals say that a good hostess should have at least 3 cutting boards. But how to choose this minimum? Stores offer wooden, plastic, ceramic and a number of other boards. And they are big and small, square and round. About the types, appointment and criteria for their choice and will be discussed in this article.

What it is?

Cutting board – it’s good to all known kitchenware. It is used primarily for cutting or destroying products, thereby protecting the surface of the table and ensuring the safety of the process. Besides, Utensils can be used as a stand under hot, as well as those or other dishes.

Historical reference makes it possible to conclude that this useful kitchen accessory appeared in ancient times. For cutting, then used large flat stones.

As technology improves improves, wooden boards appeared. People learned how to handle wood, so arose products from birch, oak, pine, beech. For a long time they were the only ones, but in the 40s of the twentieth century, silicone mass was invented, and then plastic products. They immediately won popularity both among housewives and in professional circles, primarily due to their sanitary safety.

A little later, glass analogs appeared. However, due to its fragility and some other features, these products are more often used for serving. With the advent of plastic and glass boards, the history of wooden analogues did not end. Moreover, their production technologies have been improved. On the change of solid wood products came glued boards, which turned out to be more practical. They were less deformed. Moreover, the popularity of wooden accessories again began to increase together with the popularity of ecology and healthy lifestyle ideas.

Today the European Union offers the color division of plastic boards, which indicates their purpose. So, white products are provided for dairy products, blue or blue – for fish, seafood, red – for raw meat, yellow – raw birds, and green utensils are perfect for vegetables, fruits and greens.

What are the size and form?

In the kitchen it is convenient to have several options for boards from a fairly large (for rolling the test, for example), to compact. Naturally, 2-3 products of medium sizes should “fit” between them. When choosing one or another product, you should focus on what products will be separated on the board.

For cutting meat, chicken, fish optimal counted board thick 3-4 cm. Average dimensions – 30-50 cm.

For cutting of vegetables and ingredients for salads, the product is enough, the size of which is 20 by 30 cm. The same size board is suitable for cutting bread. For greenery, sausages, cheese, ingredients for sandwiches are suitable and even smaller.

On the shape of the board also have many options. The most universal and convenient in storage is rectangular or square. For bread and cheeses, as well as under pies, caravas, cakes are suitable for products round. In addition, they look beautiful when filing. It may be not only bread and pies, but also roasted sausages with sliced ​​vegetables and greens, kebab, cheese slicing.

Another handy invention is an angle option. As a rule, this is a square product with special legs. It is installed at an angle, and thanks to the footnings, it is reliably fixed and not sliding.

Often the utensils has forms of fish, apple and t. D. This is done not so much for a variety and attractiveness, how much to designate the board. It is logical that the variant in the form of fish will be used for cutting fish, so no one confuses the product.

Materials varieties

Depending on the material, different groups of boards. Often it is the type of material determines and its purpose. Consider the most common options.


First of all, wooden boards are chosen for their environmental friendliness. However, it is worth understanding that this only applies to objects made of solid wood. If we are talking about glued products, then a priori contains synthetic components.

Wooden models have high strength. They do not split, do not scatter, but at the same time easy enough (compared to stone, for example). At the same time, the strength of a wooden board for cutting products depends on what kind of wood is used.

Leaders here are products from acacia, oak. As a rule, they are used by professionals, and the boards themselves are distinguished by high cost.

The optimal value of the price and quality demonstrate the options from birch or beech. Even more affordable – pine goods. However, due to high hygroscopicity, they do not carry frequent washing. It is better to use them for cutting dry products, for example, bread.

But rubber models and boards from Gevei, on the contrary, are not afraid of frequent washing and excessively sharp knives. True, you can only buy enough large specialized stores.

The most durable are endboards. They are thicker and heavy, made of solid wood. You can learn such a product by the location of wood fibers – they go perpendicular to the cutting surface. It provides a long service life of utensils, and also prevents knives. However, such boards need periodic care – they must be lubricated with special mineral oil.

Among the superproof (but also expensive) boards – products from the American black walnut, Brazilian cherry and olives. Washing array products contains substances that ensure its antibacterial properties.

It is worth understanding that Most strong models – from the massif. But glued analogs are split faster, but to a lesser extent prone deformation under the influence of moisture. The most popular glued analogue – plywood boards. They are quite suitable for cutting bread, greenery, fruits and vegetables.

In any case, wooden boards are better to take care of excessive moisture. In addition, they are afraid of too sharp knives and blows with wooden hammers (but the end will easily withstand such a “test”).


Externally, such boards are similar to wood, but have a smaller value. This is due to the fact that the bamboo grow very rapidly. Unlike wood, bamboo is not afraid of moisture, does not absorb smells, has antibacterial properties. Such products are always glued, due to the characteristics of the bamboo – it is hollow inside the tube.

Glass and glass-ceramic

Glass cutting boards look stylish and modern. In addition, they are not afraid of frequent washing, easily disinfected. But it is important not to expose the glass accessory to the effects of contrast temperatures when washing. Theoretically glass products are suitable for cutting any products. However, attempts to knock off meat on them or crawl solid pieces ends. Deployer – the utensil splits. But for cutting fish, sausages, greens, bread they are very comfortable.

Strong analogue are glass-ceramic boards. However, they do not bring shocks, drops, cutting too hard products.

It should be remembered that glass and glass-ceramic products stupid knives, so they are not suitable for daily use. But glass accessories are attractive on the festive table. You can serve oil, cheese, greens. Thermal stroke glass boards are suitable as a stand under hot dishes.


Plastic products are the most common and affordable option. But this does not mean that the most inappropriate. Plastic boards (plastic should be food, safe) are suitable for everyday use. They take out cuts with sharp knives, they are easy to wash and disinfect. They do not slide, do not fear falls and blows.

Plastic transformers are very popular. If necessary, they can be bent to replicate greens, for example. There are models with sieve, so they can be used for washing fruits and vegetables, and then immediately cut those on the board. Foldable plastic board is convenient on trips (in nature, in the train).


Silicone products can not be called the cutting board in the usual understanding. This is rather flexible surface, rug. However, it is convenient to cut vegetables and fruits on it, and due to the flexibility of the material immediately convey them to the pan, bending and pouring products. Besides, Silicone is well adjacent to the table, not afraid of blows and falls, equally “patient” to cold and hot water.

If high quality silicone is used, then on its surface almost there is almost no traces of cuts and dents – it is restored. Suitable as a stand under hot dishes.


Stone products look respectable. They will decorate the kitchen or dining room – heavy, noble appearance. However, natural stone boards are hygroscopic, so stains and smells absorb spots. Wherein They can split under the influence of contrast temperatures, when falling. Stone accessories easily absorb smells, their disinfection is also a difficult task. Invalid long-term contact of products with acids. Finally, natural stone causes the rapid blur of knives, especially ceramic.

The polymer analogue, the so-called artificial stone turns out to be more practical. It is easier, easier to care, does not absorb smells. Yes, and the cost of such a board is 2 times lower.

Stone boards professionals prefer to use for the cutting of the test – it remains cool for a long time, thin and evenly rolled out. Marble boards also possess bactericidal properties.

Modern manufacturers often combine several materials – wood and stone, plastic and silicone, tree and silicone. Sometimes use and completely unthinkable materials. For example, there is a board from the Himalayan salt. It has a type of tile, has antibacterial properties, and in the process of cutting products are enriched with minerals.

Extra functional boards

Today manufacturers offer boards with advanced functional. For many it is convenient and economical. In addition, when the board combines several useful functions, the hostess has the opportunity to save space in the kitchen.


It is a wooden boards for bread (more often round shape), which has a glass, glass-ceramic or plastic cover. Such boards can also be used for pizza (there must be the appropriate product size), pies.

For cutting Bagueta

Is a long and fairly narrow wooden board with side. Bursts, in turn, are equipped with slots in which the knife is inserted. Inside the accessory is invested bakery. Thanks to this adaptation, even the most fresh baguette does not crumble and is not deformed, and the pieces are always the same in the thickness.

For cutting cheese

Options such devices may be several. First of all it is a board with compartments in which various knives for cutting cheese. For solid varieties of this product, the board can be equipped with a built-in knife or stretched fishing. This allows you to cut solid cheese with thin pieces.

Wooden dock for cheese can have a glass cover (according to the type that is applied in the breadcrumb). This allows you to create an optimal microclimate, so necessary for storing cheeses.

Finally, there are models that combine and knives (stored on the back side of the board or in the drawers “boxes), and the transparent lid.

For washing

The models also have a lot, but combines their way to use. Such boards are installed on the sink to wash and chop vegetables immediately. Often they can be equipped with coat. The optimal option, considering the inevitable contact of the product with water, plastic and silicone.

With retractable container

Such products are a board in which there is a hole. Under this hole is placed retractable container. After the part of the ingredients is sliced, it simply sweats into the hole and falls into the container. As the latter fills, it is extended and the ingredients are shrinking into another dishes for filing or further cooking. Boards with retractable container are convenient for making salads, soups, stew.

Some models have several containers at once, which are also suitable for storage in the refrigerator and even the freezer. In addition, such boards can be with containers for waste, it is convenient to cut onions, cucumbers and tomatoes – tails “go” to the container.

With weights

Align 2 of the desired devices in one – truly brilliant solution. The board with weights is especially necessary in the kitchen of confectioners, as well as those for whom the exact ratio of products is important.

Among unusual accessories with additional functionality, it is also possible to highlight products with a liquid tray (useful device if you cut juicy products). Often there are boards with rules so that the pieces are obtained the same in thickness.

Interest causes a board puzzle. In the national form, it is a familiar rectangular board, but if desired, it can be divided into pieces of puzzles. The latter are used for individual feed. An important point is such a board requires an extremely careful relationship. As a rule, it is wooden models.

It is only a bit of the accessory to deform how the puzzles will no longer enter one in another.

How to choose?

The choice of the board model should be carried out with the purpose of its purpose. So, the meat is suitable for meat or stone board. The main criteria for its choice are the strength, the possibility of washing and disinfection.

The end is suitable for raw fish, but it will last less – it will absorb odors. If you cut the chilled fish (and not chopped frozen), it is better to take glass or glass-ceramic products.

For greenery, vegetables and fruits, it is better to take plastic or silicone boards, because they are easy to wash, and it will have to do it often.

For bread and cheese, always choose a separate board, because these products easily absorb foreign tastes and smells. The main criterion is compactness, convenient options with hinge for hanging. As a rule, wooden products are usually acquired under these products.

Wooden models for cutting meat and fish should have a special mark. Such boards are soaked with special oils that have antibacterial protection.

If you choose the glass-ceramic boards with a pattern, make sure that it is applied on the reverse side. Otherwise the paint particles will be in food. Since glass products slide on the table, it is better to choose models having rubberized legs or lining.

Rationally immediately think about the method of storing the board. If it is suspended, it is more convenient to use models with handle. However, such boards are not the best choice if you plan to store products in the table. Then the handle will occupy a useful space.

As already mentioned, the size of the board is determined by its appointment. If you get a big wooden board, let it be glued, and not monolithic. The last time will be distorted due to moisture. And if deformations on a small-sized wood board can be invisible, then a large product will be simply impossible to use. In addition, the monolithic version of large sizes can crack along the fibers.

Bled articles made of wood have such a direction of fibers that compensates for possible deformations. Glued slats support each other, so the deformation of such products is less terrible.

But glued options are not suitable as a stand under hot. There is a risk that under the action of high temperature glue melted, and the board will fall apart.

When choosing plastic boards, it is important to make sure that the material is safe for humans. The greatest approval of specialists here is polypropylene. It is allowed for use in the food industry, is distinguished by practicality, ease and price availability. However, such a board is not suitable as a stand under the hot (melting at 70-80 degrees). It is undesirable to cut on it and hot products.

Painted boards can only be used on the reverse side where there is no drawing. But even this does not guarantee the preservation of the picture. As a rule, such products are souvenir and serve more to decorate the interior.

For a restaurant often acquire boards serving. However, nothing prevents dishes and houses in them. Usually it is a set of 2-3 boards round or other unusual shape made of wood, ceramics or glass. Appetiatively looks on such boards fried pieces of meat, burgers and french fries, baked fish, cheese assorted. No less attractive for them and pastries – whether homemade pies or sophisticated cupcakes.

Tips for care

Correct board care is not only the opportunity to extend its service life, but also concern for their own health and health family members. After cutting products on the surface, pathogenic microbes provoking serious poisoning may appear.

Each type of product requires a special care. So, plastic products, silicone, glass and glass ceramics can be washed in hot water with detergent for dishes. Then they must be wired dry.

Wooden analogs can be sealed with boiling water, and when the stains are detected or plated, it is permissible to settle with a knife. You can not soak products from wood in water, keep near plate. It is unacceptable to wash them in a dishwasher.

New wooden boards can be pre-prepared for use – walk along the surface of the shallow sandpaper, remove the wood dust, and then cover the food mineral oil several times. It is necessary to apply it with a thin layer, after which it is to dry out 3-4 hours. After this time, repeat the procedure for another 3-4 times. This will protect the surface and will provide it with antibacterial properties.

In the same way, you can restore the knives of a wooden board. It is sanded for this and produce the above-described.

Glass, plastic and stone products can be disinfected by soda, and the first two options – also with vinegar. By the way, vinegar eliminates smells from the surface.

If color spots remained on a plastic or silicone surface, you can try to bring them out, prepare a paste of a mixture of soda and lemon juice. Add juice to soda to get wet kashitz. It is applied to the stain and leave for 15 minutes, then my boards with warm water.

Store cutting boards better not in the department where the dishes will dry (here may be too wet), and in a special compartment of the kitchen headset or hanging on the wall. It is also important that the products do not come into contact, and water did not accumulate under them. Otherwise not to avoid the appearance of mold.

About how to choose a cutting board correctly, see the following video.

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