Wooden cutting boards: types, shapes and choices

Wooden chopping boards appeared in the Middle Ages, and almost unchanged existed until the XX century. However, even with the advent of new technologies and materials (analogs of plastic and glass), wood products are not sunk into obscurity. Moreover, such boards have improved and today are pleased with the functionality, variety of shapes and sizes.

One of the main advantages of wooden boards can be called their environmental friendliness. But this is true only for products from a single piece of wood. If we talk about glued versions, they are wooden lamellae fixed relative to each other. Such products a priori can not be called environmentally friendly, because they contain glue.

Exist special types of end boards, which are made of wood and carry even the cutting of meat, strikes with a metal hammer. However, even the most common version of wood is not afraid of strikes with a knife. It will not crack and will not be damaged if it falls from a height. Such a kitchen accessory suitable for daily use.

Unlike glass and ceramic analogues, wood boards do not blunt the knives. But knocking a knife on wood is not annoying (as, for example, the creaking of knives on the glass surfaces of a board), it is almost imperceptible.

Returning to the issue of environmental products, it is worth noting that (regardless of the type), they look that way. Many use wooden boards as a decoration for the kitchen or dining room, since natural wood brings comfort and nobility to the interior. It is important that the price range also varies - from fairly affordable cost to more expensive options.

Among the wooden range without much difficulty, you can find a huge board for cutting dough, and small utensils for bread. In addition, today serving wooden boards, which do not cut, but serve dishes, are very popular. Most often it is bread, pies, pizza, but there may be pieces of meat with greens and vegetables.

Like any product, wooden boards have flaws. First of all, it is the hygroscopicity of the material. Any wood to a greater or lesser extent absorbs water, juice from products, etc. Naturally, this leads to the absorption of odors, therefore the wooden board should be washed after each use.

However, excessive washing (especially soaking the product) can lead to the deterioration of wood, in particular, the deformation of the product.

All wood products can be divided into 2 large groups:

• solid wood;
• from glued together.

If, when looking at the side of the board, you see a wood drawing, then before you is a product made from a single piece of wood. If the end part has fibers, and individual lamellae are distinguished on the surface itself, this is a glued version.

Separately, select the end wooden boards.Their main properties: a stronger and harder surface (suitable for cutting meat), greater resistance to moisture, a higher degree of antibacterial protection.

This explains the fact that knives on such a surface are blunted more slowly than on a wooden one. The blade of the knife as if spreads the wood fibers, it does not have to overcome them as an obstacle. In this regard, it may be noted, and a longer life of the end boards.

For the production of boards using different types of wood, each of which has distinctive characteristics. Consider the most common options.

Quite affordable and inexpensive material with high hygroscopicity. Such products strongly absorb and retain odors for a long time. Besides, pine is extremely unstable to moisture, and therefore the boards from it will not last long.

Compared with pine, a little more durable material. At the same time it is also distinguished by low cost. However, products made of birch quickly darken during operation, so the boards from it quickly lose their presentable appearance. Besides, birch is not the most resistant to moisture effects type of wood, it will quickly warp. Similar properties have products from linden, alder.

Products from this tree are distinguished by their strength and strength. However, the tree itself is extremely hygroscopic, easily absorbs moisture. Of course, special varnishes are used for protection, but this is not possible for all types of boards.

A good variety of wood for the manufacture of cutting boards. Characterized by durability, moisture resistance, and therefore has a long service life.

Perhaps oak boards are a good option if you are looking for durable, waterproof and durable products. Due to its resistance to moisture, products can be rinsed under water without fear for their shape and condition.

The larch product is the only wooden version that is not afraid of water. This is due to the increased moisture resistance of wood.

Also, this wood species is resistant to high temperatures, so the accessory can be used as a hot stand.

Of the ash are often made end boards. With adherence to the technology of bonding, you can get a product that really will serve for years.

From an olive tree one of the strongest variants of a product turns out. In addition, due to the properties of wood, the working surface of such a product will have antibacterial properties.

A more modern version of wood, combining strength and low hygroscopicity. As a result, the product lasts longer, but does not absorb odors, less exposed to moisture. In addition, fewer scratches and cracks from the knife appear on the surface of utensils based on rubber woods.

Bamboo boards are always glued, due to the characteristics of the plant itself. It is impossible to make a solid board from thin trunks of pipes, they have to be cut and glued. Bamboo analog has less weight, better tolerates moisture (they can even be washed in dishwashers), but the knives on the bamboo surface are blunted faster.

Sometimes you can find a sawboard from the trees described above on sale. For the manufacture of utensils suitable saw cut hard wood: elm, ash, oak, poplar.Since in each case the dimensions of the saw cut are individual, there are no standard sizes of finished boards, they also cannot be calibrated.

The finished product is covered with mineral edible oil. Thus, the sawboard is quite thick and heavy, it is durable and has a long service life. Unlike products from an array, the version of the cut is always a cross section of the tree. The analogue from the array is longitudinal.

Wooden boards are characterized by a variety of sizes and shapes. You need to choose a product based on the purpose of the board. So, the standard is the board 30 to 50 cm. It is convenient to work with meat and poultry. The product in the amount of 25 to 40 is suitable for cutting fruits and vegetables, cheeses, sausages. An even more compact version is usually purchased for cutting bread.

As for the shape, universal is called square or rectangular, as well as their many variations. Products are suitable for all types of products, it is convenient to store them. Another popular form is a circle. Often round options are used for cutting loaves, pies, cakes, they are also suitable for cutting bread, loaf, cheese, sausages. Round boards are often used as serving plates, serving cheese cuts, fried meat with greens, and bread.

A semicircle-shaped board may be a little less popular. Even less often there are boards of other geometric shapes. They are not too popular, because they are not always convenient. Boards in the form of an apple or pear, fish, ham are quite often found on the shelves of stores. Their form is an indication of how the product should be used.

If you plan to store the boards in a box, such a handle, on the contrary, may be inconvenient - it will “eat up” useful storage space. Do not buy boards intricate forms, it is often difficult to find a way to store them. A product with a lot of patterns and cuts will not be easy to keep clean.

In addition to the forms described, you should highlight unusual wooden utensils with additional options. Among it - a board with a retractable container. It has legs and a special drawer that can be pulled out and pushed. After cutting products fall into the container, it moves out, and all the pieces are stored in one place. In addition, such a container can be used for waste, when you peel, and then cut onions, carrots, cucumbers, beets, etc. In this case, at the end of cooking, all that remains is to remove and shake the container.

If the wooden board moves down from the surface and it seems inconvenient, you can look at the corner option. The product is mounted on the corner of the kitchen complex and securely fixed in this place. For beating off meat or cutting solid food it is convenient to use the board on legs. This version of the product is also firmly coupled with the table top, making work in the kitchen more convenient and safe.

Beautiful original drawing boards are usually used for interior decoration. If cut on them, then only on the side where there is no pattern. Carved boards are used in the same way, and it is better to use them for cutting dry products to minimize the contact of the product with moisture.

When choosing, it is important to consider the type of wood the board is made of. One of the best options is oak or acacia. The next criterion will be the features of the board: it is made from a single piece or is a glued analog.

If you plan to chop the meat on the board, choose the end. Smaller boards can be solid wood. The size of the product is determined by the appointment.

If the choice fell on products from needles, it is worth purchasing the most qualitative (and usually more expensive) option. In this case, you can insure yourself from the selection of the resin. Do not use the same board for all products. At a minimum, you will need 3 products: for raw meat, vegetables and herbs, bread.

If you decide to choose and purchase several products at once, it makes sense to look for a set of products on the stand. As a rule, its purchase will be cheaper than the purchase of a similar number of kitchen items. Yes, and the kit will look in the same style. Finally, it is important to pay attention to the appearance of the utensils, because the boards must fit the overall interior of the kitchen or dining room.

Compliance with the rules of caring for wooden cutting boards is, first of all, a hygienic requirement. Regular cleaning and disinfection of surfaces will help to avoid the spread of pathogenic microorganisms and poisoning of people. Of course, proper care can significantly extend the life of the product.

The oil is applied in a thin layer, allowed to dry for several hours, and then coated again. The procedure should be repeated 3-4 times. Similarly, you can reanimate the old board, however, it is better to clean it better, erasing the slits with a knife on the surface of the board. Then also cover with oil in several layers.

Wash the wood product immediately after use, it will not allow odors and pigments to be absorbed. Soda, vinegar or lemon juice are suitable for washing and disinfection. All these substances are excellent and smells. But it is better to refuse the use of washing household chemicals - it eats into wood, and it is rather difficult to wash it out of fibers.

The optimal technology of purification of such a product is as follows:

1. immediately after use, the board must be cleaned with a knife to remove food pieces;
2. rinse in warm water using soda or kitchen soap;
3. pour boiling water for disinfection;
4. blot dry with a towel and store in a dry, well-ventilated place.

Store woodwork should be in clear form, not in boxes. It is better to use special stands for the boards to be positioned vertically. It is important that they do not touch each other, and water does not accumulate under them. Do not store the accessory near an oven or hob.

Important to remember, that on the same board it is impossible to cut various products. For each group of the latter, there must be a separate board: for raw meat and poultry, fish, fruits and vegetables, and bread. It can be said, the minimum required "pieces of wood." In fact, their number may be large.

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In the next video you will be able to observe the production process of the end cutting board.