All about butt cutting boards

At one time, the traditional and only (there were practically no options) there was nothing to replace the wooden cutting board. Relatively recently in the kitchens there were plastic and glass products that the hostesses quickly liked. But not all. Someone fundamentally refuses plastic, someone does not like to work with "noisy" glass. However, thin wooden chopping boards quickly lose their working appearance, require deeper rinsing, and even from an aesthetic point of view, they raise many questions. But there is a way out - butt cutting boards.

They learned their peak of popularity quite recently: with the advent of Instagram, the hostesses of the whole world began to understand without journalistic tendencies what is in fashion today, what is really stylish, cozy and comfortable. In many kitchens of the owners of Western accounts, thick, solid cutting boards appeared. The kitchen pattern was changing, and the demand for household items of scandi-style (and others like him) grew very high. At the impressive products began to pay attention to the stores, and enterprising master craftsmen and private firms responded to the actual request.

But they came up with end plates for a very long time, when not just Instagram, and even there was no electricity. The first end board was the usual saw cut of a tree with a rather rough treatment, but still quite comfortable.

You need special wood, safe, non-toxic glue, special grinding of each bar, fit. And processing with special oil in a number of layers. Even the most hardworking master will not make one product per day: the work takes 4-5 days, if you include drying here. But the output is not just a kitchen accessory, but a faithful, durable, durable assistant in the most important culinary manipulations.

The benefits are definitely greater. And if they cause you doubts, probably, theoretical knowledge cannot be compared with practice: it’s enough just to spend one day in the kitchen with the end-board, just as you don’t want to go back to other chopping options.

Here is a description of the 8 indisputable advantages of the end board.

1. The structure of the board is such that its original appearance (very aesthetic and solid) end boards retain as long as possible. Their durability is beyond praise. And this provides a special gluing wood fibers, thanks to which they are parallel to the movements of the knife. The knife does not cut them, but simply opens, to put it simply. And after cutting, most of the fibers are closed back. That is why the incisions on the product will not be visible for a very long time, several years.
2. The varieties of wood take the most durable, with a fall they will not split. On a thin board with a shredder, the risk that thin chips will fly is very big. With a faceplate it is excluded: the safety of your culinary experiences remains in force.
3. When the master finishes making the board, he necessarily covers it with mineral oil.. And the owner himself during the operation must do the same. These are not just obtrusive aesthetic requirements: mineral oil helps the endboard remain water-repellent.
4. End boards are antimicrobial in their design. As already mentioned, the fibers of the tree are moved apart, and not cut. And they very quickly close back, so the bacteria have no chance to get inside. But thin wooden boards are often blamed for this.
5. The functionality of their boards do not lose very long. Cutting meat, fish, minced meat, noodles, vegetables - any manipulation can be performed on a cutting board of this type.
6. The end plate can also be used for serving dishes - this is due to its attractive appearance. Even if you were taken aback by spontaneous guests, slice the sausage (meat, ham), vegetables, herbs and cheese, and serve it all right on the board. You can also put a small saucepan there. Rest assured, guests will like it, they will consider you a modern and creative person - besides, for such an organization of dinner you do not need much time and unnecessary panic.
7. Difficult care of the board no. Together with it, you should purchase a bottle of mineral oil (or linseed oil), and wipe the board with it after use. Pre-tree should be washed and dried.
8. Ease of use. The manufacturer mainly makes models on the legs, which are equipped with non-slip coating. The board does not slip, the owner is safe from injury.

It remains only to list the cons - two of them.

1. Price - it is significantly higher than that of thin boards. But it will serve the end option for much longer, and from the point of view of sanitary condition, it is several times more reliable.
2. Weight - the board is heavy, no doubt, but it is hardly such a drawback. It will fall less often, will not slip out of hands.

The shape of the cutting board can be different: square, round, oval, ellipsoid. Which one to choose is a matter of the convenience of the owner. For some, the square option is more practical, someone accepts only a round one — there can be no objective advice here.

As for the size, here you can estimate the length, width and height. The length can be from 10 to 70 cm, width - from 10 to 45 cm, and height - from 3 to 8 cm. More often, boards are bought 30x40 cm with a thickness of 3 cm.

The wood used for the manufacture of end products is a list of at least 10 items. Each type of material has its pros and cons, important production differences.

Consider the main options.

• From pine. Cheap construction material, in short. Soft wood, inexpensive and affordable material, easy to process. But specifically for the board option is not the best.
• From birch. Breed of medium hardness, good in processing, but the birch accessory will quickly turn black, and also it is afraid of dampness.
• From beech wood Durable and solid wood, but the tree is characterized by strong hygroscopicity, it absorbs moisture, because such products are always varnished.
• From oak. Good material, with high density. And although it is almost an ideal option for a cutting board, only one thing can confuse - the cost. Oak is not easy to process, because such costs.

But they also make products from larch, mountain ash, bird cherry - but they are definitely inferior to oak. But almost all submitted boards still benefit from thin chopping wood. And this is due to a different arrangement of fibers: at the end model, they are arranged perpendicular to the surface for cutting, and not parallel.

Choosing a kitchen accessory, pay attention to the weaving options.The board consists of pieces, because the masters can make a different pattern.

Consider the types that are more common.

• Chess weaving. Wizard sticks two colors in staggered order. If you wish, you can play chess on such a board, although it is much more convenient to use it for cutting.
• Basket weaving. Bars of wood are intertwined, although this is only an appearance, the pattern is similar to a wicker basket.
• Complicated ornament. The master can make a complex ornament on the surface on an individual request, can even cut out the whole picture. But the price for such a board will increase, the authoring is always more expensive (especially if you need a 3D effect or some other).

And also you can become the owner of a board with a container. It will be a very thick board, inside which a container is hiding, where the cut material enters. As a rule, the container is made of stainless steel. Differently such models are called butt boards with gastronorm capacity. Of course, this is convenient, but someone is still more accustomed to working on a classic board of high-quality material. Therefore, there can be no objective comparison.

Any kitchen utensils will last longer if you arrange it for proper care.

Principles are not the most complex.

• Do not leave the product wet. Do not pre-soak it before washing.
• After application, wash the board in warm water using standard detergents. Soap, vinegar and soda can also be used for washing, if they are more familiar to you than household chemicals. After washing, you need to remove the moisture with a towel, dry the board.
• In the dishwasher it is impossible to wash such an item (it is always indicated in the instructions).
• In the role of stand, you can use an end plate, as well as serve dishes on it, but only non-hot ones. A typical mistake is to use the board as a stand for the pan, so you will quickly disable it.
• In the microwave and oven oven also can not be placed.

The main thing is to properly treat the board with mineral oil. In the warm season it is enough to do it once a year or two. When radiators are working in the house, you will have to increase the procedure Apply a tablespoon of mineral oil to the perfectly washed and dried board: you no longer need it, your task is to soak the material, and not to redeem it in oil.

Rub the oil in a circle using a cotton swab. It is important to cover the entire surface with oil: if any places are missing, the treatment will be of poor quality.

Suitable for processing:

• mineral oil (to buy in the joinery and cosmetic stores);
• petroleum jelly (in pharmacies);
• lamp oil (in church benches).

Any other impregnation is absolutely not needed, varnish or something else is not needed. Moreover, you can cause damage to the product, and it will no longer be suitable for food processing.

On the manufacture of end cutting board, see the following video.