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How to Shop for the Best Cutting Boards The search or shopping for cutting boards has never been an easy choice to make especially when you are looking for one that will be able to assure you of good healthy environment and also ensure longevity of your knives. Therefore the choice of cutting board used needs to factor in these two among other to be discussed below. Whether it is bamboo, glass, plastic and even wood, all these types of materials have their advantages and their downside. To help us in choosing a better board, we shall look into all of them. Starting us off is the wood cutting board. This is the most attractive and easy to work with cutting board. They do not destroy the knives and through the application of food-grade mineral oil, they are made waterproof which prevents water from leaking into the wood thus damaging it. Closely related to wood cutting boards is the bamboo, which are considered to be superior to wood cutting boards owing to their ability to of being naturally waterproof. Meaning they are considered to be more hygienic than wood. However some people tend to think that their surfaces are hard on knives.
A Quick Overlook of Boards – Your Cheatsheet
The plastic cutting board is yet another type of the cutting boards. They are relatively cheap, easy to wash and their non-porous nature makes them favorite among many.
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Glass cutting boards are one of the most popular. They are considered easy to wash, do not harbor bacteria and not prone to wear and tear from knife cuts. They could also double up as hot pads owing to them not being good conductors of heat. Cross-contamination of food is also unlikely when they are used. Their only disadvantage is that they are slippery and hard on the knives. While you go ahead and purchase that cutting board that you eagerly desire, the points above will prove useful in choosing the most efficient and safe cutting board. Nevertheless whatever your choice would be, you need to disinfect the board as frequently as possible and do away those that are spoilt. Sanitizing the boards is very important in order to avoid cases of food poisoning and doing away with bacteria that may have remained on the cutting board even after thorough cleaning. Chlorine bleach will be appropriate to use. Finally, cross-contamination of food also needs to be avoided at all costs. This also cushions you in the event that some cutting boards wear off; you are not left wondering what to do.

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