In a design house, you cannot do without beautiful and useful accessories for the kitchen, starting from the cutting board: which are the preferable materials, and which ones are right for us?<\/p>\n
We use cutting boards every day to cut meat, chop vegetables, fillet fish or slice cheese and salami. But to know which is the right cutting board for us, we must know the goods and bads of the materials they are made of: marble, wood (which wood?), glass, steel, plastic, rubber or silicone.<\/p>\n
They are the most common and the ones we are used to seeing and using in our kitchens..<\/p>\n
PROS<\/strong> CONS<\/strong> The recommended purchase<\/em>: a 100% natural bamboo cutting board<\/a><\/p>\n Plastic cutting boards are very common and mainly made of polyethylene. Dimensions and use may vary: we can find them solid, flexible, disposable, or comfortable to travel, etc)<\/p>\n PROS<\/strong> CONS<\/strong> The recommended purchase<\/em>: a simple white polyethylene cutting board, suitable for modern kitchens<\/a><\/p>\n Elegant but more useful as a tray than as a cutting surface.<\/p>\n PROS<\/strong> CONS<\/strong> The recommended purchase<\/em>: a set of Stoneline glass cutting boards with marble effect<\/a><\/p>\n Little present in home kitchens but almost essential for professionals.<\/p>\n PROS<\/strong> CONS<\/strong> The recommended purchase<\/em>: some stainless steel cutting boards<\/a><\/p>\n As like as glass cutting boards, marble cutting boards are also more suitable for use as trays.<\/p>\n PROS<\/strong> CONS<\/strong>
\nThey are among the most versatile and long lasting.
\nThey are hygienic because wood has antibacterial properties.
\nWood is a “self-healing” material: the cuts caused by the knives tend to heal.
\nThey do not damage the blades of the knives.<\/p>\n
\nThey require more attention as they can absorb the smells and colours of many foods.
\nThey absorb water, and therefore cannot be washed in the dishwasher.
\nGiven the porosity of the wood, it is good not to wash them with invasive detergents, and choose woods (such as bamboo) which are less porous and therefore absorb less liquids and dirt.<\/p>\nPlastic \/ polyethylene cutting boards<\/strong><\/h4>\n
\nEasy to wash, even with aggressive detergents (such as bleach), and easy to rinse.
\nCan be washed in the dishwasher..<\/p>\n
\nThey do not have self-regenerating properties like wood, therefore once engraved by a knife, germs and bacteria can get out of the cuts.
\nThey wear out quickly and need to be changed frequently.<\/p>\nGlass cutting boards<\/strong><\/h4>\n
\nAesthetically very satisfactory (especially for a modern kitchen).
\nThey do not retain germs and can be washed with a sponge.<\/p>\n
\nThey are easy to crack and break – in which case glass residues can mix with food.
\nThe glass surface affects the blade of the knives.<\/p>\nSteel cutting boards<\/strong><\/h4>\n
\nExtremely hygienic because they are virtually impossible to scratch.
\nVery easy to clean (with any product and in the dishwasher).<\/p>\n
\nTheir hardness leads to a tendency to ruin (bend or chip) the blades of the knives.
\nThe slippery surface is a source of risk for those who are not used to handling them.<\/p>\nMarble cutting boards<\/strong><\/h4>\n
\nThey are very impact resistant.
\nThey are not porous and therefore very hygienic.
\nFew cutting boards can be more beautiful than marble ones – especially if you have a classic, country or vintage kitchen.<\/p>\n
\nDespite the non-porosity, marble is a very sensitive material: exposure to very chemical substances or other degree of acidity (lemons, vinegar, tomatoes) is enough to ruin the surface.
\nAs with steel, marble cutting boards also damage the blades of the knives.<\/p>\n