Cutting Surfaces and Boards

It's easier to cut things wherever they are. Yet, for the sake of longevity and safety, move your food to an appropriate cutting surface for the food and the cut.

 

Consider having multiple cutting boards.

 

Make at least one board in your kitchen ONLY for cutting raw products. Select a plastic type material that can be easily cleaned, run in the dishwasher and bleached as needed. This is the board to use for raw beef, chicken and the like.

 

If you follow this simple segregation of boards, you'll increase the chances you'll avoid the 24 hour flu. If you'd like to go one step further, store your raw product board in a different cabinet than your other boards. 

When selecting cutting boards for all other cuts, consider softer material boards.

While glass and marble boards are typically pretty, keep those boards for cheese and show. Cut on softer materials like wood and composite boards for your daily use. This will extend the life of your knives.

 

In general plastic can be easy on your knife, but bad for the environment. We only use plastic for raw product.

Bamboo boards can be easy on the environment but bad for your knife.

Consider paying up a bit for a board made of wood (maple, cherry, walnut) and taking care of it with oils and conditioning. Or grab something like the Epicurean boards. They wear well, are soft in a way knives like but still provide a solid and easy cleaning cutting surface while looking great. 

 

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