Cutting Board – a constant attribute of food, as frying pan, plate or kettle. Cutting boards we need to slice vegetables and fruits, breads and herbs, to cut the meat or fish.
Cutting boards are plastic and wood, round and rectangular, large and small. In this article we will talk about models of plastic and find out what they are comfortable.
Cutting boards of plastic
Each material for the manufacture of these utensils has some advantages relative to the other. For example, the wooden boards are not blunted knives, glass is hygienic and does not absorb odors. There are pluses and plastic. For the production of plastic butcher used polyethylene and propylene of high quality, which have the following characteristics:
- resistance to cuts and abrasion;
- chemical resistance.
In addition, plastic cutting boards to wash, including in the dishwasher, which distinguishes them from wood. A flexible plastic cutting boards from a thin food-grade plastic can even be used as a watering can!
But there is plastic and cons. First, this is a fairly high price. Cheap goods mean that such plastic is low quality, quickly come into disrepair and in addition unsafe to your health. Secondly, the bad plastic can withstand high temperature, so a surface cannot be used as a stand under hot.
The more in your kitchen Arsenal is cutting boards, the simpler and easier the cooking process. In a professional kitchen must be around a dozen cutting boards including plastic. At home you can do less quantity but the minimum number of boards to two.
Very comfortable at home, are sets of colored plastic cutting boards. Each color corresponds to a Board of a certain thickness, designed for a specific product. With this set you’ll never confuse the bright yellow Board for cutting bread with raspberry surface for cutting fish.