Cutting board

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A kitchen knife on a wooden cutting board Chopping Board.jpg
A kitchen knife on a wooden cutting board

A cutting board (or chopping board) is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic and come in various widths and sizes. There are also cutting boards made of glass, steel, or marble, which are easier to clean than wooden or plastic ones such as nylon or Corian, but tend to damage knives due to their hardness. Rough cutting edges—such as serrated knives—abrade and damage a cutting surface more rapidly than do smooth cutting implements.

Contents

History

Early cutting boards dated as far back to early 3000 BC. Cutting board are and have been widely used. They could be seen in ancient Egypt and Greek and Roman kitchens. Early cutting boards were flat stones or large wooden slabs, likely emerging out of necessity. Wood soon became a preferred material for its durability and availability. With the advancement of technology and materials, plastic cutting boards soon gained popularity due to its lightness, and its low maintenance qualities.

Materials

Different wood cutting boards on a store shelf Chopping boards on a shelf.jpg
Different wood cutting boards on a store shelf

A knife edge is a delicate structure and can easily be blunted by a too abrasive surface. It can also be chipped if used on a surface that is too hard. A good cutting board material must be soft, easy to clean, and non-abrasive, but not fragile to the point of being destroyed. Hard cutting boards can, however, be used for food preparation tasks that do not require a sharp knife, like cutting cheese or making sandwiches.

Wood

Freshly oiled cutting board End grain cutting board.jpg
Freshly oiled cutting board

Wood has some advantages over plastic in that it is somewhat self-healing; shallow cuts in the wood will close up on their own. Wood also has natural anti-septic properties. [1]

Hardwoods with tightly grained wood and small pores are best for wooden cutting boards. Good hardness and tight grain help reduce scoring of the cutting surface and absorption of liquid and dirt into the surface. Red oak, though a hardwood, has large pores which retain dirt even after washing. This makes it a poor choice for cutting-board material. Some ideal woods for cutting boards are birch wood, maple wood, cherry wood, and walnut wood. It is recommended to look for cutting boards made from a single piece of wood, opposed to multiple glued pieces. Cutting boards made from multiple glued pieces are more widely available, but it is important to make sure the glue used is free from formaldehyde and melamine. [2]

Teak's tight grains and natural coloration make it a highly attractive cutting-board material, both for aesthetic and durability purposes. Teak, a tropical wood, contains tectoquinone, a component of natural oily resins that repel moisture, fungi, warping, rot and microbes. [3] Wooden boards can also be refinished with sanding and a reapplication of oil and wax. [4] Cutting boards with non-toxic natural waxes and oil coatings, such as linseed oil and beeswax are the most ideal.

This wooden cutting board shows signs of scoring after repeated use. Brod med Vasterbotten-ost og roget gedeost (5205155586).jpg
This wooden cutting board shows signs of scoring after repeated use.

Wood boards need to be cared for with an edible mineral oil to avoid warping, and should not be left in puddles of liquid. Ideally, they should be suspended freely while drying. Care must be taken when selecting wood, especially tropical hardwood, for use as a cutting board, as some species contain toxins or allergens.

Bamboo

Bamboo cutting boards are an alternative to plastic or glass cutting boards, partially because bamboo is commonly thought to be naturally antimicrobial (although studies show otherwise [5] ). During the harvesting process, bamboo is carefully chosen for maturation, markings, and size. The stalk is then cut into specific sizes and sent through a pressing process that strips the stalks into smaller plank-like pieces. Once the bamboo is pliable, a cutting board can be produced from multiple pieces by lamination. Bamboo has not been used historically in Asian nations due to its extreme hardness. Bamboo is less porous yet harder than hardwood cutting boards. Because of its hardness, it is resistant to scarring from knives. Furthermore, it absorbs little moisture and therefore is more resistant to bacteria than other woods.

Plastic

A plastic cutting board Snijplank.JPG
A plastic cutting board

Plastic boards are usually called PE (polyethylene) cutting boards, or HDPE (high-density polyethylene plastic), the material from which these boards are made. There are essentially two types of HDPE boards being made. One version is made from injection-molded plastic, while the other is HDPE from an extrusion line. Furthermore, researchers are now developing a cutting board made from HDPE plastic waste as a more environmentally friendly option. These cutting boards use calcium carbonate for filler, and glass fiber as reinforcement. [6]

There are several certifications of plastic cutting boards, one being NSF, that certifies the plastic has passed requirements to come in contact with food. Unlike wood, plastic has no inherent antiseptic properties. [1] However, unlike wood, plastic boards do allow rinsing with harsher cleaning chemicals such as bleach and other disinfectants without damage to the board or retention of the chemicals to later contaminate food.

Most HDPE boards are specifically designed to not dull the edge of a knife. If a score line is present, the knife is safe. A serrated knife should not be used on a plastic cutting board. The sharper the knife, the longer the cutting board will last. Semi-disposable thin flexible cutting boards also ease transferring their contents to a cooking or storage vessel.

Silicone

Like rubber, silicone is soft on the blade, while being just as self-healing and anti-bacterial as wood. Silicone is also heat-resistant, and lacks the rubbery smell of rubber boards.

Glass

While glass looks like an easy surface to keep clean, glass cutting boards can damage knives because of the high hardness of the material. Cutting on glass tends to dent, roll or even chip knife edges in a rapid manner. Additionally, if used for chopping instead of slicing, glass can shatter or chip itself, contaminating food.

Steel

Steel shares with glass the advantages of the durability and ease of cleaning, as well as the tendency to damage knives. Depending on the exact steel and heat treatment used, at best a steel cutting board will wear the edge on knives quickly; at worst chip, dent, or roll it like glass.

Hygiene

Sanitation with cutting boards is a delicate process because bacteria can reside in grooves produced by cutting, or in liquids left on the board. Harmful bacteria such as Salmonella, E. coli, Listeria, and Staphylococcus can easily reside on a cutting board without proper care. Proper maintenance of a cutting board is essential to sustaining a safe cooking environment and preventing food borne illnesses.

Preventing cross contamination of food

Bacteria or allergens can easily be transmitted from one part of the kitchen to another or from one food to another via knives, hands, or surfaces such as chopping boards. To reduce the chance of this, it is advised to thoroughly wash and sanitize each cutting board after using it, and to use separate boards for different types of food such as raw meat, cooked meat, dairy and vegetables. It is recommended that plastic cutting boards be used for raw meat. This is because plastic cutting boards are non-porous and are less likely to harbor bacteria from raw meat. Many professional kitchens follow this standard colour-coding system: [7]

Care of boards

Regardless of the material, regular maintenance of a cutting board is important. A very diluted bleach solution is best for disinfecting cutting boards. The recommended amount is 1 tablespoon of bleach per gallon of water. [8] To remove odors, the board can be rinsed and then rubbed with coarse salt and left to stand for several minutes before being wiped and rinsed clean. In a wooden board, this procedure will also smooth out minor imperfections on the surface. All cutting boards should eventually be replaced overtime when they are excessively worn, or have hard-to-clean groves.

Wooden boards

This upcycled cutting board was made from boxcar floorboards that were taken from a railroad salvage yard. Upcycled Cutting Board.jpg
This upcycled cutting board was made from boxcar floorboards that were taken from a railroad salvage yard.

Wooden boards should never be placed in the dishwasher, or left immersed for long periods, as the wood or glue may be affected, or mildew may develop. To prevent cracking, wood cutting boards should be treated monthly, under normal usage. A standard recommendation is 5–7 times a year, or as needed. A light food-grade mineral oil is a good preservative for wooden cutting boards, as it helps keep water from seeping into the grain. Alternatively, one may also use a food-grade drying oil such as poppyseed oil, tung oil or linseed oil. The first two dry much faster than linseed. Note, plant based oils will go rancid, and cause wood cutting boards to pick up unpleasant smells. If the board does pick up any smells from food, there are a few ways to remove odors. One way being a combination of lemon juice and kosher salt, and another being a solution of 1:3 distilled white vinegar and water. For the lemon and salt combo, sprinkle salt over the board before squeezing lemon juice over the salt and rubbing the mixture over the board before letting it completely dry and scraping the dried paste off. On the other hand, a simple spray and wipe of the white vinegar and water solution removes any lasting odors. [9]

Most commercially available linseed and tung oils are not “food grade”, as they contain metallic driers. In general, edible savory vegetable or olive oils are not recommended because they tend to go rancid, causing the board to smell and food to pick up the rancid taste. When heavily or deeply scored, wooden boards need to be resurfaced as scoring can harbour bacteria. Boards can be easily resurfaced with various woodworking tools, such as scrapers or planes, even sandpaper.

Plastic boards

Unlike wood, most plastic boards are non-porous, which means that bacteria cannot enter below the surface. It is still equally as important to clean the boards thoroughly after each use as bacteria can lie and grow in any imperfections on the surface. Although many boards are dishwasher safe, both domestic and professional boards which are HDPE will be warped by the hot water, making them unsafe. When heavily or deeply scored, boards need to be resurfaced as deep scoring can harbor mildew and bacteria. However, resurfacing a plastic cutting board is quite difficult and replacing it is recommended instead.

Bacterial contamination

One 1994 study found that wood was more likely to retain bacterial contamination, [10] while another 1994 study found the opposite. [11] In 2002, another study found that pine wood in particular had antibacterial properties, while two other types of wood did not reduce bacteria relative to plastic. [12]

While pine has been found to have antibacterial properties, it is not typically used as a cutting board because it is a "softwood". [13]

In 2005, a study found that oak was followed by pine in antibacterial properties. [14] Oak is also not a common cutting board material due to its relatively large pore size. [13]

Another study in 2012 found that bamboo had high antimicrobial activity compared to wood. [15]

In 2016, a literature review summarizing wood and microbial safety was published. [16]

In 2020, a study done showed that wood has antimicrobial properties as bacterial stains survived less time on wood surfaces compared to other materials which are stainless steel, polycarbonate, and aluminum. [17]

See also

Related Research Articles

<span class="mw-page-title-main">Utility knife</span> Knife used for general or utility purposes

A utility knife is any type of knife used for general manual work purposes. Such knives were originally fixed-blade knives with durable cutting edges suitable for rough work such as cutting cordage, cutting/scraping hides, butchering animals, cleaning fish scales, reshaping timber, and other tasks. Craft knives are small utility knives used as precision-oriented tools for finer, more delicate tasks such as carving and papercutting.

<span class="mw-page-title-main">Knife</span> Tool or weapon with a cutting edge or blade

A knife is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidenced by the Oldowan tools. Originally made of wood, bone, and stone, over the centuries, in step with improvements in both metallurgy and manufacturing, knife blades have been made from copper, bronze, iron, steel, ceramic, and titanium. Most modern knives have either fixed or folding blades; blade patterns and styles vary by maker and country of origin.

<span class="mw-page-title-main">Marination</span> Process of soaking foods in a seasoned, often acidic, liquid before cooking

Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This liquid, called the marinade, can be either acidic or enzymatic, or have a neutral pH. In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.

<span class="mw-page-title-main">Blade</span> Sharp cutting part of a weapon or tool

A blade is the sharp, cutting portion of a tool, weapon, or machine, specifically designed to puncture, chop, slice, or scrape surfaces or materials. Blades are typically made from materials that are harder than those they are intended to cut. This includes early examples made from flaked stones like flint or obsidian, evolving through the ages into metal forms like copper, bronze, and iron, and culminating in modern versions made from steel or ceramics. Serving as one of humanity's oldest tools, blades continue to have wide-ranging applications, including in combat, cooking, and various other everyday and specialized tasks.

An abrasive is a material, often a mineral, that is used to shape or finish a workpiece through rubbing which leads to part of the workpiece being worn away by friction. While finishing a material often means polishing it to gain a smooth, reflective surface, the process can also involve roughening as in satin, matte or beaded finishes. In short, the ceramics which are used to cut, grind and polish other softer materials are known as abrasives.

<span class="mw-page-title-main">Grind</span> Cross sectional shape of a blade in a plane normal to its edge

A blade's grind is its cross-sectional shape in a plane normal to the edge. Grind differs from blade profile, which is the blade's cross-sectional shape in the plane containing the blade's edge and the centre contour of the blade's back. The grind of a blade should not be confused with the bevel forming the sharpened edge; it more usually describes the overall cross-section of the blade, not inclusive of the beveled cutting edge which is typically of a different, less acute angle as the bevel ground onto the blade to give it a cross-sectional shape. For example, the famous Buck 110 hunting knife has a "hollow ground" blade, with concave blade faces, but the cutting edge itself is a simple, flat-ground bevel of lesser angle. It would be difficult, if not impossible, to put a "hollow grind" onto the actual cutting edge of the blade itself, which is a very narrow and small bevel.

<span class="mw-page-title-main">Meat grinder</span> Kitchen appliance

A meat grinder is a kitchen appliance for mincing and/or mixing of raw or cooked meat, fish, vegetables or similar food. It replaces tools like the mincing knife. The food to be minced is placed into a funnel, which sits on top of the grinder. From there, the material enters a horizontal screw conveyor; the screw conveyor may be hand-cranked or powered by an electric motor. The screw squashes and mixes the food. At the end of the screw, the food is passed through a fixed plate, where it exits the machine. The fineness of the minced food depends on the size of the holes in the plate.

<span class="mw-page-title-main">Kitchen knife</span> Knives intended for use in the process of preparing food

A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife. Kitchen knives can be made from several different materials, though the commonest is a hardened steel blade with a wooden handle.

<span class="mw-page-title-main">Chef's knife</span> Type of kitchen knife

In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef and mutton. Today it is the primary general utility knife for most Western cooks.

<i>Santoku</i> Kitchen knife originating in Japan

The santoku bōchō(Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō(文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 centimetres long, and has a flat edge. The santoku has a sheep's foot-tipped blade that curves down an angle approaching 60 degrees at the point. The bunka bōchō, however, has a k-tip. The term santoku may refer to the wide variety of ingredients that the knife can handle: fish, meat, and vegetables, or to the tasks it can perform: chopping, dicing, and slicing, with either interpretation indicating a multi-use, general-purpose kitchen knife. The term bunka, refers to how it is used for the cultural food of Japan. The blade and handle of the santoku are designed to work in harmony by matching the blade's width and weight to the weight of the tang and the handle.

<span class="mw-page-title-main">Sharpening</span> Creating or refining the edge of a cutting tool

Sharpening is the process of creating or refining the edge joining two non-coplanar faces into a converging apex, thereby creating an edge of appropriate shape on a tool or implement designed for cutting. Sharpening is done by removing material on an implement with an abrasive substance harder than the material of the implement, followed sometimes by processes to polish/hone the sharp surface to increase smoothness.

<span class="mw-page-title-main">Go equipment</span> Game equipment used in go

Go equipment refers to the board, stones, and bowls for the stones required to play the game of Go. The quality and materials used in making Go equipment varies considerably, and the cost varies accordingly from economical to extremely expensive.

<span class="mw-page-title-main">Ceramic knife</span> Knife with a blade made out of non-metallic material

A ceramic knife is a knife with a ceramic blade typically made from zirconium dioxide (ZrO2; also known as zirconia), rather than the steel used for most knives. Ceramic knife blades are usually produced through the dry-pressing and firing of powdered zirconia using solid-state sintering. The blades typically score 8.5 on the Mohs scale of mineral hardness, compared to 4.5 for normal steel and 7.5 to 8 for hardened steel and 10 for diamond. The resultant blade has a hard edge that stays sharp for much longer than conventional steel blades. However, the blade is brittle, subject to chipping, and will break rather than flex if twisted. The ceramic blade is sharpened by grinding the edges with a diamond-dust-coated grinding wheel.

<span class="mw-page-title-main">Knife making</span> Process of manufacturing a knife

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<span class="mw-page-title-main">Countertop</span> Horizontal work surface

A countertop, also counter top, counter, benchtop, worktop or kitchen bench, bunker is a raised, firm, flat, and horizontal surface. They are built for work in kitchens or other food preparation areas, bathrooms or lavatories, and workrooms in general. The surface is frequently installed upon and supported by cabinets, positioned at an ergonomic height for the user and the particular task for which it is designed. A countertop may be constructed of various materials with different attributes of functionality, durability and aesthetics, and may have built-in appliances, or accessory items relative to the intended application.

<span class="mw-page-title-main">Knife sharpening</span> Process of grinding a knife against a hard surface

Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically a stone, or a flexible surface with hard particles, such as sandpaper. Additionally, a leather razor strop, or strop, is often used to straighten and polish an edge.

<span class="mw-page-title-main">Scraper (kitchen)</span> Kitchen implement used to remove material from containers

A kitchen scraper is a kitchen implement made of metal, plastics, wood, rubber or silicone rubber. In practice, one type of scraper is often interchanged with another or with a spatula for some of the various uses.

<span class="mw-page-title-main">Kitchen utensil</span> Tool used for food preparation

A kitchen utensil is a small hand-held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking.

<span class="mw-page-title-main">Cheese knife</span> Type of knife used for cutting or serving cheese

A cheese knife is a type of kitchen knife specialized for the cutting of cheese. Different cheeses require different knives, according primarily to hardness. There are also a number of other kitchen tools designed for cutting or slicing cheese, especially the harder types. These include the cheese cutter, cheese slicer, cheese plane, cheese scoop for soft cheese and others, collectively known as cheese servers.

<span class="mw-page-title-main">Fillet knife</span> Flexible knife used in the preparation of filets

A fillet knife is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm long. This allows them to move easily along the backbone and under the skin of meat.

References

  1. 1 2 Ak N, Cliver D, Kaspari C (1994). "Cutting Boards of Plastic and Wood Contaminated Experimentally with Bacteria". Journal of Food Protection. 57 (1): 16–22. doi: 10.4315/0362-028X-57.1.16 . PMID   31113021. PDF fulltext
  2. ↑ Ranheim, Lizzy. "What's in Wood Cutting Boards?". Center for Environmental Health. Retrieved 2024-12-01.
  3. ↑ "Equipment: Cutting Boards". Cook's Illustrated magazine. 1 September 2011. Retrieved 10 September 2011.
  4. ↑ "How To Refinish a Cutting Board - Sawed Off Woodworks". Sawed Off Woodworks. Retrieved 2016-03-15.
  5. ↑ Xi, Lixia; Qin, Daochun; An, Xin & Wang, Ge (2013-10-31). "Resistance of Natural Bamboo Fiber to Microorganisms and Factors that May Affect Such Resistance" (PDF). BioResources. 8 (4): 6501–6509. doi:10.15376/biores.8.4.6501-6509 . Retrieved 2014-10-06.
  6. ↑ Ahmed, Fitsum Etefa; Gideon, Rotick K. (2021-12-01). "Development of Leather Cutting Board from Plastic Waste". Journal of the American Leather Chemists Association. 116 (12). doi:10.34314/jalca.v116i12.4689. ISSN   0002-9726.
  7. ↑ "Food Hygiene Regulations 2006".
  8. ↑ "Cutting Boards". fisi.usda.gov. Food Safety and Inspection Service. U.S. DEPARTMENT OF AGRICULTURE.
  9. ↑ "How to Clean and Care for Wood Cutting Boards". The New York Times. 2024-11-06. ISSN   0362-4331 . Retrieved 2024-12-01.
  10. ↑ Abrishami, Simin H.; Tall, Ben D.; Bruursema, Thomas J.; Epstein, Paul S.; Shah, Dhiren B. (1994-05-01). "Bacterial Adherence and Viability on Cutting Board Surfaces". Journal of Food Safety. 14 (2): 153–172. doi:10.1111/j.1745-4565.1994.tb00591.x. ISSN   1745-4565.
  11. ↑ Ak, Nese O.; Cliver, Dean O.; Kaspari, Charles W. (1994-01-01). "Cutting Boards of Plastic and Wood Contaminated Experimentally with Bacteria". Journal of Food Protection. 57 (1): 16–22. doi: 10.4315/0362-028X-57.1.16 . PMID   31113021.
  12. ↑ Schönwälder, A.; Kehr, R.; Wulf, A.; Smalla, K. (2002). "Wooden boards affecting the survival of bacteria?". Holz Als Roh- und Werkstoff. 60 (4): 249–257. doi:10.1007/s00107-002-0300-6. ISSN   0018-3768. S2CID   23943541.
  13. 1 2 "Why Some Woods are Better than Others in the Kitchen" . Retrieved 2016-09-18.
  14. ↑ Annett, Milling; Rolf, Kehr; Alfred, Wulf; Kornelia, Smalla (2005-01-01). "Survival of bacteria on wood and plastic particles: Dependence on wood species and environmental conditions". Holzforschung. 59 (1): 72–81. doi:10.1515/HF.2005.012. ISSN   1437-434X. S2CID   23632274.
  15. ↑ Kim, Ji-Young; Lee, Hyoung-Jae; Cho, Jeong-Yong; Lim, Hyun-Cheol; Choi, Gyeong-Cheol; Kim, Du-Woon; Park, Keun-Hyung; Moon, Jae-Hak (2012). "Antimicrobial Effect of Various Chopping Boards against Food-borne Bacteria". Korean Journal of Food Science and Technology. 44 (1): 114–120. doi: 10.9721/kjfst.2012.44.1.114 .
  16. ↑ Aviat, Florence; Gerhards, Christian; Rodriguez-Jerez, José-juan; Michel, Valérie; Bayon, Isabelle Le; Ismail, Rached; Federighi, Michel (2016-05-01). "Microbial Safety of Wood in Contact with Food: A Review". Comprehensive Reviews in Food Science and Food Safety . 15 (3): 491–505. doi: 10.1111/1541-4337.12199 . PMID   33401823.
  17. ↑ Chen, Ju-Chi (2020). "Survival of Bacterial Strains on Wood (Quercus petraea) Compared to Polycarbonate, Aluminum and Stainless Steel". Antibiotics (Basel, Switzerland). 9 (11): 804. doi: 10.3390/antibiotics9110804 . PMC   7698295 . PMID   33202723.
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