For Those Who Often Cook At Home, A Cutting Board Is An Absolute Must-Have. Wooden Cutting Boards Are Also Loved By Many For Their Texture And Durability. However, The Most Annoying Thing About Cutting Boards Is The Growth Of Bacteria. How To Choose And Maintain Wooden Cutting Boards? Let The Experts Tell You Below.
Common Types Of Wood For Wooden Cutting Boards
Let Me First Introduce You To Wooden Cutting Boards! The Council Of Agriculture Explained That Common Types Of Wood Include: Blackstone, Mahogany, Fagaceae Wood, Cryptomeria And Red Cypress Etc.Each Wood Has Different Characteristics And Is Suitable For Different Uses.
▶Wuxin Stone: The Density Is About 0.58g/Cm³, And The Cross-Section Hardness Is 3.65kg/Mm². It Is The First Choice Of Wooden Chopping Boards For Most Taiwanese People.
▶Mahogany: Density Is About 0.49~0.51g/Cm³, Cross-Section Hardness Is About 3.82kg/Mm², And High Dimensional Stability.
▶Fagaceae Wood: Also Known As Stone Oak, The Material Is As Hard As Stone, With A Hardness Of About 4.5~6kg/Mm², Which Can Easily Cause The Loss Of Tools.
▶Cryptomeria Wood: Density Is About 0.30~0.34 G/Cm³, Cross-Section Hardness Is About 2.01 Kg/Mm², Has High Moisture Resistance And Is Easy To Dry. The Softer Wood Is Suitable For Chopping Boards For Bread And Fruits And Vegetables.
▶Red Cypress: Density Is About 0.33~0.39 G/Cm³, Cross-Section Hardness Is About 2.39 Kg/Mm², And Has Good Moisture Resistance And Corrosion Resistance. The Softer Wood Is Suitable For Chopping Boards For Bread And Fruits And Vegetables.
How To Choose A Wooden Cutting Board?
However, If The Density Of A Wooden Cutting Board Is Too Small, It Will Feel Unstable When Cutting Ingredients; If The Density Is Too High, It Will Appear Bulky And Difficult To Handle. The Council Of Agriculture Recommends Several Principles For Choosing A Wooden Chopping Board: Pay Attention To The Appropriate Weight, Appropriate Specific Gravity And Hardness, So That It Is Easier To Handle Ingredients. In Addition, Wood With Good “Moisture Resistance” Is Easy To Dry And Has High Dimensional Stability; “Cut Resistance” Is Not Easy To Scratch, Has Toughness, Elasticity, And Does Not Damage Knives; And “Antibacterial” Is Not Easy To Mold And Has “Straight Wood Texture” It Is Safe And Not Easy To Slide; More Importantly, It Is Easy To Clean, Easy To Drain, Breathable, And Not Easy To Get Food Odor.
Clean And Hygienic! Wood Cutting Board Maintenance Tips
1. Clean Immediately After Use And Keep It Dry In A Ventilated And Dry Place.
2. You Can Use Cooking Oil To Coat Cutting Boards To Protect The Wood And Reduce Mold And Cracking.
3. After Washing, You Can Use Salt, Vinegar Or Baking Soda Powder To Disinfect The Cutting Board. Brush Along The Wood Grain And Knife Marks. After Removing The Residue, Rinse It With Hot Water. After Washing, Hang It Up To Let It Sit Naturally. Ventilate And Dry.
4. Cooked Food And Raw Food Ingredients Should Be Used Separately.
5. Regular Maintenance, Such As Scalding It With Boiling Water Once A Month, Then Soaking It In Concentrated Salt Water For A Few Hours, Taking It Out To Dry In The Shade, Or Using Ultraviolet Light For Sterilization.
6. If There Are Knife Marks Or Dirt On The Wooden Chopping Board, You Can Use Sanding Or A Planer To Smooth It Out.
7. If The Cutting Board Appears Cracked, Moldy Or Has Black Spots, The Wooden Cutting Board Should Be Replaced.
8. Avoid Being Soaked In Water And Causing Mold, Direct Sunlight, Or Rapid Drying That May Cause The Wood To Crack.
9. After Cutting Meat And Seafood, Wash Away The Residue With Cold Water To Avoid Leaving Protein In The Gaps.
Post time: Jan-14-2024