When it comes to cutting boards, it’s important to choose the right material to ensure the longevity of your knives. While there are many options available, there are certain types of cutting boards that should be avoided, and glass cutting boards are at the top of that list.
Glass cutting boards may seem sleek and modern, but they are actually the worst choice for your knives. The hardness of glass can quickly dull and damage the sharp edges of your blades. When you repeatedly cut and chop on a glass surface, the force and friction can cause your knives to become blunt and ineffective. This not only makes your kitchen tasks more difficult and time-consuming, but it also reduces the lifespan of your knives.
For this reason, professionals and culinary enthusiasts highly discourage the use of glass cutting boards. Instead, it is recommended to have at least two cutting boards in your kitchen: one made of wood and another made of plastic.
A wood cutting board is an excellent choice for prepping fruits and vegetables. Wood is a softer material compared to glass, which means it is gentler on your knife blades. The natural fibers of wood also have a slight level of self-healing, allowing the board to close up minor cuts and scratches. This helps to maintain a smooth surface for cutting, further protecting your knives.
In addition to being knife-friendly, wood cutting boards have a natural aesthetic appeal that can enhance the overall look of your kitchen. They can also add warmth and character to your food presentation, making them a popular choice among chefs and home cooks alike.
On the other hand, a plastic cutting board is ideal for handling raw meat, fish, and poultry. Plastic boards are non-porous, meaning they are less likely to absorb bacteria or odors compared to wood. They are also easier to clean and sanitize, making them a more hygienic option for handling potentially harmful ingredients.
When it comes to plastic cutting boards, it is important to choose a high-quality, food-grade material that is durable and resistant to knife marks. Look for cutting boards that are labeled as “BPA-free” to ensure they are free from harmful chemicals.
Glass cutting boards should be avoided as they can significantly damage the sharpness of your knives. Instead, opt for wood cutting boards for fruits and vegetables, and plastic cutting boards for raw meats. By choosing the right cutting boards, you can preserve the longevity of your knives and make your kitchen tasks more enjoyable and efficient.
