The right cutting base for every cut
Choosing the right cutting board or surface goes hand-in-hand with good knife care, as the best way to keep blades sharp is to use them on friendly surfaces. Take a look at this short guide, which sheds light on the right cutting base for every task.
One size doesn’t fit all
For hygiene reasons, it is important to tailor your choice of cutting base according to the task at hand. Having at least three boards on rotation in your kitchen is ideal: one for fruit, vegetables, salad and bread; one for all foods that may stain or have a strong smell; and one for raw meat, poultry and fish. Alternatively, clean your cutting base thoroughly to avoid the transfer of bacteria and germs, especially when handling raw meat or poultry.
Which boards are best for which tasks?
Wooden cutting boards
Wooden boards are naturally hygienic, long-lasting and knife-friendly. They are perfect for cutting dry products such as bread or raw vegetables and fruit. To keep them clean, it is enough just to wipe the board with a damp cloth or rinse it off under the tap. However, if the board is really dirty, it should be washed in warm water using a mild detergent. To dry, stand the board upright so that the air can circulate freely around it. When completely dry, wooden cutting boards can be rubbed with a light coating of cooking oil so that they retain their natural beauty.
Plastic cutting boards
For foods that are likely to stain or have a strong smell like beetroot, onions, raw meat, poultry or fish, it is best to use a plastic cutting board. These functional cutting boards made of thermoplastic polyurethane (TPU) are ideal, since the high level of flexibility offered by this special material acts like a buffer, protecting delicate knife blades. This ensures that your knives will stay sharp for longer. These chopping boards are also dishwasher-safe, antibacterial and can withstand temperatures ranging from -20°C to +150°C. This material does not absorb smells or flavours and can be sterilised simply by pouring boiling water over it.
Cutting boards made of glass and stone
These materials are not suitable for regular use in the kitchen, as they are too hard for delicate knife blades. The fine, sharp edge of a blade will bend very easily on these bases and the knife will become blunt quickly. If you would like to extend the time between sharpening your knives, use a wooden or plastic cutting board and save glass or stone boards for serving cheese, charcuterie or the like.
Head this way to browse Wüsthof’s full range of cutting bases and get your kitchen kitted out with the boards that best fit you and your cooking style.