Plastic is the Best Cutting Board
The plastic cutting board is regarded as the most practical of all available chopping boards because they are viewed as the most hygienic and the easiest to use.
The plastic cutting board are used in all commercialized kitchens, a plastic material is preferred here for many reasons, here are a few reasons of them:
1.) Plastic boards can be put in hot dishwashers or even sterilizers and resist in very high temperatures that kill most awful bacteria. A wooden or bamboo cutting board would be warped very quickly under these conditions.
2.) Glass cutting board are also capable of resisting in high temperatures but are banned in Pro kitchens because they are too heavy and as glass can shatter, increasing the need for little blue plasters but more seriously, small particles can end up in food. besides, the cutting sound of glass cutting board is really scrannel.
3.) Plastic chopping boards do not gather germs after sanitizing but MUST be left to dry up before using them again, because grooves are perfect mildew to hide in. we’d better choose some cutting board with antibacterial additives, which is called micro bacterial cutting boards, this kind of chopping boards can help us keep the bacteria automatically with 80-90% more than we sanitize it by original cleanser.
4.) Plastic chopping boards are generally much cheaper than a decent wooden board, most people are happy to throw them away when they become damaged and broken-down.
5.) Plastic chopping boards often come in sets of different bright color and different sizes, so that different foods can be kept separate for hygiene and allergy reasons. For example, in professional kitchens, there are six different colors each for raw meat, cooked meat, fish, dairy and bread, vegetables, fruit, and fish. different sizes also very useful, such as, if we need to cut a small piece of apple, we can use a small board, otherwise, we can choose medium or large or X-large ones.
You may have heard that certain plastic chopping boards come with a special pre-treated anti-bacterial surface. Scientists have proved that some of cutting board is no tangible benefits, therefore do not allow yourself to be conned into paying more for a plastic chopping board that has this treatment on its surface. the real antibacterial board must mix the additives together with the material inside, and the additives should be more than 0.5%, then it will work for killing bacterial, otherwise, it is just selling point.
Plastic chopping boards often come with a ‘juice groove’ around the edge. This is really convenient if you are cutting raw (and bloody) meat or exceptionally juicy fruit.
If you need to deep-clean your plastic chopping board, you are able to use a chlorine solution made of one tablespoon of chlorine bleach per gallon of water – just do not use a scented bleach because you firstly do not want the perfume to taste stuck in your board and Glass chopping boards are notoriously sliding
Keep your knives sharp! Cuts with blunt knives do not heal so quick and hurt more.
You can clean out any pesky smells that have lingered with lemon and salt.
The information you need to know before purchasing a plastic chopping board
You do not need to treat a plastic chopping board with special oils every so often like you do with a wooden chopping board. This makes it easy to care for.
However, plastic boards may be easy to care for but they are easily marked. For those concerned with the appearance of their cutting boards, a plastic board is not for you if you will be upset about the scores made by your knife!
Many people buy a posh and expensive marble or wooden chopping board for show and will actually use a cheap plastic chopping board they store in a cupboard. As long as it is air-dried before it is put away, this is a very practical measure for the image-conscious kitchen-dweller.
Plastic chopping boards are often criticized for being slippery, this is easily solved if you stick a strip of silicone to the base so you won’t chase it across a wet worktop.
Some cooks distinguish between chopping boards and cutting boards. A cutting board is used for vegetables etc whereas a chopping board is for more heavy-duty food items like big joints of meat.
All chopping boards dull knife blades, each in different ways. Plastic boards create heat and the friction blunts knives. This is less substantial damage than harder boards like wood or bamboo. The science of sharpening knives is more complicated than you might think so it is best to know
Many Chinese recipes instruct cooks to cut vegetables ‘on the diagonal’ so that there is more surface area on the vegetable to absorb flavor. The most effective boards for this are plastic boards as certain boards offer a slight ‘bobble’ effect so food cannot slip