Making a salad requires some chopping and slicing of ingredients on cutting boards, of which there are many to choose from.
The most popular ones are made from wood, bamboo, plastic, acrylic and glass.
Each type has its pros and cons, mostly related to issues involving cleaning & sterilizing, maintenance, and the wear and tear on your kitchen knives.
Whichever board you choose, it's important to keep it clean and in good shape to avoid any contamination of food coming into contact with it.
Scrubbing your board with hot soapy water is a must and should be done immediately after use. To avoid Cross Contamination it's adviseable to keep a separate board for cutting raw meats, poultry and seafood. This ensures that no bacteria from uncooked meat juices will come in contact with cooked meats or raw vegetables.
For more information on safety, cleaning and maintenance see Cutting Board Care.
Wood Boards come in a variety of shapes, sizes and construction. They are easier on knives than other types and can last a lifetime with proper care. They require some upkeep such as applying mineral oil, and may need a light sanding if they become scarred. More Info...
Bamboo Boards are relatively new but quite popular. Bamboo is a grass and is actually stronger than wood so it makes quite a tough board. These boards are a good alternative to wood for beauty and strength. More Info...
Glass and Decorative Boards are similar in strenght and heat resistance to acrylic boards. They are dishwasher safe and easy to keep clean. They are tough on knives causing them to lose their cutting edges quickly.More Info...
There are many different boards available at any price range from cheap to expensive. They all serve the purpose required for cutting and slicing.
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