Kitchen Design and Quote

Sydney Kitchen Showroom
Melbourne Kitchen Showroom
1800 826 144

Kitchens powered by green power


Kitcheners ® Kitchens business award

Kitcheners ® Kitchens - climate friendly kitchen business

Kitchen Cutting Boards

Selecting a kitchen cutting board


Almost every single kitchen owner will need a cutting board, but every owner is different when it comes to board preference. As many of you will know, it can be incredibly frustrating to be cutting a large piece of meat on a tiny board, or furiously trying to scrub stubborn food off.

There are many different kinds of boards all with their pros and cons and different sanitation methods to take into account before selecting the right option.

Plastic

These boards come in a variety of shapes and colours so you can select different colours for different food groups to help keep them clean. The thicker boards have a longer lifespan but food transfer is made easier with the thinner and flexible boards.
Plastic boards are not only the most popular and most affordable of the boards, but also the most hygienic.
The non porous surface of the plastic prevents bacteria from meat juices and vegetable dirt from infiltrating deep into the surface, and what’s more, can be easily washed off. They can also be easily colour coded for different food groups (red for meat, blue for fish, yellow for poultry…..) The plastic board prevents knives causing deep grooves meaning fewer cracks and cuts in the surfaces for bacteria to hide in and grow. Although the lifespan of the plastic board is less than some other choices, they are also dishwasher friendly.

Wood

It is hard not to feel like the professional chef with a beautiful wooden cutting board in the kitchen. These boards are excellent for cutting and will help keep the sharpness of your knives; they are also available in many different kinds of wood. They can also double as a cheese or general serving plate at the table.
Wood is generally harder to keep clean than their plastic counterpart and will be ruined in the dishwasher. A board with too many cuts and cracks is a breeding ground for germs. It is generally a good idea to avoid using wooden boards for raw meat, chicken and fish. Always remember to use separate knives and cutting boards for raw and cooked food.

Glass

These boards will match any kitchen table or bench and are a stylish. They are a heat resistant alternative so can be used as a hot plate. Their non-porous surface makes glass boards an incredibly hygienic option and many are dishwasher friendly. As glass is less likely to suffer from cuts or scratches they are less likely to harvest bacteria.
However you need to be aware that your knives will go blunt much quicker on this surface in comparison to plastic or wood.

Marble or Ceramic

Although these materials offer an aesthetically pleasing option, they tend to be more expensive than the plastic, wooden or glass boards. They can also double as a serving plate but are also very tough on knives. In terms of hygiene they are very easy to clean.

Tips

  • Use separate boards for raw meats and other food in order to lessen the spread of bacteria.
  • Use different knives when cutting, chopping or slicing different foods.
  • Buy a board keeping the size of your sink in mind to facilitate cleaning.
  • Colour code your boards according to food groups.
  • Buy different sized boards so cutting is easier and more comfortable.
  • Clean your board directly after use with soap and hot water if it is not dishwasher friendly.
  • Replace your board once it has many hard to clean scratches and cuts.
     

 


Plastic kitchen Cutting Board:

Plastic Cutting Boards - Kitcheners ® Kitchens

 

Wooden kitchen Cutting Board:

Wood Cutting Board - Kitcheners ® Kitchens

 

Glass kitchen Cutting Board:

Glass Cutting Board - Kitcheners ® Kitchens

 

Marble kitchen Cutting Board:

Marble Cutting Board - Kitcheners ® Kitchens