Cutting board
A cutting board is a base for cutting food. It serves to ensure that the cutting neither the table nor the damaged blade is dull.
Cutting boards are manufactured in different sizes: small boards for allocating individual slices of bread, about 15x21 cm ( " bread board ", " breakfast tray " ), to boards, to find which place large pieces of meat, about 50x60 cm. Some boards are provided with a circumferential " sap groove ", intended to prevent the draining of liquids from the board (benefits disputed).
Some cutting boards are fitted with skirting, or so thick, that the work has a free hand distance from the table surface, which makes work easier and simplifies the pushing of clippings on eg a plate. Also hoeing are possible on such boards. A cutting board on " feet", standing on the ground is called the " chopping block " and is in the Meat Industry usual
Cutting boards are usually made of plastic or wood. Also, glass and ceramics are used. Glass and ceramic decorative look and are easy to clean (dishwasher)! . The major disadvantage is that a sharp knife already blunts the hard material in the first section and makes it unusable for good work. However, such boards are ideal for serving and presenting.
For space- saving storage foldable and rollable mats made of plastic are offered, the name "board " but no longer earn ( their origin is from the graphic arts.
Knife cuts plastic boards to add to electron micrograph level significant damage, where bacteria can hide. A cleaning with sponge, soap and hot water is as good as impossible. Such boards have to be successfully cleaned in the dishwasher. Although bacteria pull into the interior of a wooden board also back, but because of natural substances in the wood they do not proliferate and die with time. In addition, the bacteria are so deep inside the wood that the wood would have to be split to track them down .. Besides cleaning is a " dressing " ( the surface 's level) is required when the board strongly roughened by cuts or crossed by furrows is.
As for food cutting boards are color coded so that different food groups (such as fruit and meat ) can not be cut on the same board.