What kind of wood is better to use for cutting chopping boards in the countryside? Why?

The chopping board for chopping vegetables is the most commonly used in our daily life. In the past, in rural areas, there were many timber with relatively large pore sizes, and most households went to the mountains to find them by themselvesSolid wood boardsMake a cutting board. Nowadays, wood with large outer diameter is rare, and solid wood cutting boards on the market are particularly expensive, so many people change to bamboo cutting boards or plastic cutting boards.

Of course, this cutting board is also lightweight and easy to use, and the price is also cheap. As an indispensable cutting board for cutting vegetables for three meals a day, most of the rural areas are processed and applied by themselves. There are many kinds of wood that can be used to make cutting boards in the countryside, and willow cutting boards and old elm are used in the rural areas of our hometown Jiaodong area.

There are more cutting boards.

Since these kinds of flowers and trees are very common in rural areas, and some of them have long crown diameters, they began to make cutting boards to be the right size. Naturally, there are also some families who have relatives and friends in the Northeast, and when relatives and friends go back to "Guanli" to visit, they bring back a piece of basswood.

Cutting boards, in the countryside at that time, were considered "gems" in cutting boards. The fundamental reason for using willow wood as a cutting board is that the willow wood is soft, the wood is fine, and the seismic performance is good. Chop items with willow cutting boards are firm and durable, and cutting boards need to often touch water in daily life, and the water solubility of willow cutting boards is also very good Compared with willow cutting boards, old elm cutting boards are harder than willow wood, corrosion-resistant, and not easy to drop wood chips.

Everyone is using Old Elm.

In the case of wooden cutting boards, it is generally necessary to find an elm tree of the right size in the summer, and sawed off a section as a cutting board to apply, because the elm tree does not attract insects in summer. The elm tree in autumn is very easy to attract insects, and it must be solved before being applied later. Old elm cutting boards are treated in the same way as willow cutting boards.

Basswood is a kind of high-quality wood, which has vegetable oil in the wood, has wear resistance, corrosion resistance, fine wood texture, easy production and processing, and ductility.

strong and other characteristics. Use it as a cutting board, don't eat knives, it's not easy to drop sawdust, and it doesn't crack.

At that time, who had a basswood cutting board was expensive. However, no matter what material the cutting board is, after being applied for a long time, it is very easy to breed bacteria, and it is best to scald it with hot water every few days. After all, "prevention is better than prevention" to avoid symptoms, this cutting board is important.

In fact, different flowers and trees, the wood is hard and soft, the taste is salty and light and heavy, whether it is hygroscopic, whether it is very easy to crack and deform, whether it is rotten and deteriorated and slag and other conditions are different; The fruit knife that everyone usually uses is sharperThere are some woods such as elm that are hard enough to last, but it is easy to blunt knives when used, and some woods smell more stinky or even peculiar smellOakIt cannot be used as a cutting board.

Willow wood is a very delicate material that can also prevent moths and is also very durable.

It's better to use mahogany to make it. This is due to the fact that the quality of peach wood is relatively good, and the adhesion is also relatively strong, which can also have an antibacterial effect, and it is also very strong, very healthy, and there is no problem.

I think it's better to use birch wood because birch is relatively strong and it is not easy to get any scratches on this wood.

It is recommended that the public should choose a cutting board made of white beech, white fruit wood, soaphorn wood, birch wood or willow wood with good comprehensive quality in all aspects.

In addition, there is a natural oak cutting board, which is made of selected natural oak splicing, which is moderately soft and hard, not easy to hurt the knife, not easy to deform, and not easy to burst; No wood chips are produced when used; Moisture-proof and mildew-proof; Natural sterilization, easy to clean; Tough, heavy, beautiful, and durable, it is a type that can be considered.

Wooden cutting boards are highly absorbent and not easy to dry, and if they are in a humid environment for a long time, they are easy to become moldy, leading to the occurrence of intestinal diseases. Therefore, it is best to soak wooden cutting boards in vegetable oil for 2 hours before use, so that they are not easy to crack.

Cutting boards that should not be used :

Use a "plastic cutting board" or a flavored "bamboo cutting board". Because plastic cutting boards lack natural sterilization ability, the amount of bacteria residue and multiplication rate are much higher than those of wooden cutting boards.

In addition, many bamboo cutting boards are pressed using high-temperature bonding technology, and if the sandwich layer close to the bamboo cutting board can smell pungent smell, it means that the formaldehyde content of the cutting board exceeds the standard. Long-term use of this to cut vegetables is very harmful to health.

Choose a bamboo cutting board to smell the smell first, choose the one with the fragrance of bamboo, the whole bamboo cutting board usually has 1 or 2 bamboo knots on the surface, and the splicing type will have irregular lines; If you are worried about not picking well, it is more secure to buy a well-known kitchenware brand. It should be reminded that the bamboo cutting board cannot withstand the heavy blow of chopping due to its low density and limited thickness.

The above content refers to People's Daily Online-There are tips for the maintenance of cutting boards, and 4 kinds of cutting boards are harmful.

The above content refers to People's Daily Online-Chopping Board, how to choose and how to use.

In my northeast, elm is generally used more. I don't know what kind of wood is found elsewhere.

What kind of wood is better to use for cutting chopping boards in the countryside? Do you have any recommendations?

1.The biggest advantage of bamboo cutting boards is that they are strong and durable. During use, no matter how you soak it in water and dry it, it is not easy to crack.

When we cut vegetables, the wood chips don't fall off as easily as a wooden cutting board. The point is that it's also easy to clean up. After washing, drying and preservation, it is not easy to mold and breed bacteria.

Bamboo cutting boards contain bamboo cellulose, which is a natural antibacterial substance. So from any point of view, bamboo cutting boards are cost-effective. However, bamboo cutting boards also have a serious disadvantage, that is, most bamboo cutting boards are relatively thin, and slightly thicker cutting boards are spliced together, and a lot of chemical glue will be used to bond cutting boards, which is not good.

In addition, from a practical point of view, bamboo cutting boards are not as thick as wooden cutting boards, and simple oblique cutting of vegetables and fruits is okay, but cutting meat is not suitable.

2.Willow wood, willow wood is very common in rural areas, the texture is uniform, the cutting surface is smooth, the whole wood color difference is small, blister-resistant, corrosion-resistant, suitable for a variety of environments using the board. The advantages are that it is not easy to deform, easy to clean, not easy to crack, more durable, not easy to hurt the knife, more corrosion-resistant, and the willow cutting board is not easy to start sawdust and has a smooth surface.

However, it is easy to be eaten by insects, and these insects are more likely to breed bacteria.

3.Elm, its wood is dark yellow, the texture is clearly visible, the hardness and strength are moderate, the wood is tough, the corrosion resistance is high, the hardness is relatively moderate, the toughness is relatively strong, the splitting resistance is good, the slag is not woolly, and it is not easy to be corroded, it is a relatively good wooden cutting board.

4.Pear wood, reddish-brown, shiny, wear-resistant, corrosion-resistant, with staggered textures.

5.Ginkgo biloba, a high-quality cutting board that has been overlooked by everyone, is flexible and soft, and will float up when placed in water without sinking into the water. Moreover, the ginkgo wood cutting board dries quickly, is not easy to crack, and has a special fragrance.

What's more, it is naturally mildew-proof and does not easily absorb fishy smells. The disadvantage is that the ginkgo wood cutting board has poor aesthetics and a large number of counterfeits.

You can use elm wood, which is relatively strong and not easy to slag, which can ensure cleanliness and hygiene.

You can choose willow wood, which is relatively strong and very delicate, and can be moisture-proof and moth-proof.

Cutting boards, also known as cutting boards, are a kind of kitchen utensils that are often used in people's daily lives. Its main function is to chop vegetables. Bamboo cutting boards are tools used to chop vegetables at home, so the choice of cutting boards is particularly important.

The cutting board is also good for the health of the vegetables. Bamboo cutting boards are generally made by the whole bamboo process or the bamboo spelling process. Most of the bamboo cutting boards on the market are made by the bamboo spelling process.

Bamboo cutting boards are not only light and smooth, but also have antibacterial properties. It has the advantages of no cracking, no deformation, wear-resistant, hard, not easy to fall off, and good toughness. Lightweight, hygienic and aromatic.

Bamboo cutting boards are easy to clean, dirt does not clog in crevices, and is easy to air dry, so there will be no mildew and odor. The bamboo cutting board is spliced, so you can't hit it too hard, and the meat is easily damaged. The wooden cutting board is thick and tough, suitable for cutting meat and bones.

The use of wooden cutting boards is easy to produce sawdust, and if eaten into the body, long-term consumption is harmful to human health. It is easy to accumulate scale, breed bacteria, and is not easy to clean.

Wooden cutting boards are highly absorbent, do not dry easily, and often become moldy. Eating foods that contain mold can also cause intestinal diseases. In this way, the comparison is clearer.

In the early days, people used wooden cutting boards because they were easy to use and inexpensive. Later, with the discovery of society, a variety of cutting board materials such as bamboo, plastic, stainless steel, and antibacterial materials for children gradually began to appear. Every household will have a cutting board, which is very important for our daily life.

The role of the cutting board is to chop vegetables. We use a cutting board for three meals a day. The frequency of using cutting boards in life is relatively high.

It can be said that it facilitates our lives and plays a very important role in our lives.

In general, the main use of sticky boards is to cut vegetables, cut meat, and make some ingredients. It is also widely used and indispensable in market life. It has always been popular with people.

It has been passed down from ancient times to the present day. It's a relatively easy tool to use. Bamboo cutting boards are lighter than wood.

Counterfeiting is not easy. The quality is relatively stable and safe to use. But its density is lower than that of wooden cutting boards, and the thickness is not enough.

It's mostly spliced together, so it won't take heavy hits.

At this time, you can choose bamboo, because such materials are generally more environmentally friendly, and there will be no particularly serious wear and tear, and it is also original.

Good made of bamboo. Because the quality of this cutting board is relatively better, and the hardness of this cutting board is also very suitable, and it is not easy to corrode.

The bamboo is better, the bamboo cutting board is not easy to mold, and the life of use is also very long, especially environmentally friendly.

You can choose solid wood or composite materials, for me solid wood is the healthiest, but ** is the most expensive.

I think it is healthier to use solid wood, and the service life will be long, it is more natural, and my family uses solid wood.

I think it's better to choose solid wood, because solid wood is a little healthier and more environmentally friendly.

1. The density of the wooden cutting board is very high, the toughness is very strong, good wood can be used for a long time, the family uses the cutting board, you can choose the wooden cutting board, and the wooden cutting board is safe and harmless, green and environmentally friendly, and it is also good for health.

Suggestion: The wooden cutting board has good water absorption and is easy to mold, so it is best to wipe it clean after each use and place it in a dry place.

2. If the bamboo cutting board is made of natural plants, the bamboo cutting board is relatively strong, and it is not easy to crack or fall off the slag, when cutting vegetables, the dirt is not easy to be stuffed in the gaps, and the cutting board will be relatively clean.

Suggestion: The bamboo cutting board is thinner, which is not very convenient for cutting meat, and is suitable for cutting vegetables and fruits.

3. Although the plastic cutting board is light in weight and easy to carry, it is easy to deform. Some rough plastic cutting boards are easy to cut out the slag foam, and enter the human body with food, which will cause damage to the liver and kidneys. When cutting cooked food with plastic cutting boards, high temperatures can accelerate the precipitation of harmful substances.

4. No matter what kind of cutting board, it should be cleaned in time after use, and hung vertically in a ventilated place to let it dry. Don't put it close to the wall or flat, otherwise the other side will not be able to dry, and it is easy to breed mold.

An important part of the cooking process is chopping vegetables, so it is very important to have a cutting board at home. When it comes to cutting boards, that is, cutting boards in everyone's colloquial language, young owners have many misunderstandings about the purchase of cutting boards. Today, I will introduce to you the cutting board for chopping vegetables at home, which material is more suitable for home use?

1. Comparison of 3 common cutting board materials.

1. Wooden cutting board.

Advantages: The material is very thick, the toughness is very strong, and it can be used to chop meat and some hard food. Available in a variety of sizes and thicknesses.

Disadvantages: In use, it is easy to chop out the wood residue, and mixing it vertically in the meat dish is not good for health. In addition, after a long period of use, it is easy to hide dirt and dirt, and it is not easy to clean. The water absorption is too strong, it is not easy to air dry, and it is necessary to avoid wooden cutting boards in a humid environment for a long time.

Suggestion: Wooden cutting boards can be soaked in vegetable oil for 2 hours before use, which can be used to prevent cracking. It is recommended to choose wood that is not easy to crack, such as white fruit wood, saponaria wood, birch or willow wood;

2. Plastic cutting board.

Pros: light weight, easy to clean, inexpensive.

Disadvantages: Not resistant to high temperatures, some plastic cutting boards have a rough texture, easy to cut out the minced, harmful to the human body.

Suggestion: Try not to cut meat and fat foods on the plastic cutting board, you can cut fruits, vegetables, etc.

3. Bamboo cutting board.

Advantages: High-quality bamboo cutting boards are treated with high temperature and high pressure, which has the advantages of no cracking and deformation, wear resistance and hardness. In addition, it is very hygienic, has a fragrant taste, and has the effect of inhibiting the reproduction of bacteria.

Disadvantages: Due to the insufficient thickness of the bamboo cutting board, most of them are spliced and cannot withstand heavy blows.

Recommendation: Ideal for chopping vegetables, fruit or cooked food, not for chopping meat.

2. How to choose a household cutting board? and precautions.

To summarize the above three types of cutting boards: wooden cutting boards are suitable for chopping meat or hard food, plastic cutting boards are suitable for pastry sushi, and bamboo cutting boards are suitable for cutting cooked food.

Tips: A good cutting board can be used before use: the new cutting board is soaked in salt water for 12-24 hours, and after it is taken out to dry, it can effectively prevent the cutting board from cracking.

For the chopping board for chopping vegetables, I think you can prepare two different materials at home, one is used to cut raw poultry meat, and the other is used to cut vegetables and fruits, so that it is more hygienic and shouting, and you must pay attention to the daily cleaning after using the cutting board!