Is it better to have a thin cutting board or a thick one, and what s the difference?

For cutting vegetables, there is not much difference in the thickness of the cutting board, but if it is chopped filling, it is better to be thicker, the best is the kind of vegetable pier, now everyone does not like the bulkiness of the vegetable pier, and the cabbage board can remove the roof if the filling is chopped.

Of course, it's better to be thicker, it's easy to cut vegetables and not run the sound is small, it's too thin to hold it easily, everyone's habits are different, just feel free.

If the cutting board is too thin, it is like just a thick layer of cloth, and if it is too thick, it will become a meat cutting pier, which is better if it is not thin or thick.

If you often cook at home, you must buy a better cutting board to put at home, anyway, I recommend that you buy more than 5cm is better, be sure to buy some thick cutting boards, and I recommend that you must buy Japanese brand cutting boards, their quality is still very good, and it is not particularly expensive.

If you cook at home, you must buy a better cutting board back, so that it is better, so how thick the cutting board is, I personally recommend that it is better to be 5cm, because I also recommend that you best buy a wooden cutting board must be very good, so that you can prevent a lot of bacteria breeding, I hope what I said can help you.

A thick cutting board is definitely better than a thin cutting board because a thick cutting board is harder and more durable when it comes to cutting bones.

The quality of the cutting board is not in the thickness, the key is to ***. Of course, the same quality is still thicker, and it is stable and easy to use.

Hello, the cutting board is thick, and it can bear high pressure strength.

The thickness of the cutting board is selected according to personal needs, usually if you are used to simply cut things, you can choose a not very thick cutting board (4 6cm), occasionally used to chop meat, bones, the thickness is about 8 10cm is enough, if often used to chop meat, bones then choose more than 10cm is more appropriate, I make cutting boards, usually restaurants are used 8cm, 10cm. --Jingyi cutting board.

The thickness of the cutting board is generally determined according to the use. Usually used according to the raw and cooked food separated, can be used as a spare two wooden cutting boards. The thickness of the cutting board or vegetable anvil is 40-50 cm. The optional material for chopping meat is thicker and the wooden cutting board is thicker.

Because the material is thick, the toughness is strong, and it is more suitable for chopping meat or cutting some hard food. Disadvantages: It is easy to chop out the wood residue in use.

Wooden cutting boards have been used for a long time, and the cut marks are easy to accumulate dirt and are not easy to clean. For example, poplar itself is easy to crack, and repeated use is more likely to breed bacteria. Because the wooden cutting board is highly absorbent, it is not easy to dry in the air, and if it is in a humid environment for a long time, it is easy to mold.

Therefore, it is best to soak the wooden board with a little vegetable oil for 2 hours before use, so that it is not easy to crack. When buying a cutting board, be sure to choose a safe wood, such as ginkgo wood, saponaria, birch or willow wood is better.

Relatively thicker is better, too thin to cut bones are easy to crack.

Thick good. Durable and reduces vibration.

Cutting boards are indispensable for all kitchens, and the common cutting boards on the market are made of wooden cutting boards and bamboo.

Cutting boards, plastic cutting boards, every ordinary family kitchen, at least three cutting boards need to be purchased, in order to be satisfied with daily cutting, and these three cutting boards because of the different dishes cut, the material when buying is also particular.

Below, we will show you how to buy a cutting board.

First, the cutting board material

Solid wood cutting board

Advantages: thick material, high density, strong toughness, strong and durable.

Disadvantages: The surface of the wooden loose cutting board is easy to produce knife marks, it is easy to mix wood residue when chopping meat, and the gaps are easy to hide dirt and dirt; Wooden cutting boards are highly absorbent and easy to mold and breed bacteria; Inferior wood board coatings can contain toxic substances.

Range: Thick cutlers can be used to chop ribs, minced meat or hard ingredients.

Bamboo cutting board

Advantages: The bamboo board is strong, the surface is smooth, it is easy to air dry, and it is not easy to produce mold and odor.

Disadvantages: The spliced bamboo board is not very thick, it is not resistant to heavy blows, and the seams are easy to crack after a long time.

Range: Chopped vegetables, fruits and fresh ingredients, not suitable for chopping meat.

Plastic cutting boards

Advantages: The material is light and easy to carry.

Disadvantages: easy to deform; Rough plastic cutting boards are easy to cut out plastic residue foam, which enters the body with food, which is not good for the body; Some dark-colored cutting boards are mostly made of waste plastics, which have many harmful substances.

Scope of application: cut fruits and vegetables.

IITips for buying a cutting board

Look at the material

Generally speaking, the thicker the thickness of the cutting board in the case of the same material, the more durable it will be, on the contrary, the worse the quality, the thinner the thickness.

Look at the surface

The surface of a well-made cutting board is neat, and the surface of a low-quality cutting board is rough.

Look at the material

Due to the different materials, the cutting board and the service life are also different, the better the material, the more expensive, the longer the use time, so you must look at the material when buying.

Look at the size

According to the size of the kitchen combing countertop at home and what dishes are used to cut, so as not to be inappropriate when using.

An antibacterial cutting board is an option. This cutting board is easy to clean, does not get moldy, is easy to use, and is much lighter than traditional wood materials.

I think when buying a cutting board, we have to choose a cutting board made of plastic. This is because plastic cutting boards are not only lightweight, but also easy to clean.

Be sure to pick the pear blossom wood. Because the cutting board of this material is not easy to be contaminated with bacteria, and it is not easy to deform, and the water absorption is particularly good.

Chop things still thickly.

However, it is better to separate raw food from cooked food.

You can buy a quick thin one.

Thick cutting boards cut raw meat on one side and cooked meat on the other.

Thin cutting boards: Cut lettuce on one side and cooked vegetables on the other.

The material of the cutting board is good: stainless steel.

How to buy a cutting board:

1.Consider the texture of the cutting board. A cutting board with a pure texture is more hygienic and easier to keep food safe.

2.The smoothness and flatness of the pallet should be considered. The smoothness and flatness are relatively high, which is conducive to operation, convenient for cutting food, and convenient for cleaning the cutting board.

3.The thickness of the cutting board should be considered. Thicker than centimeters, it is easier to regulate the temperature, and bacteria do not easily survive on it.

It is healthiest to use different cutting boards separately by function. Wooden cutting boards are easy to mold, bamboo cutting boards may contain glue, plastic cutting boards may have heavy metals exceeding the standard, glass cutting boards are fragile and hurt knives, rice husk cutting boards are not easy to clean and deformed, and different materials of cutting boards are not suitable for the range and use of different methods, if it is according to the material, as long as it is a regular manufacturer of cutting boards, daily use of the cleaning and maintenance is very healthy, will not cause harm to the body, but it is best to use the two materials of cutting boards, separate use, can be both raw and cooked easy to cut, It can also promote its strengths and avoid its weaknesses: 1. Wooden cutting board:

It is used to cut meat, bones, and raw ingredients such as vegetables and fish; 2. Bamboo or plastic cutting boards: cut cooked food or fruits.

As a necessary kitchen appliance in the process of cutting vegetables, the cutting board is used to cut vegetables, meat, or fruits, and it can be said that the cutting board plays an important role in the kitchen. However, as an item that is in close contact with the food we eat, the quality of the cutting board, especially the quality of the material, directly determines the cleanliness of the food, which will indirectly affect the health of the human body, so we must choose a cutting board made of high-quality materials. So, what materials are available on the market?

What kind of cutting board is good? Next, let's share the common materials and characteristics of cutting boards with you by Xiaocheng Diary Home Daily.

Wooden cutting boards

The most common cutting board on the market is the wooden cutting board, which is made of natural wood as raw material, with high density, strong toughness, high hardness and other characteristics, and there are many kinds of wooden cutting boards, including camphor wood, oak, ironwood, cypress, poplar, white fruit wood, etc., and the choice space is very large. However, after being used for a long time, the wooden cutting board will leave a lot of knife marks on the surface, and even cracks, which can easily hide dirt and dirt, breed bacteria, contaminate food, and endanger human health, and then cause vomiting, abdominal pain, dizziness and other symptoms. Therefore, we must choose a good cutting board made of wood, such as white fruit wood, soaphorn wood, willow wood is good, at the same time, we also need to do a good job of cleaning and maintenance of wooden cutting boards.

Bamboo cutting board

We all know that the fiber of bamboo has strong toughness, and the cutting board made of bamboo is not easy to crack and slag, and it is not easy to hide dirt and dirt, so it is relatively convenient to clean and maintain. At the same time, bamboo cutting boards are lightweight and easy to use. However, the bamboo cutting board is not well cleaned, easy to mold and blacken, and its thickness is thinner, mostly spliced, can not withstand heavy blows when used, is not suitable for chopping bones or chopping meat, and the use is limited.

Plastic cutting boards

Plastic cutting boards are generally divided into two types, one is made of PE material and the other is made of PP material. The PE cutting board is made of layers, which is cheaper, while the PP cutting board is denser than the PE cutting board, and it is integrally formed, the quality is better, and it is more expensive. No matter what kind of material the plastic cutting board is, it has the characteristics of high strength, durability and antibacterial effect, which is a very good choice.

Here is a recommended multi-functional plastic cutting board for home daily use in Xiaocheng Diary, which is not only made of environmentally friendly PP material, but also adds a layer of frosted material to the surface of the PP material, so that cutting vegetables is not easy to slip and is more convenient to use.

Common cutting boards include wooden composite boards and plastic silicone boards. It is recommended to use logs in the original ecology and pollution-free, which is more assured.

Common cutting boards are: wooden cutting boards, bamboo cutting boards, plastic cutting boards, I think wooden cutting boards are a little better, because there are many varieties, there will be many choices.

The cutting board is the usual cutting board, and the main materials of the cutting board are solid wood, bamboo, plastic, etc. Ironwood: hardness and durability, toughness, belongs to the national second-class protected plant, more expensive, easy to damage the blade.

Oak wood is not easy to deform and burst, has high density and does not absorb water, reduces bacterial growth, and is easy to clean.

Now cutting boards have their own characteristics, but generally speaking, they are wooden cutting boards, and now many people will choose rubber cutting boards, because such cutting boards are lighter and easy to store, on the contrary, wooden cutting boards are too heavy and more expensive than plastic cutting boards.

Wooden, plastic, bamboo, plastic is the best, not easy to mold, it is also convenient to cut vegetables, and it is not expensive.