Cutting boards are kitchen tools that are likely to be used daily. Unfortunately, these precious kitchen tools do not get much attention as knives or cast-iron skillet. Proper care and maintenance are essential for keeping the cutting boards last for a prolonged period.
Caring and doing right with the custom cutting boards extend their life, make food preparation easier, and protect you from diseases like food poisoning.
Ignorant of many facts, many kitchen makers tend to make mistakes while working with the cutting boards and chopping blocks, which further leads to the ill health of the family or the smell and staining of the panels.
Here are some common mistakes you should stop making while using custom cutting boards in everyday kitchen chores. Please have a look at them and learn some of the ways to avoid them.
1. Using Glass Cutting Boards:
There is nothing wrong in saying that glass boards are more resistant to stains and odor, yet their tough surface can dull the knives’ sharp edges. Moreover, the glass boards’ slick and slippery surface can injure your fingers and cost you time assembling the food items.
Therefore, boards with grips and wooden surfaces should be used. They are eco-friendly, keep the knife edges sharp and prevent injuries.
2. Using the Wrong-Sized Boards:
Often, kitchen makers tend to choose small-sized boards for their kitchen counters. They might consume less space in the kitchen and may be easier to clean, yet; they tend to provide a small room for knives to slide over the cutting items smoothly. This also increases the chances of getting yourself hurt.
However, long cutting boards are efficient as they provide ample surface to cut and chop multiple food items. Furthermore, they open large rooms for easy movement of knives and slicing and dicing food.
3. Putting the Board in Dishwasher:
Prolonged heat and water exposure are harmful to custom cutting boards. However, plastic panels may resist such conditions, yet wooden or glass boards get cracked and break when treated in dishwashers.
Instead, they should be washed with soapy water and dried inside out. The boards should be treated with baking soda or vinegar to eliminate odors and stains.
4. Using the Same Board:
Using the same board for multiple tasks like chopping fruits, vegetables, and meat is one of the most common mistakes kitchen makers commit while working with cutting boards. Not using separate boards for fleshy and leafy food items is dangerous for boards and leads to health problems.
Therefore, at least two boards should be used: chopping and slicing meat, fish, and fruits and vegetables.
5. Not Properly Maintaining the Boards:
Not drying the boards completely leads to bacteria penetrations, staining, and smelly panels.
However, the boards should be dried thoroughly and conditioned with oil. Oiling the wooden board surface prevents it from cracks and scratches and keeps them smooth, preserving its new look.
6. Using Dull Knives:
Knives play a significant role in maintaining the boards in the long run. Using dull knives tends to make the board surface rough. Therefore an equal investment should be made in sharp-edged steel knives. Using sharp knives makes chopping and cutting off food items easy but is healthy for the boards.
