Welche Schneidebretter sind die Besten?

Which cutting boards are the best?

When it comes to the quality of cutting boards, the material, care criteria, lifespan and, of course, environmental friendliness must be taken into account. Cutting boards are available in glass, marble, wood or plastic.

Glass or marble cutting boards for selective applications only

A glass or marble cutting board does not provide a breeding ground for germs and bacteria. However, the hard surface does not give way to knife blades and causes them to become blunt quickly. This is why glass or marble cutting boards should only be used for soft foods that can be cut with little pressure. They can easily be cleaned in the dishwasher.

Plastic cutting boards are hygienic but harmful to the environment

Plastic boards have the advantage that they can also be cleaned easily in the dishwasher. This is why plastic is mandatory for restaurants and businesses. They are particularly suitable for foods that develop intense odors, such as onions, or for vegetables that produce strong colors, such as beetroot. Depending on their composition, plastic boards are generally gentle on knife blades. The environmental impact must be assessed rather critically. Plastic boards are residual waste, must not be put in the yellow bin or yellow bag, and cannot be taken to the recycling center.

Wooden cutting boards are ideal as long as they are not glued.

Wooden boards are the most commonly used in private kitchens. They look classy and offer many advantages. Wood is generally gentle on knives. Hardwoods such as teak also have an antibacterial effect and are dishwasher safe due to their high density. While hardwoods are generally robust and hard-wearing, cutting boards made of simple woods such as bamboo or spruce tend to discolor. Odors also stick to "simple" woods for longer because they cannot be cleaned with such hot water. An important quality criterion for wooden cutting boards is that they are cut from a single piece of wood. Many glued cutting boards are offered, especially in the discount sector, but their lifespan is very limited. Cutting boards cut from a single piece of wood, on the other hand, are robust and durable.

Hardwood cutting boards offer many advantages

In general, it is advisable to use different boards for different foods, for example one for meat, a second for fruit or vegetables and a third for bread. This prevents any germs from being transferred from meat to other foods. If you are still undecided after reading this article, you can of course use several cutting boards.

We recommend a cutting board made of teak. It looks good, is gentle on knives, does not absorb odors, can be put in the dishwasher every now and then and is made from renewable raw materials.

Image by congerdesign on Pixabay

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.