Which board for which purpose?

If you want to enjoy preparing food in your kitchen for a long time, you should be careful when choosing and using your Cutting boards There are a few things to consider when crossing different foods. Because your favorite board for onions may not be equally suitable for steak. In this article, we would like to give you a few tips.

Meat and fish

For raw meat and fish, cutting boards with juice grooves are ideal so that the liquid that comes out can be collected when cutting. This is a clean and hygienic solution.

Fish and raw meats, especially poultry, are often contaminated with germs and bacteria, such as salmonella. It is therefore generally advisable to use a different board for meat and fish than for foods that are eaten raw. Due to the intensity of the smell of fish, we even recommend a separate board for fish and meat, so that your steak 🥩 on Saturday doesn't smell like cod 🐟 from Friday 😊

Oak is a suitable type of wood because it has a strong antibacterial effect due to its high tannic acid content. And contrary to popular belief, a good oak board can be more hygienic than a plastic board because the wood can largely close up its germ-promoting cuts. Plastic cannot do that 😉 You can find more information on this interesting topic here.

Bread

There is nothing better than enjoying freshly baked bread 🍞 to cut it by hand and let the aromatic scent take effect. Everything would be perfect if it weren't for those crumbs. But there are suitable solutions for this too. For example, the bread cutting board with collecting grooves across the entire board surface. These are only open on one side. This means that annoying crumbs can simply be poured out after use.

fruit and vegetables

Whether you want to cut a head of lettuce, an eggplant, an apple 🍏or potatoes into small pieces - with these foods you don't have to worry about bacteria or other dangerous germs 🦠. Therefore, you can safely use the same board for all these foods. Since some fruits and vegetables can be juicy, we recommend a Cutting board with a juice groove, which can be a more manageable size depending on the amount of material being cut. The juice groove ensures that the kitchen work surface stays clean, even with strongly coloured vegetables such as beetroot.

The exceptions – onions, chili and garlic 😊

If you like it a bit spicier or heartier, you should use a separate board for onions, garlic, etc. This will prevent other foods from taking on the strong smell. Nobody wants to eat a strawberry that tastes like onions 😊 For this purpose, a small, simple board without a juice groove is usually sufficient.
Tip: If you don’t want to cry while cutting onions 😢 and cleaning the Cutting board If you want to speed up the chopping process: Simply rinse the halved onion and the board with cold water before you put them together for the first time!

If we have made you curious about the variety of our selection of cutting boards, then feel free to take a look around here 😊 And if you want to be on the safe side with your cutting board assignment, have the intended use here ) simply engrave it!