Boards of this type is best used as a decorative stand.

How to choose a cutting board

A wooden cutting board does not “suffer” that it is washed in a dishwasher, it loses its shape and quickly deteriorates. The service life of kitchen knives and food safety is associated with the quality of the cutting board. Do not purchase boards from ceramics, stone and glass (although they are called the most hygienic). The knife in contact with such a board will publish an unpleasant rattle and quickly dull, because the material has a too hard structure. Boards of this type is best used as a decorative stand. The plywood cutting board is relaxed from contact with water and the knives are rapidly dulled. When buying a board of this type, see that the plywood is very tightly glued on the side faces of the plywood. A cutting board from chipboard is treated on top with a special synthetic substance that blows a knife, such a board quickly deteriorates, crumbles. And the composition of the glue, with which the sawdust compressed, there are harmful formaldehyde resins. Ideal materials for the cutting board are solid wood: bamboo, oak, birch, givea. Such a board is practical, hygienic, easily washed and does not dull knives. Those boards that are made of cedar, aspen or pine trees are just a beautiful interior item, remember this. A cutting wooden board is made completely from wood or equipped with several parts and connected together with special glue. This is done in order to extend the service life, because the board of this type is not deformed due.