En esta noticia
When cooking, cutting boards are positioned as a fundamental and indispensable utensil for lovers of gastronomy.
In that context, choosing between wood, plastic, or metal is not only a matter of aesthetics, but can also influence hygiene, the board’s durability, and the care of other key materials used daily, such as knives.
The best option: wood, plastic, or metal boards?
Specialists agree that wooden boards are one of the best alternatives for everyday use in the kitchen
Among their main advantages are
- Less wear on knives: wood is a softer material than others, so it does not dull blades immediately
- Durability: if properly maintained, it can last for many years and is extremely versatile
- Natural absorption capacity: wood helps prevent the juices from foods from spreading
In addition, they are easier options to handle while cutting, which makes preparing a variety of meals easier.
Other boards in the kitchen: advantages of each one and when it is best to use them
These alternatives also have valuable uses in the kitchen, depending on the case
Plastic boards: advantages
- They are inexpensive
- They can be placed in the dishwasher
- They make it easy to separate raw foods from cooked foods
Metal boards: advantages
- They are durable
- Easy to clean
- Recommended for working with meat
However, they can dull knives quickly and create a less convenient cutting surface.