It's All About The Wood: Cutting Board Care - Part II
Welcome to Part II of this two-part series. If you haven’t read Part I, be sure to check it out here. We talked about the properties of wood and got into the maintenance aspect of cutting board care. Now, it’s time to discuss proper use and knife selection — your cutting board is designed to stand up to wear, but you still have to show it a little respect.
Proper Use
Have you ever visited a friend’s house, caught a glimpse of their cutting board, and instantly been afraid to eat anything they prepare? That now-gross cutting board may have been a handmade piece, or it may have been a $10 board from the discount store, but one thing is certain — it was not used or cared for properly. It may not have been properly maintained, as we talked about in the last post, and it may not have been used properly, either. Today’s post will focus on proper use, which is essential if you want your friends to say “wow” not “ewwwwww” when they pull out your cutting boards.
The Rules of Proper Use
#1: Never use your cutting board as a paddle for induction into your local frat. (Though I can make you one of those! Hit me up…)
#2: Never leave your cutting board in standing liquid, whether it be water, juices, brine, etc. for an extended period of time. Especially if the board is dry and lacking conditioner, it can absorb moisture, which will soften the wood fibers and any glue that might be holding it together. When the board dries again, the grain and glue will shrink, eventually causing cracks — especially around the edges.
#3: Clean the surface of the cutting board with mild soap and water after every use. Good ‘ol Dawn works fine here, although a specialized cutting board cleaner is even better.
#4: Never use harsh chemical cleaners or strong detergents on your cutting board. These can damage the wood and the glue.
#5: Don’t place your cutting board in the dishwasher. The extreme heat and steam can cause irreversible damage to the wood. It’s not worth the 30 seconds you save — trust me!
#6: Avoid placing hot pots and pans on your cutting board. They can burn, dry out, or warp the wood.
Knife Selection
Have you ever gone over to your mother-in-law’s house to cook, only to realize her knives are duller than your soup spoons? That’s what we’re trying to avoid here. Dull knives take the joy out of cooking, and they don’t make for a long-lasting cutting board, either.
A poor knife can wreak havoc on a cutting board. If the knife is dull, you end up pushing so much harder and trying to saw you way through you food. You are doing more work than necessary, and you leave a mark on the cutting board after every stroke.
If you use the wrong blade for the job, that also results in unnecessary wear and tear on your board. A perfect example I have witnessed is the use of a serrated knife to cut meat because “it’s the only knife I have that will cut through the tough parts”. Using a serrated knife to essentially saw though the meat is going to leave a big imprint on your cutting board. A good-quality knife — and one designed for the task at hand — is better for your cutting boards and will make cooking more enjoyable. It will also make you feel like a badass when slicing up meat and veggies with ease, but maybe that’s just me!
For years, I thought having a good knife was just flashy way to show off. I always thought my old knives worked just fine… until I finally bought a few really nice ones. After countless hours of research and trying friends’ and family members’ knives, I finally broke down and bought a few. I did not buy a whole set, and I don’t feel most people do need a whole set.. I only bought the types of knives that my wife and I actually used. Now I could go on for ages about types of knives and all of the details, but to sum it up, from years of personal experience and a lot of cooking, most home cooks can get by with only 4 knives in their kitchen.
1. The Chef’s Knife: The most important knife, according to just about any professional, is a Chef's Knife. Around 8” long and used daily for almost any task, they are well balanced and one of the most multi-purpose knives to have. The next three are designed for more specific tasks but are great to have on hand:
2. Paring Knife: A paring knife is much smaller than a chef’s knife and is great for intricate, smaller work like removing eyes from potatoes and slicing the ends off garlic cloves.
3. Utility Knife: Slightly smaller than a chef’s knife, a utility knife is great for smaller jobs where a chef’s knife does not give you enough dexterity. It’s also good for quick, less-precise tasks like slicing a lime in half or cutting excess fat off a chicken.
4. Serrated Utility Knife: A serrated utility knife looks like a bread knife, only shorter and sharper. It’s ideal for cutting delicate fruits and vegetables without tearing them, and for slicing softer items like bagels.
Other knives that might be nice to have on hand, depending on your cooking habits and needs, include:
A Boning Knife , perfect for tight spaces separating meat from the bone
A Fillet Knife , great for preparing delicate fish
A Slicing/Carving Knife, (next one on my list to purchase!) at 12” its ideal for large items, watermelons, briskets, roasts, ham, breads and cakes.
Quality knives offer better balance and a better feel in your hand. They’re made from higher-quality, durable materials, and they hold an edge a lot longer. With a sharper edge comes less wear and tear on your cutting boards. Just make sure you maintain that sharp edge by using a knife sharpener often. This sharpener by Brod & Taylor is simple to use, automatically adjusts to a variety of blade angles and results in a quality edge.
So how have I been able to keep my cutting board looking like new even after two years of use? It all comes down to maintenance, proper use, and quality knives. Wood is a thing of beauty, and wood cutting boards are a work of art. Treat them well, and they’ll continue to be helpful in your kitchen.