So.... I've invested in some cutting boards. You really should use one whenever you're cutting anything more than one lemon. Not only does it protect your countertops, but the food has less of a chance to slide around, and conversely, your hand has less of a chance of sliding under the blade.
There are a number of types of cutting boards out there, and you can spend a LOT of money on them if you want, but you really don't need to. You can get a couple basic boards that will do almost anything you want and not spend more than about $25. But first, let's talk about what you SHOULDN'T buy
Marble, Granite or any other stone based cutting board
Sure, they can be really pretty. No wonder they make them into countertops. But there's a serious issue with any stone cutting board; they wear your knives down. How? Well the reason your knives are so sharp is that they are honed down to a fine edge, The finer and straighter the edge, the sharper the knife will be and the easier the knife will slice through the food. Cutting against a hard surface that doesn't have a little give means either the stone has to bend (not likely) or your knife edge will have to bend. So slicing on stone will either cause the edge to flatten out or bend under the pressure, losing the fine edge you paid oh so much money to get. If you lose that edge, your knife becomes dull, or worse, they are no longer straight. Warped knives start catching on the food you try to cut. This will cause you to push or pull too hard when you cut and if that happens, at some point you will slip and open up your hand, wrist, arm, or innocent bystander. Sure, they're attractive in your kitchen, but beyond a decoration, stone cutting boards really aren't a good tool.
Ah yes, another hard, unforgiving surface. Glass cutting boards have the same problem that stone cutting boards have. They're hard enough that the knives will bend or warp over time. So this $10 cutting board will ruin your $250 knife set in a very short period of time.
On top of that, you're dealing with glass and all the fun that comes along with it. You drop something heavy on it and it'll shatter. You drop it in the sink and you're fishing dagger-sized shard of glass out of the garbage disposal. Drop in on the ground and it's sweeping with shoes on. So if at all possible, avoid this option as well.
Here's your old standby, and truthfully, they aren't all that bad. The old style wooden cutting boards are pretty good to have in your kitchen. Since they are wood, they are forgiving to your blades when you're slicing foods. And with harder woods, the cuts you make in them almost heal themselves. They all need to be cleaned thoroughly afterwards to prevent bacteria growth. But remember that you get what you pay for when it comes to wood. If you spend $10, you'll probably get one that falls apart. If you choose this route, make sure you spend enough to get one made from a good quality hardwood.
I personally own one of these. If you're going to use a natural material cutting board, this would be my choice. Why? You have the advantages of wood without some of the disadvantages. They're very durable and can take a lot of abuse. It can handle constant chopping on it and has enough give so the knifes will keep their sharpness. The price on these are getting more and more affordable. The one listed to the left is less than $20 for the three-pack of boards. And if you're environmentally conscious, bamboo is a fast growing grass, and therefore environmentally sustainable.
Plastic Cutting Board
These can be good options. You can cut on plastic all night long and have very little damage to your knives. Most are relatively inexpensive. And if you want to clean them, you can toss them in the dishwasher. Some will survive a sterilizing setting, so they can be thoroughly cleaned. You could also use bleach on these to clean them. Now there are some studies out there that say bacteria can live in the cut marks of the board and can spread germs if you don't thoroughly clean them. So make SURE you always clean them thoroughly and often.
These are the other cutting boards I own. And they're probably the most versatile cutting boards there are. I know, they don't have the grandeur and class of the other ones, but hear me out. First, they're extremely convenient. They give you a large working space. They are pliable and soft, so your knifes will not lose their edge. When you're done with the preparation, just pick up the sheet, bend it in half, and pour the food directly into the pan or pot. No spillage! When you're done with one item, like chicken or beef, toss it in the sink and grab another, so there's no risk of cross contamination. And when you want to clean them, put them in the dishwasher to sterilize them. Now sometimes they can warp in the hottest settings of the dishwasher, so be careful. And best of all, they're CHEAP! I bought this 5-pack at Bed Bath and Beyond for $8. There are thicker ones you can get for about $3 a piece. Either way, when they eventually wear out, (although the first one I bought 3 years ago is still perfectly functional), recycle them and buy a new one.
I personally own a set of bamboo cutting boards and a set of the plastic sheets. I use the bamboo board for any vegetables and then use the plastic ones for any meat I need to prepare.
Now you always have to worry about bacterial contamination with any cutting board. No matter what it is, you need to make sure you keep it clean. Now with plastic and glass, you can place them in the dishwasher. But even then, some little bacteria can attempt to live in the cut marks in the board, So for everything except wood, make sure you disinfect it with bleach. As for wood, make sure you clean the liquid and food residue off of it as soon as possible and then use some antibacterial cleaner to kill all the bad germs. Also, sanding it down every so often can help remove areas for the little bugs to hide. No matter what type you have, a clean cutting board should be a priority, unless you enjoy hours in your lavatories reading.
Remember, try to buy something that won't ruin your knives. Don't spend hundreds of dollars when there are some great inexpensive alternatives out there. And always CLEAN them thoroughly for your health's sake.
I promise to post a recipe next week. I'll explain why the how-to posts have been appearing in 7 days.
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