Cutting boards come in a varietyof materials, and picking the right one can make all the difference.
Choose Your Material
First it’s crucial that you determine which material is right for your kitchen.
A tenuous case can even be made for glass.
It turns outI was going about it all wrong.
Glass and Marble:Do not use a glass and marble cutting board for cutting.
They may be easy on the eyes, but they will eff your knives straight up.
(Also, if you take photos of food for some reason, marble looks real purdy.)
Once youve chosen your material, youll need to pick a size.
Walk away for a few minutes and let the oil soak in.
Repeat a couple of times if youre doing this with a brand new board.
After the last coat of oil has soaked in, your board is ready for duty.
Using your fingertips, sprinkle a few drops of water over your board.
If the board has been properly and freshly seasoned, water will bead up on its surface.
This is a good indication that nothing is going to penetrate it.
Thats a sign that youre ready for another layer of oil.
How you clean your board depends on what its made of.
To clean wood or bamboo, give it a scrub with warm soapy water and dryimmediately.
For stubborn berry stains, sprinkle the board withcoarse salt and scrub it up good with a halved lemon.
Your board may need a little extra help every once in awhile.
For Scratches: Knife marks are unavoidable, but theyre pretty easy to get rid of.
Luckily, you’re free to usethe enzymes present in a potato or appleto de-funkify a smelly board.
(Obviously, this doesnt apply to plastic.
There is no value in a vintage plastic cutting board.)
Illustration by Angelica Alzona.
Photos bythedabblist,Didriks, andJameson Fink.
