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Cutting boards
While we’re on the subject of knives, let’s take a look at cutting boards, surfaces where your precious knives should be used to pre-prepare your ingredients.
They can be made of various materials, such as polyethylene, bamboo, wood or glass. As I said before, don’t use your knives on hard surfaces, so forget about glass ones.
If you already have a small kitchen board, here’s some great advice: throw it away!! Or use it as a paperweight.
Okay, if it’s a mess at home, keep the board, but only use it to cut up ONE fruit at a time for your wife.
Seriously, small boards are not suitable for everyday use. Prefer larger ones. The 38cm x 28cm or 40.5cm x 24.5cm ones are great..
Some models:
Hiware 4-Piece Extra Large Bamboo Cutting Boards Set
Whatever the material or size, always keep them clean and dry to avoid sources of contamination. Use products such as sodium hypochlorite to sanitize them. I talk about this in the food hygiene and safety ebook.
In professional kitchens we use different boards for vegetables, meat, fish, confectionery, etc. This avoids cross-contamination between ingredients and the exchange of flavors. If you can have at least two, that would be great.
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