THE cutting board It is a utensil that practically every home in Spain has due to its practical uses. In addition to chopping vegetables, meat or any other food, one of its main functions is not to scratch the worktop and to work more easily with knives. Although we can currently find different varieties, the most common in Spanish homes are three.
There is a lot of talk today about the best board option to have at home, whether wood, plastic or metal. This question was answered by chance by the chef Jordi Cruzwhich continues to maintain its 3 Michelin stars in its ABaC restaurant (Barcelona).
In one of his videos published on Instagram, the chef explains this differences They hide between a board of wood, metal and plastic when choosing one. Besides the material they are made with, they are also different because purely hygienic aspects, aspects to be taken into account, according to the judge MasterChef Spain.
Differences between different wooden planks
In the case of tables of plasticthe chef points out in the video that the main disadvantage is that when cutting with the knife, “dirt enters and we are doing badly, because the bacteria live so freely.”
As for the metallicJordi Cruz comments that these “are usually made of stainless steel or titanium. They are very good, but the blade of the knife suffers a lot, it loses its edge and we ruin it because we are metal against metal.
Finally, he suggests that the tables of drink the classics would be the best option because “wood, naturally, It’s antibacterial, antimicrobial. “The bacteria gets in between the wood fibers, isn’t happy at all, and eventually dies.”
How to properly wash a cutting board
The correct method, as Jordi Cruz explains in the video, would be the following: “Mild soap, we clean carefully and from time to time, a little mineral oil“.
In the specific case of wooden planks, should not be washed in the dishwasherwhat the Organization of Consumers and Users (OCU) explained to its readers at the time, because wood is more easily damaged by hot water.
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