How to choose the right butchers board

If you are a butcher, one of the best tools of trade that you will need to invest in is the right butcher board. Unlike what may people think, selecting the right chopping board doesn’t have to be difficult. You definitely understand that your knife’s end is thin and can be prone to damage in case it gets pressed against surfaces that are extremely hard. This is why you should ensure that when making a choice of a chopping board, you will need to choose something that will be easy for the blade to press against.

Many knife experts, food hygienists and chefs generally accept that the best butcher block cutting board in USA is made of plastic and wood. You should avoid chopping boards that are made of bamboo, marble, glass as well as steel because these are usually too hard. Some of the best wood for cutting board in USA is the end grain wood boards as these help to preserve longevity of your kitchen knife.

Wood

Wooden boards are of different kinds. Perhaps you came across a piece of wood that was available at a discount but then proved to be unhelpful.  The best wood cutting board materials in USA are usually made from the hard woods such as maple, cherry, walnut, cedar as well as teak. Any cut that happens on these types of woods usually heal themselves fast. All that you will need to do is wipe them with damp piece of cloth. The grain will swell and repair itself. These woods also take some work to make and the wood quality also means that these are usually expensive despite the fact that they are the best suited for the job.

The end grain board’s thickness is usually more than 4 inches and this makes it possible for the board to be resurfaced several times. The thickness also creates room for stability as well as a durable and tough surface. Once you happen to buy one and carefully look at it, it will be possible for it to last for a lifetime. When compared to the end grain, the edge grain boards usually consist of hardwood pieces that are glued with wood fibers that are parallel to the board’s surface. These types of boards can be easily made and are therefore cheaper even though they don’t have same benefits when it comes to knife care like it is the case with end grain since you tend to cut across the grain.