Buying a cutting board is something that most would not stop to consider until needed. With a little research and a bit of planning you can buy what you need without spending too much money.
There are several things to consider before purchase.
Size and shape of you kitchen counter tops. Measure, twice, and find something that fits. Something too big and hangs off the counter is dangerous, it will get knocked or pulled to the floor with it's contents. It is heavy enough to do some damage if it falls on you a child or pet.
Do not cut vegetables, fruit or other ready to eat food on a board that has been used for raw meat, poultry or seafood and has not been washed and sanitized.
I have several boards and each one is dedicated to a specific use.
Red for meat.
Green for fruit and vegetables. I like one for each if not sometimes you have fruit that tastes like onion or garlic.
Yellow for poultry.
Brown for cooked meat.
Black for fish.
Grey for baking.
Cleaning. First scrape any food off, wash with hot soapy water and rinse well. Sanitize with a mixture of one teaspoon chlorine bleach to one quart water, I mix it in a spray bottle. Spray the board and let stand for a few minutes, rinse well and let dry.
Air dry completely and do not stack so that they remain wet.
Store cutting boards so that they stay clean and dry.
Replace cutting boards that are scratched, cracked or cannot be thoroughly cleaned.
I found this set on line, the Chop Keeper
http://www.argeecorp.com/HTML/chopkeeper.htm. They are ok, inexpensive and can be discarded when they become damaged, fit in the dishwasher and come in two sets with six different colors so you can have one for each task.
Please send your questions or comments. M.
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