{"id":2111,"date":"2016-04-17T17:23:33","date_gmt":"2016-04-17T15:23:33","guid":{"rendered":"https:\/\/ingmar.app\/blog\/?p=2111"},"modified":"2022-04-01T13:22:32","modified_gmt":"2022-04-01T11:22:32","slug":"everything-you-need-to-know-about-cutting-boards","status":"publish","type":"post","link":"https:\/\/ingmar.app\/blog\/everything-you-need-to-know-about-cutting-boards\/","title":{"rendered":"Everything you need to know about cutting boards"},"content":{"rendered":"

\"about<\/a><\/h2>\n

About cutting boards and what’s the best kind of cutting board?<\/h2>\n

Check out what the kitchn has to say about it here where they compare wood, plastic and bamboo<\/a><\/p>\n

And if you are using or considering a glass cutting board, just don’t do it! Here’s why you should not use a glass cutting board<\/a><\/p>\n

Here’s a great comparison test done by the sweet home to find the best cutting board<\/a>. They also recommend having a juice groove which is convenient to keep your kitchen cleaner. However a juice groove is not very practical if you want to scrape off finely chopped things. The best things is then to have several cutting boards for different purposes, this is also beneficial from a food safety perspective if you have one board with juice groove solely for raw meats, another one with juice groove for other juicy stuff and one<\/p>\n

It basically comes down to how you prioritize the following:<\/p>\n