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Butcher Boards

KITCHEN TOOLS - Butcher Boards

Just as important as a good cnife is a high-quality cutting surface. Wooden cutting boards have proven themselves to be the optimum cutting surface. CHROMA's massive butcher boards made from bamboo boast the hardness required to keep your board's surface smooth and unmarred for the longest time possible. They are easy to clean and also easy on your cnife blades.

 The HACCP (Hazard Analysis Critical Control Point) system is a component of food hygiene regulation. The HACCP prescribes proper procedure for the food production industry. According to the HACCP, wooden cutting boards are prohibited, while synthetic boards are allowed. Nevertheless, the current debate exists of whether the HACCP's stance on cutting boards needs to be changed.

The disadvantage of synthetic cutting boards is that they can build up deep grooves which can become a collecting place for bacteria that are then not very easy to remove. Types of wood such as Pine, Oak, and Larch, unlike synthetic materials, possess an antibacterial effect, as investigations by the Federal Biological Institute for Agriculture and Forestry in Braunschweig and the German Institute for Food Technology in Quakenbrück have proven. (Source: Ökotest 2/2005)

In a report on TV's star chef Kolja Kleeberg, the BILD Newspaper wrote: The star chef swears by the use of wood in the kitchen. “The tannins in the wood kill bacteria. Plastic gets sliced full of grooves and then everything settles into them. And if you want to try a glass cutting board, you might as well sooner hop in the car and drive over your knife a few times.”

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