Cutting boards are a standard item in most kitchens and are available in several materials, with the most popular being plastic and wood. We own and use assorted cutting boards in several materials. Wooden cutting boards appear to be the material of choice for the TV celebrity chefs. We have all watched them chopping, slicing and dicing on their large wooden chopping boards and with a quick sweep and a wipe with a dishcloth, they clean the board and move on to the next step of the recipe.
We were delighted to have the opportunity to use the Rösle Wooden Cutting/Carving Board and to learn more about using wooden cutting boards.If you love your knives, then wood is the best choice as it does not dull the knife blade. That could be one of the reasons why the TV chefs use wooden cutting boards.
Wooden cutting boards are harder to clean as they are not dishwasher safe – the wood can dry out and split. It is recommended to hand wash the boards with warm soapy water, avoid submerging, and to dry them with a clean cloth or paper towel. They should be stored standing up so the air can circulate – damp boards encourage bacteria growth. Actually, storing cutting boards of any material standing up is a standard practice in commercial food establishments.
With so much current emphasis on food contamination, it was a concern to us because wooden boards can have cuts (from the knife) which can harbor bacteria growth. We remember our mothers cleaning their wooden cutting boards with water diluted with bleach. Also recommended is wiping them with full–strength white vinegar after each use. We consulted one of our favorite food guru websites, Martha Stewart.com, and are sharing her sage advice on how she keeps her wooden cutting boards clean: "Wooden cutting boards require special treatment if they are to last and stay free of food-borne bacteria. Every few weeks, sprinkle a generous portion of coarse salt over the board's surface, and rub it with the cut side of a lemon half. Afterward, rinse the board well with hot water, then dry completely with a clean kitchen towel."
Wooden cutting boards can require seasoning with oil but this is unnecessary with the Rösle. Last, and the most important to us, is cross–contamination of food. We do not use our wooden cutting boards for cutting raw poultry or fish – we use separately marked plastic boards for each. That brings us to the feature of the Rösle Wooden Cutting/Carving Board that is our favorite. The Cutting and Carving Board includes a plastic cutting mat that fits over the top of the board and can be used for cutting raw meat, poultry, or fish items. It has a non–stick underside that allows usage on any surface, is dishwasher safe, and its cutting surface will not dull knives.
Rösle has been producing professional cooking tools and kitchen utensils for the professional chef and home cook since 1888. We have used and reviewed several of them and have been pleased with their performance. Some features of the Rösle Cutting and Carving Board include:
• Sturdy board holds up to daily chopping and carving and is beautifully designed for serving.
• The four non-slip rubber feet keep the board in place while in use.
• The durable board is made from laminated layers of beech wood.
• The included flexible cutting mat is made of antibacterial, food-safe material.
• Warranty: Lifetime guarantee.
The cutting board is available in two sizes, 13.8–inches and 17.7–inches. The 17.7–inch model is available with or without the all–around juice collection groove. We tested the model, #1510, with the all–around groove. The boards are pricey but if properly maintained, will last for years. A KosherEye "gift yourself, gift others" suggestion.
For more information on the cutting boards, visit RosleUSA.com.
January 25, 2012