If the board was dishwasher safe, we ran it through the dishwasher that same day and assessed the pungency level the next day. We then smelled the board again the next day to see if the pungency level had changed.
After 30 minutes elapsed, we washed the board and noted how pungent the board smelled (mild, moderate or severe). Smell Resistance: We made a garlic paste on each board (finely mincing garlic, sprinkling with salt and dragging the flat blade of the knife over multiple times to form a paste) and left it on the board for 30 minutes.We also observed if the chopped parsley stained the board before and after washing. Surface: We tested the surface of the board by roughly chopping parsley to see how easily the knife glided along the surface, whether it made clean cuts and whether parsley got stuck in any grooves on the board’s surface.We then added a wet paper towel underneath the board to stabilize it further, then continued dicing the potato and observed if the wet paper towel made a difference in the stability level. Stability: We tested the stability of the board by dicing a russet potato and observing how much the board moved around.Durability: There are also important factors including stability and stain and odor resistance.Extra Features: Other cutting board features to consider include a groove around the board for catching juices, tapered sides or handles for ease of carrying and weight and size for both ease of manipulation and storage.Wooden boards often double as serving boards too, going from kitchen counter to dining room table to serve everything from crudité and charcuterie to roasts and party platters. Wood Boards: Wooden boards are typically more aesthetically impressive, extra durable and less hard on your knives over time, though they do require a little extra TLC by way of a mineral oil rub.On the downside, they tend to be harder on your knives (the grooves they create can harbor bacteria), and they aren’t known for being particularly beautiful.
TIMELESS TIMBER CUTTING BOARDS PLUS
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