There are many shapes and sizes of cheese boards, made of various materials, available in the market. Wooden and plastic chopping boards are preferred most, perhaps because of their disposability as they bear a lot of work daily and need to be replaced regularly. These chopping boards start looking stained, scuffed and unhygienic within very short period of their use and look unpleasant, too. Certainly you would not like to work on a chopping board that is mangy old looking and risk prone.
Chopping boards are the essential instrument in kitchen which no kitchen master can do without. Until recently there were only wooden kitchen boards were used in kitchens but now they are available in varieties, styles and in different construction for more durability and convenience of use. The wooden chopping boards had some deficiencies aligned with them for example dust and dirt would deposit in cuts and scratches and become a harbor of dangerous bacteria. Another problem that made wooden chopping boards less efficient is that you could not wash them in dish washers because of their inability to tolerate the higher temperature which is often 55-65C or 130-150F. If used this would make them distort and split at different points. With so many vulnerabilities, the wooden chopping boards required regular maintenance and care in use. People need to apply mineral oil or they may use some sorts of edible oil like olive oil or sunflower oil and then wash it well after treatment to protect it from rotting soon. There is no reason why you should use wooden chopping boards with so much risk and so many troubles.
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