Cutting boards

Every kitchen needs at least one cutting board. Which material the cutting board should be in is not the most important and how large it should be, depends on how much space you have in the kitchen, but it is practical if it goes down in the sink, so you can easily wash it. It can also be good not to use the same cutting board for chicken as for vegetables / bread. Foods that are high in bacteria when raw need to have their own cutting board.

You can chop and cut small things on a large board, but you can not do the opposite! Because you use it every day and often leave it in front, it does not hurt if it is of high quality, stable and representative of your kitchen. Wood and plastic cutting boards are best for your knives and about as hygienic. From a health point of view, it is actually more important how you clean and care for the board, rather than what material it consists of.