![]() The larger pores allow moisture to seep into the wood. Ring-porous woods have larger pores than diffuse-porous woods. In layman’s terms, they can simply be referred to as open-grain (ring-porous) or closed-grain (diffuse-porous). There are three types of hardwood : ring-porous, semi-diffuse porous, and diffuse-porous. Certain types of wood are more porous than others, and this can have a major impact on kitchen sanitation. You should also consider what types of food you’ll prep on your chopping board before you decide which wood you want in your kitchen. ![]() Preparing meat on a closed-grain board is not a problem. Brazilian walnut, for example, is an ultra-hard wood, but using it for a cutting board is unnecessarily expensive and using a wood that’s too hard can actually dull your knives. The more the wood resists the metal ball, the higher it ranks on the Janka scale. Wood’s hardness is measured by pounds-force on the Janka scale, which measures how much pressure it takes to push a metal ball into the wood. It’s easier to use your chef’s knife on a hard board since there’s not much give.Hardwood boards won’t dull your knives as much.Hardwood is more durable, and won’t scratch or dent as easily.Hardwood is superior to softwood for a few reasons: When you’re choosing a wooden cutting board, look for hardwood. SoftwoodĪ good cutting board won’t dull your knives. Choosing the right wood is important for a number of reasons, including keeping your knives sharp, optimizing your cutting ability, and keeping your kitchen hygienic. Some of them make for an excellent choice to cut on, while others are not ideal. ![]() The world of cutting boards can be a surprisingly complex place - there are, of course, many types of wood in the world. Wooden boards are far superior, which is why they’ve stood the test of time. If you don’t currently have a wooden cutting board - for example, if you have a plastic cutting board or, heaven forbid, glass - it’s time to upgrade. Without a cutting board in your kitchen, well, nothing would get cut. Whether it’s a traditional cutting board or a butcher block - also known as a chopping block - the board is a proud member of your inanimate kitchen staff.
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