862 Knives and Chopping Boards

Kitchen prep work revolves around the state of your knives and cutting boards. How you keep them clean, how well you maintain them, and their overall quality will make a huge difference in how quickly and efficiently you prepare your meals. More 
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What size cutting board works for me?

For cutting boards, size is the first important factor. You want to think about how much counter space you have, and then pick a size accordingly. Generally, the bigger the cutting board, the easier it is to work with. But smaller boards are easier to clean and store. It's also important to think about what you'll be using it for, and how often.

What chopping block material is best?

Material and thickness are important considerations, and it’s important to think about purpose. A thicker cutting board is usually better for cutting meat, and a thin one can be used for fruits and vegetables. In terms of material, plastic tends to be less expensive, and doesn't hold as much bacteria as wood does. Plastic cutting boards also come in different colors, and you can easily create your own coloring code, so that each cutting board is used for different types of food, and you don't accidentally mix your raw chicken with your carrot sticks. Wood tends to wear better with use, and is also a better surface to cut on — particularly with more vigorous cooking actions, like kneading dough and cutting tough steak. This is because wooden cutting boards are usually heavier and don't move across countertops as much. Glass tempered boards are another option, and are usually chosen because of their durability, heat resistance, and cleanliness. But these boards are also tough on knife edges, and can make a loud noise during use.

What type of knives should I buy?

Knives are a worthwhile kitchen investment, no matter how much you cook (or don't cook). In terms of material, stainless steel knives tend to be less expensive, but cannot be re-sharpened once they lose their edge. High carbon steel knives are extremely sharp, hold their edges well, and can be re-sharpened. Ceramic knives stay sharp the longest but can break easily. You want to make sure to pick a range of knives that fit a range of purposes. Essential knives are needed for basic prep work, while specialty knives can be used for more specific purposes. Regardless of what type of knife you're looking for, be sure to look at each of the four parts of the knife individually, as well as the knife as a whole:
Handle: Is it wood? Plastic? Pick something that's comfortable.
Tang: This is the extension of the blade that the handle is attached to with rivets. If it doesn't pass through the entire handle, it's a weaker knife that has a higher likelihood of breaking.
Bolster: This is the thick piece of metal between the handle and the heel of the blade. It's usually on French-style chef's knives, and can be a shield between your fingers and the cutting edge. However, it's not on all knives.
Blade: The material, size, and shape of the blade determine the function of the knife.

Search a variety of knives and cutting boards to find one that’s right for you! Find different styles, sizes, and materials, along with information on where to buy them.
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