CUTTING BOARDS
1. Types of Cutting Boards

• Wood Cutting Boards
  • Materials: Maple, walnut, cherry, teak, acacia, etc.
  • Best for: Vegetables, fruits, cooked meats, bread.
  • Pros: Gentle on knives, durable, naturally antimicrobial (especially hardwoods).
  • Cons: Require regular oiling; not dishwasher-safe.
• Plastic Cutting Boards
  • Materials: Polyethylene (HDPE, LDPE), polypropylene.
  • Best for: Raw meat, poultry, seafood (due to ease of sanitization).
  • Pros: Dishwasher-safe, color-coded options, inexpensive.
  • Cons: Prone to deep cuts/grooves; less knife-friendly.
• Bamboo Cutting Boards
  • Best for: General use (vegetables, fruits, bread).
  • Pros: Eco-friendly, harder than wood, low maintenance.
  • Cons: Can dull knives faster than hardwood; not ideal for heavy chopping.
• Glass, Marble, Ceramic
  • Best for: Presentation only (not for cutting).
  • Pros: Easy to clean.
  • Cons: Extremely harsh on knife edges; noisy and slippery.

Cutting Board Features

• Juice Grooves: Catch liquids when cutting fruits/meats.
• Non-Slip Feet: Prevent board movement during cutting.
• Handles: Useful for portability.
• Reversible Boards: Allow use of both sides, useful for switching between food types.

​Cutting Board Care

• Wood/Bamboo
  • Hand wash only.
  • Dry immediately after washing.
  • Oil regularly with mineral oil or board conditioner.
  • Sanitize with vinegar or diluted bleach (sparingly).
• Plastic
  • Dishwasher-safe.
  • Replace once deep grooves appear.
  • Sanitize with bleach or vinegar.
• Never soak any cutting board, especially wood or bamboo.

​Hygiene Tips

• Use separate boards for:
  
  • Raw meat/poultry
    
  • Vegetables/fruits
    
  • Bread
    
  • Seafood
    
• Color-coding or labeling helps reduce cross-contamination.
  

🔪 KITCHEN KNIVES
1. Essential Knife Types

• Chef’s Knife (8–10")
  • Multipurpose: chopping, dicing, slicing.
• Paring Knife (3–4")
  • Peeling, trimming, detailed work.
• Serrated/Bread Knife (8–10")
  • For bread, tomatoes, citrus; saws through tough exteriors.
• Utility Knife (5–7")
  • A midsize, general-purpose knife.
• Boning Knife
  • Thin and flexible; removes meat from bone.
• Carving/Slicing Knife
  • Long, narrow blade for slicing cooked meat thinly.
• Cleaver
  • Heavy-duty chopping; bones and thick meat cuts.
• Santoku Knife
  • Japanese-style; for slicing, dicing, mincing (less curved than a chef’s knife).

Knife Blade Materials

• Stainless Steel
  • Rust-resistant, durable, easy to maintain.
• High Carbon Steel
  • Holds an edge longer; sharpens well, can rust if not cared for.
• Carbon Stainless Steel
  • A hybrid for sharper edges and rust resistance.
• Ceramic
  • Razor-sharp, lightweight; brittle and difficult to sharpen.
• Damascus (layered steel)
  • Known for its wavy patterns and strong edge retention.

​Knife Construction

• Forged
  
  • Made from a single steel piece; strong, balanced, durable.
    
• Stamped
  
  • Cut from a sheet; lighter and cheaper, usually less balanced.
    

Knife Handles

• Wood
  • Traditional look; needs care to prevent cracking.
• Plastic/Resin
  • Durable, water-resistant, low maintenance.
• Composite
  • Blend of materials; balance between durability and aesthetics.
• Metal
  • Hygienic, heavy; can be slippery when wet.

​Knife Care

• Always hand-wash knives (even if marked dishwasher-safe).
• Dry immediately to prevent rust and handle damage.
• Store in a knife block, magnetic strip, or blade guard.
• Regular honing (with a honing rod) keeps the edge aligned.
• Sharpen every few months depending on use (stone, manual/ electric sharpener, or professional service).

​Safety & Usage Tips

• Keep knives sharp — dull knives slip and are more dangerous.
  
• Use proper technique (claw grip, rocking motion with chef's knife).
  
• Cut on soft surfaces (wood/plastic), never on glass/stone/metal.
  
• Don’t leave knives in sinks; clean them right after use.
  
• Store safely, away from children.