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Cutting Board and knives

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.

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🔪 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.

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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.

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