Wooden cutting board has a number of advantages compared to glass boards or any other synthetic materials: wood - environmentally friendly pure material with a pleasant “live” texture; the boards are stable on the countertop, food does not slip on it; The wooden surface does not dull knives.
1. Safety of cutting boards.
Wood is an extremely aggressive external environment for food bacteria, unlike synthetic materials. Scientists have proven that wood is a good natural antiseptic that can kill pathogenic bacteria.
For decades, chefs have been strongly advised to use plastic rather than wooden cutting boards for safety food products. Experiments conducted in the 90s showed that wooden boards (both old and new) kill bacteria, while plastic boards hygienic as long as there are no scratches on them. Scratches appear and they become breeding grounds for bacteria. Since these studies were scientifically based, the United States began to recommend wooden boards on an equal basis with plastic ones. Russian regulations still require the use of plastic in public catering.
2. Board manufacturing technology.
Most buyers try to find and buy solid wood cutting boards, meaning boards made from a single piece of wood. In fact, cutting boards are not made from a single piece of wood! Even if you make such a board that, in principle, it is possible that it will warp after the first wetness. The only breed that does not change its geometric dimensions when humidity changes, it is mahogany (mahogany). There are two reasons why cutting boards bought in a store crack or warp: violation of production technology, especially at the stage of drying the wood, and improper use.
All cutting boards are made from so-called plots - narrow strips that can be seen from the end of the board. The narrower these plots are, the more resistant the board is to warping during use. The permissible ratio of width to thickness is 3 to 2. Moreover, these same plots must be arranged in a certain order - only in this case the cutting board will correspond to all necessary requirements. To glue the plots, a safe and very durable colorless glue is used, approved for contact with food. If the technology has not been violated, then the glued board is stronger than a solid one.
3. Impregnation of boards.
The tree is afraid of water and moisture. For this reason cutting boards are treated at the manufacturing stage with hot vegetable oil until absorption stops. This allows you to increase the service life of the boards and reduces the hygroscopicity of the surface. However, firstly, not all boards undergo this treatment, and secondly, oil coating is an unstable coating, unlike varnish or paint, so the treatment procedure must be repeated over time - on your own, at home.
Any oil that meets two requirements is suitable for impregnating the board: safety for humans and resistance to damage when room temperature. Vegetable oils(in particular, sunflower and olive) do not meet the second requirement, since they deteriorate over time, regardless of the degree of their purification. A cutting board soaked in such oil acquires an unpleasant rancid odor after 1-2 years. It is impossible to get rid of this smell, and the board will have to be thrown away.
Coconut and flaxseed oils contain high amounts of saturated fat, which means they won't spoil for years. They do not need to be refrigerated, but direct sunlight should be avoided.
One of the best means for processing cutting boards Mineral (vaseline) oil or an ointment based on mineral oil and beeswax are rightfully considered. Mineral oil is a colorless and odorless liquid. Oil treatment allows you to create a natural protective covering wood A few hours after coating, the oil will dry, close the pores of the wood and prevent the board from absorbing water. This will prevent the board from cracking and deforming.
Beeswax increases moisture resistance and helps protect cutting board from wear and water. Wax remains on the surface, filling pores and crevices, while oil is absorbed into the wood and cannot create such protective film. The wax layer prevents moisture, bacteria and dirt particles from penetrating inside wooden surface. In addition, after waxing, the board becomes smooth and pleasant to the touch, and acquires a delicate and pleasant aroma.
It is necessary to lubricate the board with oil regularly - at least once a month, and heating season in winter - even more often, and you need to lubricate all sides of the board! Lubricating only the face will cause moisture absorption and drying to occur unevenly, which will ultimately cause the board to bend.
4. Number of boards in the kitchen.
In Soviet times, catering establishments were required to have separate boards for bakery products, vegetables, raw meat, poultry and fish, prepared products. In Europe and the USA, the requirements for restaurants and recommendations for buyers are different: one board for ready-to-eat food (vegetables, fruits, bread, cheese, herbs) and one for raw food (meat, fish, seafood).
5. Gutter/groove/bleed.
At first glance the gutter seems an attractive idea: it retains juice from meat, fruits and vegetables and does not spread all over the table. But the gutter has plenty of disadvantages: firstly, it will interfere with the sweeping away of chopped products and debris; secondly, moisture will accumulate in it, which can create a favorable environment for the appearance of microbes. There's nothing wrong with having a separate cutting board for cutting up grilled chicken or slicing pineapple. But the main board should still be without such a gutter.
6. Dimensions and purpose of boards.
Depending on the purpose, it is necessary to use cutting boards of certain sizes and thickness. Board for fish and meat should be 30x50 cm in size, for other products - 20x30 cm. These sizes are the most convenient to use.
Thin cutting boards 5-10 mm thick are designed for cutting products that do not require much effort: bread, sausage, cheese, vegetables, etc. To cut meat and fish, you need to have a board 30-40 mm thick.
By the way, professional cutting boards They differ from household ones only in size and thickness.
7. Board care.
When using a wooden board, you need to remember proper care behind it: wood is a good absorbent, absorbing moisture and odors; Microcracks and cavities of the board can allow microbes to develop. Particles of meat, fish or vegetables always remain in knife marks, and if they are not washed thoroughly, various harmful bacteria may form.
Before using the board for the first time, it is necessary to pour boiling water over it and wipe it with vinegar to kill any fungus and bacteria that may be present.
After working with the board, you need to wash it thoroughly. hot water, if necessary, with a sponge and standard detergents, then rinse with cold running water and wipe with a dry towel.
A good antimicrobial prevention is to periodically wipe wooden boards with clove infusion or vinegar (about 1/4 cup of 25% vinegar to 3/4 cup of water): vinegar creates an acidic environment that is harmful to microbes. After treating with vinegar, the board should be left to dry. After cutting the poultry, this procedure must be done!
There are three simple remedies to remove the smell of garlic, onions or fish: lemon, coarse salt and soda. It is necessary to rub the surface of the board with something (a paste-like mixture with water is made from soda or salt), wait at least a few minutes, brush off the residue, rinse and dry the board.
Do not immerse a wooden cutting board in a sink filled with water or wash it in dishwasher: Water will penetrate into the pores of the wood, and after drying the board will begin to crack.
8. Storage of boards.
The boards should be stored vertically “on edge” or in a suspended state. It is unacceptable to place boards in frying and drying cabinets, even for a short time.
Cutting boards for raw and prepared foods should be stored separately, not in bulk.
The storage area for cutting boards should be located away from heating devices, in a room with normal humidity.
9. Boards from different breeds wood: differences, advantages and disadvantages.
When choosing a wooden board The type of wood is very important, as it determines its properties - density (hardness) and moisture content. Best boards Made from dry hardwood. Surface wooden cutting board must be even, smooth, without cracks or deformations, otherwise in the future such a defect may worsen and the board will crack.
The following types of wood are most often used to make cutting boards: birch, pine, beech, hevea, acacia, bamboo, oak.
It so happened historically and geographically that in Russia they are most popular pine, birch and beech boards. This is caused, first of all, by the widespread prevalence of these wood species, as well as practical and economic considerations.
Compared to other species, pine is a fairly soft wood with a specific “coniferous” smell, absorbs moisture well and is easily deformed.
Birch and beech They belong to a species of medium hardness (like oak!), they are well processed, not very heavy, and look quite presentable. However, birch, if it is not treated with oil, quickly turns black, has a large number of knots and can warp from dampness. Beech, which has a wonderful texture and higher hardness, has only two drawbacks: it absorbs moisture well and can crack.
In fact, in terms of its performance, beech is very close to oak. Caucasian beech, along with oak and teak, belongs to the valuable hardwood species of the elite group A, luxury class. In terms of wood structure, beech is considered less loose than oak and more flexible than teak, while it is not inferior in strength to these two magnificent species, and even surpasses them in beauty. Beech lends itself well to sanding and polishing.
Conclusion: unoiled birch and beech boards Best used for slicing bread and dry foods, meaning frequent contact with water should be avoided if possible. Birch and beech boards impregnated with protective oil, if properly cared for, will last a long time and retain their shape and appearance.
Among the “foreign” boards that have recently flooded store shelves, it is worth noting cutting boards made from hevea (rubber wood) and bamboo. But here it is worth remembering a few things:
bamboo boards, the advantages of which include the fact that they do not delaminate, are not afraid of moisture, do not absorb odors and are resistant to mechanical stress, still cannot be classified as wooden (!), because bamboo is, in fact, grass;
Hevea- very durable wood with low humidity and low moisture absorption, able to survive in the cold without cracking; one “but”: real Hevea boards cannot be cheap, and the pursuit of a cheap final product results in savings on raw materials and manufacturing technology. As a result, we have a poorly glued board made of wood presumably of Chinese origin. And, by the way, has anyone wondered: how safe is the glue used by Chinese manufacturers if these products are not certified under Russian law?
Conclusion: bamboo and hevea boards can be an excellent compromise between price and quality, if you don’t mind having to pay twice or even three times more than for a similar birch or beech board with approximately the same consumer characteristics.
Oak and acacia, of course, premium wood, which is distinguished by very high density and wear resistance. Oak and acacia are not afraid of dampness and moisture, so cutting boards made from these types of wood are strong and durable.
However, hardness has a downside: oak boards are much heavier than other types of boards. And a real high-quality oak board costs five, or even ten times more than a beech board of the same dimensions. And if you are inclined to think about buying oak cutting board, you should pay attention to the so-called end ones (with perpendicular work surface grain direction) boards - heavy dimensional boards, designed more for restaurant kitchens open type than on standard kitchens Russian high-rise buildings.
10. Service life of boards.
When we talk about choosing a wooden cutting board, we want the board to be durable, smooth, even, capacious in size and shape; so that it is convenient to cut on it; so that it does not slip, does not take up too much space, is easy to wash and does not require special conditions for storage. The board should look good, last as long as possible, without warping, cracking, or becoming a source of germs and mold.
In relation to the above, we can draw the following conclusion: right choice wooden board- only the first step, the second is proper daily care for her.
As for the question about the durability of cutting boards, manufacturers answer this in accordance with current sanitary standards, namely: the cutting board (regardless of the material of manufacture - wood, glass or plastic) should be changed once a year!
In fact, any board - be it birch or oak - can last for several years. Another thing is a matter of personal beliefs: for example, dentists have long decided what to change toothbrush it is necessary at least once every three months, but how many people follow this rule?!
- Material selection
- Made from solid material: cut wood, wide board or sheet of plywood
- Step 1: design
- Step 2: Preparing Tools
- Step 3: processing the wood blank
- Step 4: details
- Step 5: Protection
- How to make a board from fragments
- More ideas
The cutting board should be clean and durable. It can perform 2 functions: be a decorative accessory, and serve as a cooking device.
Creating a kitchen board is a creative process that does not have a clear algorithm.
What kind of food cutting board can it be?
The technical composition must be free of toxic impurities.
The groups are fastened with clamps and leveled with slats in the upper and lower planes (see photo).
When the glue has dried, the group blanks are sanded and planed to make them even.
Dividing a large board into narrow fragments makes it possible to process workpieces on machines. Focused on the width of the working areas of planing equipment.
The processed group blanks are leveled in thickness, glued together, lubricating the side ends with glue, and the structure is secured with clamps.
Step 5: Trimming and Final Sanding
When the glue dries, the board is cut to required sizes, sand the surface again. The corners can be rounded with a router.
A small groove is cut along the perimeter of the board. The juice generated when cutting food will accumulate there.
Step 6: Oil Treatment
The finished product is treated with oil.
In a similar way, a board is made from fragments of any shape.
More ideas
For boards, you can use driftwood and unusual pieces of wood. Sometimes clear shapes are avoided; they make do with grinding and impregnation of the product with protective oil.
You can cut a hole in the finished board to remove scraps, sand the cut, attach legs to the board, etc.
Care
Wooden boards absorb odors and accumulate bacteria. To prevent this from happening, you should grind and saturate the product with oil at least 3 times a year. The service life of the board will increase.
From this list, only oak and bamboo are suitable for making boards, but they have certain disadvantages. Everything else on the list is worthless. Pine - due to the resin contained in the wood, everything cut will smell like pine. Beech (as well as willow, linden, alder) are soft or rot-resistant species; boards made from them are short-lived. Birch has an untidy appearance due to fading and a large number of knots. The most best breeds trees for wooden boards are Maple, Walnut, Paduk, Mahogany, Sapele, Teak and many others.
“Wooden cutting boards accumulate bacteria that are dangerous to humans due to the porosity of the material.”
Porous wood does absorb bacteria, but the effect is the opposite. Wood is an extremely aggressive external environment for food bacteria, unlike synthetic materials. Scientists have proven that upper layer wooden cutting board (3 mm) has strong antiseptic properties, bacteria die in the wood. In deeper layers, bacteria can indeed accumulate and survive, but they are buried there forever (they cannot get out).
“The tree absorbs the juice of vegetables, the blood of cut meat.”
Wood is a very delicate material that is afraid of water. It is enough to take care of your cutting board by treating it with mineral oil or ointment from time to time. This will create protection for moisture, and therefore for vegetable juice, blood and everything else.
“In the kitchen you need to have at least 6 cutting boards for each type of food: fish, meat, vegetables and fruits, bread, butter, cheese, eggs, etc.”
The need to have 6 cutting boards is a very controversial issue. The primary source of this recommendation is GOST standards of the times Soviet Union. It must be admitted that Soviet sanitary standards were really strict and good. So good that the current SanPiN standards are based on Soviet standards. And they require 6 cutting boards in restaurant kitchens. But restaurant standards are one thing, and your kitchen is completely different. If you begin to comply with the requirements of SanPiN in relation to your kitchen, you will have a hard time (you will have to get a separate sink for washing eggs, and a countertop and kitchen furniture make from of stainless steel). There are regulations in other countries too, and this is where it gets interesting. The requirements for restaurants and recommendations for buyers there are different: 2 cutting boards. One for ready-to-eat food, the second for raw food. In our opinion, this recommendation is the most correct for home conditions.
“The hygienic properties of plastic boards are better than those of wooden boards.”
It's a delusion. We know that plastic does not absorb water, but wood does, and we intuitively believe that this makes plastic cutting boards safe and wooden cutting boards dangerous. Plastic boards were the only ones approved for use in food service in the USA and USSR, and no research was conducted on this topic. It was only in the 90s that experiments showed that wooden boards (both old and new) kill bacteria, and plastic boards are hygienic only as long as they are not scratched. Scratches appear and they become a breeding ground for bacteria, which no amount of washing will help. Since these studies were scientifically based, the United States began to recommend wooden boards on an equal basis with plastic ones. Alas, Russian regulations still require the use of plastic in public catering.
“The cutting board should fit in the sink. The end board is too big."
When you think about it, the requirement to place a cutting board in the sink is ridiculous. You're not trying to put it in the sink kitchen table? (I wish I could see that!) You simply wipe it off with a sponge, rag, or paper towel. A solid cutting board is no different. You wipe it down like you would a kitchen table or countertop. Believe me, there is nothing wrong with this!
“End boards have glue lines on the work surface, which can result in glue particles getting into the food.”
This is generally true. The seams are actually located on the work surface. And glue particles actually end up in the food. Everything the knife touches ends up in the food (knife particles too, by the way). If you cut on a plastic board, microscopic grains of plastic end up in your food. If it's on wood, there are grains of wood and glue. Therefore, when producing wooden boards, it is very important to use safe wood, safe oil for prevention, and safe glue. And we dare to assure you that this glue is absolutely safe for health. Most endboards (at least in our range) are made using Titebond adhesive, which is approved worldwide for food contact applications.
“The end board will not last long, since in constant contact with water and being subjected to the physical impact of a knife and hammer, it will gradually begin to crack in the places where the bars are glued together.”
If you don't show respect to the end board - don't take care of it, pour water on it, chop bones on it with a butcher's hatchet - then it will probably crack or split. But not in the places where the bars are glued together! The glue used is monstrously strong, and the end board can crack anywhere except in the glued areas.
“The wooden board must be impregnated with sunflower oil.”
Soak in oil - yes. Sunflower - under no circumstances. Sunflower (and olive) oil deteriorates over time, regardless of the degree of purification. A cutting board soaked in such oil will acquire an unpleasant smell of rancid, spoiled oil after 1-2 years. It is impossible to get rid of this smell, and the board will have to be thrown away. It is best to use mineral oil or a special ointment for prevention.
“The cutting board must have a drain along the edge of the working surface.”
At first glance, a gutter seems like an attractive idea. It retains juice from meat, fruits and vegetables, and does not spread all over the table. But the gutter has plenty of disadvantages. Firstly, it will interfere with the brushing of cut food and debris. Secondly, moisture will accumulate in it, which can become a problem with germs. (Hard to reach, damp place - oh, the germs will be happy!) There's no harm in having a separate cutting board for carving up rotisserie chicken or slicing pineapple. But the main board should still be without such a gutter.
“Wooden boards are inferior to plastic, since wood has the ability to absorb odors.”
Wood's ability to absorb odors has been exaggerated. To remove the smell of garlic, onion or fish, there are three simple ways: lemon, coarse salt and soda. Rub the surface of the board with something, wait a few minutes, wipe off the residue, rinse and dry the board.
The main criteria by which you should choose a cutting board are ease of use, maintenance, and hygiene. Therefore, first of all, pay attention to the size of the product and the material from which it is made.
Optimal size and shape of cutting board
If we talk about size and shape, it’s difficult to give universal advice. The most convenient shape of a cutting board is considered rectangular, 5-10 mm thick. However, modern cutting boards come in a wide variety of shapes. For everyday cutting of bread, sausage and cheese, a small board is suitable. However, cutting meat, fish, shredding cabbage, and rolling out dough on such a board is inconvenient. At the same time, washing bulky boards in small sinks and drying them also does not add comfort.
In addition to convenience, this advice is relevant when it comes to hygiene. Therefore, experts also recommend having separate cutting boards for meat, fish, vegetables, fruits and bread. Especially if you are a supporter of environmentally friendly materials and prefer products made from natural wood absorbs odors. It’s good if the cutting boards are visually different in shape and material of manufacture, so as not to accidentally mix them up.
When looking at the board, think about where it will be stored. If your kitchen is equipped with special hooks, then choose boards with loops (for easy hanging).
Well, you can store cutting boards on special stands: it’s convenient, and the design takes up little space.
Types of materials for cutting boards, their pros and cons
Natural wood cutting boards
Wooden cutting boards on today the most familiar and popular. The very appearance of natural warm wood and the natural pattern of its trunk adds this product comfort and warmth. If you decide to go with a wooden board, then ask the seller what type of wood the product is made from. Naturally, you need to choose a stronger tree. Oak, linden, olive, cedar are durable types of wood for a cutting board. And cedar and olive, in addition to strength, also have bactericidal properties.
Often wooden boards are made from birch and pine. Please note that such boards will quickly be lost original appearance, since on “soft” rocks scratches and knife marks easily appear.
Bamboo boards have become popular recently. They are comfortable, practical, do not dry out and do not dull knives.
Separately, it is worth mentioning cutting boards made of hevea (rubber wood). Such products are durable, do not absorb moisture well, and are pleasant to look at.
Wooden boards can be made from a single piece of wood or glued from several slats. It's hard to say which ones are better. Both of them can serve faithfully for more than one year. But sometimes solid wood boards bend, and slatted boards come apart. And it all depends on the quality of the product - depending on your luck.
Advantages of wooden boards:
- environmentally friendly material;
— look organic in a kitchen made of natural wood;
- can be used as a hot stand.
Disadvantages of wooden boards:
- dry out;
— leave marks from cutting objects;
- absorb odors;
— considered unhygienic: cracks become clogged with food particles;
- require careful care.
How to care for wooden boards
Wooden boards require careful care. After using the cutting board for meat and fish, wash it with a sponge and brush. detergent, rinse with water and dry. To maintain hygiene, it is recommended to regularly pour boiling water over wooden boards.
For elimination unpleasant odor The board should be wiped with a slice of lemon or acidified water and vinegar.
Plywood cutting boards
Plywood cutting boards are made of several layers of veneer glued together. Plywood board is a budget option wooden board. Plywood does not bend or warp. It is strong and durable. However, provided that the material is of excellent quality, certified and therefore safe. Some craftsmen make such boards at home, giving them funny shapes. However, opponents of plywood as a cutting board believe that formaldehyde from the resins used to glue plywood can leach into food, which is harmful to health.
Advantages of plywood boards:
— Not high price, availability.
- lightness.
Minuses:
— the top layer of plywood wears out quite quickly under a knife blade;
— unsafe due to the presence of adhesive components.
Plastic cutting boards
Plastic boards are less popular than wooden boards. However, they have their adherents who believe that plastic is more hygienic than wood. Some plastic cutting boards have a special antibacterial coating and are therefore ideal for cutting meat and fish.
However, when purchasing a plastic board, pay attention to the quality of the material. On low-quality plastic, soon after cutting food, marks and scratches from knives will appear, and the color of the material may fade and lose its original appearance.
Advantages of plastic boards:
— plastic is not subject to deformation (unlike wood) and is easy to wash;
— plastic boards can be washed in the dishwasher;
— plastic does not dull knives (compared to glass or ceramics);
- thanks to the flexible material, transformable boards that change shape are made from plastic (and this is additional comfort during cooking).
Disadvantages of plastic boards:
— quite quickly, plastic boards take on an unsightly appearance, becoming scratched and rough;
— many people do not like to cut up food using plastic, considering it not environmentally friendly;
— plastic cannot be used as a hot plate.
Glass cutting boards
Glass boards are popular due to their beautiful design and durability. They are often very picturesque, so they are also used for cutting food and as an independent kitchen decor. Glass is easy to clean and does not absorb odors. However, glass also has disadvantages.
Advantages of glass boards:
- strength and smoothness, as the knife does not leave marks;
— durability;
— ease of care;
- hygiene.
Cons of glass boards:
- high price (compared to wood and plastic);
- fragility;
— glass boards heavy;
— when cutting food, the knife blade, in contact with the glass, makes unpleasant sounds;
— knives become dull faster on glass.
Stone boards They are usually made of marble, and they have the same advantages and disadvantages as glass ones. They also have similar characteristics ceramic boards.
Combined cutting boards
Not so long ago, products combining plastic and wood appeared. Yes, alone plastic side with a beautiful pattern and antibacterial coating can be used for cutting products with specific odors (meat, fish). Or serve as a serving area. And the other surface made of bamboo wood is suitable for slicing bread. Such universal option, 2 in 1 will last for many years and will be harmonious with the interior of any kitchen.
In the production of end cutting boards and other products, we use a large number of valuable types of wood. In this article we will talk separately about each species, features, pattern and color of wood.
What species definitely cannot be used to make cutting boards?
You definitely can't use wood. coniferous species- spruce, pine, cedar, larch. All types of resinous wood are not suitable for making cutting boards, regardless of their hardness. It is highly undesirable to use linden, birch and other species with low hardness and density. The production of cutting boards from such species is possible only in decorative purposes: as a blank for decoupage or for burning a design. It is impossible to make a professional cutting board from such material.
When making end cutting boards for home and professional use, only hardwood is used. At the same time, the price of the final product largely depends on the origin of the material used in production: products made from domestic breeds are, on average, 2-3 times cheaper than those made from imported breeds.
We will tell you separately about domestic and imported wood species.
Domestic wood species.
Oak
Definitely, oak is the king of domestic trees. The most common species growing in Russia is English oak. A huge tree, heavily branched, with lush crown. Although it belongs to the beech family, oak wood is significantly superior to beech in density and hardness. Oak is much more resistant to rot and tolerates humid environments well. Oak wood has a pronounced pattern and texture. Color - from golden brown to dark brown, oak sapwood is light. Oak cutting boards are preferred by most professional chefs. An important difference between oak and other species is its strong antibacterial properties. This means that a professional end cutting board must be made of oak. Ash 
Belongs to the olive family, widely distributed in middle lane. 
Wood with a beautiful, silky texture, similar to oak, but lacking the pith rays (so characteristic of oak). Ash is even slightly stronger and denser than oak. Ash cutting boards serve for a very long time and are in no way inferior to oak boards, but they dull knives a little more.
Maple 
Comes from the Sapindaceae family. The tree is widespread in the European part of Russia, Crimea and the North Caucasus. Maple wood has a white or pinkish color. The pattern of the end cut is clearly visible, but not very textured. 
Often, between the annual rings you can observe spots and stripes that are adjacent to the pores of the wood. Maple wood is in great demand in carpentry production due to its pleasant color and ease of processing. At the same time, it has high hardness, which allows it to be used in the production of end cutting boards. Maple wood mixed with dark species (oak, wenge, sapele) looks especially advantageous.
Karagach (Small-leaved elm) 
Small-leaved elm is especially common in Asia, but is also found in other regions. 
The wood has a pronounced, very textured pattern. Excellent polishing. The pattern is similar to oak, but has its own characteristics. The color of the kernel is dark, has coffee, chocolate shades, the sapwood is noticeably lighter. The strength characteristics are similar to oak. Products made from elm, including cutting boards, are very beautiful and durable.
Hornbeam 
It grows in Asia, the Caucasus, Crimea, and is also found in European territory. 
The texture is medium, with randomly arranged fibers. Often dotted with small streaks and penetrated by medullary rays. The wood is light, with a grayish tint. Hornbeam is not the most beautiful wood, but it has a significant advantage - it weighs less than oak and at the same time is almost a quarter superior to it in strength and hardness. This means that the hornbeam end cutting board is great option for everyday use!
Beech 
Mainly distributed in Europe Asia and North America. Most often, beech wood has a dull reddish color and a moderate, not very textured pattern. 
Beech wood is widely used in carpentry, mainly due to its low cost, ease of processing and pleasant pattern. However, the production of kitchen utensils (including cutting boards) is undesirable for several reasons: beech has uneven tension along the length of the trunk, which can lead to twisting and cracking of the material; similar problems arise with changes in humidity. Beech cutting boards are quite common, but to extend their service life, more frequent and thorough treatment with protective agents (like mineral oil) will be required. It is best to combine beech with more stable species when making a cutting board.
