Tableware & dinnerware factory

cutting board-wood bamboo cookware kitchenware factory In China made houseware, flatware, plate, dish, bakeware, housewares

wooden cutting boards by kitchenware factory TP Tableware, supply bread board kitchen board, cheese cutting board, cutting block, chopping board, large round boards.

We produce kitchenware, silverware, cookware, cutlery, -- tableware, dinnerware, cutting boards, bread board, kitchen cutting board, wood cutting board, wooden cutting board, cheese cutting board, kitchen cutting boards, cheese board

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Cutting boards have become the mainstay of our kitchens by kitchenware factory TP, from providing the chopping platforms for food preparation, to the serving of the finished meal. They often even double as a protective trivet or 'hot pad' for food presentation. Every kitchen has at least one, and it's not unusual to have 4 or 5 of them.

Traditionally, cutting boards by kitchenware factory were mostly made of hardwoods, but over the past few years, a new generation of boards has emerged. Made of various substances, each type has its own benefits and drawbacks.

There has been much discussion over the years as to which type of board is 'safer' or less likely to provide a breeding ground for bacteria. Although some are easier to clean, I feel that any board, if not used and cleaned properly, can become a vehicle for food contamination.

If you're setting up a kitchen for the first time, a good place to start, is to purchase a couple of inexpensive plastic boards and two sizes of wooden boards by kitchenware factory. You'll soon acquire a preference for which type you like for what foods, and you can expand your stock from there.

And the old saying 'when in doubt, throw it out' certainly holds true for cutting boards. If you suspect that your board has too many deep cracks and cuts and sanitizing is not assured, it's definitely time to replace it.
How should I select and use cutting board?

Cutting boards can harbor bacteria in cracks and grooves caused by knives; however, with little effort, plastic, a hard wood, or any nonporous surface can be used safely if used properly. Here's how:
1. Choose a good surface: Select a board from which kitchenware factory that can be cleaned easily, that is smooth, durable, and non-absorbent. Plastic is less porous than wood, making it less likely to harbor bacteria, and easier to clean.
2. Wash the cutting board: Wash your cutting board with hot water, soap, and even a scrub brush, to remove food and dirt particles.
3. Sanitize the cutting board: After washing it, sanitize your cutting board from kitchenware factory in the dishwasher or by rinsing it in a dilute chlorine bleach solution of 1 tablespoon (15 milliliters) bleach to 4 liters water. You can keep such a solution handy in a spray bottle near the sink.
Remember: Always clean and sanitize your cutting board after using it for raw meat, poultry, and seafood and before using it for ready-to-eat foods.

kitchenware factory TP’s wood and bamboo tableware of cutting board
TP provides top quality wood and bamboo tableware of cutting board. Wooden cutting boards were usually made of maple hardwoods. Today, other woods and patterns are used, and bamboo, which is actually a grass, has become very popular due to its hardness and resistance to bacteria. The best feature of wooden cutting boards, is that they are the easiest

on knife edges, and many people prefer the sound of chopping on wood as opposed to other types.

Wooden cutting board are generally harder to clean, and are not dishwasher friendly. They can suffer cuts and cracks which can harbor bacteria and must be cleaned thoroughly. Wooden cutting boards are very affordable. Bamboo cutting boards are more expensive, but have a longer lifespan.

Kitchenware factory TP recommends wooden or bamboo cutting boards, which create the least resistance against the edge of a knife. Avoid cutting on ceramic, metal or other plastic surfaces, which would quickly dull a knife's sharp edge.

Wash your cutting board from kitchenware factory after each use. Be especially careful to wash them and your knives with hot, soapy water immediately after cutting poultry, meat or fish products and before cutting anything else on them. Sanitize them by letting stand a solution of water and bleach on the surface for a short time.

You can put poly and certain laminate boards in a dishwasher, but never do that with regular wood or bamboo cutting board. (Always check the board's instructions.)
The FDA recommends, once cutting boards from kitchenware factory become excessively worn or develop hard-to-clean grooves, that you replace them.
For safety's sake, consider owning one cutting board for fish, another for poultry, and a third for other cutting tasks.

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