1. Wooden cutting board
Wooden cutting boards include willow boards, pine boards, elm boards, etc., which are thicker and tougher, and are suitable for chopping meat or cutting hard food. However, wooden cutting boards are generally heavy in quality, not easy to clean, and have strong water absorption. They are not suitable for air drying. They are prone to mold and breed bacteria in a humid environment.
2. Bamboo cutting board
The bamboo cutting board is light and small, but due to its insufficient thickness, it is mostly made of splicing. There will inevitably be glued parts. Some unqualified glues may release formaldehyde, and the bamboo cutting board often cannot withstand heavy blows when used. If you buy, try to choose a regular brand, a product with a good environmental reputation.
3. Plastic cutting board
The plastic cutting board is light in texture and easy to carry, but it is mostly made of polypropylene, polyethylene and other materials. It is easy to emit plastic odor under high temperature, and unqualified plastic cutting board will also have chemical precipitation, so it is generally only suitable for cutting fresh vegetables. And fruit. If you use this cutting board to do other things, then the effect it can achieve may not make you particularly satisfied.
4. Resin cutting board
The resin cutting board has high hardness, strong abrasion resistance on the surface, less scratches, and easy to clean. It is more suitable for processed meat and other cooked food products or fruits and vegetables.