Will the stainless steel cutting board hurt the blade?
Stainless steel cutting boards are destructive to kitchen knives. The blade is a metal product, and the stainless steel cutting board is also a metal product. During the process of cutting vegetables, metal and metal collide, which will cause certain damage to both.
In the process of cutting vegetables, because the stainless steel cutting board is relatively hard, it will have a certain impact on the relatively weak blade, making the original sharp blade dull and chipped, which requires frequent sharpening during use.
After the stainless steel cutting board has been used for a long time, there will be uneven places on the surface, and it is not easy to cut vegetables in these places, and the phenomenon of adhesion occurs. When chopping vegetables, there will be a harsh sound with a little force, which is not suitable for chopping meat products.
As a common commodity in daily life, the cutting board still needs to pay attention to several key points when choosing it.
1. Thickness. A good cutting board needs a certain thickness, so that it can maintain a stable state and is not easy to slide during the impact of the blade.
2. Frequency of use. Bamboo cutting boards are suitable for families with infrequent use; stainless steel cutting boards are suitable for vegetarians; wooden cutting boards are suitable for cooking enthusiasts who use very frequently.
3. Raw and cooked partitions. When conditions support, choose different cutting boards according to different food cooking habits; or separate two distinct areas on one cutting board.
