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Why Professional Chefs Only Use Wooden Cutting Boards!

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Ever wondered why top chefs swear by wooden cutting boards? Let's uncover the secret behind their preference!

The Professional Choice

Most chefs avoid plastic, glass, and even bamboo. But why do they always stick to wood?

Wooden boards are softer than bamboo or glass, preventing excessive knife dulling. This keeps blades sharper for longer.

Gentle on Knives

Self-Healing Properties

Unlike plastic, wood has self-healing fibers that close up after cuts, reducing deep grooves where bacteria can hide.

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Hygienic Benefits

Studies show wood naturally inhibits bacterial growth, making it a safer option compared to plastic, which traps bacteria in cuts.

Durability & Longevity

High-quality wooden boards like maple and walnut last for years with proper care, unlike plastic, which warps and cracks over time.

Sustainability Factor

Wood is a renewable resource, making it an eco-friendly choice compared to synthetic alternatives.

End-Grain vs. Edge-Grain

End-grain:  Best for durability and knife safety. Edge-grain:  More affordable, still great quality.

Proper Care Tips

– Hand wash, never soak. – Oil regularly to prevent drying. – Use separate boards for meats and vegetables. – Avoid dishwashers.

Professional chefs choose wood for a reason: better knife care, hygiene, durability, and sustainability. Will you make the switch? Let us know!

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