Peach will serve as a member of the audit committee. Ford, chair of the board. Peach currently serves as the senior vice president, chief financial officer, and chief of corporate operations for Schnitzer Steel Industries, Inc.
Materials[ edit ] A knife edge is a delicate structure and can easily be blunted by too abrasive a surface. Alternatively, it can be chipped if used on a surface that is too hard.
A good cutting board material must be soft, easy to clean, and non-abrasive, but not fragile to the point of being destroyed. Hard cutting boards can, however, be used for food preparation tasks that do not require a sharp knife, like cutting cheese or making sandwiches.
Wood[ edit ] This wooden cutting board shows signs of scoring after repeated use Wood has some advantages over plastic in that it is somewhat self-healing; shallow cuts in the wood will close up on their own. Wood also has natural anti-septic properties.
Good hardness and tight grain help reduce scoring of the cutting surface and absorption of liquid and dirt into the surface.
Red oakeven though a hardwood, has large pores which retain dirt even after washing. This makes it a poor choice for cutting-board material. Teak 's tight grains and natural coloration make it a highly attractive cutting-board material, both for aesthetic and durability purposes.
Teak, a tropical wood, contains tectoquinonescomponents of natural Paper cutting board resins that repel moisture, fungi, warping, rot and microbes.
Ideally, they should be suspended freely while drying. Care must be taken when selecting wood, especially tropical hardwood, for use as a cutting board, as some species contain toxins or allergens. Bamboo[ edit ] Bamboo cutting boards are an alternative to plastic or glass cutting boards, partially because Bamboo is commonly thought to be naturally antimicrobial although studies show otherwise .
During the harvesting process, bamboo is carefully chosen for maturation, markings, and size. The stalk is then cut into specific sizes and sent through a pressing process that strips the stalks into smaller plank-like pieces. Once the bamboo is pliable, a cutting board can be produced from multiple pieces by lamination.
Plastic[ edit ] A plastic cutting board Plastic boards are usually called PE polyethylene cutting boards, or HDPE high-density polyethylene plasticthe material of which these boards are made. There are basically two types of HDPE boards being made.
One version is made from injection-molded plastic, while the other is HDPE from an extrusion line. There are several certifications of plastic cutting boards, one being NSFthat certifies the plastic has passed requirements to come in contact with food.
Unlike wood, plastic has no inherent antiseptic properties. Most high-density polyethylene plastic HDPE boards are specifically designed not to dull the edge of a knife. If a score line is present, the knife is safe. A serrated knife should not be used on a plastic cutting board.
The sharper the knife, the longer the cutting board will last. Semi-disposable thin flexible cutting boards also ease transferring their contents to a cooking or storage vessel.
Rubber[ edit ] A recent[ when? They are about as expensive as well-made wood boards, they can take chemical disinfectants, and they are very heavy for their size, so they tend not to slip. Silicone[ edit ] Like rubber, silicone is soft on the blade, while being just as self-healing and anti-bacterial as wood.
Silicone is also heat-resistant, and lacks the rubbery smell of rubber boards. Glass[ edit ] While glass looks like an easy surface to keep clean, glass cutting boards can damage knives because of the high hardness of the material.
Cutting on glass tends to dent, roll or even chip knife edges in a rapid manner. Additionally, if used for chopping instead of slicing, glass can shatter or chip itself, contaminating food.
They last for around 6 years[ citation needed ]. Steel[ edit ] Steel shares with glass the advantages of the durability and ease of cleaning, as well as the tendency to damage knives. Depending on the exact steel and heat treatment used, at best a steel cutting board will wear the edge on knives quickly; at worst chip, dent, or roll it like glass.
Hygiene[ edit ] Sanitation with cutting boards is a delicate process because bacteria can reside in grooves produced by cutting, or in liquids left on the board. Preventing cross contamination of food[ edit ] Bacteria or allergens can easily be transmitted from one part of the kitchen to another or from one food to another via knives, hands, or surfaces such as chopping boards.
To reduce the chance of this it is advised to use separate boards for different types of food such as raw meat, cooked meatdairy and vegetables. Many professional kitchens follow this standard colour-coding system.
Care of boards[ edit ] Regardless of the material, regular maintenance of a cutting board is important. A very diluted bleach solution is best for disinfecting cutting boards.Grab a pad of paper and a pencil(a calculator can be helpful also). You will need to plan out how wide, long, and thick you want your cutting board to be.
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