The best choice for cutting boards is wood.
“Wooden boards hardly dull knives,” notes experienced housewife Victoria PINCHUK. “However, it should be noted that products made from inexpensive wood species (such as birch, pine, etc.) wear out quickly and deform under the influence of moisture, and may crack.”
Therefore, they are better suited exclusively for cutting bread. Boards made from hardwoods (such as beech or oak) are not afraid of moisture and temperature fluctuations, do not develop scratches and cracks, which ensures their durability.
