If the blade drags against the surface of the board or you scrape it against the metal side of a pan, you're actually dulling and damaging it. Such contact won't be helping your cutting board or other utensils either.
Knives are designed with a purpose — they're meant to go up and down, slicing through whatever it is you're chopping, thanks to the delicate, incredibly thin beveled edge. Scraping the knife along the board will grind down that edge, eventually leaving your knife dull and perhaps even risking chips.
Speaking of knife-friendly cutting boards, use them. Do not cut on glass, ceramic or granite counter tops. Your knife will dull very quickly. Instead use cutting boards made of polypropelene or wood.
Raw meat like poultry, beef, lamb, pork! They can spread salmonella or other bacteria and make the board unsanitary! If someone used a contaminated board the bacteria could be spread to other food! This can cause unwanted illnesses!
Most people don't realize their cutting boards might harbor unsafe materials: Plastic cutting boards release microplastics as they wear down. Certain wood composites contain formaldehyde-based adhesives. Many antibacterial surfaces use triclosan, a controversial chemical.
Avoid Cross-Contamination
The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood.
Never cut on glass, ceramic or countertops. Those surfaces are harder than a knife's edge and will quickly dull the blade. It's what you cut on that dulls knives, not what you're cutting.
The reason you should never put a knife in a sink full of soapy water is because it cannot be seen, and someone could reach in and cut themselves. This is especially dangerous if the knife has a sharp blade. Even if the knife is not visible, someone might accidentally touch it and get injured.
But the best cutting boards do more than just protect your counters—they provide a stable surface when you're vigorously chopping, and a relatively soft surface with just enough give to not dull the blades on your kitchen knives.
It's crucial not to sharpen your knife too frequently or apply excessive pressure, as this can cause the blade to become thin and brittle.
Wash with warm, soapy water. Rinse in clean water. Sanitize (either in the dishwasher or by hand)
All cutting boards eventually wear out, says the U.S. Department of Agriculture (USDA). The agency says once cutting boards are very worn or have grooves that are difficult to clean, they should no longer be used.
Concealed carry of a knife is generally legal unless it's a dangerous weapon like a switchblade, and intent to use it unlawfully can make possession illegal.
Never place knives at the edge of counter tops or tables. 4. Never leave knives in soapy water in the sink. This is a bad habit that easily leads to accidents.
Dropping a knife signifies a man will visit and change your luck for good or bad. When you drop a knife, on the floor or on any surface, it can signify three things: a man will visit you soon, it can change your luck for the better, or it can change it for the worse.
Since the 1980s, the 21-foot rule has dominated law enforcement training. This rule was originally developed by John Tueller who was a training Lieutenant in the Salt Lake City Police department. He observed that it took trainees about 1.5 seconds to draw and fire a holstered weapon.
There are three primary knives that every home cook should have in their kitchen: a chef's knife, a serrated knife (also called a bread knife), and a paring knife.
By tucking your fingertips and curling them inward, you not only protect your fingers but also achieve greater control, precision, and efficiency in your cuts. This technique ensures consistent slicing, leading to evenly cooked dishes and a better cooking experience.
Although very beautiful and functional, they require proper sanitation and careful maintenance. Being, in fact, the wood is a living and porous material, it is not advisable to sanitize the cutting board daily, as this could risk the proliferation of germs and bacteria.
The healthiest cutting board material is typically glass/stone or wood (hardwood, not softwood). These materials are either nonporous or have antimicrobial properties that make them more resistant to bacterial growth.
Once or twice a month, you're going to want to oil and wax your board. Whereas the regular washing is your day-to-day upkeep, this process will revitalize your board and keep it well maintained so you can use it for years to come. The care regimen for your board only requires two materials: mineral oil and board cream.