Miracle Blade III

Kitchen Cutting Board & Boning Knife

Kitchen cutting boards are necessary for anyone serious about preparing and cooking meals. Kitchen cutting boards are fixtures of any busy private or commercial kitchen. Kitchen cutting boards can be made from a wide variety of materials, but the most popular are wood, plastic, and glass. When purchasing a kitchen cutting board, look for specific traits that can help you manage sanitation, knife blade damage, and wear and tear on the cutting board. Different materials have different strengths and weaknesses when it comes to these criteria. Kitchen cutting boards made from wood have a particular resistance to bacteria, especially if the board is made from a dense hardwood. This resistance makes it difficult for bacteria to spread, and therefore easier to keep sanitized. Wooden kitchen cutting boards are also resistant to wear and tear from knife blades while causing little or no damage to your knife blades. Plastic kitchen cutting boards are also easy to sanitize unless they've been damaged from knife cuts. Once the material of the plastic kitchen cutting board has been damaged, bacteria can work its way into the grain of the cutting board and be difficult to excise. Glass kitchen cutting boards are the easiest to sanitize, as the surface can be heated until it is virtually bacteria-proof. The biggest difficulty to glass kitchen cutting boards is that it can easily damage the blades of your more sensitive knives, such as the fillet knife or the boning knife.

Boning knives and fillet knives are very similar in design and function. A boning knife is generally smaller and slightly less flexible than its counterpart, the fillet knife. The blade of a boning knife is usually no shorter than five inches long and no longer than six and a half inches. A boning knife is used for removing the bones from most types of poultry and meat, while a fillet knife is used for removing the bones from fish. Boning knifes are typically small. A stiffer blade on a boning knife is preferable when removing the bones from tougher meat such as beef or pork, while a flexible blade is more useful in removing bones from poultry or fish. Other types of smaller knives are used for different purposes. Although some of these knives may be similar in size or design, they can greatly differ in function, such as the similarly sized santoku.

Santoku knives are generally between five inches and eight inches in length. Santoku knives originate in Japan and have three major uses. Santoku knives are used primarily for slicing, mincing, and dicing. Santoku knives rely on a precision design that gives the user greater flexibility and dexterity. The perfect balance of the santoku knife lends the yielder a greater measure of control on precision cutting, slicing, or chopping. Santoku knives are best when used to cut fish, vegetables, or boneless meats. The blades of santoku knives are crafted from quality materials that make them durable and sharp. Similar styles of Westernized knives have become popular while still incorporating the basic lines of the santoku.

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