Kokkebords

Kokkebords is a term primarily used in Danish and Norwegian to refer to a cutting board or chopping board. The word is a compound of "kokke" (cooks) and "bord" (table or board). It is a common kitchen utensil used for preparing food, providing a surface for chopping, slicing, and dicing ingredients.

These boards come in various materials, including wood, plastic, and bamboo, each with its own advantages and disadvantages regarding durability, hygiene, and impact on knives. Wooden kokkebords are often favored for their aesthetic appeal and gentleness on knife edges, though they require more careful maintenance to prevent staining and bacterial growth. Plastic alternatives are generally easier to clean and are less prone to harboring bacteria, but they can dull knives more quickly. Bamboo kokkebords offer a sustainable option, being a fast-growing grass.

The size and shape of a kokkebords can vary depending on its intended use. Smaller boards might be suitable for minor tasks like slicing fruit, while larger, heavier boards are better for extensive food preparation. Proper cleaning and care are essential for maintaining the hygiene and longevity of any kokkebords. This typically involves washing with soap and water after each use and, for wooden boards, occasional oiling.