What Do Professional Chefs Use for Cutting Boards? A Comprehensive Guide

Professional chefs prioritize cutting boards that offer durability, hygiene, and protection for knife edges. Wooden boards like maple and acacia are preferred for their natural antibacterial properties and knife-friendliness. Plastic and rubber boards are also popular for their easy sanitation. Discover what the pros use and why each board type serves a specific purpose in busy, high-demand kitchens.

Professional chefs know that the secret to perfect meal preparation often starts with the right tools, and one of the most essential tools in any kitchen is the cutting board. Choosing the right type, whether it's wooden cutting boards, plastic, or even rubber, affects not only the quality of food preparation but also kitchen hygiene and knife care. Among these options, wooden cutting boards are highly prized for their durability and lesser impact on knife blades, making them a top choice for professionals.

With considerations ranging from hygiene—pondering questions like "What Are the Most Hygienic Chopping Boards?"—to specific material advantages such as those offered by titanium cutting boards, chefs meticulously select their cutting boards to keep their kitchens in tip-top shape. Brands like OXO Good Grips frequently surface in discussions for their quality and ergonomic designs, further highlighting the importance of selecting the right cutting board for professional use.

Introduction to Professional Cutting Boards

Professional cutting boards come in various materials and sizes, each serving unique purposes and catering to different culinary tasks. The standard size that chefs often start with is 18 x 12 inches, providing ample space for a variety of food preparation activities. This size is considered versatile, fitting comfortably on most kitchen counters while offering enough room for efficient chopping, slicing, and dicing.

The Importance of Choosing the Right Cutting Board

The right cutting board not only enhances a chef's efficiency but also plays a crucial role in maintaining kitchen hygiene. Different materials, such as wood and plastic, have distinct advantages and are chosen based on the specific needs of the kitchen, whether it's for chopping vegetables, preparing raw meat, or slicing bread. Balancing these needs with concerns about the longevity of the board and the maintenance of knives is crucial in making the right choice.

How Professional Chefs Select Their Cutting Boards

Professional chefs select their cutting boards with a keen eye on durability, hygiene, and the impact on knife edges. Wooden cutting boards are often preferred for their natural antibacterial properties and gentle impact on knives. Brands like OXO Good Grips are favored for their quality and innovative features that keep the boards in tip-top shape, enhancing the overall efficiency and safety of the kitchen.

Top Choices of Cutting Boards Among Professional Chefs

Among the myriad of options, wooden cutting boards and those offered by OXO Good Grips stand out for professional chefs. These choices reflect a balance between durability, hygiene, and knife care, essential factors for any bustling kitchen.

1. The Preferred Wooden Cutting Board

Wooden cutting boards, renowned for their durability and natural antibacterial properties, are the top choice. They resist stains and odors well, especially when maintained with food-grade mineral oil to ensure the surface is smooth and safe for food preparation.

John Boos & Co Maple Wood Edge-Grain Reversible Cutting Board

While wooden boards are favored for their gentle impact on knives, many professional kitchens also include plastic cutting boards due to their ease of cleaning and color-coding options which aid in preventing cross-contamination. However, the John Boos & Co Maple Wood Edge-Grain Reversible Cutting Board stands out for its durability and versatility, making it a preferred choice for chefs who value quality and sustainability.

Boardsmith Maple End-Grain Cutting Board

Maple cutting boards, especially those from Boardsmith, are highly regarded by professional chefs for their end-grain construction, which offers a durable yet knife-friendly cutting surface. These boards are not only functional but also aesthetically pleasing, making them a valued addition to any professional kitchen.

2. The Best Plastic Cutting Boards for Efficiency

While wood boards have their advantages, plastic cutting boards are celebrated for their ease to clean and sanitize, making them a practical choice in busy, professional settings.

Material (Grippy) ReBoard

The Material (Grippy) ReBoard stands out in the realm of plastic cutting boards for its eco-friendly composition and non-slip surface, offering chefs confidence and stability during food preparation. Its durability and ease of maintenance make it especially appealing for high-volume kitchens where knife blades are used extensively.

KitchenAid Classic Plastic Cutting Board

KitchenAid Classic Plastic Cutting Boards are favored for their durability and ease of sanitation. These boards offer the practical benefits of plastic, including resistance to moisture and ease of cleaning, making them a staple in professional kitchens for tasks that require quick and hygienic chopping or slicing.

3. Outstanding Rubber Cutting Board Selection

Rubber cutting boards provide a unique option for chefs looking for a balance between wood and plastic benefits. They are gentle on knives and easy to sanitize, making them an outstanding choice for professional kitchens.

Yoshihiro Hi-Soft Cutting Board

The Yoshihiro Hi-Soft Cutting Board is highly prized in professional settings for its soft surface that preserves the edge of knives. Its composition offers a perfect balance of firmness and give, reducing fatigue during long prep sessions and contributing to its reputation among professional chefs.

4. Highly Recommended Composite Cutting Boards

Composite cutting boards, made from a combination of materials, are gaining popularity in professional kitchens for their durability and ease of maintenance.

Caraway Cutting Board Set

The Caraway Cutting Board Set offers chefs a versatile solution with its range of sizes and composite construction, combining the best qualities of wood and plastic boards. These boards are designed for durability and ease of use, meeting the diverse needs of professional kitchens.

Gorilla Grip Cutting Board Set

The Gorilla Grip Cutting Board Set stands out for its durability and user-friendly features, making it a favourite among professional chefs. These boards are known for their strong grip on kitchen surfaces, preventing slips and accidents during busy food preparation sessions. Their ease of cleaning and maintenance also makes them a practical choice for high-volume kitchens. Moreover, these boards are gentle on knives, ensuring that the cutting tools remain sharp and efficient over time. This combination of safety, durability, and knife-friendliness makes the Gorilla Grip Cutting Board Set a reliable option for professional settings.

5. The Ultimate Carving Boards for Professionals

For chefs who specialize in meat preparation, finding the right carving board is crucial. The ultimate carving boards offer the perfect balance of functionality and durability.

Made In The Butcher Block

The Made In The Butcher Block is revered by professional chefs for its exceptional quality and durability. Crafted from premium materials, this end-grain cutting board is not only gentle on knives but also facilitates the smooth carving of meats. Its robust surface withstands the demands of heavy use in professional kitchens, making it an indispensable tool for chefs who prioritize both precision and longevity in their culinary tools.

TeakHaus Edge Grain Carving Board

TeakHaus Edge Grain Carving Board is celebrated for its strength and aesthetic appeal. This board provides a solid surface for intricate carving tasks, without dulling the knife blades. Its natural resistance to moisture and odors makes it an excellent choice for handling raw meat, echoing the importance of hygiene in professional kitchen environments. The TeakHaus board is not just a functional piece of equipment but also a testament to the blend of art and science in professional cooking.

6. Budget-Friendly Picks for Cutting Boards

Even with budget constraints, professional chefs can find quality cutting boards that do not compromise on performance.

Ironwood Gourmet End-Grain Acacia Wood Cutting Board

The Ironwood Gourmet End-Grain Acacia Wood Cutting Board is a testament to the fact that quality and affordability can go hand in hand. Preferred by professional chefs for its durability and gentle treatment of knives, this board combines the aesthetic appeal of acacia wood with the practicality required in busy kitchens. Its end-grain construction not only contributes to its longevity but also makes it less prone to knife marks, preserving its appearance over time. This board exemplifies how wood cutting boards can offer superior performance without breaking the bank.

The Anatomy of High-Quality Cutting Boards

Understanding what makes a cutting board suitable for professional use is key to selecting the right one.

Understanding the Material

Material choice is crucial when it comes to cutting boards used in professional kitchens. The right material affects everything from hygiene to knife care.

Maple Cutting Board vs. Acacia Wood

Maple wood cutting boards are highly valued by professional chefs for their durability and natural antibacterial properties. They offer a hard yet gentle surface for knife blades, reducing wear and tear. Acacia wood, on the other hand, is known for its rich color and unique grain patterns, adding aesthetic value to the kitchen while still providing a sturdy cutting surface. Both woods have their benefits, but maple is often preferred for its longevity and ease of maintenance in high-demand kitchen environments.

The Debate: Wood Vs. Plastic Cutting Boards

The choice between wood and plastic cutting boards is a significant one for professional chefs. Plastic cutting boards are praised for their ease of sanitation and affordability, making them suitable for handling raw meat and reducing cross-contamination risks. However, wood cutting boards are preferred for their durability and the fact they are more gentle on knives. The decision often comes down to the specific needs of the kitchen and the type of food being prepared.

Size Matters in Professional Kitchens

In professional kitchens, the size of a cutting board can impact efficiency and safety. Larger boards offer ample space for preparing multiple ingredients simultaneously, while smaller boards are easier to clean and store. Choosing the right size depends on the kitchen's workflow and the volume of food being prepared.

Features That Enhance Functionality

Certain features can make cutting boards more suited to professional use.

Reversible Surfaces

Reversible surfaces offer versatility, allowing chefs to use one side for raw meats and the other for vegetables, thus enhancing kitchen hygiene. This feature minimizes the risk of cross-contamination and maximizes the board's utility.

Juice Grooves and Non-Slip Edges

Juice grooves are essential for carving meats, as they catch liquids and keep the work area clean. Non-slip edges ensure the board stays in place during use, providing safety and stability. Both features are crucial for maintaining a hygienic and efficient kitchen environment.

Maintenance and Care for Professional Cutting Boards

Proper maintenance is key to extending the life of cutting boards in professional kitchens.

How to Clean and Sanitize Different Types of Cutting Boards

Cleaning and sanitizing cutting boards is crucial to maintain their quality and ensure food safety. Different materials require specific cleaning methods to prevent damage and keep them hygienic. It's important to follow these guidelines to extend the life of the cutting boards and keep the kitchen safe.

Cleaning Wooden Cutting Boards

To clean a wooden cutting board, it’s best to wipe it down with a damp cloth after each use. For a deeper clean, use a mild dish soap and warm water. Avoid soaking it as that can cause the wood to warp. After washing, dry it thoroughly with a towel and then let it air dry standing up. To tackle stains and remove odors, sprinkle some salt on the board, then rub half a lemon over the surface. This natural method is gentle on the wood and effective in maintaining its cleanliness.

Sanitizing Plastic and Rubber Cutting Boards

Plastic and rubber cutting boards are easier to sanitize than wooden ones. They can be cleaned in the dishwasher or by hand with hot, soapy water. For sanitizing, a solution of bleach and water is effective. Mix one tablespoon of bleach into a gallon of water, apply it to the board, and let it sit for a few minutes before rinsing it off thoroughly. This method kills bacteria and keeps the board safe for food preparation. Always dry the boards completely to prevent moisture buildup.

The Best Practices for Cutting Board Longevity

Proper maintenance can significantly extend the life of a cutting board. This involves regular cleaning, sanitizing, and specific care for different materials. By adopting these practices, you can ensure your cutting boards remain in good condition and serve you well in the kitchen.

Oil Treatment for Wooden Boards

Wooden cutting boards benefit greatly from regular oil treatments. This process helps to prevent the wood from drying out and cracking. Use a food-safe mineral oil and apply it evenly over the surface with a soft cloth. Let the board absorb the oil for a few hours, or overnight, before wiping off the excess. This should be done monthly, or whenever the wood starts to look dry. Oil treatment keeps the board smooth and prevents it from absorbing food liquids, which can lead to bacteria growth.

Avoiding Cross-Contamination

To avoid cross-contamination, it's critical to use separate cutting boards for raw meat, poultry, seafood, and vegetables. This practice prevents bacteria from raw meat from contaminating foods that are eaten raw. Plastic and rubber boards are often preferred for raw meats due to their ease of sanitization. Additionally, replacing boards with deep grooves or cracks, where bacteria can hide, is important in maintaining a hygienic kitchen. Understanding what are the most hygienic chopping boards can further enhance food safety practices.

FAQs on Professional Cutting Boards

Frequently asked questions about professional cutting boards cover their maintenance, selection, and usage in commercial kitchens. Addressing these queries helps in making informed decisions about purchasing and caring for cutting boards.

How Often Should Cutting Boards Be Replaced?

Cutting boards should be replaced when they have deep grooves that are hard to clean, as these can harbor bacteria. The lifespan of a cutting board depends on its material and how well it is maintained. Regular inspection for signs of wear and damage is key to determining when it's time for a replacement. Boards that become warped or cracked should also be replaced to ensure food safety.

Can You Repair a Warped Cutting Board?

Repairing a warped cutting board is sometimes possible, depending on the severity of the warp and the board's material. For wooden boards, laying it flat with a weight on top might help it return to its original shape. However, if the warp is severe or the board is made of plastic or rubber, it might be safer and more hygienic to replace it. Always assess if the board can be effectively sanitized and used safely before attempting to repair it.

What's the Best Cutting Board for Raw Meat?

The best cutting board for raw meat is a non-porous, easily sanitized board. Plastic, rubber, and some composite materials are ideal as they do not absorb bacteria and can be thoroughly cleaned. A carving board with grooves to catch juices can also be beneficial in preventing contamination. It's crucial to have a dedicated board for raw meat to avoid cross-contamination with other foods.

Are There Cutting Boards That Professional Chefs Avoid?

Professional chefs tend to avoid cutting boards made of glass or hard plastics that can dull knives. They prefer boards that are durable, easy to clean, and gentle on their knives. Materials like softwoods and certain composites are favored for their knife-friendly properties. Chefs also consider the hygienic aspects, often questioning, "Are titanium cutting boards good?" due to their antimicrobial properties, though the impact on knife edges is a concern.

Expert Insights and Testing Methodology

Our expert insights and testing methodology for cutting boards involve evaluating durability, hygiene, maintenance, and impact on knives. By analyzing these factors, we provide reliable recommendations for both professional chefs and home cooks.

Our Approach to Testing Cutting Boards

In testing cutting boards, we consider material quality, ease of cleaning, resistance to knife marks, and antibacterial properties. We use professional chefs to assess performance in a commercial kitchen environment, ensuring our recommendations meet high standards. Our process includes practical tests, such as cutting performance and durability under frequent use.

Why Trust Our Recommendations?

Our recommendations are based on thorough testing and the expertise of professional chefs. Their extensive experience in using cutting boards in demanding kitchen environments provides invaluable insights. Trust in our recommendations comes from our commitment to unbiased testing and the practical knowledge of culinary professionals.

A Selection Beyond the Basics

Exploring cutting board options goes beyond basic materials, delving into specialized boards that cater to unique culinary needs. This selection offers innovative solutions for professional chefs and passionate home cooks alike.

Unique Cutting Board Options for Specialised Tasks

For those who venture beyond the basics in their culinary explorations, the choice of cutting board can significantly enhance the cooking experience. Specialised tasks require boards that not only withstand rigorous use but also complement the specific nature of these tasks. Whether it's the need for natural antibacterial properties or a surface that minimizes wear on knives, unique cutting boards become pivotal. This section delves into two such distinctive options, highlighting their benefits for particular culinary applications.

Ziruma Handmade Teak Wood Board

The Ziruma Handmade Teak Wood Board stands out not only for its aesthetic appeal but also for its functional benefits in the kitchen. Crafted from teak, known for its natural antibacterial properties, this board offers a hygienic surface for food preparation. Its durability and resistance to moisture make it a favorite among chefs who prioritize both safety and longevity in their tools. Additionally, the handmade aspect ensures that each board is unique, adding a personal touch to the professional kitchen.

Brooklyn Butcher Blocks End Grain Cherry Butcher Block

Brooklyn Butcher Blocks are renowned for their quality, and the End Grain Cherry Butcher Block is no exception. As an end-grain cutting board, it's designed to be gentle on knives, reducing the need for frequent sharpening. The cherry wood not only provides a visually appealing work surface but also possesses durability that can withstand the demands of a professional kitchen. This butcher block is an ideal choice for chefs engaged in heavy-duty tasks such as chopping and meat carving, combining functionality with beauty.

The Rise of Composite Cutting Boards in Professional Kitchens

In recent years, composite cutting boards have begun to make a significant mark in professional kitchens, blending the best qualities of durability, hygiene, and ease of maintenance. Made from a mixture of materials such as wood fibers and plastic resins, these boards offer a cutting surface that stands up to the demands of heavy use without dulling knives. They bridge the gap between the traditional appeal of wood and the practical benefits of plastic. Questions like "Are Titanium Cutting Boards Good?" and "What Are the Most Hygienic Chopping Boards?" often arise when chefs evaluate their options. While titanium boards are known for their strength and longevity, many chefs find that composite boards strike the perfect balance, offering a hygienic surface that is easy to clean and maintain, thus making them increasingly popular in busy, professional environments.

The Final Chop: Concluding Thoughts on Professional Chefs' Cutting Board Preferences

Professional chefs have a unique relationship with their kitchen tools, especially when it comes to the cutting boards that act as the foundation for meal prep. The consensus among chefs leans heavily towards those boards that not only preserve the sharpness of their kitchen knives but also offer the durability and hygiene necessary for a bustling kitchen environment. The professional grade cutting board, often found in sizes like 20 x 14 or 17 x 1, becomes an everyday cutting board that can withstand the rigorous demands of slicing, dicing, and chopping without compromising on safety or aesthetics. Interestingly, questions such as "Are Titanium Cutting Boards Good?" and "What Are the Most Hygienic Chopping Boards?" often come up in discussions, pointing towards a continuous search for materials that offer superior quality and cleanliness.

Preferences vary from the traditional butcher block cutting board, celebrated for its robustness and ability to heal from knife marks, to the innovative Yoshihiro Hi-Soft, which provides a gentle landing for the chef’s knife, thus extending its life. Chefs also show a penchant for boards that can be hand-washed each board to ensure cleanliness, avoiding dishwasher safe options that might degrade quality. Moreover, the selection of boards like the Ziruma End Grain Teak not only speaks to functionality but also to the aesthetic and tactile pleasure of using high-quality materials. Ultimately, whether opting for wood, plastic, or composite materials, professional chefs seek out boards that align with their culinary needs, kitchen workflow, and personal preference for creating exceptional dishes.

FAQs

Q1: What type of cutting board do professional chefs use the most?
A: Professional chefs often prefer wooden boards like maple and acacia for their durability, natural antibacterial properties, and gentle impact on knives. Plastic boards are also popular for their easy sanitation.

Q2: Are plastic cutting boards safe for professional kitchens?
A: Yes, plastic cutting boards are safe and commonly used for handling raw meats due to their non-porous nature and ease of cleaning. They are dishwasher safe and can be sanitized effectively.

Q3: Why do chefs avoid glass cutting boards?
A: Chefs avoid glass cutting boards because they are too hard, dull knives quickly, and pose a higher risk of injury due to their slippery surface.

Q4: How often should professional cutting boards be replaced?
A: Cutting boards should be replaced when they have deep grooves or cracks that are difficult to clean. Regular inspections help ensure they remain safe and hygienic.

Q5: What is the best cutting board for raw meat?
A: Plastic or rubber cutting boards are ideal for raw meat due to their easy-to-clean surfaces. They can be sanitized thoroughly without absorbing bacteria.

Q6: Are rubber cutting boards good for knives?
A: Yes, rubber cutting boards are gentle on knife edges and provide a durable surface that prevents knife dulling. They are commonly used for heavy-duty chopping in professional kitchens.

Q7: What are the most hygienic chopping boards?
A: Plastic and composite cutting boards are considered the most hygienic due to their non-porous surfaces, which resist bacteria growth and are easy to clean.