Last Update: Sep 27, 2022.

Submitted by: Herminia Forland
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What kind of cutting boards do restaurants use?

Even softer than wooden cutting boards, rubber cutting boards are most commonly used in restaurants.Dec 22, 2021

Even softer than wooden cutting boards, rubber cutting boards are most commonly used in restaurants. For all chopping tasks, including raw meat, these boards are Cupps's top pick. €œThey're durable, sturdy, and easy on your knife, she says.6 days ago

Even softer than wooden cutting boards, rubber cutting boards are most commonly used in restaurants.Dec 22, 2021

But whether they are plastic or wooden, cutting boards should be on your annual replacement list. Although soap helps disinfect boards, sharp knives create deep grooves and gauges in the boards, which can harbor bacteria. (In order to keep boards longer, use separate plastic boards for raw meat and seafood.)

Cutting Boards Cooks Should Avoid

Glass Cutting Boards -- Avoid Glass cutting boards are nonporous and easy to clean -- you can wash them in the sink or the dishwasher. There's also no need to oil them obviously, so there's no upkeep. However, glass cutting boards are the worst for your knives. For this reason we don't recommend glass cutting boards.

Cutting Boards Cooks Should Avoid

But whether they are plastic or wooden, cutting boards should be on your annual replacement list. Although soap helps disinfect boards, sharp knives create deep grooves and gauges in the boards, which can harbor bacteria. (In order to keep boards longer, use separate plastic boards for raw meat and seafood.)

We recommend using plastic cutting boards for meat and wood cutting boards for fresh produce or ready-to-eat foods like bread or cheese. Regardless of your preference in cutting board material, there is risk for contamination and food-borne illness any time food touches the surface of the board.

Unlike wood boards, plastic doesn't have €œself healing properties. Over time, cutting boards become too scarred to sanitize properly. When this happens, it's time to replace your plastic cutting board. When a plastic cutting board gets too scarred up, bacteria can hide in the deep crevices, even after washing.

Choosing The Right Cutting Board: Wood Vs. Plastic

Wood cutting boards are often considered better than plastic cutting boards because wood is much more durable and keeps knives sharper. But ultimately, the decision of whether to choose plastic or wood comes down to personal preference. Plastic may be better suited to people who only cook occasionally.

Choosing The Right Cutting Board: Wood Vs. Plastic

Wood cutting boards are often considered better than plastic cutting boards because wood is much more durable and keeps knives sharper. But ultimately, the decision of whether to choose plastic or wood comes down to personal preference. Plastic may be better suited to people who only cook occasionally.

For most of history, cutting boards have been made out of wood but since wood is porous and can absorb bacteria, many switched to plastic boards for food preparation because they are easier to sanitize.

Wood cutting boards are often considered better than plastic cutting boards because wood is much more durable and keeps knives sharper. But ultimately, the decision of whether to choose plastic or wood comes down to personal preference. Plastic may be better suited to people who only cook occasionally.

Why Wood Is Still The Best Cutting Board Material

The best cutting board material is one that can be easily cleaned, and doesn't damage or dull knives. Common options for cutting board material are wood, plastic, rubber, and bamboo. Wood cutting boards are superior for their hard-wearing and self-healing properties, and their ability to preserve a knife edge.

Why Wood Is Still The Best Cutting Board Material

No matter which wood you choose, the biggest problem with most wooden cutting boards is they absorb juices from meats. This can lead to dangerous bacteria growth. Food safety organizations usually recommend using a nonporous cutting board for raw meat, like plastic.

Plastic cutting boards make it easier to prevent cross-contamination. Unlike wood, plastic is not porous so bacteria can't easily hide in cracks and crevices. Plastic boards are also dishwasher friendly, making the cleaning and sanitizing process extremely manageable.