The professional kitchen cutting board is a fundamental element of any kitchen.
Whenever you have to cut food for cooking you will use it as a support plan.
Everyone in the kitchen uses it or has seen the chopping board used as a stab plan to cut vegetables, bread, meat, fish and any other ingredients for cooking.
Chopping boards usually have a rectangular shape and often with handle to hold or hang it.
If they are also used to be brought to the table with food they can be round or shaped, inlaid, etc. with a protruding handle obtained from the body to hold them but also simply round or shaped as if it were a serving dish
Of course the cutting boards are paired with a number of different knives depending on the type of food to be cut to get a clean job and that is why in the kitchen there are a multitude of knives with each a specific task.
However, the kitchen chopping board has an important role and you need to know how to choose with due care.
The professional kitchen chopping board also preserves the thread and durability of your knife
The materials and dimensions with which the kitchen cutting boards are made are many as well as the respective functional characteristics that allow you to work with the knives you have chosen for your kitchen more effectively and with an important attention to hygiene and not to pollute food.
Here are some handy tips to figure out how to choose the best kitchen cutting boards.
The materials of the professional kitchen chopping board
Each type of material used to create cutting boards has merits and defects that you have to analyze according to the type of use you have to make of the chopping board whether it is your kitchen at home or a restaurant or for professional use such as a gastronomy or butcher.
Each of these materials used for professional kitchen cutting boards has merits and defects!
The kitchen chopping board must have a surface that is strong enough to be able to support and consequently cut the food and at the same time preserve the thread of the knife to allow a duration in time ofsharpening.
Wooden kitchen cutters
Wooden kitchen cutting boards are the most traditional in kitchens.
They have the merit of having almost self-regenerating properties of the cuts because in the event that the cutting board is estilled with even deep cuts they manage to heal them over time.
They also have very useful natural antibacterial properties and hygiene is essential especially in a kitchen.
The size of the pores is important because the larger they are, the more they tend to retain residues, stains and dirt, even after being washed.
The best kitchen cutting boards are those consisting of hardwood that have small pores and a fine grain compared to wood with larger pores.
Hardwoods tend to stay clean for easier and longer.
Tropical woods are the ones that exert the most fascination both because they are beautiful aesthetically and because they are durable, long-lived and able to repel microbes and moisture.
However, they require a lot of maintenance with mineral oils that preserve them over time and it is not advisable to keep them immersed in water for too long, so as not to let them absorb too much moisture.
Today it is nice to see how different materials are combined both for aesthetic reasons and to have cutting tops with different hardness and also areas with different surface roughness.
Cleaning wooden kitchen chopping boards
Wooden cutting boards can be cleaned by washing them with warm water without detergents or scraping them.
The wooden cutting boards are thoroughly cleaned using simple bicarbonate and a little water: you create a kind of batter, spread it on the surface and let it act for a few minutes and then simply rinse with water and without detergent.
It is essential to let the chopping board dry naturally and placed vertically, so that it does not deform.
Plastic kitchen cutters
Plastic kitchen cutting boards are increasingly popular and known to be the most hygienic but only if they have certain characteristics.
Plastic cutting boards also tend to come incite by knives but unlike wood they do not have the ability to “heal” cuts that become prone to accumulating bacteria even after they have been washed.
However, being a material less delicate than wood, plastic can be treated with bleach, disinfectants and other chemicals that clean more effectively,without this type of cutting board holding back chemical or toxic residues that contaminate food.
The plastic kitchen chopping board is usually made of polypropylene (PP) or polyethylene and for this they are called PE, in practice they are in Nylon.
They are made of polyethylene usually white, they are light, hygienic and without problems of size.
Much used in catering and professional kitchens, never for table service.
There are also disposable, thinner and more flexible ones, which also act as a tray for the transport of food in pots or in a container but are less widespread and for particular use.
HACCP rules also stipulate that the cutting boards used should not have incisions of depth of more than 2 mm, to avoid the formation of bacteria that then be transmitted to food.
For this reason a chopping board must be kept in good condition by ploughing when necessary.
The HACCP rules prescribe the use of different colors for cutting boards in contact with different foods, in particular:
White (Natural) – for bread and cheese
Red – for raw meat
Blue – for fish
Green – for vegetables
Yellow – for poultry
Brown – for cooked meats
In the kitchen at home you can choose the color you like the most and for this reason many manufacturers have created colors for each personal taste but white remains the most suitable choice even to check the cleanliness.
Composite cutting boards
An innovative cutting board concept involves two materials:
a solid wood support base and
a special plastic rubber foil for food.
The cutting surface consists of a rubber-plastic composition with a thickness of 2-4 mm and is resistant to knife blade cutting and butcher’s cleaver typing.
Cleaning the composite chopping board is facilitated by the fact that the upper cut surface can be removed from the base of solid wood and washed in running water or dishwasher, it can also be sterilized by enduring temperatures above 200 degrees.
The silicone kitchen cutting boards
The silicone cutting boards seem to enclose all the advantages of plastics but with the addition of other features such as:
hard as glass,
much more resilient,
hard to break,
capable of healing cuts and engravings such as wood but less prone to retaining moisture;
As for cleaning they can be treated with chemicals such as plastic but with better guarantees of clean.
Glass and granite kitchen cutters
The glass and granite kitchen cutting boards are beautiful aesthetically beautiful but are among the least advisable as even if they have a very hard surface they are also extremely fragile and prone to break or crack, with the risk of leaving fragments and shards of glass between foods.
The hard surface tends to spoil and damage the blades of the knives relatively quickly.
In addition, glass chopping boards make the surface much more slippery, most likely jeopardizing your safety while cutting an ingredient or even washing it.
Teflon kitchen cutters
Teflon can be used to make a chopping board, but it is not a material commonly used for this purpose.
It’s easier and I recommend using a kitchen chopping board in plastics like polypropylene and polyethylene.
The measurements of the professional kitchen chopping board
Kitchen cutting boards can vary as well as material and shape for size.
The rectangular kitchen cutting boards are usually the larger ones.
Larger ones can reach up to 70 cm in lengths, widths of 50 cm and 7 cm thick
They are less manageable for the weight but they are great as a support plan for cutting but also for making doughs with flour or to roll out the dough with the rolling pin.
The medium-sized cutting boards are between 30 cm and 50 cm in length and are more versatile to adapt to each use and are the most popular and suitable for treating meat or fish.
Round chopping boards
There are round diameters ranging from 20 cm to 50 cm and with different thicknesses.
Smaller chopping boards are sometimes equipped with a revolving device to be used as a support surface to put them on the table with an aesthetic effect when bringing cheese or fruit to the table or as in the case of larger ones often used as a base for preparation or put pizzas on the table.
Smaller kitchen cutting boards, which do not exceed 25 cm in length, are mostly suitable for cutting cured meats or small vegetables, or for quick use for a snack.
For those who want to make a different gift or to give a touch of creativity to their kitchen on the market you can also find wooden cutting boards of various sizes with imaginative shapes, combinations of woods, incinerated, etc.
How to choose your best professional kitchen chopping board
The best kitchen cutting boards depend as always on what use you need to make.
Personally I think the best choice is between those made of wood and those of plastic.
The former have a warmer and more traditional aesthetic and have the merit of not spoiling the blades of knives and a prolonged resistance over time.
The latter are designed for those who want a lighter product to handle more suitable to be treated with chemical detergents for a more thorough and more practical cleaning.
Both materials allow you to have a great compromise between quality and price.
There are also cutting boards with drawers to collect residue and food waste while cutting, but it is a personal choice if this can be a useful and practical accessory while cooking.
Surely it’s a way to keep your worktop clean quickly or if it’s something extra that you’ll have to clean up when you finish using the chopping board.
The best kitchen cutters are medium and rectangular ones that, depending on the needs, can be adapted to both food cutting and flooring for doughs.
Whatever the chopping board you are looking for now you know the various possibilities and features and I think now your choice is much more conscious.
The professional kitchen chopping board in addition to helping you in cooking serves to preserve food and even the thread of your knives.
It is a tool that you use practically every day and so my advice is to buy a good chopping board rather than have a lot of paid and that in the end if you do the total from an economic point of view does not change.
It is also interesting for those who want to build them and on this we will dedicate DIY or if you want Home Made also for cutting boards that always have something inherent with knives and their use as it is even if with a more important role the sheath of the knife.
My personal advice is to use wood or plastic chopping boards, avoid bamboo, glass, ceramic, marble, or other materials harder than steel unless it is an aesthetic representation in the kitchen or restaurant.
Are You Experience?
If you liked what you read and it was useful to you before leaving the page share the article through the social buttons you see at the top and comment. Thank you very much!