Plastic boards are usually called PE (polyethylene) cutting boards, or HDPE (high-density polyethylene plastic), the material of which these boards are made.
Likewise, how thin can a cutting board be?
In terms of thickness, professional grade rubber boards are thinner and lighter, typically between ½- to 1-inch thick, while a well-crafted wooden board should be anywhere from 1 ¼- to 2-inches thick. Wessel says that for an end-grain cutting board he advocates for at least 2 inches of thickness.
Additionally, is it safe to use plastic cutting boards?
You’ve probably seen plastic cutting boards of various colors, as well as wood cutting boards of various design. The good news is, both wood and plastic cutting boards are perfectly safe as long as they are sanitized properly.
What are plastic cutting boards made for?
High-density polyethylene plastic (hdpe) can be used in many applications namely: Buffet lines, such as restaurant buffets, portable plastic cutting board stations for events. Butcher blocks in commercial applications such as a local fish market or meat counter. Consumer and commercial cutting boards for cutting food.
Plastic cutting boards, Cliver found, are easier to sanitize. But cutting on them also leaves lots of grooves where bacteria can hide. Wood is tougher to sanitize, but it’s also (often) tougher in general – you won’t find as many deep scratches in the surface. … Why use plastic cutting boards for meat?
I would avoid open-pored woods like ash and red oak, which will be harder to keep clean from food stains. Pine might impart a resinous taste, and it’s soft so will show cutting scars from knives more easily than a harder wood like maple.
Most cutting boards are made from either wood (maple, cherry, walnut), bamboo (which is actually a fast-growing grass), or a synthetic material like plastic or rubber. But is one better than the other? Well, all the chefs we polled prefer working with wood or bamboo boards.