Wood: A classic choice for chefs all over the world, wood is one of the best-known materials for restaurant cutting boards. Offering a softer surface than plastic, wood boards are gentle on knife edges and help reduce arm fatigue during repetitive chopping and slicing.
Additionally, are Boos cutting boards worth it?
Boos Blocks are sturdy and built to last; with proper care, they can withstand years of vigorous slicing, dicing, and all manner of prepping. These boards are the sort of thing you can pass down to your children. The only downside is that they tend to fetch a lofty price tag.
Also question is, can you use a wood cutting board in a restaurant?
The good news is, both wood and plastic cutting boards are perfectly safe as long as they are sanitized properly. … Let’s dive deeper so you can choose the best cutting board for your restaurant or kitchen.
How do you clean a commercial cutting board?
Mix bleach solution: Create a cleaning solution with your bleach using 1 tbsp of bleach per gallon of water. Pour: Once your solution is ready, pour it over the board and let it sit. Rinse and dry: Once the board has had time to sit, rinse it with water and let it air dry.
How do you disinfect a wooden cutting board?
Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide. Wipe down the board thoroughly and let sit for a few minutes. If there are stains or odors, sprinkle kosher salt or baking soda on to the board, and rub with the cut side of a lemon to clean and deodorize.
What are commercial cutting boards made of?
What is the most durable cutting board?
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. “They’re durable, sturdy,” and easy on your knife, she says.
What kind of cutting board does Gordon Ramsay use?
What kind of wood should you not use on a cutting board?
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.
What type of cutting board is best for meat?
Plastic is generally considered the best option for raw meat, because it’s dishwasher safe and has a nonporous surface. Wood cutting boards (including bamboo) can be more difficult to sanitize, because they can’t go in the dishwasher.
What type of cutting board is the most sanitary?
Highlights
- Plastic is said to be the most sanitary cutting board material.
- Wooden cutting board is a renewable resource and is more durable.
- More bacteria are recovered from a used plastic surface.
Which cutting board is best wood or 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.