There’s fierce debate when it comes to commercial cutting boards, and for good reason. The wrong cutting board can increase your risk of food-borne illness, dull your expensive knives, slow down your kitchen prep and cause injury. It can also drive your foodservice staff up the wall.
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Our cutting boards buying guide will take away all the stress of choosing foodservice cutting boards, so you can get back to slicing and dicing up a storm. Keep reading to find out everything you need to know to choose cutting boards that are a cut above.
Choosing commercial cutting boards isn’t as simple as it might seem. After all, if there’s at least four different ways to chop an onion, you’d better believe there’s going to be variety when it comes to what you use to chop them on.
If you’re just starting to explore your options for commercial cutting boards, here’s what you should be thinking about:
Counters are valuable real estate in commercial kitchens. Choosing the right size cutting board for your countertops helps you use up every square inch of space. Opt for a cutting board that’s big enough for your needs, while leaving you enough space for ingredients, supplies and tools.
Cutting boards aren’t meant to be a one-stop shop. You should restrict certain ingredients to each cutting board to help with cleaning and to avoid cross contamination. If you’re chopping everything from meat to produce and more, you’re going to want a cutting board for each food group.
Yes, it's also possible you want to do more than cut on your cutting boards. Taking a cutting board directly from the kitchen to the table will determine what board is going to work best.
If your plan is to run your cutting boards through your dishwasher to speed up the cleaning process, you’ll need to factor that into your choice of cutting boards. Not all materials can withstand the pressure and heat of commercial dishwashers and can warp, peel or fall apart. Or physically won't fit into the dishwasher.
Dishwasher or not, you’ll also want to make sure that your cutting boards fit comfortably into your sink. An awkward fit will make cleaning them more difficult and time consuming.
When your cutting boards aren’t in use, do you have a designated storage spot for them? Will they fit under worktables, on shelves or in cupboards? Ensure you have the right storage option to keep your cutting boards close and safely stored.
Let's dive into everything you need to know before choosing cutting boards for your kitchen including construction materials, sizes and cutting board features that may benefit your kitchen prep.
Cutting boards come in a wide range of materials and the material is surprisingly important when it comes to what you’re using it to chop and how to clean it. There are four main materials for commercial cutting boards, and we’ll dig deeper into each:
Plastic is the most common material for foodservice cutting boards. It is durable, easy to clean and it won’t dull your knives. It’s also affordable, easy to replace, and is non-porous to resist odours. The downside of plastic cutting boards is that each groove and crack stays forever (compared to wood, which has a way of “self-healing”) and they can trap bacteria.
You have options when it comes to plastic cutting boards: high density polyethylene (HDPE) is better quality than standard polyethylene (PE). The higher the density the heavier and typically the higher the quality of cutting board. Medium to high density boards are preferred in high volume kitchens for their durability and stability (they don't twist and warp when lifted and/or transported).
Once your plastic cutting board is littered with knife grooves, it’s time to replace it. Follow the care instructions that come with your plastic cutting boards; while they’re usually dishwasher-safe, you want to avoid melting the plastic.
Wood cutting boards can last you for years to come if you care for them well, but this means they can get a little pricey. They are gentle on knives, some have naturally antimicrobial properties making it hard to create bacteria-trapping grooves. However, wood cutting boards are definitely more high maintenance because they need to be hand washed and they’re easy to stain and trap odours. Busy kitchens might find them more of a hassle than they’re worth.
There are three different types of cuts used to manufacture wood cutting boards: end grain, edge grain and face grain.
End Grain Wood is typically used to make butcher blocks. The end grain is where you would see the growth rings of the tree. Blocks of wood are glued together with the end grain up. End grain wood can easily handle the repeated impact of a knife blade and is resistant to nicks and gouges.
Edge Grain Wood, also called vertical grain, is the long thin edge of a milled piece of wood and has long grain patterns. Cutting boards make with this cut of wood are more resistant to stains and absorbing moisture.
Face Grain Wood is the wide face of a milled piece of wood and shows multiple layers of wood grain in differing patterns. Like edge grain, face grain cutting boards are resistant to stains and absorbing moisture.
Caring for wood cutting boards includes hand washing with hot water and soap, thoroughly drying, and storing them vertically on their side. Every 2-4 weeks you can also treat them with a food-safe mineral oil or a combination of oil and beeswax to protect them from stains, odours, warping and splitting. You can also have any grooves and knicks refinished to protect the cutting boards long term.
Remember to check with your local health unit if wood cutting boards are acceptable for use in your commercial kitchen.
Fibrewood cutting boards offer many benefits to both commercial and home kitchens. An eco-friendly option, fibrewood cutting boards (also called composite cutting boards) are simple to clean, non-porous to avoid absorption yet attractive enough to take to the table. With heat-resistance and reducing knife blade dulling, many kitchens - home and commercial - use these type of boards.
Rubber cutting boards are another option for commercial kitchens because they’re incredibly durable, safe for knives, affordable, easy to clean and lightweight. They’re great for humid environments, since they don’t warp easily.
However, rubber cutting boards are not the most aesthetically pleasing option, so if you have a visible kitchen or prep area, you might not love the look of them.
There are other cutting board materials, however, these are the most common cutting board options for commercial kitchens. Most kitchens have a variety of cutting boards in a variety of materials and sizes.
The size of your cutting board matters. You’ll want it to fit snugly on your counter and offer enough chopping space. A thick, heavy board will move around less on your countertop, which can be safer, but a thinner, more flexible cutting board is great for transferring ingredients.
It helps to have a range of cutting board sizes handy so you can choose the right one for each job. For example, a cutting board that’s 20-21 inches long and 14-16 inches wide will allow you to cut pretty much anything, but you’ll want smaller options for smaller ingredients (and also to avoid cleaning a large cutting board constantly).
Keep in mind that a chef and a bartender need vastly different sized cutting boards, so consider what exactly is being chopped before choosing a size.
Thickness of the board also needs to be considered as they can range from 1/2" to 2" or more depending on the type and material of the cutting board.
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Cutting boards can have additional features to make your kitchen life easier. Some of the best features to look for include:
Hooks: Hanging your cutting boards will save you a ton of storage space, so look for cutting boards that have holes or built in hooks. Hooks also maintain adequate space around the cutting board which allows for thorough drying and therefore a properly sanitized surface.
Non-slip corners: Grips or non-slip corners help keep your cutting board from sliding around your countertop, keeping it safe and secure and eliminating the need for cutting board mats.
Colour-coded: Colour-coded cutting boards are great for designating certain foods for certain cutting boards without mixing them up, such as red for meat and green for vegetables, to avoid cross-contamination. Visually, the colour-coded system stands out and reduces the risk of grabbing the wrong board.
Dishwasher safe: Dishwasher-safe cutting boards are a game changer in a busy kitchen, especially for rubber/plastic cutting boards.
Edge Grooves: Also called juice grooves, these channels usually found on carving boards, but can also be on regular cutting boards, are designed to collect the juice when slicing cooked meats. Protecting the countertop or table and keeping the juice and fat away from the meat you are slicing.
These are just a few features to look for to make your life easier in the kitchen.
Cutting boards are an essential tool in the kitchen, so it makes sense that you have a range of accessories to choose from to maintain, protect and better use your cutting boards. Some of the top accessories for cutting boards include:
Hooks: Sturdy hooks to hang your cutting boards are a great idea to place around the kitchen in strategic spots to free up valuable storage space.
Safety mats: Designed to prevent cutting boards from slipping (if you choose ones without that built in feature). Cutting board safety mats range in size, are non-absorbent and are placed under the cutting board.
Storage racks: For heavier cutting boards like wood or plastic cutting boards that you can’t hang, storage racks help keep them standing securely and give the board space to dry thoroughly between uses.
Cleaning brushes: Specifically designed, board brushes are great to quickly and thoroughly clean cutting boards so you can clean out any grooves and cracks to prevent bacteria build up.
Every kitchen needs good cutting boards, but “good” can mean many different things to different foodservice and home kitchens. From the size of the cutting board to what it’s made of, there’s a lot to consider when choosing the right cutting boards for your needs.
Written by River Street Writing
A restaurant kitchen is one of the fastest-moving places on earth, and efficiency along with durability is paramount. Adding bulk cutting boards into a restaurant’s food preparation can help streamline the process and save money, all while maintaining a hygienic, professional aesthetic. Here is all you need to know about how you can select the best bulk cutting boards for your restaurant.
Buying in bulk saves a great deal. When ordering in bulk, the per-unit cost is less expensive, allowing restaurants to use their money in more essential tools. In fact, you will also avoid replacing them often, since your store is already filled, thereby saving time and money that may be spent in increments.
Uniform cutting boards make your restaurant kitchen more visually appealing. For restaurants with open kitchen concepts, this adds to the ambiance as diners will also see how food is prepared. Choosing a particular cutting board type coincides with the restaurant’s brand aesthetic—whether one wants the rustic appeal of wood or the modern look and feel of plastic.
Having enough boards on hand ensures that the chefs and other kitchen workers are never wanting for vital space in which to prepare ingredients. This greatly reduces prep time because staff doesn’t have to wait during busy hours for a clean board. In this way, a bulk supply enables much smoother shifts with less downtime and generally improves the efficiency of the kitchen.
Many restaurants prefer using wooden cutting boards for their durability, natural beauty, and tendency to heal themselves. They will also not dull your knives as much. Maple, cherry, and walnut are popular woods for cutting boards because they’re hardwoods, which resist deep cuts that can harbor bacteria. There have also been studies that prove wood has natural antibacterial properties in itself, thus making it safe for food preparation.
Plastic cutting boards are easier to sanitize and can be color-coded for various types of food: for instance, green for vegetables, red for meats. Such a color coding will thus prevent cross-contamination in busy kitchens. Although plastic boards wear out more quickly, it is cheaper to replace quantities of them.
The size of the board depends on the dishes prepared and available space. For example:
Thicker boards, 1.5 inches or over, may last longer in a restaurant setting due to their reduced tendency to warp, and also withstand heavy chopping; they are also more stable, reducing slipping when in use. If an area is to get heavy usage, then the added expense of a thicker board could be justified.
Cleaning the cutting boards is for food safety. For the wooden ones, they need to be hand-washed with warm water and mild soap—food particles should not be allowed to clog the small fissures; thus soaking or placing them in a dishwasher may warp them. Plastic boards are dishwasher-safe that makes it easier to sanitize in bulk. In either case, the possibility of extra sanitation for high-use boards could be done by wiping down boards with a diluted bleach solution or vinegar.
They survive longer when oiled routinely to avoid checking and splitting. Most common oils used as a result of which are food-grade mineral oil and beeswax because they prevent the wood from drying out. Most restaurants only have to oil their boards once a month to keep it fresh and smooth.
In a restaurant setup, there should be a different board for raw meat, seafood, and produce. Color-coded plastic boards are excellent for this since chefs will only need to reach for the correct colored board when preparing a certain type of food. If a restaurant has wood boards, labeling them is a good idea to specify what type of food can be prepared on it. This can prevent cross-contamination by its staff.
When it comes to buying wholesale cutting boards, a good supplier ensures that the quality is constant and timely. Suppliers offering customization options, from laser engraving to give a personal touch to branded looks, are pertinent. Suppliers willing to give bulk discounts make high-quality options rather affordable.
Sourcing your cutting boards from local wholesalers, such as wholesalecuttingboards.ca, comes with its own set of benefits in terms of quicker shipping, lower carbon footprint, and helping the local Canadian economy. Canadian suppliers pride themselves on making boards with native hardwoods such as maple, due to the hardness and sustainability of the wood.
The more you order, the better the price should be. You should always ask about discounts if you order hundreds of boards. Sometimes, you can have extra savings because of some sort of loyalty program. Ask about free samples for large orders that may be required to ensure that the quality is top-notch before placing your full order.
Buying cutting boards in bulk is a very practical decision for those restaurant owners who give first priority to efficiency, durability, and cost-effectiveness. Whether for aesthetic appeal and antimicrobial properties, you go for wood, or for the ease of sanitization, you go for plastic, the correct selection of boards will enhance functionality and safety in your kitchen. With due consideration of material, size, maintenance, and sourcing, you will make a well-informed choice for the success of your restaurant.
It’s not just about saving money, but value for your bucks to keep your kitchen running without hiccups on high-quality equipment that stands the test of time. Bulk buying, in this regard, would imply dealing with trusted suppliers who are able to offer the best value of investment, given your budget, to help your restaurant grow—just one chop at a time.
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