Kitchen Cutting Board

[Gastronomiekunststoffe]

What is the best cutting board for a non-professional chef?

 

[chefwriter]

The same one that is best for a professional chef. The worth of a cutting board is not dependent on the status of the person using it.

 

[foodpump]

All round “ best” is nylon, about 3/4” (20 mm ) thick. The only reason it is “ best” is that in order to sanitize it, you just throw it in the dishwasher. No other reason than that.

 

[L'uovo vulcanico]

For general food work, PTFE, 3/4 to an inch thick and big enough to be stable on your work surface, just like a "not home" kitchen. You can get sheets of it, pre-cut to size, on line. And yes, throw it in the dishwasher and/or clean and sanitize as per normal. For baking, a good hard wood (maple, ash, even oak works), same criteria, tho you won't be running it through a dishwasher.

 

[riffwraith]

I bought this about 2 yrs ago:

Williams Sonoma End-Grain Cutting Board, Walnut

We developed our signature line of wooden cutting boards to be both beautiful and functional. Designed to protect the sharpest blades, the boards also provide stability during use and look handsome enough to keep out on

www.williams-sonoma.com

Love the way it looks. Of course, you need to be like me, and be into dark wood. I got it, b/c my understand is that End-Grain Cutting Boards are better for the knives.

Cheers.

 

[sgsvirgil]

If you're looking for an affordable, durable cutting board, go with bamboo. Its one of the toughest natural materials. It's resistant to cuts and dings. Its easy to clean. Doesn't require a ton of care and maintenance and will last you a very long time.

 

[retiredbaker]

we bought our house the previous owner left a 6 foot butcher block table.
its nice to have.

 

[foodpump]

Yeah, 6' butcher block tables are nice to have, especially for thumping around bread dough or any kind of pastry work.

But as a cutting board? You'd have to sanitize the whole table after using, not just a section, and when it becomes scarred and stained, you have to refinish all 6' of it.

 

[retiredbaker]

Yeah, 6' butcher block tables are nice to have, especially for thumping around bread dough or any kind of pastry work.

But as a cutting board? You'd have to sanitize the whole table after using, not just a section, and when it becomes scarred and stained, you have to refinish all 6' of it.

When I was 16 I was a butchers apprentice in lancashire, the butcher block was about 4 feet and I cleaned it as part of closing every day. start by a vigorous scraping with a knife blade held perpendicular. Wash with bleach . It wasn't a big deal.

 

[foodpump]

Yup, then again, tossing a nylon cutting board in the dishwasher isn’t a big deal either.