Types of Cutting Boards

Cutting Board Usage

A cutting board is a solid, flat board used during food preparation or service to protect countertops and other surfaces from damage while slicing food items. They also prevent cross-contamination in the kitchen by providing separate places to prepare different foods, such as raw meat and vegetables. Cutting board usage varies depending on the board material, and many operations have multiple types of cutting boards for different tasks. When choosing a cutting board, carefully consider the needs of your establishment, your budget, and your various knives since some materials can damage these instruments.

Cutting Board Materials

One key aspect of choosing the perfect cutting board for your operation is understanding the distinct advantages and disadvantages of cutting board materials. Some materials are better suited for specific tasks than others. Knowing your operation's needs allows you to pick the best cutting board for a job. Other considerations include cost, size, cleaning and maintenance, durability, and the effect of the material on your knives.

Below is a list of common cutting board materials used in commercial kitchens, including some general uses, distinctive features, and purchase considerations. All these aspects play a role in determining whether that cutting board material is best for your operation.

Cutting Board Sizes

There is a range of cutting board sizes available, but choosing the right size is crucial to prevent potential cross-contamination. If your cutting board is too small, food can fall off the sides and touch other surfaces without your knowledge. Small cutting boards also increase food preparation time, which slows down your operation. In contrast, a large cutting board takes up valuable counter space and can be difficult to maneuver. This makes cleaning and sanitizing it an issue as well.

Standard cutting board sizes range from 10 - 15 inches by 14 - 20 inches, while small cutting boards are typically 4 by 6 inches and large cutting boards are 18 by 30 inches. Thickness is also a factor, especially for carving boards and butcher blocks. Thicker boards are more durable and less likely to move during heavy-duty use, making them a stable and dependable option for meat carving. On average, a standard cutting board is 1 - 2 inches thick for wood and bamboo boards and as little as half an inch thick for plastic, composite, glass, and marble.

Cutting Board Colors

Having different cutting board colors is not for aesthetic purposes but plays a crucial role in preventing cross-contamination. If cutting boards are not properly sanitized, harmful pathogens transfer from unsafe foods like raw poultry to ready-to-eat foods. Additionally, prepping allergen-free food on a separate cutting board reduces the risk of accidentally exposing the meal to allergens and harming customers. Using color-coded cutting boards prevents this by keeping different ingredients separated and prepped on specific surfaces.

To avoid confusion, the food service industry already has a system of cutting board colors. Adopting this system allows you to keep your kitchen aligned with industry standards and reduce the risk of cross-contamination. Additionally, they help maintain strong HACCP protocols. Below is a list of the meanings of each cutting board color in food service preparation.

Cutting Board Color Chart

Use this cutting board color chart in your kitchen as a reminder to staff to prevent cross-contamination in your establishment.

Cutting Board Shapes

While rectangular cutting boards are the most common, there are many cutting board shapes with specific purposes. Different shapes help preserve counter space and reduce crumbs and other food debris by catering to the foods. For example, a pizza shop might use a round cutting board to prepare a pizza, while a bakery could use an oval cutting board to slice bread.

Cutting Board Types

Cutting boards do more than protect your countertops and prevent cross-contamination. There are many cutting board types with various uses. Each has a different size, thickness, and unique attribute that caters to a specific task. Thicker boards with end grain wood and rubber feet are used for heavy-duty tasks, such as butchering or carving meat. Similarly, flexible mats are ideal for moving thinly sliced ingredients into a soup pot or casserole pan.

Below are several cutting board types and their common uses.

• Standard cutting board: A standard cutting board is a versatile tool with many uses, including chopping vegetables, bread, or preparing meat. It is typically 12 by 18 inches and is 1 1/2 - 2 inches thick.
• Bread board: Unlike regular cutting boards, bread boards have a slatted surface, allowing crumbs to fall into the bottom container for easy cleaning. They are also long enough to accommodate baguettes and large loaves of bread.
• Butcher block: Significantly thicker than standard cutting boards, butcher blocks are heavy, durable cutting boards used to butcher meat. Generally, butcher boards use end grain wood.
• Carving board: While often the same size as a regular cutting board, carving boards have grooves and troughs to catch the juice. Some also have guidelines to help you carve meat correctly.
• Flexible mat: A flexible mat is a thin cutting board made of a flexible material, such as polyethylene, used to protect countertops from damage and transfer chopped ingredients to a cooking pot or pan.
• Serving board: Also known as charcuterie boards, serving cutting boards have a distinct finish and other features designed to create an appealing display when serving bread, cheese, or meats.

Cutting Board Care

As a crucial tool in food preparation, cutting board care should be a top priority to preserve your existing cutting boards. Proper cleaning, seasoning, and sanitation will keep your cutting boards in excellent shape, so you won't have to replace them. Different cutting board materials require different types of care, and bamboo and wood need extra attention.

Use these cutting board care tips to clean and maintain your cutting boards.