EQUIPMENT KNOWLEDGE · KNIVES & CUTTING TOOLS

Cutting Board

A cutting board provides a stable, cleanable work surface that protects both the countertop and the knife edge during preparation.

Materials

Wood, composite, and food-grade plastic boards each have advantages. Commercial kitchens often use durable colour-coded plastic systems to support workflow and cross-contamination controls.

What to Look For

• Enough surface area for the food being prepared.
• A material that does not excessively damage knife edges.
• Flat construction without dangerous warping.
• A surface and size compatible with proper cleaning and sanitation.

Correct Use

Stabilise a board that moves by using an appropriate nonslip mat or damp towel beneath it. Keep raw and ready-to-eat workflows separated according to kitchen food-safety procedures.

Care & Maintenance

Clean and sanitise appropriately after use, dry thoroughly, replace severely scored plastic boards, and maintain wooden boards according to their construction and manufacturer guidance.

Common Mistakes

• Cutting on glass or stone and rapidly dulling knives.
• Working on a board that slides.
• Using deeply damaged surfaces that are difficult to clean.
• Creating cross-contamination between raw and ready-to-eat foods.

Chef’s Notes

A board is part of the cutting system. Knife sharpness, board stability, sanitation, and usable work area all affect prep quality.

Related Equipment

Chef’s knife, bench scraper, paring knife, sanitising equipment, and food-storage containers.