10 Best Cutting Board Cooks Illustrated of 2025, Tested by Experts

Professional chefs often prefer wooden cutting boards for their durability, functionality, and aesthetic appeal. Wood cutting boards are typically made from hardwoods such as maple, walnut, or cherry, which are known for their durability and natural antimicrobial properties. Wooden cutting boards provide a sturdy surface for chopping, slicing, and other food preparation tasks, and they are less likely to dull knife blades compared to harder surfaces like glass or stone. Additionally, wooden cutting boards develop a natural patina over time, adding character and charm to the kitchen.

Why do chefs prefer wooden cutting boards?

Chefs prefer wooden cutting boards for several reasons:

• Knife Preservation: Wooden cutting boards are gentle on knife blades, helping to maintain sharpness and prolonging the life of kitchen knives.

• Hygiene: Wood has natural antimicrobial properties that can inhibit the growth of bacteria, making wooden cutting boards a hygienic choice for food preparation.

• Durability: High-quality wooden cutting boards are sturdy and long-lasting, able to withstand regular use in professional kitchens without warping or cracking.

• Aesthetics: Wooden cutting boards add warmth and character to the kitchen with their natural beauty and rich colors, enhancing the overall culinary experience.

What is a cutting board used for in cooking?

A cutting board is used for various food preparation tasks in cooking, including:

• Chopping: Cutting boards provide a stable surface for chopping vegetables, fruits, herbs, and other ingredients into smaller pieces.

• Slicing: Cutting boards facilitate slicing meats, cheeses, bread, and other foods into uniform portions for cooking, serving, or presentation.

• Dicing: Cutting boards allow for precise dicing of ingredients, such as onions, peppers, and tomatoes, for use in recipes or garnishes.

• Preventing Cross-Contamination: Using separate cutting boards for different types of food helps prevent cross-contamination by avoiding contact between raw meats, poultry, seafood, and ready-to-eat foods.

What cutting board do sushi chefs use?

Sushi chefs often use wooden cutting boards made from high-quality hardwoods such as hinoki (Japanese cypress) or maple. Hinoki cutting boards are prized for their natural antimicrobial properties, mild scent, and ability to absorb excess moisture, making them ideal for preparing sushi rice and handling delicate fish for sushi and sashimi.

Do chefs use different cutting boards?

Yes, chefs often use different cutting boards for various food preparation tasks and to prevent cross-contamination. For example:

• Meat Cutting Board: Chefs use a separate cutting board specifically designated for cutting raw meats, poultry, and seafood to prevent cross-contamination with ready-to-eat foods.

• Vegetable Cutting Board: Another cutting board may be used exclusively for chopping, slicing, and dicing vegetables, fruits, and herbs.

• Fish Cutting Board: Sushi chefs or chefs specializing in seafood may use a separate cutting board for handling and preparing raw fish and seafood to maintain freshness and prevent fish odors from transferring to other foods.

By using different cutting boards for different types of food, chefs can ensure food safety and maintain the integrity of flavors and ingredients in their dishes.

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