Due to high demand, you may notice higher-than-normal items that are out of stock. While Zanduco and our shipping partners are doing our best to get your order to you quickly and safely, we appreciate your understanding if you experience any delivery delays. We also appreciate your understanding if it takes a few extra days to process returns.

If you need assistance finding an alternative from our available inventory, our sales and customer service teams are available to answer your questions via phone, email, or Live Chat.

Condtions apply: Not applicable on single smallware items.


Know Your Cutting Boards to Find the Right Tool for The Job

Know Your Cutting Boards to Find the Right Tool for The Job

One of the most basic and essential food preparation tools in any kitchen is the humble cutting board. They make it easier to cut food to perfection while protecting your countertop from knife damage. However, not all cutting boards are created equal! 

There are numerous types and shapes of cutting boards, and all are good at different jobs.
In particular, the material the boards are constructed from will make a big difference to their utility value. Here's what you need to know!

The Four Most Common Cutting Board Materials 

1. Plastic 

Plastic cutting boards are generally seen as the default for commercial kitchens.  They are cheap and easy to clean, while still providing a solid surface for cutting.  However, they are harder than alternatives and can wear out knives more quickly.  Worse, the plastic itself can easily become scored, and that scoring creates hard-to-clean spots where bacteria can thrive.  Scored plastic boards cannot be repaired, so their low cost is offset by how you will probably have to replace them more often. 

2. Wood

Wooden cutting boards are commonplace but may not be the right choice for your kitchen.  Wooden boards are relatively soft, which makes them easier on knives - so you won't have to sharpen your knives as often.  However, wood is extremely porous, and it will soak up juices from anything cut on it.  This also makes it almost impossible to 100% sanitize wooden boards.  Some areas even ban wooden cutting boards in commercial kitchens, although this is generally seen as overkill.

3. Rubber

Rubber cutting boards have a lot of pros, and only one minor drawback, making them a good all-around option.  They are soft like wood and unlikely to damage knives, but non-porous and easily cleaned.  Rubber also naturally grips to the countertop, making them highly reliable.  The only real issue is that some chefs dislike how rubber can feel sticky under a knife, but this is something most people can adjust to.

4. Composites

Occasionally, you see cutting boards made of composite materials, usually reclaimed pressed wood.  These generally have a wood-like appearance, while otherwise behaving more like plastic boards.  They are also extremely hard and can quickly wear down knives, making them primarily a choice for restaurants that are concerned about aesthetics.

Zanduco Restaurant Equipment & Supplies

Zanduco proudly carries all the non-food items you need to create a great restaurant, from kitchen cutlery to dining room decor.  Browse our catalog here and request a quote today!