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When choosing a cutting board for your commerical kitchen the most important consideration is sanitation. Most boards get the job done without much difference, but the material of the board affects the the ease of cleaning and maintenance. For this reason, plastic cutting boards are the overwhelming choice. They are dishwasher safe and can be sanitized without damage to the board. Chef's can take extra precautions by choosing color coded boards to keep certain foods separate. Wood cutting boards must be hand washed to avoid warping. Some have also argued that the wood has natural pores where bacteria can hide. However, wood boards do have the advantage in eye appeal and can serve a purpose in front of house situations.