How to choose a cutting board - What is the best cutting board? - Wood, Plastic, Bamboo or Rubber?

Описание: [CC] English Closed Caption has been added. Make sure to turn it on if you have trouble understanding my pronunciations.

How to choose the best cutting board?
What is the best cutting board that you can buy? You see a lot of wooden cutting boards on TV shows and on Youtube, but why?

In this video, I'm showing you what the benefits are for wooden cutting boards to rubber and more. You can see why I like a certain cutting board material over another.

For more information about cutting boards visit my website:
https://www.chefpanko.com/cutting-board/

N O T E S:
I worked in many different restaurants, and they all use rubber or commercial plastic cutting board with different kinds of colors, or each board has its own workstation. So meat, vegetables, and fish have their own cutting board and colors/workstation. This is because of the food safety that we need to maintain as a restaurant to avoid cross-contamination.

There is a heavy debate that wood is bacteria-killing and can be used anywhere. Unfortunately, we at the restaurant need to comply with food safety rules. What you use in your kitchen at home is up to you. To avoid cross-contamination, we need to follow the HACCP rules here in Europe.

HACCP (Food Safety)
HACCP means Hazard, Analysis, Critical, Control, Points. At the restaurants, we sometimes get the health inspection where they rate us. HACCP is there to protect the guest on food safety:

Hazard (Food Safety)
Identifying hazards risk.
Analyzing (Identifying Critical Control Points)
They analyze the risk factors and take samples. (temperature check, bacteria check, etc.)
Critical (Good Hygiene practices)
Establishing the critical limits. They will point out that we can’t do certain things and need to fix them asap (Good Hygiene practices). They also took samples at the Analyzing step so that they can check for bacteria at the lab.
Control (Making sure we keep the good hygiene practices by regularly monitoring)
They will monitor the restaurants so that we don’t make the same mistakes again, and they keep control by regularly inspect the restaurant. They also took samples in step 2, and if there is anything wrong, we will get notified in the last step of getting the points.
Points
If we did not pass in the point system at any given steps and risk factors for guest safety, we could see it in our report. They will verify the inspection date, provide us with documents and points on where we need to improve. And they will repeat these steps throughout the year and come unannounced.

My personal choice is to go for a Rubber cutting board however, the wooden cutting board simply looks better on camera. Therefore I have 2 wooden cutting boards—one for food that needs to be cooked, the other one for fruits and salads. I also use both sides of the cutting boards. Most cutting boards will have an indication to show you on which side you are cutting. Most of the time, it is indicated with a logo.

I can't recommend the cheaper Bamboo cutting board, especially if you have a high-quality knife like a Japanese knife. A wooden cutting board is not knife-friendly!

The cutting boards used in this video are mostly unbranded. But the rubber cutting boards are Hasegawa rubber cutting board size large, and the Asahi rubber cutting board also size large.

Click on the link below if you want to search for other Chinese knives:
http://bit.ly/31Z5sXP

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