What Cutting Boards Do Professional Chefs Use?​

In the fast-paced, high-pressure world of professional kitchens, the cutting board is more than just a surface for chopping—it’s a vital tool that impacts efficiency, hygiene, and the longevity of knives. Professional chefs, who handle hundreds of ingredients daily, rely on specific types of cutting boards tailored to their needs, with wooden, plastic, and double-sided boards emerging as top choices.​

Wooden cutting boards are a timeless favorite among pros. Hardwoods such as maple, cherry, and walnut are preferred for their dense, tight grain, which minimizes knife damage. Unlike softer materials, these woods allow blades to glide smoothly, reducing dulling—critical for chefs who use their knives continuously. Wood also has natural antimicrobial properties: its porous surface traps bacteria, which are then broken down over time, especially with proper cleaning. End-grain wooden boards, where the wood fibers are aligned vertically, are particularly prized. They act like a series of tiny springs, absorbing the impact of the knife and self-healing minor scratches, extending both the board’s life and the sharpness of the blade. Many chefs appreciate the warmth and natural feel of wood, making it a staple for prep work involving vegetables, herbs, and cooked meats.​

Plastic cutting boards earn their place in professional kitchens for their durability and ease of sanitization. Made from high-density polyethylene (HDPE) or polypropylene, these boards are non-porous, preventing deep bacterial penetration—a key advantage when handling raw meat, poultry, or seafood. They withstand frequent cleaning with harsh chemicals and high-temperature dishwashing, which would warp or damage wooden boards. Chefs often use color-coded plastic boards to enforce strict cross-contamination protocols: red for raw meat, blue for seafood, green for produce, and yellow for poultry. This system ensures allergens and pathogens never mix, a non-negotiable in commercial settings. Plastic boards are also lightweight and affordable, making them ideal for high-volume kitchens where speed and safety are paramount.​

Double-sided cutting boards have gained popularity for their versatility, combining the best of different materials or offering distinct surfaces for separate tasks. Many are designed with one wooden side for delicate prep work (like dicing onions or mincing garlic) and one plastic side for raw proteins, allowing chefs to switch between ingredients without grabbing a new board. Others feature a smooth surface on one side for precise slicing and a textured surface on the other to prevent slippery items like tomatoes or fish from sliding. This dual functionality saves space in cluttered kitchens and streamlines workflow, as chefs can transition from one task to another with a simple flip. Double-sided boards often come with non-slip edges, adding stability during rapid chopping—a small detail that makes a big difference in busy environments.​

In the end, professional chefs choose cutting boards based on the task at hand: wooden boards for knife-friendly, versatile prep; plastic boards for strict sanitation with raw ingredients; and double-sided boards for flexibility. Each type plays a role in maintaining the precision, hygiene, and efficiency that define professional cooking, proving that even the most basic tools are chosen with expert intent.