Batterie de Cuisine: Surfaces for Cutting
Cutting things up is one of the most common kitchen activities. Because cutting surfaces have special requirements, its important to consider them when planning your new kitchen.
Why should you be thinking about cutting surfaces when you plan your kitchen- after all you can buy cutting boards later, right? You can, but there are other options and considerations involved. First, how many places in the kitchen are you likely to be cutting? Near a sink? Near a trash receptacle? Next to a cooktop? How large are your cutting surfaces? Will more than one cook be prepping things? Do you plan to have a large fixed cutting block like a butcher’s block? The answers to these questions help determine how much counter space each area requires to accomodate a cutting surface. Fixed blocks also need to be a part of the kitchen layout.
The number of boards you use also means choosing storage options. Tray cabinets need to be planned for or slide-out tray holders installed in either upper or lower cabinets. In the case of upper storage for boards, the cabinet depth needs to accomodate the size of the boards you use. Nothing like buying that nice big cutting board you’ve wanted only to find you don’t have a place to put it when you’re not using it.
Cleaning cutting surfaces is also a major consideration. A heavy fixed butcher block won’t easily be rinsed under hot sink water. In fact, you’ll probably have to plan on doing what commercial kitchens do: periodically dowsing the surfaces with a bleach solution to sterilize the surface. This changes the color and patina so be aware that butcher block surfaces will not retain the appearance you start with if you use them as cutting surfaces.
Plastic or wood? Concerns over bacteria and infection from cutting surfaces are legitimate. Every cut creates a micro-groove that is a haven for germs. Some believe plastic surfaces are safer, however they also harbor germs. There is evidence that the wood classically used for cutting surfaces, hard maple, is naturally germicidal. Which ever you choose, they should be cleaned thoroughly with soap and hot water after every use and dried before storing. Germs don’t survive on clean, dry surfaces. Plastic boards can be run through the dishwasher- not recommended for wood.
We like to have a variety of sizes and styles at hand, each with its own dedicated storage area. They should stored vertically in a tray cabinet. This allows them to dry without trapping damp surfaces between them and they can be removed without moving a lot of other pieces. If you want to dedicate boards to either meat or veggies, consider marking which is which on an edge.
For large, commercial style surfaces, check out the John Boos and Co. site in our Design Resouces section. When you’re buying portable boards don’t cheap out- get heavy solid maple boards. They are a tool you’ll use everyday and you’ll appreciate the quality every time you use them. And don’t ever cut on counter surfaces- they are much harder to get clean and scratches will show almost immediately. You could cut on stone but your knives won’t like it…and neither will your guests.