The following general tips are useful for using and caring for cutting boards.
- Always cut on a cutting board or surface designed for cutting. Wood or a soft composite polyethylene make good cutting surfaces.
- If your cutting board doesn’t have non-skid feet, set up your cutting board on a damp towel as pictured as part of setting up your work space. Putting the board on a damp towel creates friction which helps it remain in place leaving both your hands free to focus solely on cutting.
- Don’t cut on metal, glass ceramic or marble. These surfaces will ultimately damage a knife’s edge by causing the edge to turn or roll.
- Don’t carry your knife, clean or dirty, sitting atop the cutting board.
- If the angle is wrong, turn the product around or turn your cutting board around.
Sanitize a wooden board before use and after contaminating the board with raw product.
We cover how to sanitize a cutting board in Lesson One: Introduction to the Culinary Arts, Topic 2: The Basics, Basic Sanitizing of a Cutting Board.
Composite boards do not need much care, besides an occasional sanding down to remove gouges. Wooden Cutting Boards can benefit from periodically being rubbed down with food grade mineral oil to preserve the wood. Sanding them occasionally can help too.