Rubber Cutting Board
A member brought to my attention that I never posted about Korin's awesome rubber cutting boards. I feel silly. This should have been one of the first things I posted. :sigh:
As many of you may have noticed, Korin doesn't sell wooden cutting boards. Why you ask? It's because most states and cruise lines ban wooden cutting boards in professional kitchens (including NY).
Just curious has anyone here ever used a rubber cutting board? They're pretty awesome. I had the pleasure of using one this past Thanks Giving actually. (I had a thanks giving cook off dinner party for strays.) I don't have enough kitchenware in the house (ironically), so I told everyone to bring their own stuff.
(Not my hands.)
The benefits to rubber cutting boards at Korin :
- Non-slip surface
- More scratch resistant surface than plastic
- Has a soft surface for knives, so you can have a longer edge retention.
- Aesthetically pleasing (in my opinion)
Cons to rubber cutting boards :
- Require more care than plastic. You can't use hot water on it or else it'll warp, since its rubber.
- Heavier than plastic cutting board. Probably weighs as much as a wooden one.
We have 3 types of rubber cutting boards :
The Hi-soft cutting board has a top grade synthetic surface that closely resembles wood in color, texture and softness. The soft polyvinyl acetate material reduces impact on knives for a longer lasting edge retention, while still providing a non-slip surface.
Material: High-Soft (polyvinyl acetate)
Price : $69.90 – $399.00 depending on size
Synthetic Cutting Board has a forgiving and durable yet slightly harder surface than Hi-Soft. Resembles wood in color. These cutting boards are increasingly popular in busy kitchens, due to it's durability and cost effectiveness.
Price : $179.00 – $299.00 depending on size
The Asahi Rubber Cutting Board is the hardest cutting board offered by KORIN. It does not scratch easily, and very popular in sushi bars, because it closely resembles wood in looks and texture.
Price : $289.00 – $599.00 depending on size
Care & Precautions
- Highest Temp: 70°C or 158°F
- Lowest Temp: -30°C or -22°F
- Exposure to extreme heat, boiling water and sterilizers may cause warping or softening.
- Use bleach (approx. 20 minutes) to remove stubborn stains. Make sure to wash thoroughly afterward.
- We recommend flipping the board everyday to allow for even wear.
I'm thinking about asking management if I could send the hi-soft out for a pass around. Would people be interested? It's going to be a little expensive shipping it to each other...
Thanks, Mari. Would you know how do these compare with sani-tuff boards?
I like the disclaimer.
Originally Posted by Korin_Mari
I tried my friend's once, and I just couldn't get used to the tactile feedback of rubber & I find it Dulls knives faster (somehow??:dontknow:), Stain & Gouge easily! maybe the Rubber Cutting Board I tried is cheap one?? I did used little hefty small Chinese cleaver on it with lots chopping motion......
We have a few of these boards at work and i must say they are very nice. So much easier on your edge than the poly boards. A really good investment for a commercial kitchen when wood boards aren't available or allowed.
I just finished a Servsafe class, and they allow hardwood boards. They're actually NSF certified. Of course, state to state the laws differ, but I think it's a big misconception that they aren't safe for use in commercial kitchens.
Btw- not trying to derail this thread Mari:)
These boards are definitely the next best thing to wood IMO.
Are there any videos out there where this board is in use? I've found a couple where people have used the Sani-Tuff, and it sounded surprisingly more stiff/dense than I expected.
We've normally gotten Sani-tuff, and while its a challenge to keep them out of the dish machine, they are totally worth it. We also have one thicker black one from yamasho.
Always been curious about the high price of that one and the ones you sell.
I guess a harder rubber has less sticking from a sharp knife. The reason we bought our 350$ board was because it released rice a lot easier and make keeping the middle station clean less of a hassle.
Can't see paying that much for a regular kitchen, but probably there are advantages I haven't thought about.
you're the second person to ask me that today... Unfortunately I've never used a sani-tuff board, so I can't tell you. I'll see if Korin will let me order one to try out.
Don't need people to think I'm a female with large slightly hairy man hands. LOL
Originally Posted by Don Nguyen