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CUT AND CHOP
LIKE A PRO
The chef’s cutting board
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YOUR KNIFE’S
BEST BUDDY
The cutt ing board gets less atte ntion than m any other
kitchen implements. But for a chef, it is no secre t that
it is one of the tools most used .
Your cutting bo ard from Professional Secrets w as
designed a nd made in close collab oration with
hard-worki ng kitchen pros. It is made from solid
pieces of beech. T his great-looking materia l is kind to
both your k nife and the environ ment.
A professional kitchen puts spe cial demands on a
cuttin g board. In this b ooklet, we have gathered t he
most import ant tips from the pros that apply to ever y
kitchen.
The knife and the cutting
“
board are like yin and yang.
Per Renhed , former chef
at The Rest aurant, London
”
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IN THE PRO KITCHEN
RUBBER cutting boards are kind to
the knife, steady and easy to clean.
However, they are unattractive, clu msy
and may lose their shape from machine
wa shing.
BAMBOO has many positive qualities,
but joining the small pieces into
a board requires large amounts of
glue. It is hard on the knife and
can be unhealthy, not least for the
m a n ufacturer.
Avoid cutting boards made of GLASS,
PORCELAIN, HARD PLASTIC and LAMINATE
which will dull your knife. Also,
avoid low-quality SOFT PLASTIC.
THE RIGHT STABILITY
Roughened r ubber or a damp kitchen towel or
dishcloth is the p erfect foundation to keep your
cuttin g board in its place.
CLEAN AND DRY
A chef dries t he surface of the boa rd frequently with a
clean kitchen towel. A d irty board is w ashed.
SOFT MATERIALS…
The materia ls used for a board should be hig h quality
and of just the r ight softness. Wood has a u nique
ability to ’ heal’ natura lly from gashes caused by a
kni fe.
...BUT NOT TOO SOFT
Bacter ia thrive in cracks a nd scratches. And a sha rp
blade can sin k so deep into the wood that you risk
breaki ng the fine edge.
WOOD OR PLASTIC
Studies ind icate that bacteria d islike wood. But in a
professional kitchen plas tic boards of different colors
are often u sed to separate raw food, cooked foo d, fish,
greens, a nd so on.
SUITABLE OIL
Cooking oi ls lack the ability to penet rate into the
wood and tend to go ra ncid. Use paraf fin oil to prolong
the life of your wo oden cutting boa rd.
OTHER MATERIALS
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IN YOUR KITCHEN
• Put a few drops of water on
deep scores to make the wood
swell shut (also works if you
happen to drop your knife
point first into the kitchen
fl oo r).
• You can disinfect a wood
cutting board with vinegar.
Or scrub it with salt a nd a
kitchen scrub brush and let
soak for 30 min.
• Saturate the board with
paraffin oil if it looks dry,
has light stains, or after
cleaning as above.
TIPS & TRICKS
APPETIZING WOOD
A basic ru le for wooden cutti ng boards is that the
material shou ld come from trees producing edible
fru its, nuts or sap.
IN YOUR KITCHEN
Wood and plastic are b est for the knife. They a re
equally hy gienic (how you care for t he board is more
importa nt than the materia l). Plastic is dishw asher
proof, but wood is more attr active – even more so
when used a lot.
TIP FROM THE PROS:
Use your wooden cut ting board for bread, gre ens and
cooked meat. Use plast ic boards for f ish and raw
chicken and mach ine wash them in 60°C/1 40°F.
THINK DECORATIVELY
In a professional env ironment, a cutting b oard never
leaves the kitchen, b ut you can use you r board as an
attrac tive and rustic platte r.
SAND LIKE NEW
The sur face of your cuttin g board will wear. Make it
like new ag ain by applying some s andpaper.
OVER THE SINK
Lack of space in you r kitchen? See if you can place the
cuttin g board steadily over t he sink.
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YOUR CUTTING
BOARD FROM PS
EXTREMELY STABLE
The silicon mat t (included) provides the board w ith a
steady non-slip g rip on most surfaces.
KNOWN ORIGIN
For Professional Secrets, it is es sential that your c utting
board wood is not sou rced from tropical forests.
SUSTAINABLE MATERIAL
The materia l is beech. A common wood th at ensures
your board is a n environmentall y sustainable product.
HORIZONTAL WOOD
The fib ers in the wood run pa rallel to the surf ace of
the board . As opposed to in board s with “standin g”
blocks of wood.
PROS AND CONS
Horizonta l wood is not as soft as stand ing wood, but
the board s require less glue. Horizontal wo od is less
absorbent. You decide what is more at tractive.
THE RIGHT SIZE
Your cutting bo ard from PS is large enough to pro vide
a generous working s urface, yet smal l enough to wash
in your sin k.
DRY STORAGE
Never wash a wooden c utting board in a w ashing
machine. D on’t soak in w ater, a nd dry after h and
washi ng.
ENLARGED BASIN
Your cutting bo ard
from PS has a n
enlarge d basin
for meat juices
and other f luids.
It will not f lood
the way other
boards do.
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PERFECT WOOD
Beech is neither ha rd nor soft and has no taste . It
absorbs little mois ture and dries fa st. Did you know
that beech leave s are edible?
A PERFECT BEGINNING
If you can, s aturate your cutt ing board with pa raffi n
oil. Apply layer a fter layer – on the sides too – until it
absorbs no more. Rub off e xcess oil with a clean cloth.
GO PRO IN YOUR OWN KITCHEN
At Professional Secrets, you
get cooking tips and secrets
direct from the best chefs in
the top restaurant kitchens.
Discover more knowledge and
more products at
www.professionalsecrets.com
CARE
INSTRUCTIONS
• Avoid letting food and liquids
soak into the wood for a long
ti me.
• Do not wash in the dish washer.
• Do not soak. Wash with warm water
and detergent. Stand up and leave
to dry away from water, the spot
behind the faucet might not be
the best place.
• Saturate with paraffi n oil –
which is harm less and tasteless
– on a reg ular basis. Bees wax
seals pores in the wood and
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CHEF’S ESSENTIAL KIT
In close collaboration with professional s
we bring you the most important kitchen tools.
Your cutting board were designed with
the help of chefs and meet the high demands
that apply in a professional kitchen.
Please help us become better. Register and
rate your product at professionalsecrets.com.
Thank you for choosing a product from PS!
www.professionalsecrets.com
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