Commercial Grade Poly Cutting Boards: How Tough Should They Be?

August 30, 2017

A commercial grade cutting board, a kitchen product that's made from a dense panel of polyethylene, is designed to withstand the kind of punishment that few other plastic objects will ever experience. Sharp knives snap against the durable material while acid food ingredients try to eat into the board's toughened material backbone. Given these arduous conditions, just how tough should a poly cutting board be?

Poly Cutting Boards: The Durability Factor

While other materials chip and take on deep score marks, commercial grade poly cutting boards absorb the damage that's dealt out by sharpened kitchen implements. The density of this polymer is adjustable at the formulation stage, so low, medium, and high-density variants of these rugged little chopping boards are available. They're the LDPE, MDPE, and HDPE renderings that grow in durability to withstand the heaviest knife impacts.

Just Tough Enough

Imbued with a finite quantity of elasticity, this is a polymer that's designed to absorb sharp-edged impacts by flexing inwards. In this way, score marks and deep, abrasive scratches are circumvented. That's good news for the knives and bad news for bacteria. After all, and this happens over time, rigid cutting panels blunt sharpened blades. Meanwhile, as the tool is blunted, a substandard non-flexing board incurs scarring. It's inside those cuts that bacterial growths gain purchase. That plasticity feature, the one described above, negates the possibility of sharp cuts and abrasive scoring, so there's nowhere for the bacteria to go.

Material Resistance Characteristics

Primarily, this feature describes an aptitude for resisting corrosive materials. Oils don't hamper polyethylene products, nor do the food acids that eat away lesser kitchen chopping boards. Furthermore, high-quality plastics, those that are formulated to retain their form in liquid-heavy situations, are not manufactured with porous surfaces. That's a toughness feature of a different type, one that prevents stains from penetrating the flexible but still durable poly panel. Likewise, there are no permeable materials for bacteria to hide inside when this top-tier plastic is employed as a commercial grade kitchen cutting surface.

There are different ways to quantify "toughness" in a catering environment. On the one hand, product durability is a highly desirable feature, but that feature shouldn't prove injurious to the tools that are used on that product. With that thought in mind, the material plasticity of a high-quality poly cutting board is designed to protect knife edges while also guaranteeing a work surface that won't incur impact damage. Finally, these easy to clean products also feature non-porous surfaces, builds that won't stain, nor will they be eaten away by substance-corrosive food acids.

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