Cutting boards may seem like a small detail—but in foodservice, your commercial kitchen supplies make a big impact. From maintaining food safety standards to preserving your knife edges, the right board helps your kitchen run smoother and safer.
Two of the most trusted materials for cutting boards are plastic and rubber—and Cactus Mat makes both, with their Polyethylene Plasti-Cut and Rubber-Cut boards. Each type comes with its own strengths and tradeoffs, so how do you know which is right for your kitchen?
Let’s break it down.
Plastic Cutting Boards: Lightweight, Affordable, and Easy to Clean
Plastic boards are a go-to in many kitchens—and it’s easy to see why:
- Lightweight and easy to move
- Budget-friendly & cost-effective for outfitting multiple prep areas
- Durable enough for daily use
- Dishwasher safe for quick and easy cleaning
- Great for cutting raw proteins, since they can be safely sanitized quickly between uses
- Excellent for slicing, dicing, and chopping vegetables
If you're considering a plastic board, the Cactus Mat Polyethylene Plasti-Cut boards are a top-tier option. Made from white high-density thermoplastic, they are non-toxic, warp-resistant, non-absorbent, and textured to reduce knife slippage—a key feature for safety and precision.
However, plastic boards can have a few drawbacks:
- They are prone to knife marks and scratches, which can trap bacteria over time
- They can dull knife blades faster than rubber boards due to their harder surface
Rubber Cutting Boards: Long-Lasting and Knife-Friendly
Rubber cutting boards are growing in popularity among chefs for their durability and performance.
Here’s what makes them stand out:
- Won’t crack, splinter, chip, or swell, even under heavy use
- Non-porous, so they don’t absorb liquids or odors like some other materials
- Last longer than wood or plastic boards
- Resilient surface preserves knife edges better than harder boards
- Can be resurfaced by sanding, which extends their life further
- The textured surface provides cutting flexibility and grip
- Reversible for extended use
- Warp-resistant, even with repeated cleaning
- Many are dishwasher safe, making them easy to clean (though some require gentle detergents)
Cactus Mat Rubber-Cut board checks all those boxes. They are made from tan high-density food-grade rubber that’s non-toxic, non-absorbent, and specifically designed to be resurfaced, helping you get more life out of your investment.
Some tradeoffs to keep in mind:
- Heavier than plastic, which may affect ease of handling
- Prone to surface scratches (though they typically don’t impact performance)
- Not all rubber boards are fully dishwasher safe
So, Which One Should You Choose?
It really depends on your kitchen's needs.
- Go with plastic if you need a lightweight, affordable, easy-to-clean board that can be rotated frequently and used for high-risk foods like raw meats.
- Choose rubber if you want something more durable, gentler on knives, and holds up under intense use.
Many commercial kitchens actually use both—plastic for meat and seafood stations, and rubber for produce and cooked foods. That way, you're maximizing both hygiene and performance.
Reach out to your Sam Tell rep today to get pricing and expert recommendations on the ideal cutting board solutions for your commercial kitchen.