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Sani-Tuff Cutting Boards

Teknor Apex Manufacturing

  • 2495

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Restaurant grade quality cutting boards available to the home chef for the first time!

Yah the picture is from 1982 but get over it. These are the cutting boards you have heard about and you need this in your kitchen!

  • Won’t crack, splinter, swell, or absorb liquids or odors
    • Lasts far longer than wood or plastic
    • NSF tested and certified & FDA Certified
    • Resiliency preserves knife edges longer

    Boards are 1/2-inch thick, Color: BUFF

    3/4-inch thick and larger sizes available if you want it just send us a note.

    ** Please contact us for shipping quotes on International orders.

    Fruits from 1989 not included.

     


     

    TEST KITCHEN; A Cutting Board With the Right Stuff
    By Amanda Hesser, Published: August 4, 1999. Courtesy NYTimes.com

    WITH the rapid flow of professional cooking equipment into the home kitchen over the last few years, it is hard to believe that anything could have been overlooked. Especially something that has been unchanged for a quarter-century and can be found in almost every restaurant kitchen, whether Chinese, French or American.

    Yet, the Sani-tuff rubber cutting board is still waiting to be discovered. Appealingly rudimentary -- simply a slab of hard rubber -- it is available in shapes both plain, like a 12-by-18-inch rectangle, and odd. A round Sani-tuff board 2 inches thick and 16 inches in diameter looks like a wheel of cheese; it is used in Chinese restaurants for chopping in a circular motion with a cleaver.

    No matter what size you buy, you will be surprised by how heavy it is. Made of a dense rubber compound, these cutting boards do not slide around on the counter as flimsy plastic and thin wood boards do. You definitely do not want to drop one on your foot.

    As you cut on it, the surface gives, making it easier on your arms as well as your knife blade. But it is hard and rough enough to grab hold of the blade so that food does not slide around, as it does on plastic cutting boards. And because it is rubber, most cut marks and dents from knife points reseal themselves over time.

    The density of the Sani-tuff is one reason it has become a standard in restaurant kitchens. Because the surface is nonporous, it will not trap water, juices, mold or mildew.

    The cutting board has been certified by the National Sanitation Foundation, which tests a product's resistance to bacteria growth as well as its durability. If you do manage to mark the board up, however, you can simply use sandpaper to rub its surface until it is smooth again. To clean, scrub with soap and water; putting it in a dishwasher is not recommended, as the rubber could warp.

    The Sani-tuff is sold only at restaurant supply stores. Williams-Sonoma offered it briefly in its catalogue, but no major retail housewares store carries it. It is so new to this fussier side of the cookware business, in fact, that it is still available in only one color. Its manufacturer, Teknor Apex of Pawtucket, R.I., calls the color buff, but dull yellow is more like it. ''Basically, you're just concerned with the functionality of it; you're not concerned with the esthetics,'' said Peter Larkin, the company's national sales manager.

    So if your kitchen is filled with a matching green professional mixer, toaster and coffeepot, the Sani-tuff, until further notice, may have to be the one smudge.

     

     

     

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