Hello everyone, I'm Wang Gang
I've had some followers over the years saying
My chopping board is so good
You also want a one
Buy one of these boards to use at home
But then
Me as a professional
I'd like to show you some of what this board do behind the scenes
Some real facts about this kind of chopping board
In this video I will mainly talk about its disadvantages
Because you've seen all the good things about it
Some disadvantages you can't see
Today I'll take you through them all
Okay
Now I would like to introduce the professional kitchen board
Real downside of this chopping board
Everyone should tolerate it before buy it
First, It's 50cm in diameter
I'm shaking try to hold it in my hand
This one is 24 kg
See?
The handle here is not for hung up
It's too heavy for hung
This handle is carry and lift
Because it's too round
So
Without some strength
It's hard to move this 40-50 jin (20-25kg) chopping board
This is its first disadvantage
And the second disadvantage
Or is it the size, physical volume of it
We all know that the kitchen for most homes
The worktop is not very big
If it's this wide, it's only enough for one chopping board like this
It basically fills up your worktop
This is its second disadvantage
Okay, let's move on to its third disadvantage
The third disadvantage is that if you don't use this chopping board for a long time (2-3 days)
It might get mouldy (because of the type of wood)
So in the professional kitchen we all have sterilizer
This is an ultraviolet sterilizer
Yang Han bring the chopping board over here
The top is for the kitchen knife
And below is for
The chopping boards
Put it in
It's the standard procedure for putting board in here at the end of the day
You can't do that in a home for a chopping board
to buy one of these things
Okay, that's the third downside of it
Let's move on to its fourth disadvantage
It's the maintenance of the chopping board in the professional kitchen
You see this chopping board looks so beautiful
Actually this is only for video shoot
Take a few of the chopping boards that we actually use day to day
Let's take a look
This is the one being used heavily inside professional kitchen
This is a pine wood chopping board
This is what it really looks like
This one is for chopping things up in general
It's rough on the surface
Here I'll show you the chopping boards that are not well maintained
Sooner or later people will know how bad it is
Where is that chopping board?
It's only about a year old
It's just been left out at our countryside home
See these are mold
And this side is also mold
Because it is not used often, also left in dry places
And this happens
It has a huge split here
You see
I can fit my hand in there
Combining the disadvantages of this chopping board
I suggest that people are not experienced
or not particularly into cooking
I don't recommend this kind of chopping board
Also there is another board
A cold dish serving board for our professional kitchen
This one is rubberized plastic
It's plastic
We only use this chopping board for cutting cold dishes for serving directly
So generally we have three types of chopping boards in pro kitchen
One for cutting or slicing, one for chopping or mincing
And a cold dish board
Finally a visual comparison with you
What are the advantages of our kitchen chopping boards compared to the ones use at home
This one is just very visual
Most of the homes use a chopping board of this size
When cutting ingredients
You see
This one it's moving when you try to cut with some force
Look at this chopping board
You just push it so hard for it to move
See?
It's just not in the same leave of stability
Now I'll share with you how to improve
Improve the stability
Use a kitchen towel like this
Put it underneath
The chopping board on top
After a pad like this
When you cut again
It won't move much once it has friction
But it's also not advisable to hard chop using this kind of board
If you want something nicer
Come
I would recommend this kind of round, tree cross-sectioned chopping board
You can have this one
You can cut and chop for the same board
It can handle more force, you see
Even if we don't pad this
You see
It can handle most of things
This is a cross-section
It is directly from a tree
This one
It could be bamboo, or it could be hard wood
It is patchwork and glued on
It's more unstable
Then for this kind, the wood type also makes difference
This one is on the softer side
It's both good for cutting
And chopping
If the wood is too hard, it is not suitable for hard chopping
Why?
See here, this is pine wood
After chopping down
Take it out
The cut will heal itself in no time
And then you try it on this one
After chopping down
Bring it up
This cut will heal itself in a while
But if you do that at this hard chopping board
After chopping down
A cut seam
It may not heal back up for a long time
The same goes for this chopping board
After chopping down
You take it out, it will never heal
That's why it's recommended that you buy a slightly softer wood board for both cut and chop
Softer wood
Tree cross-sectional
First, it won't hurt the knife, keep it sharper longer
Second, it is more stable
Third, overall safer to use
Probably forget this one
Good-looking one
No
Not saying good-looking is bad in any way
It's just good-looking ones don't really suit you
Because even the most beautiful things have their flaws
Okay
That's it for this video
Bye-bye