kokkebord

A kokkebord is a type of cutting board, primarily used in a professional kitchen or by serious home cooks. The term "kokkebord" is of Danish origin, directly translating to "chef's board" or "cook's board." These boards are typically larger and thicker than standard household cutting boards, designed to withstand heavy use and provide a stable surface for chopping, slicing, and dicing a wide variety of ingredients.

Kokkebords are often made from durable materials such as hard maple, bamboo, or dense plastic. The choice of material can influence the board's impact on knife edges; wood and bamboo are generally preferred by chefs for their ability to be gentler on blades, while some synthetic materials offer superior hygiene and resistance to staining and odor absorption. Professional kitchens may utilize different kokkebords for specific tasks, such as a separate board for raw meats to prevent cross-contamination with other foods.

The size and weight of a kokkebord are also key features. Their substantial dimensions offer ample workspace, and their weight helps prevent them from slipping during vigorous food preparation. Many kokkebords are designed with features like juice grooves to catch liquids or non-slip feet for added safety and convenience. Maintaining a kokkebord typically involves regular cleaning with hot, soapy water and occasional oiling for wooden varieties to preserve their condition and longevity.