Hello! I've lurked around the forums for about a year on and off and this has been a great place to learn things about food safety because the members have actual practical experience that they can share, as well as studies.
That being said I would like to ask for the opinions of the members here about the use of stainless steel chopping board in a commercial kitchen. Personally I wasn't even aware this was a thing until it was brought up to me by a store I'm overseeing (a staff member saw them being sold online and was wondering if they can use it instead of the easily damaged plastic one they have)
I can't find enough unbiased/customer review about them but the concerns I could think of are as such :
1. How easily and deeply can it be scratched?
Superficial scratches are probably to be expected in due time, but can they be cleaned well?
2. Is it safe for chopping?
Can we use a rubber fish mallet / hammer while cutting on it? Will the stainless steel chopping board dent easily and what's the impact of that?
3. There's some concern that the stainless steel surface will actually dull knives really fast. Will there be concern about knife chipping?
I'd really appreciate anyone who can share their thoughts here, or even better actual experience of use.
Thank you in advance!