The right cutting board is an essential kitchen tool that protects your knives and counters. It should be durable, easy to clean, and able to handle the rigors of daily prep.
This reversible wooden board features long grooves that can hold bread or other items, plus a well to collect overflowing juices during carving and slicing meat. It also has food-safe markings to help avoid cross-contamination.
1. Size
A good cutting board should be large enough to accommodate your biggest knife and offer ample workspace. However, it should not be so large that it’s difficult to maneuver, lift, clean or store.
Wood boards are the best-performing choice, but they’re also more expensive than plastic or glass (which shouldn’t be used as a cutting surface at all). Our favorites feature soft grain that protects chef’s knives and “heals” those cuts over time, keeping them looking better for longer. We recommend premium end-grain wood designs that are a step up from cheaper face-grain boards.
The more grooves a board has, the more area there is for moisture to trap—and give bacteria a place to grow. To keep yours sanitary, look for one with silicone corners to prevent it from shifting as you chop or slice. And be sure to sanitize it after every use. This keeps bacteria from lingering and possibly making you sick.
2. Material
The material the cutting board is made from can make a difference in how long it lasts, and the quality of food that is prepped on it. Wooden boards are more aesthetically pleasing and are usually heavier than their plastic counterparts, making them easier to control while cutting. They can also double as serving boards for crudite and roasted meats.
The best wood for a cutting board is hard and close-grained, like maple. Softer woods, such as pine or cedar, can splinter and are more porous, leading to bacteria growth. Avoid exotic woods, which haven’t been vetted for use in the kitchen and may contain toxins that can leach into food.
Another popular option is bamboo, a tough and sustainable grass that is not technically a tree. This type of board can withstand more abuse than other materials, but should still be well-maintained and kept properly oiled to prevent warping and cracking. Other factors to consider when choosing a wood cutting board are the Janka hardness rating and whether it is sanded smooth to reduce knife marks and splinters.
3. Design
A good cutting board has a variety of features. It should be easy to clean and durable enough to stand up to everyday usage in your restaurant or home kitchen. It should also be resistant to moisture and able to hold your knives. It should also be visually appealing and provide a comfortable tactile experience during food preparation.
Many of these cutting boards are made from wood or plastic and come in different shapes. Wooden chopping board is a natural, antibacterial material that hides knife marks and is very durable. It is also a renewable resource and produces fewer carbon emissions than plastic.
On the other hand, plastic is a lightweight, moisture-resistant material that has some of the same advantages as wooden boards. It’s also less expensive and comes in a wide range of colors and textures. Plastic cutting boards are available in various styles including square, rectangular and novelty shapes. They can also be reversible or have grip marks on one side to prevent them from sliding around the counter.
4. Features
There are many different options when it comes to extra features on a cutting board, but they tend to come with trade-offs. For example, rubber feet improve stability but can prevent the board from displaying any wood grain beneath. And while grooves around the edges of the board can catch liquid when carving meat or chopping juicy ingredients like tomatoes, they can also limit how much surface space is available for cutting.
Other important considerations are how easy the board is to clean and if it can handle stains. Stain resistance is especially vital because a dirty, bacteria-laden cutting board can transmit dangerous pathogens from raw foods to other ingredients when they’re prepped together.
Some cutting boards have color-coded sides that help avoid cross-contamination. This helps reduce the risk of accidentally transferring harmful bacteria from raw poultry to a ready-to-eat food like sliced tomato, which could potentially make you sick.
