Cutting Board Guide – How to pick the best board and more

Wood Grain Styles

When it comes to wood cutting boards, you have two options:

Edge Grain

This type of cutting board is made from wood cut along the grain so long lines are visible across it. These types of boards will take knife damage more easily since the fibers aren’t flexible.

End Grain

An end grain cutting board is made from pieces of wood cut across the grain, so you see rings of the wood. These are made from many pieces of wood fused together, usually several inches thick. End grain cutting boards are more expensive and more vulnerable to moisture than end grain boards. Because it can absorb more moisture, it is also more hospitable to bacteria. This becomes more of a problem if it stays wet and small cracks form. Conditioning it with mineral oil will prevent this from happening, however. It’s also easier on knives.

Hardwood Cutting Boards

You can find solid wood cutting boards made of cherry, maple, oak, and other hardwoods. They’re long-lasting, safe, and easy on your knife blades. They also vary widely in price, from $20 to several hundred bucks. Hardwoods are also denser, which means lower porosity, which means less opportunity for moisture and bacteria to penetrate the wood. Note that you cannot put a wood cutting board in the dishwasher — it will be ruined.

Bamboo Cutting Boards

These are less expensive and made from bamboo, a glorified grass. Bamboo cutting boards are lightweight and can last a long time with proper care. They range from around $10 to nearly $150. These also come in edge- and end-grain styles, with end-grain being more expensive. And because bamboo is denser than wood, be aware that bamboo will dull your knife. Treat it as you would a wooden cutting board.

Plastic Cutting Boards

You won’t leave your plastic cutting board out to impress guests, but hey, it will get the job done! These are affordable, easy to care for, and gentle on your knife blades. They’ll set you back between $10 and $100. You can sense there’s a “but” coming: plastic cutting boards are great, but they won’t last as long as wood. Wood self-heals; plastic keeps its damage forever. And with more grooves on the board’s surface, there are more spots for bacteria to move in and start a family. Also, some plastics like high-density polyethylene (HDPE) are stronger than standard PE. Replace your plastic cutting board when you see lots of knife scars on it. It’s time to get a new one when it starts to get that tennis ball texture.

Composite Cutting Boards

For some, the composite — also known as Epicurean — cutting board is the best of all worlds. Epicurean boards are made of a paper composite called Richlite. While these won’t baby your knives quite like a wood cutting board, they’re safe to throw in the dishwasher. You’d also have to work pretty hard to stain one. Don’t worry about oiling them, either. They range from about $20 to $60.

Pro Tip: Avoid Stone Cutting Boards

If you opt for a marble, granite, Corian, or quartz cutting board, you’re asking for trouble. Every time your knife blade hits it, it’s chipping and dulling it down.

More Pro Tips

Here’s how to use your cutting boards more effectively:

Don’t Limit Yourself to Just One

It’s wise to have different cutting boards for meats, veggies, fish, poultry, etc. You can color-code these, if possible.

Use a Range of Sizes

It’s nice to have smaller cutting boards for quick jobs and larger ones when you need them. Keep them arranged to grab the right size quickly.

Opt for Rubber Feet

You can avoid your cutting boards sliding around by choosing boards with rubber feet. If you don’t have rubber feet, lay a damp towel underneath them.